Chef Alton Brown
Alton Brown was directing TV commercials when he got the crazy idea to go to culinary school and reinvent the cooking show. The result: Good Eats, an irreverent, science-forward program which kept Brown gainfully employed for more than twenty years. Along the way he also hosted Iron Chef America, and Cutthroat Kitchen. Currently, Brown’s live culinary variety show Beyond the Eats continues to play to sold-out theaters across the country and his ninth book, Good Eats: The Final Years will be released in the spring. Brown has been awarded the James Beard award twice as well as the coveted Peabody for his work on Good Eats.
Brown lives with his wife, the designer Elizabeth Ingram-Brown, and their two dogs in Atlanta.
Chef Todd English
As one of the most decorated, respected, and charismatic chefs in the world, five-time James Beard Award Winner Todd English has established one of the best-known restaurant brands in the nation, published critically acclaimed cookbooks, produced his own TV show, and enjoyed a staggering number of accolades including Bon Appetit’s Restaurateur of the Year and Nation’s Restaurant News’ Top 50 Tastemakers. Todd English began developing his culinary skills at age 15, graduated from the Culinary Institute of America with honors and apprenticed with renowned Chef Jean Jacques Rachou at New York’s La Côte Basque. He served as Executive Chef of the Northern Italian restaurant Michela’s in Cambridge, MA before opening his first restaurant, the award-winning Olives, in Charlestown, MA in 1989. Current Olives locations include Atlantis in the Bahamas, Venetian Village at The Ritz Carlton Abu Dhabi and Las Vegas’ Virgin Hotel. Following the success of Olives, he created Figs, a more casual sister restaurant concept with two locations in Boston, one in Laguardia Airport, and two locations in the Middle East. In 2010, Todd opened the European-inspired Todd English Food Hall located at the iconic Plaza Hotel, followed by additional locations in Manila and The Dubai Mall. Todd has since expanded his food hall concept to Las Vegas with The Beast at AREA 15 in 2021.
Todd has recently expanded his work in the hospitality industry by partnering with global entrepreneur, Keith Burkard, for the formation of English Hospitality Group (EHG). Featuring dozens of restaurants, hotels, nightlife venues and ghost kitchens, EHG is reimagining the traditional hospitality model. In February 2022, EHG launched The English Hotel, the highly anticipated upscale boutique hotel in Las Vegas’ vibrant Arts District, featuring art exhibitions and an exceptionally innovative dining experience with The Pepper Club. Upcoming projects include expansion into Los Angeles with multiple concepts, new projects in Manhattan, additional outposts of Olives, an 80,000 square foot immersive, discovery destination Todd English food hall in Stamford, CT, and much more.
International travel and cooking series Food Trip with Todd English on PBS won two James Beard Awards and was nominated for an Emmy. Todd has also authored several cookbooks, including The Olives Table, The Figs Table, The Olives Dessert Table, and Cooking in Everyday English, the A,B,Cs of Great Flavor at Home. The debut of his line of cookware, small electrics, and lifestyle products, The Todd English Collection, also produced two companion books, The Air Fryer Cookbook and Rustic Pizza.
Chef Robert Irvine
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
Chef Kevin Bludso
Kevin Bludso is a chef, television personality and two-time Steve Harvey Hoodie Award Winner.
In 2008, he opened Bludso’s BBQ, his small takeout BBQ stand in Compton, California. It has since grown into an international empire, with a flagship restaurant, Bludso’s Bar & Que, in Hollywood, a concession stand at the LAFC Soccer Stadium, a location in Proud Bird by LAX, and a sprawling restaurant and bar called San Antone by Bludso’s BBQ in the Crown Casino in Melbourne, Australia.
He is the judge on the hit Netflix BBQ competition show The American BBQ Showdown, and has multiple television appearances on shows like Diners, Drive-Ins and Dives and Bong Appetit, and as a recurring guest judge on Bar Rescue. His first cookbook, The Bludso Family Cookbook: BBQ Soul Food and Family, From Compton to Corsicana, is coming out in Spring 2022 for Ten Speed Press.
Chef Aaron May
Chef Aaron May has a passion for food and irrepressible creativity. Currently Aaron is executive chef and culinary director at Bullseye Event Group where he cooks around the world at the largest sports and music events. Additionally, Aaron still oversees the food and kitchens at Over Easy. You can find Aaron as a Food Network regular, judging on Guys Grocery Games and cooking on Guy’s Ranch Kitchen. He and his restaurants have also appeared in Condé Nast traveler, The New York Times and USA Today as well as numerous other shows and magazines. Meanwhile, he never sits still or stops thinking about new dishes and concepts.
Chef Lynnae Oxley
Owner and operator of Sugars Barbecue, headquartered in Battle Ground, WA. Chef, BBQ instructor, caterer, entrepreneur, television personality and a bad ass woman in BBQ! Former top barbecue competitor, brand affiliate with: Thermoworks and RecTeq Grills. Appeared on: BBQ Pitmasters, BBQ Brawl Flay vs Symon, Chopped (champion). Chef Lynnae Oxley is passionate about all things culinary, especially live fire cooking, teaching and inspiring other women to get into the amazing world of barbecue!
Chef Misty Banchero
Misty is a Seattle, Washington native with a love affair with meat. She shares her “Stories of a Seattle meat man’s wife” on social platforms and may be better known as @SeattleButchersWife Her marriage into a 3rd generation meat family was a kickstart for Misty’s BBQ journey. Shifting from her long-time career in corporate retail through the pandemic, her passion for grilling became an obsession. Misty combines her creative and engaging talents with her love of smoke and meat. Her mission is to share her journey and to inspire more women to step up to the grill. From live fire to simple pellet grill cooks she’s learned tips and tricks to share and has created mouthwatering pictures and videos on social media. When she’s not at the grill you can find this backyard BBQ expert traveling or spending quality time with her butcher husband and their 3 children. Stay tuned to see what’s next for Misty @seattlebutcherswife
Her partnerships include @Dalstrong @Meater @Lifesmart @AvidArmour @TheBullsWood @MeatheadCharcoal @yeti @Thermoworks @PSseasoning @BearMountainBBQ @Arteflame
Chef Rick Browne
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
Chef Erica Blaire Roby
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
Chef Stan Hays
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
Chef Damaris Phillips
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
Chef Rasheed Philips
Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providing mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.
