Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

Chef Jonathan Benno is the executive chef of Lincoln Ristorante. Chef Jonathan is a world renowned culinary figure, having worked with Chef Thomas Keller at the three Michelin-starred Per Se in NYC and French Laundry in Yountville, CA.

Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.

Chef Patricio Sandoval is the executive chef and co-owner of the Mercadito restaurants in Chicago. Chef Patricio channels his childhood memories of growing up in Acapulco with a restaurant family into refined Mexican street food that has won the hearts of Chicagoans.

Chef Elia Aboumrad is the executive chef and co-owner of Gorge in Los Angeles. Chef Elia has experience in both French and American kitchens, and in 2008, won the "Universal Excellency Award" for artists who excel within their field internationally.

Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.

Chef Ricardo Zarate, Executive Chef and Partner at Picca in Los Angeles. Known for his immaculate technique and creativity, Ricardo is regarded as one of the most celebrated ambassadors of Peruvian cuisine in the country.

Willy Barling’s beginnings were at Los Angeles’ artisanal burger restaurant, Short Order. With his ingredient-driven philosophy in mind, Chef ‘Willy B’ began creating homemade, fermented hot sauces, jams, pickles, and krauts in the back of the Short Order kitchen, now available for commercial purchase.