Chef Amanda Langler, Executive Chef of Bartolotta’s Lake Park Bistro, has led within Bartolotta Restaurants since 2010. As Executive Chef of Mr. B’s – A Bartolotta Steakhouse, she helped earn recognition as “One of America’s Top Steakhouses” by *The Daily Meal.* She holds culinary and mathematics degrees from Kendall College and UW-Madison.
A Rhode Island native, Sarah’s love of baking began at eleven, inspired by her father and cooking with her parents. After attending Johnson & Wales University and interning at Ron Ben-Israel Cakes, she returned to develop chocolate and cake programs. In 2023, Sarah became Pastry Chef at Giusto.
Chef Gregory León spent 18 years cooking in San Francisco before launching Amilinda in Milwaukee, first as a pop-up in 2013, then a restaurant in 2015. A James Beard Award finalist, he mentors emerging chefs and co-founded Tables Across Borders. He actively supports LGBTQ+ voices, local organizations, and initiatives fostering inclusivity in the culinary world.
Eddy Leroux trained in France, becoming a finalist for best French apprentice at 18. He honed his craft at Michelin 3-star Lucas Carton, worked in Thailand, then moved to New York. Rising at DANIEL, he became Executive Chef in 2021. Co-author of Foraged Flavor, his cookbook earned a James Beard nomination.
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily.
Robynne Maii, chef-owner of Fête in Honolulu’s Chinatown, began her career at 3660 on the Rise. After earning a master’s degree in food studies from NYU, she worked at Union Pacific and the Waldorf-Astoria. In 2022, she became the first Native Hawaiian woman to win a James Beard Award as Best Chef.
Chef Miguel Massens, a Miami native renowned for his expertise in Latin American and Caribbean cuisine, has honed his skills under top-tier chefs like Daniel Boulud, Thomas Keller and Norman Van Aken. In 2024, celebrated chef Henrique Sá Pessoa selected Chef Massens to be the opening Chef de Cuisine at his first U.S. restaurant, Sereia.
Chef Cedric Maupillier began his career in France at 15, later training in Michelin-starred kitchens. After moving to the U.S. in 2002, he worked at Maestro, Citronelle, and Central. He opened Mintwood Place in 2011 and Convivial in 2015, earning RAMMY and James Beard honors. This summer, he becomes Executive Chef of Barbouzard in Washington, D.C.
Margot, a Nashville native, discovered her passion for cooking early on. After studying and training at the Culinary Institute of America, she built a following in NYC before returning home. In 2001, she opened Margot Café & Bar, earning acclaim for her rustic, French-Southern, ingredient-focused cooking style.
Originally from Mexico City, Chef Andrés trained at Le Cordon Bleu and gained experience at Disney’s Cítricos. In 2012, he joined NORMAN’S, embracing New World Cuisine. Returning to Cítricos in 2021 as Chef de Cuisine, he earned three Michelin Guide recognitions for his passion and dedication to excellence.