Nate Collier is the Senior Director of Marketing Communications & Culinary for Le Creuset, currently celebrating their 100th anniversary as the first in colorful cookware. Nate has loved playing with his food since he was a kid, followed that to culinary school, and now loves to cook for his family at home.
Chef Eli Collins, with High Street Hospitality Group since 2017, trained under Chef Daniel Boulud in NYC. As Executive Chef at a.kitchen, he earned “Three Bells” from Craig LaBan, Philadelphia Magazine’s Best of Philly 2022 Chef, and national wine accolades, including Wine Enthusiast’s Top 100, Wine Spectator’s Award of Excellence, and a James Beard semifinalist nod.
Chef Brandon Collins grew up in Fairborn, Ohio, where food brought family together. After the Culinary Institute of America, he returned to Cincinnati before the Hudson Valley. He worked at the Garrison, the Roundhouse at Beacon Falls, and Sodexo. Now Corporate Executive Chef at Unilever, he manages chefs across the US and Canada, guiding global recipe strategy.
Chef Amarilys Colón joined the A Street hospitality group in 2018 at Porto, in Boston’s Back Bay. Chef Colón’s talent and dedication quickly propelled her through the ranks, from line cook to sous chef, and eventually to the esteemed position of Executive Chef and Business Director at Boston’s La Padrona.
Chef Danny Combs began his career leading premier Cincinnati restaurants Sotto and Boca, focusing on ingredients, technique, and tradition. Now owner of Colette, he brings his dedication to the artistry of French cuisine to Cincinnati’s OTR neighborhood. Combs draws inspiration from global travels, combining tradition and innovation in his esteemed restaurant.
Bianca Concepcion is Executive Chef of Fossil Farms, where she champions cooking with sustainably sourced products. A Johnson & Wales graduate, she refined her craft in New York City’s West Village and Flatiron District kitchens. Her culinary style blends classical technique with modern sensibility, creating dishes that celebrate exceptional ingredients, sustainability, and memorable dining experiences.
Kyle Connaughton is a chef, educator, and co-author of Donabe. He and wife Katina opened SingleThread in 2016, earning three Michelin stars, Keys, and a Green star. He trained in Japan, led R&D at The Fat Duck, and worked at Spago and Ritz Carlton. He co-developed CIA’s Culinary Science program and co-founded hospitality firm Vertice.
Michelin-starred chef Matt Conroy trained in classical French and Mexican cuisine, specializing in modern, flavorful dishes with seasonal ingredients. After moving from New York, he introduced DC to the neo-bistro movement. At Lutèce, his background shines through dishes like Oaxaca-inspired Duck Carnitas and Parisian Gnocchi, paired with a curated selection of natural wines.
Chef Max Convertini began in his parents’ restaurant in Fasano, Puglia. After graduating from a local hospitality institute, he worked in top kitchens in Italy and New York. He held prestigious roles at Bottega del Vino, Via Quadronno, Zio, and Cipriani. Now Executive Chef at Tiro A Segno and Vice President of the Italian Chefs Federation.
Chef Isabel Coss, a Mexico City native, is Executive Chef of Pascual and Executive Pastry Chef of Lutèce. A FOOD & WINE Best New Chef (2023) and James Beard semifinalist (2025), she began at Pujol and led at Cosme, Empellón, and Agern. Her work draws acclaim from The New York Times, Eater, RESY, and The Washington Post.