My career began in a pop-up kitchen at 16, then with chef Hiro Sone in the Mission district. At 18 I worked at Terra Bar and Restaurant in St. Helena. Later, The Way Out cooking school in San Francisco refined my skills. Today, I’ve built community and cook professionally at Juniper in San Francisco.
Dave Cruz began his career in top New York restaurants before becoming opening chef at Thomas Keller’s Ad Hoc, earning a 3-star San Francisco Chronicle review and “Top 100” recognition. He co-authored Ad Hoc at Home, a James Beard and IACP award winner. Cruz later opened acclaimed Little Gem, expanding with new concepts and appearing on national TV.
Chef Christa Csoka, a French Culinary Institute graduate, trained under Jacques Pépin and other legends. With over 30 years in top kitchens—Daniel, Tru, and the Pump Room—she opened The Artisan’s Palate in Charlotte, blending globally inspired cuisine with local sourcing. Her award-winning approach fuses culinary artistry, community engagement, and immersive, multisensory dining experiences.
Christopher Curtin, Master Chocolatier and Pastry Chef, trained with Le Compagnons du Devoir in France and became the first American named Master Pastry Chef and Chocolatier in Cologne, Germany in 1996. After over twelve years in elite chocolate houses across Europe and Japan, he founded Éclat Chocolate in the Brandywine River Valley, near Philadelphia, Pennsylvania.
Abigail Dahan trained at Gregoire Ferrandi with an apprenticeship at Gerard Mulot Patisserie. She worked at Ritz Carlton, Park Hyatt, and Joel Robuchon in Las Vegas, later serving as Executive Pastry Chef at Parc Restaurant for nearly eight years and at the Schulson Collective for two years. In 2024, she joined Provenance for its opening.
Vincent D’Ambrosio discovered his passion for cooking after starting in accounting, inspired by food’s power to bring people together. A graduate of The Culinary Institute of America, he honed his skills at Jean-Georges, Agern, and Manhatta. Joining Mattos Hospitality in 2021, he now serves as Culinary Director, overseeing Estela and Altro Paradiso with a focus on mentorship, precision, and care.
Scott Daunt is the owner of Daunt’s Farm, LLC in Modena, NY. After a 34-year career and a life-changing accident, Scott embraced his true purpose—farming. What began as part-time work has grown into his full-time passion. Daunt’s Farm now provides fresh produce, flowers, and a year-round mushroom harvest to chefs, restaurants, and the local community. Scott is dedicated to sustainable, locally grown food and finds joy in sharing his harvest with others.
Born in the Loire Valley, Chef Bruno Davaillon’s career spans Michelin-starred restaurants in Paris, London, and Los Angeles. He earned a James Beard nomination in 2012 and brought recognition to Bullion restaurant with accolades like Restaurant of the Year (2018) and a 2019 James Beard semifinalist nod. As executive chef of Knox Bistro and culinary director for Travis Street Hospitality, he earned Michelin Guide recommendations for Knox Bistro and Georgie in 2024.