Camille is the GM and co-creator of Justus Drugstore. She is a founding member of the creative team of Carpaccio Concepts, Black Dirt, & Persimmon Seed.
Suzanne Tracht, chef and owner of the critically-acclaimed Jar Restaurant, was born and raised in Phoenix, Arizona. In 2001, she opened her modern chophouse, Jar, with her longtime chef de cuisine Preech Narkthong. Quickly, Tracht and Narkthong built a reputation for cooking cozily familiar American retro food – pot roast, steaks, pork chops, braised lamb shanks — with a modern twist.
Margarita Kallas-Lee hails from Latvia, where both her grandparents were profesional chefs. Margarita reunited with her high-school friend Phillip Frankland Lee and, after marrying, the two decided to team up profesionally and started ventures together with Wolf Cuisine, Scratch Bar & Kitchen and The Gadarene Swine. Kallas-Lee designs and runs the pastry program at Scratch Bar & Kitchen, and the upcoming Oh Man! Ramen.
Combining a passion for Mexican food and culture, Dario Wolos founded Tacombi with the goal of sharing a unique perspective on the Mexican lifestyle and authentic taco culture. Prior to launching Tacombi in Mexico’s Yucatán Peninsula in 2006, Dario worked for Jeff Parker, Venture Capitalist and serial entrepreneur in the financial services sector. Since opening Tacombi’s flagship location, Fonda Nolita, in 2010, Dario has opened three new Tacombi locations in New York.
Jeff Church is the co-founder and CEO of Suja Juice, the nation's leading organic, non-GMO, cold-pressured beverage company. In 2015, Suja was named #2 on the list of Forbes America’s Most Promising Companies, moving up a spot from its #3 ranking in 2014. Jeff has received numerous personal accolades as a 2015 Ernst & Young Entrepreneur of the Year for the San Diego region and BevNET’s 2015 Person of the Year, and holds an MBA from Harvard Business School.
Naomi Pomeroy is a native Oregonian who grew up cooking on a step stool in the kitchen next to her mother who spent her early years in Rouen, France, and with grandmother Vivian, who hailed from New Orleans. Naomi’s restaurant Beast is a refined version of the food of her childhood. In addition to numerous awards and accolades, in 2014 Naomi took home the award for Best Chef in the Pacific Northwest from the James Beard Foundation.
Einat Admony is chef and owner of the Balaboosta, Bar Bolonat, and Taïm restaurants in New York City and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love.
Will Horowitz, is the executive chef & owner of Ducks Eatery, Harry & Ida’s meat and supply co. and the author of the soon to be released book “Salt.Smoke.Time”. He specializes in heritage techniques, ingredients and integrating them into modern sustainability practices. His culinary roots run deep, as grandparents on both sides were restaurant professionals: one a French-trained chef cooking seasonally in a small fishing village on the Northern tip of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism & eco-sustainability. A big believer of using the local terroir as inspiration, he is an avid forager, fisherman and naturalist.
As chef and owner of the increasingly popular restaurant Fat Rice in Chicago’s Logan Square neighborhood Abe Conlon has quickly been recognized as one of the city’s top chefs. Fat Rice is a return to his roots, harmonizing the rich influence of Conlon’s upbringing and heritage with a thirst for culinary exploration and preservation by focusing on food from modest traditions prepared with an immense respect for custom and technique. He has received many awards and recognition including Fat Rice being named “One of the Best 10 New Restaurants” by Bon Appetit magazine in 2013, a Jean Banchet award in 2014 and a 2016 finalist nomination from The James Beard Foundation along with many others.
Born and raised in New York City, Joe Isidori is a third generation chef, inspired by both his father and grandmother. Currently, Joe Isidori is Chef/Owner of Black Tap Craft Burgers & Beers, which opened Black Tap SoHo in March 2015 and Meatpacking in October 2015, with others on the horizon. Black Tap won the coveted title of Fan Favorite at the New York City Wine & Food Festival’s Burger Bash in October 2015 with its Kobe beef burger and has since received world-wide acclaim for its over-the-top milkshakes, called “Crazy Shakes,” which feature a diverse range of flavors and ornate, edible garnishes.
Rob is the co-owner of The Baked Bear. He was born and raised in San Diego, CA. He is passionate about food and entrepreneurship.
At 15, Hong worked as a line cook under Aarón Sanchez at Centrico in New York City before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku before working on the line at Michelin three-starred Jean-Georges. Hong is currently executive chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown. He's recently been recognized as an Eater Young Gun, named to the Zagat 30 Under 30 list, and 2016 Forbes 30 under 30 list. He is also the co-author of New York Times Best Seller Koreatown: A Cookbook.
Matthew Rudofker is the Executive Chef of Momofuku Ssäm Bar and Momofuku Má Pêche. Matthew’s first kitchen experience was at Vetri restaurant in his hometown of Philadelphia. Before joining Momofuku, Matthew worked at Oceana with Cornelius Gallagher, Cru under Shea Gallante, and Daniel in New York City. Additionally, he completed a stage at the Fat Duck restaurant in England. In 2015, Matt was featured in Forbes’ 30 Under 30 list and was named a James Beard Award Rising Star Chef Finalist in 2016.
In 2014, Jack joined the opening team of Marta as Wine Director, in which capacity he enjoys focusing on wines of southern Italy to complement Chef Nick Anderer’s Roman-influenced menu, and furthering the team’s beverage education. In 2015, Jack passed his final exam and was inducted into the Court of Master Sommeliers. In the same year, he was featured in Forbes’s annual 30 Under 30 list of outstanding young professionals nationwide, Zagat’s 30 Under 30 New York City as well as Wine & Spirits Best New Sommelier 2015.
Andy Ricker is the James Beard Award winning chef/owner of Pok Pok Restaurants in Portland, NYC and L.A.
Sam Mason is the chef/owner of both EMPIRE mayonnaise (www.empiremayo.com ) a luxury, exotically-flavored mayonnaise company, and OddFellows ice cream co., both based in Brooklyn, NY. After studying at Johnson & Wales University, he honed his craft and built his reputation, working for Jean Louis Palladin, Paul Liebrandt, and Wylie Dufresne. Formerly the chef at TAILOR restaurant in SoHo, and the pastry chef at WD~50, Mason is considered to be one of the most creative chefs in America. His aesthetic culinary vision uses inventive ingredients to produce sweet as well as savory dishes that continually surprise the palate.
Owner of Yusho Restaurants, Billy Sunday and A10 Hyde Park, Matthias honed his career for 14 years as Executive Chef and Director of Operations for Charlie Trotter. Matthias is also a founding member of Pilot Light, which provides curriculum to Chicago Public Schools engaging children to have a healthy and sustained outlook on their relationship to food.
Andrea Reusing is the executive chef of The Durham Hotel in Durham, North Carolina and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for “Best Chef: Southeast” in 2011, Reusing is an advocate for food policy change. Her book, Cooking in the Moment: A Year of Seasonal Recipes, was a New York Times notable book in 2015.
Chef Andrew Curren of ELM Restaurant Group in Austin, TX, is a Culinary Institute of America valedictorian and heads up the kitchens at nationally renowned concepts 24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and, most recently, Irene's. Chef Drew is a two-time nominee for Food & Wine magazine’s “People’s Best New Chef,” competed on “Top Chef: Texas” in 2011 and is included in multiple editions of Best Chefs America.
Danielle Gould is the founder of Food+Tech Connect, the site of record and world’s largest community for food tech and innovation. She is also a founding member of the Culinary Institute of America's Business Leadership Council and a member of the Google Innovation Lab For Food Experiences and a mentor for Accel Foods and Food-X. Fortune and Food & Wine Magazines’ named her one of the Most Innovative Women in Food in 2015.
Cathy, a six-time James Beard Award finalist, has helped open Nostrana, Oven & Shaker and Hamlet, bringing the tenants and philosophy of Italian home cooking to Portland, Oregon. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the School for American Chefs. A never-ending curiosity takes Cathy to Italy often, where she continues to make new friendships and enjoy the complex flavors evoked by simple cooking.
Shane is a San Diego native who started The Baked Bear in 2013. He was on the Forbes 30 Under 30 list in 2016.
Jill Isenbarger is executive director of Stone Barns Center for Food and Agriculture. Prior to her appointment in March 2009, Jill held top leadership positions with The Nature Conservancy for more than ten years, and previously worked for Harvard University, U.S. Senator Carl Levin and an international architectural firm based in Cambridge, Mass. At Stone Barns Center, Jill works to forge partnerships among farmers, engineers, policy makers, chefs, conservationists, educators and others to help bring about a system of agriculture and a way of eating that reflects and values ecological health, strong communities and the integrity of place, region and season.
Matt Goulding is a James Beard Award-winning writer and the co-founder of Roads & Kingdoms, an independent journal of food, politics, travel and culture. He is the author of twenty books, including Rice, Noodle, Fish, and the New York Times bestselling series Eat This, Not That.