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 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 Jeff Mahin is the executive chef and co-owner at Stella Barra Pizzeria and M Street Kitchen in Los Angeles, as well as Do-Right Donuts in Chicago. Some of his industry accolades include being named to Zagat's “30 under 30,” making Forbes' “30 under 30” list of hospitality industry up-and-comers in 2012, and being one of Restaurant Hospitality’s 13 Chefs to Watch in 2013.

Chef Vartan Abgarayan is the executive chef at Cliff's Edge in Los Angeles. With a thoughtful approach to Mediterranean flavors and a masterful touch with seafood, Chef Vartan has wowed visitors of Cliff's Edge since 2012.

Chef Christian Page is the executive chef at Short Order in Los Angeles. His innovative and ingredient-driven approach towards cooking provides diners with carefully crafted and uniquely delicious meals.

Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.

Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.

Chef Taylor Bourdeaux is the executive chef of Napa Valley Grille in Los Angeles. Chef Taylor is known for his unique attention to the seasonality of his ingredients, as well his years as a corporate executive chef for Wolfgang Puck.

Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.

Chef Gianfranco Minuz is an Italian native and proud purveyor of Northern Italian cuisine. He earned his first Michelin star at his own restaurant Ca’Masierei in Trissino, Italy. Chef Gianfranco now works in Santa Monica but previously worked as the executive chef at Trattoria Tre Venezie in Pasadena, where he earned his second Michelin star.

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.