Taylor Hall is the chef and owner of Apis Restaurant & Apiary, located outside of Austin, Texas. Taylor specializes in making elegant seasonal fare, inspired by a deep appreciation for the natural food cycle.

Robbie Arnold-Starr is executive chef of Belcampo Meat Co., a butcher shop and restaurant located in downtown Los Angeles’ trendy Grand Central Market.

Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles.

Luke Reyes is is currently the chef and co-owner of a soon-to-be-opened Japanese-American fusion restaurant, Oh Man! Ramen. He is also the former executive chef at Butchers & Barbers in Hollywood, and in 2013, was a victorious contestant on Food Network’s “Chopped”.

Phillip Lopez is Executive Chef and Co-Owner of Root, Square Root, and Root² in New Orleans, Louisiana. Though native to New Orleans, Lopez, an army brat, spent most of his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico, experiences through which he developed his eclectic palate and creative mind.

Chef Alex Diestra got his start at the age of 19, working his way up through kitchens helmed by great chefs. He has worked under Indonesian Chef Richard Van Rossum and James Porter of Petite Maison in Scottsdale, Arizona.

Eric Greenspan is known for his bold and imaginative approach to food, striving to make the innovative concepts of fine dining accessible to everyone.

Julian Cox is an award-winning mixologist and the creative mastermind behind many of Los Angeles’ best cocktail programs, including Picca, Sotto, Short Order, Bestia, Petty Cash, and Santa Monica’s Brilliantshine.

Michael Sichel is Executive Chef of Galatoire’s Restaurant, one of the largest, most well-known, and frequented fine dining restaurants in New Orleans, as well as their bar and steakhouse affiliate, Galatoire’s 33 Bar & Steak.

Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, driven by her philosophy that the integrity of food should come before flare; her recipes are classic, their ingredients are simple, the presentation is humble, and the quality is paramount.