Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network, with a rematch coming soon! He is also the owner of The Early Bird Café in Kingston, MA.  Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any competition.

Chef Coe’s other notable accomplishments include his 4x chopped champion, 2x chopped grand champion, 7x world food champion, 5 Olympic medals 2 gold, 1 silver, 1 bronze, two award winning food trucks, voted best chef south of Boston 2022, voted best person chef Boston South 2023, best food truck New England 2022, best food truck cape cod 2022 and 2x best brunch in the burbs all of this has been accomplished within the past 8 years.

Coe is a graduate of the prestigious culinary arts program at Johnson & Wales University and completed a certificate in French food and language at Institute François des Alpes in Annecy, France.

Chef Coe is the host of his show “Dangerous Eats”, which takes him across the world to catch ingredients and prepare unique and amazing dishes. Stephen also recently starred as himself alongside Martin Kove and Erin Cahill in the feature film “A Taste of Love” and has a new cookbook being released in the fall “Lobsta Love”.

Charitable contributions:
3x appearance at the Naples Winter Wine Festival
Current Chef of the hannon foundation 5 years
Current Chef / executive board member of the feeding the first responders since 2020, hitting towns from in the south coast and south shore of New England
Chef involvement with culinary fight club and fight 2 feed
Matt light foundation
Multiple Sclerosis foundation
A numerous other food banks, soup kitchens
Children cancer research
Salvation Army of Plymouth
Rotary Club of Plymouth

Gardening, canning, and cooking were an ever-constant practice for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Dabney to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a Sous Chef before working her way up to Executive Sous Chef. In 2015, Dabney was named the Executive Chef of The Barn at Blackberry Farm®. Dabney’s team prepares beautifully served multicourse menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard Foundation Award for Outstanding Wine Program and the 2015 James Beard Foundation Award for Outstanding Service (since been renamed Outstanding Hospitality).

At the helm of The Barn, Dabney has earned exciting accolades in the industry, including being recognized as a nominee for the James Beard Foundation Awards Best Chef: Southeast in 2018 and 2019, recognized as one of the top restaurants in the country by Food & Wine Magazine, and in 2024, Blackberry Farm was named #1 Hotel for Best Food and Drink in their Global Tastemaker Awards. Other media milestones include cooking on the TODAY show, being featured on the cover of Art Culinaire and appearing in Food and Wine, Bon Appetit, Wine Spectator, CBS Saturday Morning’s The Dish and more.

As he works the room at Fearing’s in his custom-tooled Lucchese cowboy boots, James Beard Award winner and culinary icon Chef Dean Fearing seems more like everyone’s best friend than the owner of one of Texas’s most critically acclaimed restaurants.

Growing up, Dean learned his way around the kitchen from his grandmothers, who knew southern cooking like farmers know weather. In the early ‘80s, he began perfecting traditional regional dishes, barbecue, and Mexican street food recipes using locally sourced ingredients (he was “buying local” long before it was cool), developing what the world now recognizes as southwestern cuisine.

A graduate of the Culinary Institute of America, which later recognized him as a “Pioneer of American Cuisine,” Fearing spent more than two decades as executive chef of The Rosewood Mansion on Turtle Creek before opening his namesake establishment, Fearing’s, in the Ritz-Carlton Dallas in 2007. “Mr. Fearing was a real catch for the Ritz,” Frank Bruni wrote the next year in the New York Times. Since then, Dean has published a successful cookbook, The Texas Food Bible, and he and his recipes have been featured in The New York Times, USA Today, Newsweek, Food & Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, Conde Nast Traveler, The Food Network, Texas Monthly, Guitar Aficionado, and elsewhere. His many accolades include the Silver Spoon Award for sterling performance from Food Arts.

If you’ve met him, it won’t surprise you that the charismatic Dean Fearing is also a television personality. For 22 years, he starred in a regional show called Dean’s Cuisine, and he starred in Entertaining With Dean Fearing on TVFN. Dean has appeared on countless news and talk show programs, including Good Morning America, The Today Show, The View, and Regis and Cathy Lee.

Named “Restaurant of the Year” and “Table of the Year” by Esquire, and ranked #1 in Hotel Dining in the U.S. by the Zagat Survey, Fearing’s sources steaks from Texas ranches; buffalo from the range of Lawton, Oklahoma; fish and crab from the Gulf; and produce from nearby farms. Exquisite but deceptively simple, Dean’s recipes – from the legendary tortilla soup to the rib eye cooked over live mesquite to the achiote-glazed antelope Dean sources from his friend’s ranch – “crackle” to quote a review in the Dallas Morning News. That same reviewer wrote, “You’d have to be in an awfully churlish mood not to feel a little thrill when you set foot in Fearing’s.”

And as if being the best chef in the southwest isn’t rock-and-roll enough, Dean is also an aficionado of early Fender Telecaster electric guitars, a guitar collector, and the guitarist in The Barbwires, an all-chef alternative country group. As musician and chef, he has entertained Willie Nelson, Sammy Hagar, AC/DC, Steve Winwood, and ZZ Top. He has also cooked for many dignitaries, movie stars, and even presidents, but if you want those stories, you’ll have to ask him for them yourself.

Joe Flamm is the Culinary Director of Day Off Group, overseeing Chicago restaurant stalwarts Rose Mary and BLVD Steakhouse. Born and raised on Chicago’s Southside, Joe is a veteran of some of the city’s most prominent and Michelin-starred kitchens, and winner of Bravo’s Top Chef season 15.

Joe credits his Grandma Mary for beginning his culinary career–she taught him how to truly cook pastas, ravioli, and pizzas, all made by hand. He received his culinary degree from Le Cordon Bleu and then went on to work alongside some of Chicago’s most renowned chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. In 2014, Joe joined James Beard Award-winning Chef Tony Mantuano to become Chef de Cuisine at Spiaggia and Café Spiaggia, eventually becoming Executive Chef in 2015. While at Spiaggia, Joe competed on Top Chef 15 in Colorado, going on to win his season.

After helming the Spiaggia kitchen for 6 years, Joe opened his debut restaurant, Rose Mary, with Day Off Group in Chicago’s Fulton Market District in April 2021. Named for Joe’s grandmothers, Mary and Mary Rose, the restaurant is inspired by his Italian heritage and the bold, bright flavors of Croatian cuisine, offering a seasonal menu of what Joe has coined “Adriatic drinking food”.

In 2022, Joe became Culinary Director of Day Off Group, taking over the food program at the group’s first restaurant, BLVD Steakhouse, while continuing to oversee all aspects of the Rose Mary kitchen. In the coming year, Joe looks forward to the debut of a third restaurant concept with Day Off Group in the bustling Fulton Market neighborhood.

Chef Neal Fraser, owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20. Fraser touts an impressive resume that includes a degree from the Culinary Institute of America and an honor roll of kitchen credits such as Wolfgang Puck’s Eureka and Spago, Checkers Hotel under Thomas Keller, Joachim Splichal’s Pinot Bistro, Hans Rockenwagner’s Rox, and the highly revered Boxer. Currently, he and his business partner Amy Knoll own and operate critically acclaimed Redbird and high-volume special events and performing arts venue Vibiana.

Located in downtown Los Angeles, Redbird is Fraser’s flagship where he showcases his signature sensibility of refined yet approachable modern American cuisine, influenced by the city’s multitude of cultures. Carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana (the cathedral-turned-event-venue), Redbird is singular, timeless and “blissfully grown-up.” The restaurant has received many accolades including a coveted spot on Los Angeles Times’ Jonathan Gold’s 101 Best Restaurant List.

Prior to the success of Redbird and Vibiana, Fraser and Knoll opened two of Los Angeles’ most loved restaurants – critical darling Grace, and ever-beloved, breakfast, lunch and dinner bistro, BLD. A second location for BLD currently operates inside the Los Angeles International Airport.

Fraser has also been catering for over 30 years in and around Los Angeles and across the country with events ranging from intimate dinner parties in private homes to a week-long 3 meal a day Breeder’s Cup event at Santa Anita to open-air dining events with the Outstanding in the Field group, and at Coachella and Burning Man.

At Fraser’s award-winning flagship property Vibiana, which houses his critically acclaimed restaurant Redbird in its rectory building, he and his staff execute over 100 events a year in the former cathedral and over 700 events in the 5 private dining rooms of the rectory building and adjacent garden. This is in addition to regular dinner service seven nights a week and brunch on the weekends in the 140 seat Main Dining Room. Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property.

Over the years, both Fraser and Knoll have been active members in the community, donating time and talent to a variety of charities. Fraser currently resides on the board of LA’s Best. Nine years ago, Fraser and Knoll co-founded Beefsteak, an annual event benefitting the Los Angeles Food Bank with Simpson’s creator Matt Selman, comedian Eric Wareheim and comedy producer Cort Cass. As an avid cyclist, Fraser is an active participant in Chef’s Cycle, an annual event in support of No Kid Hungry.

Outside of the restaurants, Fraser has logged some hours on the small screen, most notably on Bravo TV’s ‘Top Chef Masters,’ Fox’s ‘Hell’s Kitchen,’ and Food Network’s ‘Iron Chef America,’ on which he won his battle against chef Cat Cora. He also won his battles on Esquire TV’s ‘Knife Fight,’ and Food Network’s ‘Beat Bobby Flay.’

Fraser and his restaurants have been featured in publications such as Food & Wine, Los Angeles Times, Conde Nast Traveler, Vogue, Rolling Stone, Architectural Digest and Eater Los Angeles.

“Believe in your infinite potential; your limitations are those you set upon yourself.”

As Executive Chef of Auro at Four Seasons Resort Napa Valley, Chef Rogelio Garcia combines his impressive culinary prowess with a passion to showcase the region’s legendary terroir, produce, and ingredients. Chef Garcia helms the kitchen of Michelin-starred Auro, which references his global cooking techniques to create a menu that spotlights Napa Valley produce and artisans at the forefront and pairs exquisitely with local world-class wines.

Set within a world-class vineyard and nestled amid the captivating hillsides and mineral hot springs of Calistoga in Napa Valley, Auro stands as a testament to gastronomic excellence. Under Chef Garcia’s guidance, the restaurant quickly earned accolades, including Wine Spectator 2023 “Best of Award of Excellence” and the coveted Michelin star from the 2023 Michelin Guide California just eight months after opening. Auro holds the distinction of being Calistoga’s only Michelin-starred restaurant.

Chef Garcia is a finalist for “Best Chef: California” by the James Beard Foundation. He is also a Bravo’s Top Chef Season 15 alumnus and upcoming author of ‘Convivir: Modern Mexican Cooking in California’s Wine Country.”

Auro, wine country’s newest fine dining destination opened in fall 2022 at Four Seasons Resort and Residences Napa Valley. The restaurant is set in an intimate dining room with floor-to-ceiling windows, allowing guests to watch the culinary team in action. There’s also a semi-private alfresco terrace with sweeping vineyard views. In this contemporary setting, chef Garcia unveils a hyper-seasonal five-course tasting menu that evolves regularly. His signature touch, ‘oro’ – a nod to gold, is brilliantly incorporated, elevating every dish, expertly paired with selections from sommelier Derek Stevenson’s 475-label wine list.

Born in Mexico City and raised in Napa, chef Garcia’s culinary interest was sparked at an after-school job as a dishwasher at a restaurant in Yountville, California. Rising through the kitchen ranks, chef Garcia held positions in some of wine country’s most respected restaurants, including at two-Michelin-starred Cyrus in Healdsburg under the guidance of renowned chef Douglas Keane; as Chef de Partie at the iconic, three-Michelin-starred The French Laundry. Following his time in wine country, chef Garcia set forth to San Francisco where he spent the last seven years perfecting his craft at notable restaurants such as Traci des Jardins’ The Commissary, then at Michelin-starred Spruce, earning Michelin stars of his own in 2018 and 2019. Most recently, chef Garcia led the team at Luce in San Francisco’s InterContinental Hotel.

Embracing his culinary heritage, Chef Garcia feels inspired by his return to wine country. He is committed to showcasing the stories of local farmers and producers through his innovative dishes, aiming to create a unique, distinguished fine dining experience at Auro that leaves a lasting impression on guests long after their meal.

Douglas Keane, the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA, has had a remarkable culinary journey that began with his Michigan roots. As a young boy, Chef Keane found himself drawn to the kitchen, assisting his mother and discovering his passion for cooking. However, it was a pivotal high-school culinary class, initially taken to score a date, ignited his desire to pursue a culinary career.

His path to culinary excellence was further shaped by the guidance of a close family friend and renowned hotelier, Stan Bromley. Encouraged by Stan, Douglas enrolled at Cornell University’s School of Hotel Administration, but it was here that he realized his true calling lay in the culinary arts. Graduating with a degree that would have allowed him to work in any prestigious hotel, he decided to follow his heart and delve into the world of professional cooking.

Chef Keane embarked on a decade-long journey, honing his skills in some of the finest kitchens across the United States. His experiences included working at The Four Seasons in New York City, where he learned to thrive under the pressure of a high-powered, three-star restaurant, and at Gary Kunz’s Lespinasse, where he found inspiration in exotic flavor combinations and precise techniques. He also worked with Traci Des Jardins in San Francisco, where his respect for ingredients and culinary expertise blossomed.

Eventually, destiny brought Chef Keane together with his future partner, Nick Peyton, as they worked side by side at the restaurant Gary Danko. Their shared vision and passion led them to open Market, a small eatery in Napa Valley, while envisioning their dream luxury restaurant in Sonoma County, which would become Cyrus.

In 2004, Cyrus first opened its doors, and over the next eight years, Chef Douglas Keane and his team achieved immense success, accumulating numerous local and national awards. His culinary philosophy was centered around the Japanese concept of Shibumi, embracing refined simplicity, elegant flavors, and quiet perfection. He believed in extracting the essence of each ingredient and treating them with utmost respect to create unique and unforgettable dishes for his guests.

In September 2022, Chef Keane embarked on the next chapter of Cyrus, relocating the restaurant to Alexander Valley and paying homage to the area’s rich heritage. With his indomitable spirit and dedication to culinary excellence, Chef Douglas Keane continues to inspire and delight food enthusiasts, all while preserving the tradition of Shibumi in his creations. Guided by a visionary spirit and an unwavering commitment to excellence, Chef Keane’s extraordinary talents have garnered numerous accolades, solidifying Cyrus as an icon in the realm of fine dining. As the epitome of refined simplicity and culinary brilliance, Cyrus is a manifestation of Chef Keane’s artistry, passion, and dedication to crafting unforgettable gastronomic experiences for every discerning palate. Together, Chef Keane and Cyrus have left an indelible mark on the culinary landscape, enchanting diners and perpetuating a legacy of culinary artistry that transcends time.

Throughout his career, Chef Douglas Keane has been recognized and celebrated for his culinary excellence. His accolades include two Michelin stars, four stars from the San Francisco Chronicle, a James Beard Award for Best Chef Pacific, and being listed in Gourmet Magazine’s Top 50 Restaurants in America, among many others.

Outside the kitchen, Chef Keane is deeply passionate about dog rescue and rehabilitation. He co-founded the Green Dog Rescue Project in Sonoma County and remains actively involved in training and rehabilitating his four-legged friends. When he’s not cooking, you may find him driving around Sonoma Wine Country in his beloved Ford 150 pick-up truck, accompanied by his dogs: Finnegan, Cash, and Piglet.

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Born and raised in the suburbs of Richmond, VA, food was far from a central part of Josh’s upbringing. It wasn’t until his first job as a dishwasher in his early teens that he was exposed to the industry and soon fell in love with the pace of the kitchen, and camaraderie within. In 2012 Josh moved to California in pursuit of learning from the best and honing his skills in some of the top kitchens in the country. For the last ten years, Josh has worked at many acclaimed Bay Area restaurants, but cites Quince, Michael Mina, and The Restaurant at Meadowood with being the most formative to his career. He was most recently Executive Pastry Chef on the opening team of the Four Seasons Resort, Napa Valley. He is extremely excited to be part of the Cyrus team for the opportunity to contribute to its storied history and grand rebirth in beautiful Alexander Valley.

When he is not in the kitchen, Josh enjoys dining around and exploring the outdoors of Sonoma County with his fiancé Laken, or simply hanging out at home with their two cats.

Emeril Lagasse is the chef/proprietor of 10 restaurants, including four in New Orleans (Emeril’s, Meril, Emeril’s Brasserie at Harrah’s casino and Emeril’s Table at the MSY Airport); two in Las Vegas (Emeril’s New Orleans Fish House and Delmonico Steakhouse); one in Miramar Beach, Florida (Emeril’s Coastal); and his three restaurants at sea, Emeril’s Bistro 1396 on Carnival Cruise Line’s Mardi Gras ship, Emeril’s Bistro 1397 on Carnival Celebration and Emeril’s Bistro 717 on Carnival Jubilee. 34 Restaurant and Bar, the Lagasse’s love letter to Portugal, is slated to open in New Orleans in late summer 2024.

As a national TV personality, Lagasse has hosted more than 2,000 shows on the Food Network.

Most recently, The Roku Channel released two original series “Emeril Cooks” and “Emeril Tailgates”. In 2016, Amazon launched an original series featuring Lagasse called “Eat the World with Emeril Lagasse”. The series received five daytime Emmy nominations and won Outstanding Culinary Program. The series was also a James Beard semifinalist in the category Outstanding Personality of Host.  Lagasse has appeared as a guest judge on Bravo’s hit food series, “Top Chef,” was as co-host for TNT’s first cooking series, “On the Menu,” and the tenth season of the “Rachael Ray Show” and served as the food correspondent for ABC’s “Good Morning America.”

Lagasse is the bestselling author of 19 cookbooks, the latest titled Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen.

Throughout the years, Lagasse has received accolades and lifetime awards for his contributions to the American culinary industry including the “Distinguished Service Award” from Wine Spectator, the “Lifetime Achievement Award” from Food Network’s South Beach Wine & Food Festival, and the “Humanitarian of the Year” by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work.  In February 2024, he was named Honorary President of Bocuse d’Or Americas, a global culinary competition that will be held in New Orleans in June 2024.

In 2002, Lagasse established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed over $19.3 million in grants benefitting children’s charities in New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through his Foundation.

Lagasse’s restaurant company, The Emeril Group, is located in New Orleans and houses culinary operations and a test kitchen for recipe development. For more information visit theemerilgroup.com

Chef Beau MacMillan has cooked in some of America’s most distinguished kitchens. A two-time James Beard Foundation award nominee for Best Chef: Southwest, he is one of Arizona’s most notable and well-respected chefs.

Helming The Americano, a high-end Italian-inspired steakhouse in Scottsdale, he serves as the director of culinary in collaboration with Creation Hospitality. Rediscovering his fine-dining roots, he also leads the culinary program at Tell Your Friends, an underground craft cocktail and live music lounge located underneath The Americano, a collaboration between Creation Hospitality and Clive Collective.

He operates the popular Cala at Scottsdale’s Senna House, which he and partners Clive Collective opened in 2022, featuring modern coastal cuisine inspired by the Mediterranean. Before that, he was the executive chef at Sanctuary on Camelback Mountain and its signature restaurant, Elements, for over 20 years.

With a prestigious career spanning more than 35 years, his culinary journey began at the age of 16 with a position at Crane Brook Restaurant and Tea Room in Carver, Massachusetts before joining the brigade at La Vieille Maison in Boca Raton, Florida, rising to the position of sous chef. He then moved to Los Angeles, where he held sous chef positions at the prestigious Hotel Bel-Air and later Shutters on the Beach in Santa Monica before opening Elements, earning national recognition and acclaim.

A Food Network regular, he first competed on “Iron Chef America” in 2006 against Iron Chef Bobby Flay in “Battle American Kobe Beef.” Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay. He’s since made regular appearances on Food Network shows, including 13 seasons of “Guy’s Grocery Games,” “Next Iron Chef,” “Best Thing I Ever Ate,” along with hosting “Worst Cooks in America.”

Chef MacMillan hails from Plymouth, Massachusetts and is an alumnus of Johnson & Wales University in Providence, Rhode Island.

Bay Area native David Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. The value of hard work was understood at a young age for Nayfeld, taking his first job at age 13, working at a local produce market followed by numerous kitchen positions throughout his teen years in restaurants.

Wanting to pursue his passion for cooking, Nayfeld enrolled in The Culinary Institute of America and completed two externships, at Nobu in New York and in San Francisco at Aqua. Impressed with his hard work and talent, Aqua held a position for Nayfeld while he finished culinary school so after graduation, he moved to San Francisco and became a line cook at the restaurant.

After two years in San Francisco, Nayfeld received the opportunity to work with the chef of the century Joël Robuchon and, in 2005, he joined the opening team at the chef’s Las Vegas restaurant, Joël Robuchon at The Mansion at MGM Grand. While there, the restaurant earned many accolades including three Michelin Stars, Mobil Five Stars and the AAA Five Diamond Award.

In 2007, with a dream of cooking in New York City, Nayfeld returned to Manhattan to work at the award-winning Cru. A year later, he accepted the highly coveted Senior Sous Chef position at Eleven Madison Park, a restaurant that not only would help define him as a chef, but would change the culinary landscape of New York City. During his time working under Daniel Humm, the restaurant received international acclaim and multiple awards including The World’s Best 50 Restaurants, numerous James Beard Awards, Three Michelin Stars, and Four Stars from The New York Times.

While in New York, Nayfeld worked to broaden his knowledge in all areas of the restaurant business.  He took management classes while with Union Square Hospitality as well as pursued his interest in wine becoming a certified sommelier, having passed the first two levels of The Court of Master Sommeliers.

Seeking continued growth and inspiration, in 2012, Nayfeld embarked on a nearly year-long trip around Europe, working with some of the most renowned chefs at the world’s top restaurants including Albert & Ferran Adria’s Tickets and 41 Degrees in Spain, Philippe Rochat in Switzerland, Jacques Genin in Paris, Mauro Colagrecco at Mirazur and Clare Smyth from Gordon Ramsay in London.

In 2015, Nayfeld partnered with Matt Brewer, formerly of Hogsalt Hospitality, to start Back Home Hospitality.  They opened their first restaurant, Che Fico, in March of 2018.  The concept explores Italian fare through the lens of California with handmade pasta, pizzas and house made salumi plus dishes from his family’s Jewish-Roman heritage known as “Cucina Ebraica.” Che Fico has received many accolades from the press including being named one of Bon Appetit’s Top 10 Best New Restaurants in America as well as one of Esquire Magazine’s Best New Restaurants. Nayfeld was also named Star Chefs 2019 Rising Star Chef.

In the fall of 2023, Back Home Hospitality opened Che Fico Parco Menlo, an evolution of Che Fico created for the Peninsula, at the new Springline, a 6.4-acre mixed-use development in Menlo Park, California.  In winter 2024, they opened Il Mercato Di Che Fico, an Italian-focused market that features local produce, prepared foods, a fish and meat butcher counter, salumi, wine, a walk-up gelato window, catering and more.  Next up is Che Fico Pizzeria which is opening at Thrive City, the community gathering space surrounding Chase Center in San Francisco’s Mission Bay neighborhood.

Nayfeld was one of the founding members of the Independent Restaurant Coalition (IRC), a trade group formed in 2020 as a result of the Covid-19 pandemic to advocate for independent restaurants. The coalition most notably wrote a bill with members of Congress that secured $28.5B for vulnerable restaurants across the country. Nayfeld’s dedication and perseverance earned him a seat on the IRC board of directors, a peer-elected position where he continues to work in support of the restaurant industry.  During the pandemic, Nayfeld was awarded both the Jefferson Award for public service for his pioneering program called “Family Meal” which fed people in need as well as the Golden State Warriors Impact Warrior Award for community leadership.  Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef.

Additionally, Nayfeld is working on his first cookbook with author Joshua David Stein called Dad What’s for Dinner?, inspired by his culinary exploration with his daughter, Helena. Slated for release in 2024, it is the first book of its kind to speak directly to single fathers — filled with a mix of recipes, tips, meal planning strategies, and a frank emotional discussion of parenting that is guaranteed to help other caregivers feed their families with joy and ease.

A pioneering American chef and a mentor to many in the last decades, Oakes is often credited for her generosity, consistency and vision. Having worked all aspects of a restaurant, from her early career at the Carnelian Room & Alexis Tangier’s on through to the highly praised Boulevard & Prospect, Oakes has developed a well rounded hospitality philosophy. She is a student of other cultures and cuisines and a tireless champion of artisans. Throughout her career, her restaurants have received numerous local, national and international accolades, nominations and awards; among them, The James Beard Foundation Award for Best Chef in California 2001 and Outstanding Restaurant in the United States 2012, as well as the Filiale des Etats-Unis in France. Chef Oakes co-wrote Boulevard: The Cookbook with Pam Mazzola in 2005 which was nominated for awards from both the James Beard Foundation and the International Association of Culinary Professionals. In 2010, Chef Oakes opened Prospect Restaurant with Pam Mazzola and Kathy King in San Francisco’s flourishing South of Market/Embarcadero neighborhood. Located at the base of the Infinity Towers, it is a warm and modern urban environment, with high service standards and exceptional cuisine. Chef Oakes’ energy and sense of community are reflected in the time and talent she has devoted to cooking for charitable organizations. In addition to serving on the Board of Directors for Meals on Wheels of San Francisco, she has been Gala Chef Chair for the organization’s annual fundraiser for 12 years. She enjoys continuous involvement with numerous other philanthropies, including Share Our Strength, The San Francisco Food Bank, The Center for Urban Education about Sustainable Agriculture, Make-a-Wish Foundation, Auction Napa Valley, Alex’s Lemonade, and Maitri Compassionate Care.

One of the most highly regarded chefs in America today, Charlie Palmer received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique.

Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie Palmer started his executive chef career at The River Café, Brooklyn’s legendary incubator for the American food movement, where he earned a prestigious three stars from The New York Times and trained a legion of other young cooks who have gone on to become some of America’s leading chefs. In 1988, Palmer made a landmark commitment to creating dishes featuring regional American ingredients at the sublime Aureole, at the time situated in a 19^th century town house off Manhattan’s Madison Avenue. After two decades in its landmark location, our flagship restaurant took up residence in the spectacular at One Bryant Park in Times Square, one of the world’s most environmentally advanced skyscrapers, where it continued its culinary legacy of intense flavors and unexpected combinations matched by an award-winning wine list. Aureole is in the throes of scouting for a new Manhattan home, and can still be enjoyed thanks to a progressive virtual model, Aureole at Home.

In 1999, Palmer made an early investment in Las Vegas, opening Aureole in the Mandalay Bay Resort as well as his first foray into the modern American steakhouse, Charlie Palmer Steak in The Four Seasons. For this pioneering spirit and culinary trailblazing, he was inducted into the Las Vegas casino community’s “Gaming Hall of Fame.” And over the next 20 years, Palmer combined his creative cooking spirit and flair for business into 16 notable locations spanning the country and a growing collection of boutique hotels.

In 2024, Palmer opened Charlie Palmer Steak IV, marrying the classic steakhouse traditions of our Charlie Palmer Steak concepts with our the chef’s fine dining legacy, located on the 4^th floor of the legendary Knickerbocker Hotel.

Palmer, a longtime board member of Citymeals-on-Wheels was named by The James Beard Foundation as “Best Chef in America 1997” and “Who’s Who of Food & Beverage in America 1998. For his unwavering support of the Culinary Institute of America, he was named to the Board of Trustees, serving as Chairman of the Board from 2013-2016, and presented with an honorary doctorate in April 2018.

A frequent guest on NBC’s Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Palmer is also the author of six cookbooks. He and his family live bi-coastally between New York and Healdsburg, CA, also home to his vineyards—the foundation for Charlie Clay Pinot Noir, a joint venture with vintner Clay Mauritson.

Ryan Pollnow, Co-Chef and Vice President of the Flour + Water Hospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each of the restaurant group’s kitchens individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as Co-Executive Chef alongside Thomas McNaughton.

Andrew Quinn is the Co-Owner and Executive Chef of The Noortwyck, a neighborhood restaurant in the heart of the West Village. Chef Andy offers a timeless and approachable menu of constantly changing, seasonal dishes in an intimate neighborhood-friendly setting. Standout dishes from Chef Andy include unique takes on notable dishes, such as the White Asparagus Cacio E Pepe and the Char Siu Duck Milk Bun along with perfected classics like the Roast Chicken and Beef Wellington. With the goal of providing the best quality for each customer and supporting the surrounding community, he sources from local New York purveyors and makes everything from the pasta to the breads to dry aging in-house. Under Chef Andy’s direction in the kitchen, The Noortwyck has earned support from both critics and locals, including two stars from The New York Times who perfectly describe The Noortwyck as “the middle ground between grandeur and informality.” Prior to opening The Noortwyck in 2022, Chef Andy served in multiple Michelin-starred restaurants including the famed Eleven Madison Park and Hibiscus in his native UK.

Ancestral Terroir: Growing Up In Wine Country
When Chef Dustin Valette walked into his great-grandfather Honoré Valette’s cellar, fragrant with hanging salumi or picked grapes in his uncle’s vineyard, he was enchanted by the tradi-tions and skill he witnessed. Here he began to learn the inter-play of land, time, and heritage. Chef Valette’s culinary passion has brought him far from that basement, and then right back to it. Now 40, he lives with his wife (they met at Aqua restaurant) and their two children, in the Victorian farmhouse where Hon-oré lived in the 1930’s. The cellar remains a place of inspiration, where Chef Valette writes new menus, hangs home-made char-cuterie, and hosts barrel-tastings with winemaker friends.

Catching The Light: Learning From The Greats
After graduating from the Culinary Institute of American at Hyde Park in 2000, Chef Valette made the bold choice to book his own stagiaire program at San Francisco’s most exciting restaurants, Charles Nob Hill, Fifth Floor, La Folie, Fleur De Lis, Gary Danko, and Aqua. Over six months, he learned from the best. This knowledge still drives his culinary ambitions.

Next, Chef Valette landed at Thomas Keller’s one-Michelin-star Bouchon in the Napa Valley. He continued to expand his palette at Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property. When Chef Valette came back to the Bay Area, he returned to the place he ended his stage, working at Michelin-starred Aqua in San Francisco, finally as executive sous chef under Laurent Manrique, for three years. At each remarkable kitchen, Chef Valette honed not only his culinary skills, but his leadership style. Whether we are talking about ingredients or team members, Chef Valette works with the best and allows them shine.

After several years, it was time for a cook’s tour of Europe. Serious kitchens are worlds unto themselves and Chef Valette was struck by curiosity about places with centuries-old traditions and close communities. Within hours of landing in Rome, he was “gobsmacked by the intensity of a simple roasted chestnut on the street and what it told me about the culture and the place.”

Establishing Roots: Coming Home To Healdsburg
Upon his return, he opened and helmed his first kitchen as Executive Chef at VOX Restaurant & Wine Lounge in Henderson, Nevada. After a year and a half, Chef Valette yearned to return to the wine country and start his family. Naturally, he came back Healdsburg, where his great grandfather Honoré settled some 100 years ago.

Here he began his six-years as Executive Chef at Dry Creek Kitchen. While eating and working in Europe, Chef Valette saw how sustainability and tradition run deeper than mere sourcing. A kitchen cannot be separated from land, or from the community. At Dry Creek Kitchen, Chef Valette developed that realization into practices and relationships that continue today. Working with winemakers to create inspired pairings quickly became a hallmark of his tenure.

Bud Break: A Restaurant With Family Ties
Before they had even graduated high school, both Chef Valette and his brother Aaron were already working in restaurants. Over glasses of pilfered wine and a view of the vineyards, they made a pact to open their own restaurant someday. In 2015, that fraternal commitment became a reality when Valette opened in downtown Healdsburg, in a location that was once home to Hon-oré’s French-style Home Bakery. Valette is a fine-casual restaurant and a hugely popular locals’ favorite. The menu at Valette is noted for its inventive and flavorful California cuisine, highlight-ing Chef Valette’s French technique and proudly featuring ingredients sourced from Sonoma County.

To Chef Valette, sourcing is more than a transaction—as a kid he played t-ball with Zureal Bernier, a farmer with diversified offerings, including the garlic that is essential to many of Valette’s dishes.

Community is at the heart of everything, and from the beginning, Chef Valette was able to devel-op a philanthropic business model, in which giving is part of profiting, and he strongly believes that supporting his community is essential to his success.

Fruition: A Love of Wine Becomes a Wine Label
Valette’s curiosity about winemaking was piqued as a young man in his family’s vineyards. That curiosity was nurtured when tasting wines, building wine programs, and creating wine and food pairing menus over the years. Eventually, Valette tried his hand at garage wines, sourcing juice from local growers, and together enjoying the fruits of their shared labor. After learning the process, he decided to start a small production wine brand, Valette Wine, made in collaboration with three notable winemakers, Bob Cabral (Pinot Noir and Rosé of Pinot Noir), Jesse Katz (Cabernet Sauvignon), and Tom Rochioli (Chardonnay), each masterful stewards of their favored varietal. After a few memorable vintages, the wines have developed their own cult following.

Community At The Table: A Restaurant With A Long History and A Bright Future
The Matheson’s origin is a story of deep relationships and heritage. “Only in Healdsburg,” Chef Valette shook his head, telling the story of how the Matheson had grown from a glass of wine with his now business partner, Craig Ramsey, to a restaurant, a sushi kitchen with chef Ken Tominaga, and rooftop lounge on the Plaza. The building was the original location of Honoré’s Snowflake Bakery, which is integral to the project. Every element of The Matheson has a story: from murals of farmworkers and firefighters, to the friends and neighbors who supply produce and meats, the connections run deep.

Chef Valette’s menu is a modern ode to micro-seasonal ingredients, exploring the possibilities of a locally-foraged porcini, or the range of a Purple Heart tomato. For Chef Valette, finding the limitlessness in the specific offerings of the moment is a play of craft and passion.

“Cooking is my passion and I cannot wait to share it with you. Owning and operating restaurants allows me to share with our community what I love, highlighting our amazing farmers, ranchers and artisans that make Sonoma County such a special place to call home.”

Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Volt Burger, Vulcania (co-owned with his brother Michael), and the soon-to-open Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.

With accolades that include being a James Beard Foundation Award finalist and starring on Top Chef (season six), Top Chef Masters (season five), and Top Chef All-Stars (season sixteen), Bryan has firmly cemented his place in the culinary world. His cookbooks, HOME and VOLT Ink (co-written with his brother Michael), showcase his talent and offer a peek into his creative process.

2024 is set to be another big year for Bryan with the debut of Wye Oak Tavern in his hometown of Frederick, MD. This new venture is all about celebrating local flavors and ingredients, reflecting the city’s growing food scene.

Despite his busy career, Bryan stays grounded with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve. Recently earning his pilot’s license, Bryan now enjoys exploring the country’s beauty from 15,000 feet. As he continues to innovate and push culinary boundaries, Chef Bryan Voltaggio’s impact on the food world keeps growing, driven by his passion and creativity.