WOF 2021 Presenter Biographies

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PRESENTER BIOGRAPHIES

All social media handles refer to Instagram accounts unless otherwise indicated.

Chef ERIC ADJEPONG, MPH was a finalist on season 16 of Bravo's “Top Chef” and a contestant on season 17 of “Top Chef All-Stars,” where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. Eric has cooked in several Michelin-starred restaurants in New York after graduating with degrees in culinary arts and nutrition from Johnson & Wales, one of the country's premiere culinary universities. He also holds a Master of Public Health in International Public Health Nutrition from the University of Westminster in London. (Washington, DC) @chefericadjepong

MELISSA ARAUJO is a seasoned chef in New Orleans who boasts a diverse culinary background. She has an insatiable passion for cooking and sharing her story through her beautifully plated and unique meals she creates while feeding others. Melissa was born in the third largest city on the Atlantic Coast of Honduras, La Ceiba, Atlántida. Growing up, her summers were spent in Honduras on her grandmother’s farm. During this, her love of food and understanding of hard work and family were cultivated exponentially. She considers this time in her life one of her most cherished memories, allowing her to discover a deeper understanding of her heritage and further cultivate the love for cooking she has ascertained from a young age. The remainder of year, Melissa spent her time in Providence, Rhode Island in a vastly different atmosphere, but one that nonetheless also contributed to her culinary style and personal development. Melissa and her family relocated to New Orleans around her 16th birthday. It was during this time that Melissa felt she had finally found the place to truly cultivate her culinary interests outside of Honduras. Life, family, heritage and the city of New Orleans inspired Melissa to fully commit herself to the culinary industry. After graduating high school, she immediately took advantage of any and every opportunity presented to nurture her already present passion for cooking. Since her start in the culinary industry, Melissa has worked her way up, continuously growing and evolving to offer the unique culinary experience she has created today. (New Orleans, LA) @chefmelissaaraujo

BRAD BARNES ‘87, CMC is director of consulting and industry programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Brad is responsible for the oversight of all operational consulting, ProChef® certification, and custom professional training. His clients include Google, U.S. Department of Defense, and Stanford University. Brad is the author of two books and the creator of food concepts such as Barclay’s Center in Brooklyn and The Pythian Market in New 2021 Worlds of Flavor | Presenter Biographies SUBJECT TO CHANGE | Updated September 22, 2021| Page 1 of 14 © 2021 The Culinary Institute of America. All rights reserved.

Orleans. Previously, he served as senior director of culinary education and senior director of continuing education at the CIA. Before joining the education administration, he was the president of GigaChef, LLC and chef/owner of B&B Solutions. Brad is a Certified Master Chef, one of 66 in the United States, a Certified Culinary Administrator, and an inductee of the American Academy of Chefs, the American Culinary Federation’s honor society. (Hyde Park, NY)

SCOTT ALVES BARTON, PHD is a faculty fellow in race and resilience in Notre Dame's Institute of Advanced Studies. Scott's home is in Harlem, where he teaches as an assistant adjunct professor at New York University and area universities. He holds a PhD in food studies from NYU. He had a 25-year career as an executive chef, restaurant and product development consultant, and culinary educator. Scott is on the board of the Association for the Study of Food and Society, is secretary of the Society for the Anthropology of Food and Nutrition, is a steering committee member for the James Beard Awards, and co-chair of the African Diaspora Religions Unit for the American Academy of Religion. Scott has been a public foodways scholar at Lynden Sculpture Garden, Milwaukee. His research and publications focus on the intersection of secular and sacred cuisine as a marker of identity politics, cultural heritage, political resistance, and self- determination in Northeastern Brazil, and the 19th-20th century U.S.A. (New York, NY) @senhorokra

CAROLINA BAZÁN is chef-owner of Ambrosia and Bistro Ambrosia in Santiago. Coming from a traveled and foodie background Carolina chose to devote herself to gastronomy. In 2003 after finishing her studies in Chile, with her family she opened the first Ambrosia downtown in Santiago. In between she staged in Perú, Brazil, Italy and in 2011 she spent one year studying in Paris and learning from chef Gregory Marchand in Frenchie Restaurant. Back in Chile, in 2012, Carolina and her partner, sommelier Rosario Onetto, began the first Hidden Kitchen movement in Santiago, which finally led to Ambrosia’s new location and new concept. The result is a modern family bistro, outside of the classic gastronomic circuit, where fresh market products lead a menu that changes daily according to what’s in season. The goal is to give an amazing dining experience, showing not only good food but also fresh, seasonal ingredients paired with a grand variety of wines, and music, and good old hospitality. In 2017, Carolina and Rosario opened their own Ambrosia Bistro, located downtown with a very hip vibe, but maintaining the idea of working a seasonal menu, simple, but focusing on very tasty food. Carolina was the S. Pellegrino’s Latin America’s Best Female Chef in 2019. (Santiago, Chile) @chinoise

MICHAEL BELTRAN is chef, owner, and partner of Ariete Hospitality Group, which includes restaurants Ariete, Navé, and Chugs Cuban Diner as well as popular watering holes The Scapegoat and The Taurus. Beltran was raised in a traditional Cuban-American household in Miami that was big on home-cooked meals shared at the family dinner table. His grandparents owned bodegas in Cuba before coming to the US; Ariete is named for one of the restaurants they operated before emigrating. One of the city’s most dynamic concepts, Ariete is notable for innovative dishes that meld the flavors of his Cuban-American upbringing with New American cuisine. Chug’s Cuban Diner, an all-day American style diner with a menu studded with Cuban classics at affordable prices, is known for its legendary pastelitos and fritas. In 2019, collaborating

with Chef Justin Flit, formerly of Proof Miami, Beltran opened Navé to rave reviews. Adjacent to Ariete, Navé features a simple, yet sophisticated, seafood-centric menu and an extensive libations program served in a casual indoor/outdoor space. Beltran was a 2020 James Beard Foundation Awards’ Best Chef: South semifinalist, his restaurant was named Eater’s Restaurant of the Year, and was named Miami New Times’ Best New Restaurant. He has also been featured in Bon Appetit magazine and received multiple nods from The New York Times. (Miami, FL) @piginc

LILLA BERNAL, CMB, CHE, is an associate professor at the Culinary Institute of America, San Antonio where she has the privilege of teaching baking and pastry to first and second-semester students. Ms. Bernal is a Certified Master Baker and a Certified Hospitality Educator. In a previous life, Lilla was a menu consultant at Victoria House Resort and The Black Orchid in San Pedro, Belize. She was one of the original vendors at the Pearl Farmer's Market and the pastry chef at Biga on the Banks. Her experience includes nutrition education coordinator with the San Antonio Food Bank as well as a wide array of pastry chef and baker jobs in Central America, Mexico, and the great state of Texas. (San Antonio, TX)

DAVID BOULEY is a cookbook author, chef and owner, Bouley at Home Living. David was born and raised near Storrs, Connecticut, where he worked in restaurants from an early age. After studying at the Sorbonne, Chef Bouley had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Giradet. David then returned to work in some of New York’s leading restaurants, such as Le Cirque, Le Périgord, and La Côte Basque. In 1987, David opened his own restaurant, Bouley. In 1996, Chef Bouley opened Bouley Bakery and Market, which quickly became a community hot spot offering freshly prepared items to enjoy at home or in the café. At Bouley, David continues to transport diners to new and exciting culinary heights. In 2011, David opened Brushstroke, in collaboration with Tsuji Culinary Institute, followed by Chef’s Pass, a private dining room, which was awarded a Michelin Star in its first year. In 2015, David received the honorary title of “Japanese Cuisine Goodwill Ambassador.” (New York, NY) @davidbouley

RYAN BROSSEAU is executive chef at Dear Margaret, where he brings a passion for preservation and pickling, whole-animal butchery, and bread baking. His menu pays homage to his French- Canadian mémé (grandmother) Margaret, with a nod to the farmers and purveyors from whom he sources high-quality local ingredients. A self-professed “old-fashioned cooking dude” who believes food culture is crucial to understanding who we are, he is dedicated to the details that elevate familiar flavors to accessibly innovative, inherently satisfying, and nourishing. Originally from Canada—he grew up in Merlin, Ontario, an hour east of Detroit—Ryan moved to Chicago in 2010 to pursue cooking and devoted time to working in the kitchens of Perennial Virant, Found, and Table, Donkey and Stick. He served as opening executive chef for Le Sud, earning city-wide accolades and recognition. Ryan opened Dear Margaret with owner Lacey Irby in Chicago's Lakeview neighborhood in January 2021. (Chicago, IL) @dearmargaretchi; @bean_there_doughnut_that

ERIK BRUNER-YANG is a three-time James Beard Foundation award nominee and the chef-owner of Maketto and ABC Pony in Washington, DC. In response to the Covid-19 pandemic, Erik started a non-profit organization called the Power of 10 Initiative; over the last 18 months this initiative has provided $1.2 million dollars in grants to restaurants all across the United States, and has provided 315,000 meals to communities in need. (Washington, DC) @erikbruneryang

JESUS “CHUY” CERVANTES is currently chef de cuisine of Damian and Ditroit Taqueria in Los Angeles. Chuy was born in El Paso, Texas and started his career in Austin at a restaurant called La Condesa. He has been part of Enrique Olvera’s team for many years, with his first project being the opening of Cosme in 2014, which later earned a spot on The Worlds’ 50 Best Restaurants list. He was also the head chef at TØRST in Brooklyn, NY. Fascinated by the role that food plays throughout every culture, his work is inspired by what he craves, by the diversity of ingredients and techniques but also the multiple ways of sharing and embracing the many cultures that surrounds food. Being head chef for one of Enrique Olvera’s restaurants, Chuy and Enrique both share culinary principles rooted in sustainability, respect for the seasons and locally available produce. The menu they composed at Damian is inspired by the celebratory food and gatherings of Mexico, and showcases the best local produce combined with culinary strategy that captures t the spirit of the community and culture. (Los Angeles, CA) @chuycervantes

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA). He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 23rd year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co- developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, and in 2007 and 2009 he shared a second and third James Beard Award for his team’s work in developing the CIA’s Savoring the Best of World Flavors digital media series, filmed on location around the world. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. In 2017, Foodservice Director included Greg in its “20 People Shaping American Foodservice Today.” Before joining the CIA, he jointly spearheaded a collaboration of some of the world’s leading health experts and organizations—including the Harvard T.H. Chan School of Public Health and WHO—in authoring The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating. The cumulative results of this research were

published in a special edition of the American Journal of Clinical Nutrition (1995), creating an evidence-based foundation for much of the academic, policy, and media interest in the Mediterranean Diet that followed. (Sacramento, CA)

HILLEL ECHO-HAWK (Pawnee/Athabaskan) is an Indigenous cook, caterer, and speaker born and raised in the interior of Alaska around the Athabaskan village of Mentasta. She received her degree from Seattle Culinary Academy and has worked as a cook in some of Seattle’s most innovative and popular restaurants. After opening Birch Basket, her food and work has been featured in multiple national and international media sources, including the James Beard Foundation, National Geographic, PBS, Vogue, and more. Hillel has spoken at conferences on Indigenous Food Sovereignty and its intersections with social justice, colonialism, and environmental injustice. She provides catering and private chef services, with pre-colonial, Indigenous ingredients, using traditional and modern techniques, to tell the story of the Indigenous people. Hillel is a sister, aunt, daughter, and active member of her community. It’s her strong belief that food should feed not only the body, but the spirit of the entire community. (Seattle, WA) @birchbasket

SAMANTHA FORE is a first-generation Sri Lankan-American chef from Lexington, Kentucky. She started her pop-up restaurant in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk Sri Lankan Bites menus reflect Sam’s Sri Lankan upbringing in the American South. Her work has been featured in multiple national publications (including the cover of Food & Wine) and she can be seen on PBS’s Somewhere South. She was named one of Plate’s 2018 Chefs to Watch and was selected as one of Southern Living’s 2020 Cooks of the Year. (Lexington, KY) @tuktuklex

A Dominican American hailing from New York City, chef NELSON GERMAN was a contestant on “Top Chef” season 18 and the executive chef-owner of alaMar Kitchen & Bar and the Afro-Latin cocktail lounge Sobre Mesa, both located in Oakland, California. Nelson received his culinary training at the New York Art Institute, where he learned the foundation of Mediterranean-style cooking incorporating French techniques. He worked his way up to executive chef at New York staples like Gramercy Park Hotel, Jerry’s Café, and Joseph’s Citarella. He believes in letting his food tell the stories of his journey, derived from childhood memories, inspirational travels, food escapades, and his own original ideas. After relocating to his fiancée's hometown of Oakland, Nelson joined Supper Club SF and adopted a newfound appreciation for California cuisine. His unorthodox culinary style draws from his Dominican heritage, his African roots, and his embrace of Mediterranean cuisine and Asian influence, coupled with his love of local and sustainable California ingredients. He was named one of Plate magazine's 2020 Chefs to Watch and is a 2021 Pebble Beach Food & Wine participating chef. (Oakland, CA) @alamaroakland

Born and raised in New Orleans, MICHAEL GULOTTA began cooking in local restaurants at age 17. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. He then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re- opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years,

while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year, MOPHO was nominated for America’s Best New Restaurant by Bon Appétit and named Restaurant of the Year by New Orleans Magazine. In 2016, Michael was named one of Top 30 Chefs to Watch in the nation by Plate, a New Orleans Rising Star by StarChefs, and a 2016 Best New Chef by Food & Wine. In 2017, his team opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans, where he serves an expanded menu of Southeast Asian- inspired dishes with regional touches. (New Orleans, LA)

DIEGO HERNÁNDEZ is the chef of Mur Mur in Tulum. Born in Ensenada and raised in Mexico ś ’s top kitchens, Diego is part of a generation of culinarians that are bridging tradition with a contemporary look on food & hospitality. With a strong back-to-nature approach, Diego ś "Corazón de Tierra” destination restaurant, has spearheaded the farm to table movement in Valle de Guadalupe ś wine region, by focusing on the sustainability of our gastronomic landscape and becoming a node for innovation. Chef Diego Hernández studied gastronomy at the Culinary Art School in Tijuana, and has worked alongside top chefs like Benito Molina (Manzanilla, Ensenada) Guillermo González (Pangea, Monterrey) and Enrique Olvera (Pujol, CDMX). Diego was named Best New Chef in 2011 by Travel + Leisure. The same publication named his restaurant Best Hotel Restaurant in 2012 and Best Concept the following year. Also in 2013, Diego’s restaurant ranked 30th on the World’s 50 Best Restaurants in Latin America list. (Ensenada Baja California, Mexico) @dhbaquedano

ELENA HERNANDEZ holds a Grand Diplôme in Culinary and Pastry Arts from Le Cordon Bleu, Paris, a diplôme in French history and literature from the University of La Sorbonne, in Paris, France, and a bachelor´s degree in marketing management from Universidad del Istmo. For 30 years she worked her way through hotel and restaurant kitchens while teaching culinary arts in Panama and South America. In 2002, she founded the Academia de Artes Culinarias, the first private cooking school in Panama. Elena has consulted as a corporate chef for Copa Airlines, the Panamanian national airline; and for several culinary projects for leading food companies in Panama such as Nestlé, Melo, and Rey Supermarkets. She helped create and starred as head judge on Quiero Ser Chef, a cooking reality show on Televisora Nacional; has appeared as guest chef for three Seasons on Top Chef Panama, and is currently the head judge for BBQueen, a local reality tv show featuring women who master the grill. Elena writes regularly about food and her more than 40 articles have been published in La Prensa, the leading national newspaper, and several local food magazines. La Prensa named her one of the five most important chefs in Panama of the last 25 years for her contributions to culinary education, while Chilean magazine Blank named her “Pioneer of Culinary Education” in her country. Among her international experiences, are being a guest speaker at The Culinary Institute of America at St. Helena, California and San Antonio, Texas campuses, at “Cooking for Solutions” at the Monterey Bay Aquarium in Monterey, California, and at the IACP Conferences at Baltimore, New Orleans, Seattle, New York, Denver, Portland, Austin, and San Francisco (USA). She served on the Board of Directors of the International Association of Culinary Professionals, being the first and only Latin American

member to ever hold the position, between 2007 and 2011. She currently leads the events and marketing department for her family business. (Panama City, Panama) @elenamhernandez

CATHY NASH HOLLEY has been publisher and editor-in-chief of Flavor & The Menu since it began nearly 20 years ago. With its annual Top 10 Trends issue, Flavor & The Menu is a valuable resource for the foodservice industry, serving as a source of flavor and menu trends, strategies and innovation. In addition to overseeing the magazine, Cathy gives presentations on flavor trends at industry events, and is immediate past-president of the International Foodservice Editorial Council. She lives in Maine with her teenage twins. (Portland, ME) @cnashholley; @getflavor

ANDREW HUNTER ‘88 is the foodservice and industrial chef for Kikkoman, where he develops custom and ready-to-use sauce solutions for manufacturing partners, as well as menu concepts for a broad base of restaurant, college and university, and healthcare customers. Andrew has worked as chef de cuisine for Barbara Tropp’s China Moon Café, vice president of culinary development for Wolfgang Puck Worldwide, and managed the culinary operations for Darden Restaurants’ 600+ unit Olive Garden restaurants. He earned an AOS in culinary arts from The Culinary Institute of America, a bachelor’s degree in culinary history from New College, and a master’s in museum studies from San Francisco State University. In 2011, he spent Thanksgiving in Afghanistan and cooked a “Dinner of a Lifetime” for U.S. Special Forces in forward operating bases. (Los Angeles, CA) @chefandrewhunter

AISHA IBRAHIM was born in the southern Philippines before immigrating to the United States where she grew up in West Virginia. Having no previous interest in cooking or hospitality, she first attended university on a full basketball scholarship before moving to San Francisco to pursue her culinary career. In 2008, she graduated from the Le Cordon Bleu program, and launched her career in the San Francisco Bay Area to hone her skills as chef de partie at notable Bay Area restaurants such as Commis (Oakland, CA), and later became a sous chef at Manresa (Los Gatos, CA) before moving to the Basque Country to train at Azurmendi. She was eventually tapped to become Chef de Cuisine for Eneko Atxa’s Aziamendi (listed as one of the World’s 50 Best’s original restaurants to watch) in the southern Thailand. Throughout her career, she has spent time at some of the best kitchens in the world including Kagurazaka Ishikawa, Kohaku, L’effervescence, & Ryugin. She had spent the last two years researching to head her own fine dining project in Bangkok, Thailand, which was inevitably affected by Covid-19. (Seattle, WA) @aisha.ibrahim22

KELLY KILLIAN is a content expert whose roles in media have included overseeing editorial strategy for Foodservice Equipment Reports, FoodService Director, and Restaurant Business (ASBPE’s 2015 Magazine of the Year) and serving as editor-in-chief of Restaurants & Institutions magazine. Over her nearly 30-year career—spanning B2B, B2C and consumer media—she has covered everything from restaurants to real estate to weddings. Kelly studied English at the University of California, Berkeley and is an alumnus of the Radcliffe Publishing Course (now the Columbia Publishing Course). (Chicago, IL) @kskillian

ANN KIM is the chef-owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi, located in Minneapolis. As a Korean immigrant raised in Apple Valley, Minnesota, Ann attributes her culinary palate and love of cooking to her mother and grandmother, from whom she learned to make traditional Korean staples such as doenjang, gochujang and kimchi. In 2010 Ann opened Pizzeria Lola, a woodfire pizzeria that has been lauded both locally and nationally. Her second restaurant, Hello Pizza, was inspired by her college days in New York City, where sustenance came in the form of a daily slice. Young Joni, which debuted in 2016, is well known for its eclectic, genre-bending menu of signature pizzas and other wood-fired dishes. In 2017, the Minneapolis Star Tribune named it Restaurant of the Year, and it has since topped numerous “best of” lists, including GQ's Best New Restaurants in America and Esquire’s Best Bars in America. In 2019, Ann became the first woman and person of color from Minneapolis to receive the prestigious James Beard Award for Best Chef: Midwest, which celebrated her vision and cookery at Young Joni. Her latest destination, Sooki & Mimi, opened in February 2021 and is fueled by a passion for handmade tortillas and profound respect for nixtamal. In addition to her role as chef-owner of four distinctive Minneapolis-based restaurants, Ann drives the culinary vision for Kyndred Hearth, the flagship restaurant at Omni Viking Lakes Hotel, a partnership between Omni Hotels and the Minnesota Vikings. Ann’s work has been widely featured in news outlets such as The New York Times, Vogue, Martha Stewart Living, Wine Enthusiast, Forbes, Food & Wine, Wall Street Journal, Food Network’s “Diners, Drive-Ins and Dives,” CBS Saturday’s “The Dish," and "The Splendid Table.” (Minneapolis, MN) @annbkool

KIKI LOUYA is a Detroit-based chef with over 20 years of experience in both food and beverage and non-profit management. As the former chef-owner of Folk and the Farmer’s Hand, two award winning food concepts, Kiki gained national attention for her fight for fair wages. Most notably, she was recognized as one of “16 Black Chefs Changing Food in America” by the New York Times for her pursuit of social justice in the kitchen. In addition to her work in food, Kiki has raised over $200 million for non-profit organizations across the country, including the New York Public Library, the Charles H. Wright Museum of African American History, and Vista Maria. Kiki is currently the executive director of Restaurant Worker’s Community Foundation, a non- profit that advocates for gender equity, racial justice, wage fairness, and healthier work environments for restaurant workers nationwide. Kiki is a graduate of the University of Michigan and Le Cordon Bleu Institute of Culinary Arts. She has given lectures about her expertise on food, farming and entrepreneurship with students at Yale, Georgetown, Harvard, and The Culinary Institute of America. She was also a contestant on Bravo’s Top Chef Season 18 in Portland, Oregon. (Detroit, MI) @kiki_louya

GABY MAEDA is the executive chef for State Bird Provisions. She started on the culinary team as a line cook in 2014, and quickly rose through the ranks to chef de cuisine by 2016. Her food reflects her multicultural upbringing in Honolulu, Hawaii with her training as a California chef. Surrounded by many different countries representing their cuisines, she was able to experience and understand food culture and flavors from a young age. She spent almost two years working at Hiroshi’s in Honolulu before deciding to take the next step and make the move to San Francisco. After attending culinary school at the California Culinary Academy and completing her externship, she continued her training of five years at Restaurant Gary Danko. She was able

to learn classic technique, California flavors and develop a strong work ethic. Gaby was recently honored with a James Beard Foundation nomination for Rising Star Chef in 2020. (San Francisco, CA) @gmaeda25

CRISTINA MARTINEZ is a Mexican-born chef and undocumented in the United States since 2009. She was raised by barbacoa masters and has dedicated the better part of 40 years to mastering her singular tradition. Fleeing violence in Mexico, she came to live in the USA and worked as a dishwasher, prep cook, and pastry chef, eventually losing her position due to her illegal status. Cristina along with her husband began cooking barbacoa out of their apartment, eventually moving to a food cart and onto a brick and mortar and becoming activists for undocumented workers' rights. She has been featured on Netflix's "Chef's Table", twice finalist for James Beard Awards, although the most important recognition are the families who travel to eat her barbacoa in the heart of south Philly every weekend. In addition to South Philly Barbacoa, she owns and operates Casa Mexico, focusing on guisados and family style dishes, and the People's Kitchen at El Compadre, which has served 100,000 free meals in the last year and employs a rotating crew of chefs, students, and volunteers from the community. (Philadelphia, PA) @barbacoachef

JOHN MICHAEL ‘05 is director for culinary and hospitality education at the National Institute for Culinary and Hospitality Education. With 20 years of front and back of house experience in London, New York, and California and almost a decade in educational leadership, John was recently recruited to found the National Institute for Culinary and Hospitality Education (NICHE) in Wichita, Kansas. The NICHE, founded on the principles of innovation, sustainability, and accessibility, will bring a new level of sophistication and appreciation to the Great Plains, honoring its traditions while raising the bar. (Wichita, KS) @wineybrit

LEXI MICHAEL ‘03 is the executive chef and chair of the National Institute of Culinary Education (NICHE) in her hometown of Wichita, Kansas. A hospitality and culinary industry veteran who has worked in fine dining, lodging and the wine industry, she returned to the Great Plains in part to teach culinary arts but also to advocate for a more sustainable food system in the nation’s Bread Basket. Her Mennonite heritage has inspired her to research Volga German Mennonite culinary traditions and teach them to the next generation of foodservice professionals in her region. (Wichita, KS) @lexibrut

PAOLA MIGLIO is a Lima–born and based journalist who specializes in gastronomy, travel, and culture. Paola was previously a restaurant critic for the Peruvian newspaper El Comercio. Currently, she is the editor-in-chief and partner of El Trinche, a columnist at Cosas magazine, as well as a freelance author and writer. Paola was co-editor of the book Perú - El Gusto es Nuestro, the last 12 years of Peruvian gastronomy, and is co-founder of La Higuera, a database of Latin American women in gastronomy. Paola is the chair of the Latin America North Region for the World´s 50 Best Restaurants. (Lima, Peru) @paola.miglio; @eltrinchecom

DIEGO OKA is executive chef at La Mar. He was born and raised in Lima, Peru, one of the worlds’ most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, he draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As executive chef of

Mandarin Oriental, Miami’s new restaurant, La Mar by Gaston Acurio, Diego focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country. He received his degree in culinary studies from the Universidad San Ignacio de Loyola in 2001. While attending courses, Diego accepted an internship at celebrity chef Gaston Acurio’s Astrid&Gaston restaurant, a world-class establishment located in Lima that is ranked on the San Pellegrino World’s 50 Best Restaurants list. This opportunity blossomed into a long-term professional relationship with Acurio Restaurantes continuing to present day. Before joining La Mar in Miami, Diego served as executive chef at other La Mar locations, starting with the original Lima restaurant in 2005 and followed by Mexico, Colombia, and San Francisco. Now at the helm of Mandarin Oriental’s La Mar, Diego is dedicated to sharing the flavors and culture of Peru with Miami, serving authentic Peruvian dishes. (Miami, FL) @diegooka

DAMOE; P;OVE;;A is the chef-owner of Barlata tapas bar in Austin, Texas. A native of Barcelona, he has been cooking in the USA for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill. He went on to become the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, which specialized in Catalan cuisine. He was named a Rising Star Chef of the Year in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district to Austin. His book Catalan Food, was published by Clarkson Potter in September 2018. (Austin, TX) @chefdaniolivella

SAYAT OZYILMAZ ’15 is originally from Istanbul, Turkey, and brings the distinct flavors and cooking style of his heritage into the kitchen. He came to the U.S. on a scholarship to Dartmouth College, where he earned his bachelor’s degree. Hospitality was the furthest thing from his mind, until a solo trip through Turkey and Armenia got him thinking about cooking professionally. Embracing the power of food to bring people and communities together, Sayat enrolled at The Culinary Institute of America. He worked at the acclaimed Blue Hill at Stone Barns while at the CIA and at Le Bernardin upon graduation. During his time at the CIA, Chef met fellow student Laura Millan, his future wife. After their wedding, the food-loving duo embarked on a multi-city honeymoon, setting up stages at prestigious restaurants, including Pujol, Husk, and Robuchon. Finally setting roots in San Francisco, Sayat joined the team at Michelin-starred Mourad before partnering with Laura for Istanbul Modern SF—which served a refined, yet casual cuisine rooted in community and creativity. They later opened Noosh, where they earned numerous accolades and critical acclaim for their inventive take on Middle Eastern flavors. Sayat came home to the CIA in spring 2021, as the executive chef of culinary operations for the CIA at Copia where he blends his signature flavors and style with the seasonal bounty of our gardens and the region. (Napa, CA) @ciaatcopia; @lauraandsayat

CHANDRA RAM '99 is a James Beard- and IACP-nominated cookbook author who cooked and served in restaurants for years before turning to food writing. She writes for a variety of publications and is an editor-at-large for Plate, an award-winning food magazine for chefs. Chandra holds a bachelor's degree in journalism from Loyola University Chicago, an associate's degree in culinary arts from The Culinary Institute of America, and has passed the certificate level of the Court of Master Sommeliers exam. She has won multiple awards for her writing and editing, including a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship. She is the vice chair of the James Beard Foundation journalism award committee, the chair of the IACP cookbook awards, and a member of Les Dames d’Escoffier and Southern Foodways Alliance. Follow her on Twitter and Instagram: @chandrasplate (Chicago, IL)

DOMINICA RICE-CISNEROS is chef and the owner of Bombera in Oakland, California. Her culinary approach was honed at Chez Panisse, where she spent six years working closely with her mentor Alice Waters. Emphasizing organic, local, and whole foods, Dominica has played a pivotal role in placing California-based Mexican cuisine in conversation with the need to protect biodiversity and Mexican heritage. In conversation not only with farm-to-table culinary priorities but also with the prospects of social transformation in hemispheric foodways, the categories of race, gender, and class inform her approach to food preparation and her vision as a restaurant owner. Bombera, located in a former fire station in Oakland's Dimond District, showcases an all-women team of tortilla masters and features favorites such as duck carnitas, fish tacos, and salads from local farms as part of her long-standing commitment to exploring how culinary knowledge of Mexico and California intersect with the environmental and social urgencies of the moment. (Oakland, CA) @dominicarice; @bomberaoakland

MARTIN RIVERA is executive chef at AVOW Napa. At AVOW, the vision was to build a community-driven restaurant. One where the culture was something to celebrate for our guests as well as the staff. A place to come and have a night out with friends or an intimate experience for any special occasion. It was important to Martin to create a menu that adhered to all types of diners—one that can bring everyone to the table to celebrate California’s offerings. Growing up in San Diego, Martin was strongly influenced by Latin American cuisine. He applies that, along with the knowledge he has gained working under Michelin starred chefs and mentors throughout Napa Valley to San Francisco since 2010. (Napa, CA)

JAMILA ROBINSON is the food editor of the Philadelphia Inquirer where she leads a team of reporters and directs its multiplatform food content franchise. Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies. As a senior content strategist for the USA TODAY NETWORK, she managed editorial strategy for special projects including USA TODAY’s Wine and Food Experience Jamila was also a senior editor for features at The Atlanta Journal-Constitution, where she led its features and entertainment team. Jamila is the chair of the James Beard Foundation Journalism Committee, which organizes the highest honors in food media. She also serves as the coach and mentor for the JBF fellowship program. Jamila is an idea person, an avid traveler, and in her free time, coaches figure skating. Her love language is pie. (Philadelphia, PA) @JamilaRobinson

GABRIELA RUIZ is chef-owner of Carmela & Sal, which she opened in 2017 with her partner, Rafael. She is also the chef-owner of Vuelve Carmela, the most important gastronomic spot in all Tabasco. Both Carmela & Sal and Vuelve Carmela have been included in the annual publication Guía México Gastronómico, Culinaria Mexicana, San Pellegrino, and Nespresso. She is originally from Comalcalco, Tabasco, the birthplace of cocoa in Mexico. She studied gastronomy at the Southern Culinary School, in Mérida, Yucatán, and began her career working in some of the best restaurants in Mexico, including Enrique Olvera’s internationally acclaimed Pujol restaurant in Mexico City. Throughout her successful career, Gaby has represented Mexico in important culinary festivals, in countries like Germany and India. In 2015, she was selected as winner of the Young Masters award from Mexico Millesime. Stanford and Berkeley universities have invited her to talk about cacao in the Food Innovation & Design Symposium, and she has also given lectures at The Culinary Institute of America. Gaby is a passionate ambassador of the Tabasco culinary traditions; there is no chef in Mexico that hasn’t traveled with her to the amazing cocoa fields, where she herself explains the production process. (Mexico City, Mexico) @GabrielaruizL

HANIF SADR is chef and co-founder of Komaaj. Komaaj is a cultural unique Northern Iranian brand focusing on food, drinks, and flavors from all regions of Northern Iran. Komaaj is committed to showcasing the plenty of fresh produce, herbs, spices and products available in the Bay Area, and combination of those with traditional yet specific Persian ingredients. Dishes are performed in a manner that honors Northern Iran gastronomic traditions. Hanif grew up in Tehran and spent summers on his grandparents’ farm in Northern Iran, where he developed a lifelong love of exploring nature. After earning a college degree in materials science in Iran, he went to work in his country’s large oil and gas fields. He came to the United States in 2012 for a graduate program on renewable energy at San Jose State University, when he was asked to become a cook despite no previous knowledge. His family’s longtime cook in Iran, Baaji Khanoom, became his tutor. He has become a fixture of the Bay Area food scene, from his wildly popular pop-ups to his farmers’ market appearances. (Pinole, CA) @komaajfood

PARNASS SAVANG ‘11 is chef-owner of Talat Market. He is a first-generation Thai American, and uses his family background and southern ingredients to influence his style of cooking: Georgian Thai. (Atlanta, GA) @talatmarketatl

LUCAS SIN, chef-owner of Junzi Kitchen and Nice Day, opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the cognitive science and English departments, Lucas spent his weekends running restaurants out of his dorm, known as Y Pop-up. Prior to joining junzi’s founding team and opening junzi kitchen and Nice Day, Lucas cooked at Modernist Cuisine in Seattle, Kikunoi Honten in Kyoto, and Michelin-starred kitchens in Hong Kong and New York. Lucas has been named a Star Chef Rising Star, an Eater Young Gun, and Forbes 30 under 30. Beyond junzi and Nice Day’s daily menu, Lucas curates a collaborative tasting menu exploring the narrative of Chinese culinary history in relation to other cultures of the world, which became a project known as Distance Dining during the COVID-19 pandemic. With Eric Sze, the chef of Taiwanese restaurant 886, Lucas co-founded SHY*BOYZCLUB, an introverted Asian pop-up collective. (New York, NY) @lucas.sin

BRET THORN is senior food and beverage editor of Nation’s Restaurant News and Restaurant Hospitality, with responsibility for spotting and reporting on food and beverage trends across the country for both publications. From 2006 to 2008, he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking, and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. Bret joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. A magna cum laude graduate of Tufts University with a bachelor’s degree in history, and a member of Phi Beta Kappa, Bret also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column. (Brooklyn, NY) @FoodWriterDiary

ISAAC VILLAVERDE is a chef and multidisciplinary entrepreneur. He was born and raised in Panama City and since very young showed an interest in history and cultural affairs. He grew up in his family restaurant and as an adult started his own company La Tapa Del Coco. Isaac has an MBA and several years of experience in hospitality, restaurant management, and digital marketing. He is a full-time chef and the leading voice promoting Afro Panamanian Gastronomy and culture around the world. He has been awarded as one of the top 35 entrepreneurs under 35 years old in Panama City. (Panama City, Panama) @latapadelcoco, @isaacvillaverde

CATHY WHIMS is chef-owner at Nostrana. A channeler of the soul, psyche, and techniques of Italy, Cathy is a master of inventive regional Italian Cuisine. Her many personal relationships with farmers and ranchers in the Pacific Northwest give her access to top quality ingredients, allowing her food to reflect the best of both the region, and the season, in the true Italian spirit. At all three of her Portland, Oregon restaurants—the flagship Nostrana, urban pizza and cocktail spot Oven & Shaker, and her modern wine bar Enoteca Nostrana—Cathy's elemental regional Italian cooking has earned her six nominations for James Beard Best Chef Northwest. (Portland, OR) @cathywhims

ERICK WILLIAMS is chef-owner of Virtue Restaurant & Bar in Chicago’s Hyde Park neighborhood. The restaurant unites his fine dining expertise, his love of Southern cuisine and his insatiable study of history and art as they relate to food culture. Since opening, Williams and Virtue have been featured in a host of local and national journals and television programs. The New York Times named him one of America’s black chefs changing food dialogue in America (2019). Virtue also earned its place on Esquire magazine’s annually anticipated list of Best New Restaurants (2019). He was also named, “A Chicagoan of the Year” by Chicago magazine (2020). Williams also received a coveted award nomination by the James Beard Foundation in the Best Chef Great Lakes category (2020). In 2021, he was honored with Mayor Lori Lightfoot’s Mayoral Medal of Honor for his work feeding frontline workers during the pandemic and also his advocacy for social justice in the Black community. Outside of the restaurant, he donates his time and talent to those less fortunate by partnering with charities across the region. He is particularly devoted to making a positive impact on the future of Chicago’s inner-city youth. (Chicago, IL) @cheferickwilliams