Chef Robert Irvine
Robert Irvine is a world-class chef and entrepreneur, and a tireless philanthropic supporter of our nation’s military. 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 the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. Two new signature products—Irvine’s Vodka and Irvine’s American Dry Gin—are in the beginning stages of a nationwide rollout.
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 to veterans in need, providing mobility devices for the disabled, and much more.
For his charitable work and service on numerous USO tours, Robert is the recipient of several civilian honors, including Honorary Chief Petty Officer of the United States Navy, and the Medal of Honor Society’s "Bob Hope Award".
When not filming for television or working overseas with the USO, he can be found on tour with Robert Irvine LIVE, an unpredictable interactive cooking challenge done before a live audience in packed theaters.
He is the distinguished author of four books, Mission: Cook, Impossible to Easy, Fit Fuel, and Family Table By Robert Irvine. He is also the publisher of Robert Irvine Magazine, a free digital publication delivering workouts, recipes, and motivational content.
Chef Alex Guarnaschelli
Alex Guarnaschelli is a world-renowned chef who, after attending La Varenne Culinary School in Burgundy, France, began her international culinary journey training in Paris and New York with some of the world’s most acclaimed chefs including Guy Savoy and Daniel Boulud. In 2003, Guarnaschelli was given the opportunity to expand her repertoire and become the executive chef at Butter, where she has since created her own eclectic American and green-market inspired menu. Guarnaschelli first appeared on Food Network in 2006 and has since been part of hundreds of episodes of programming on the network, including as a judge on Chopped, cohost of The Kitchen, host of Supermarket Stakeout, and star of Alex vs America. She also hosts the award-winning digital series, Fix Me a Plate, and is the author of the cookbooks “Old-School Comfort Food: The Way I Learned to Cook” (2013), “The Home Cook: Recipes to Know by Heart” (2017), and most recently “Cook With Me: 150 Recipes for the Home Cook” (2020).
Chef Justin Sutherland
Growing up in Saint Paul, MN, Justin Sutherland spent his childhood in the kitchen watching his mother and grandmother cook, as well as his favorite TV show, “Yan Can Cook”. For his fifth birthday, Justin asked for and received an Easy Bake Oven. All of these things together, inspired him to pursue his passion and develop his career, centered on food and family.
Graduating from Le Cordon Bleu College of Culinary Arts in Atlanta, he soon returned to his roots in the Midwest, and began to hone his skills and experience. He worked for some of the Twin Cities’ top chefs and restaurants, including JD Fratzke, and Russell Klein at Meritage and Brasserie Zentral.
Opening his first restaurant, the Handsome Hog in Lowertown, Saint Paul, Sutherland gained a reputation for excellence, noticed not only locally, but also nationally. An opportunity to appear on Iron Chef America resulted in his defeat of Iron Chef Alex Guarnaschelli of Butter NYC, and another call to compete on Bravo’s Top Chef Season 16.
His second restaurant, the Pearl and the Thief opened to great fanfare in Stillwater Minnesota. After building a strong customer base, a decision was made to move the restaurant to downtown Minneapolis in the newly developed MOXY Minneapolis Downtown.
As of January 2019, Sutherland and Pat Conroy were named Managing Partners of the Madison Restaurant Group that includes; PUBLIC kitchen + bar, Green Lantern Lounge, Handsome Hog, Ox-Cart Arcade & Rooftop, Gray Duck Tavern, the FITZ, and Eagle Street Bar & Grille.
In March 2019, Sutherland was announced as Culinary Consultant for the brand new Allianz Field soccer stadium, working in tandem with the Minnesota United and Delaware North to bring the best of Saint Paul food into the stadium and launch a food truck to be parked outside every home game, Fare Well – Great Fare from Everywhere.
In July 2019 in partnership with Tattersall Distilling, Justin launched his namesake Tattersall Signature Series Whiskey. It is available at his restaurants and online at France44.com and Lowertown Liquors.
Chef Antonia Lofaso
Chef Antonia Lofaso is the Executive Chef and Owner of three acclaimed Los Angeles restaurants - Black Market Liquor Bar (Studio City, California), Scopa Italian Roots (Venice, California), and DAMA (Downtown Los Angeles, California). Though diverse in cuisine and style, each of her restaurants combine deep-rooted, personal culinary traditions with the influence of her globetrotting adventures and formal French training. Antonia is widely recognized for her role as host of Food Network's The Julia Child Challenge as well as recurring roles on Guys Grocery Games, Tournament of Champions, and Supermarket Stakeout, to name just a few, as well as Bravo’s Top Chef and CNBC’s Restaurant Startup. In addition to her thriving restaurant businesses and television career, Antonia is also an entrepreneur whose line, Chefletics, has redefined the traditional fit and function of kitchen apparel.
Chef Doug Adams
Born in Colorado and raised in East Texas, Chef Doug Adams’ culinary inspiration began in his hometown of Bullard where traditional Texas cooking intermingles with Hispanic influences. After getting his culinary start in the kitchens of Missoula, Montana he moved to Portland, Oregon in 2008 to attend the Western Culinary Institute (now Le Cordon Bleu). Over the next three years he held positions at number of notable Portland restaurants including Lucier and Metrovino with James Beard Award-winning Chef Gregory Denton.
In 2011, he took a position with James Beard Award Winning chef Vitaly Paley at his eponymous Paley’s Palace and a year later Paley tapped Adams to be the Sous Chef for his new restaurant opening in downtown Portland, Imperial. Adams quickly earned the role of Chef de Cuisine and shortly after being promoted he was recruited to appear on BRAVO’s Top Chef: Boston. The series ran from October 2014 to February 2015 and established Adams name on a national stage where, as a top three finalist, he gained recognition for his creativity, balance of flavors and hustle in the kitchen. Adams’ thoughtful dishes and strong leadership at Imperial earned him numerous accolades including Best Restaurant 2015 from Willamette Week, the 2015 Chef of the Year from Eater PDX, and a semifinalist nomination from the James Beard Foundation Awards for "Rising Star Chef of the year" 2016.
In 2019 Doug opened Bullard Restaurant in downtown Portland, and quickly garnished awards including Chef of the Year from Willamette Week and a spot on the coveted Esquire Magazine’s Best New Restaurant List. After co-founding Holler Hospitality, and opening Holler Restaurant in the Sellwood neighborhood of Portland, Doug made the difficult decision to leave his restaurants and work on the project he was born for—Grand Fir.
Chef Brian Duffy
Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life, and led him to study at Philadelphia’s “The Restaurant School at Walnut Hill College”. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion.
Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley) reforming failing bars and restaurants with his “tell it like it is” style. His most recent show “Opening Night” follows Chef Duffy through HIS 7-day process of opening a restaurant & the roadblocks that come along the way. Duffy made his national on- camera debut over 17 years ago on the Food Network and has appeared on countless networks & streaming platforms.
Currently Duffy has collaborated with Four Birds Distilling & created SideBird Kitchen, a down & dirty eatery located inside the distilling space, Sidebird is a menu that encompasses the last two years of Duffy’s travel around the country. During that time Duffy has also Partnered with Ugly Brother Studios (Duffy Brothers) to launch the highly anticipated “World Chef” platform, an interactive “Ultimate Foodie” platform which includes food boxes that pairs the world’s best chefs with an interactive LIVE platform. Chef, having his hands in multiple levels of business is also the Creator & Host of ""Duffified Live"" a talking & travel show with an over-the-top approach to eating, drinking, and experiences.
When he isn’t with clients, taping or traveling, he is working on his classic entrepreneurial spirit, or hanging out with his family and friends in the suburbs of Philadelphia. Chef Duffy has his own line of signature spices, “Duffified Spice” kitchen aprons, hats, and chef-driven Grills & Smokers which are all available on his website at www.duffified.com.
Chef Betty Fraser
Co-owner of Hollywood restaurant Grub, this native of San Francisco has appeared on Bravo's Top Chef and Top Chef Masters as well as Rachael Ray's Tasty Travels. Grub's signature cuisine, "California Comfort Food," has won a broad range of awards from “Best Breakfast in LA” to “Best Brunch Spot,” is famous for its tuna melt and was featured on The Travel Channel's Bacon Paradise with her "Crack Bacon." She made her famous "Ba-Da-Bing Betty's Grilled Cheese Sandwich" for Al Roker on Today. Betty also operates the highly successful As You Like It Catering with her partner Denise DeCarlo.
Chef Nyesha Arrington
Nyesha Arrington has been in love with the kitchen since she was a young girl learning to cook alongside her grandmother. Born in Southern California to a multi-cultural family, she was introduced early on to diverse foods such as bulgogi, octopus, and homemade kimchi. These first stages of culinary experiences definitively shaped her palate and her ideas. By integrating flavors and techniques from around the world, Nyesha has created a style that is both personal and unparalleled.
After graduating from the prestigious Culinary School at the Art Institute of California in Los Angeles in 2001, Nyesha built an impressive resume working with chef Josiah Citrin at the acclaimed two Michelin Star Mélisse in Santa Monica, and legendary French chef Joël Robuchon at his Michelin Star restaurants L'Atelier and The Mansion in Las Vegas. She then went on to helm Leona and Native in Los Angeles where she was celebrated for using farm fresh, locally, and responsibly sourced ingredients. In 2012 she was named to "Zagat’s Best Chef 30 Under 30" and in 2015 was recognized as LA’s Chef of the Year by Eater.
Nyesha hit the national stage as a fan favorite on Top Chef season 9 and is currently a co-star of the hit culinary competition show Next Level Chef (U.K. season 1 premiering on ITV in Jan. 2023 and U.S. season 2 premiering on FOX in Feb. 2023). She is also the host and producer of Plateworthy, a digital series on Eater.
Nyesha draws inspiration from cooking through the seasons, traveling the globe and contemporary art. When she’s not in a kitchen, she can be found connecting with others over functional fitness and wellness practices. She lives in Los Angeles with her French bulldog, Bleu-Ginger and tuxedo cat, Mr. Robert Marley.
Chef Deanna Colón
Deanna Colón was born & raised in Boston in an Italian restaurant owned by her Parents. Her earliest memories are in the kitchen learning traditional Italian recipes & techniques. She auditioned for Master Chef Season 10 with a homemade Lobster & Crab Ravioli in a Cream sauce and won a spot in the Top 20.
Deanna has appeared as a Judge & Chef on Hot Mess Express on SLING and creates content for video network Tastemade. She teaches cooking classes privately and virtually through TakeLessons and Eatwith, was cast as a Chef in an online ad for Facebook/Oculus, as well as appearing in an ad for Imperfect Foods.
Her partnerships include Sphericator by Cedar Lane, Imperfect Foods, OneHope Wine, Girls Life Magazine, Keto Krate, Boos Blocks and ChefUniforms. Deanna lives in Las Vegas with her Husband and 6 dogs.
Chef Treygaye Fraser
Chef Tregaye Fraser is a chef, cookbook author and TV personality, based in Atlanta, Georgia. She is the owner of Chef Tregaye-N-Company, a catering company that has served some of Atlanta's biggest events. Growing up eating her grandmother's farm-fresh cooking, Tregaye developed her love for the culinary arts. Being skilled in creating dishes from 24 different countries, she created a love for taking food from all over the world and fusing them with her southern flair.
Tregaye was the first African-American woman to win Food Network Star. This launched her into becoming the host of several food shows, including Food Network's Cakealikes, as well as the honor of helping Oprah Winfrey's Network launch their first food shows with her own series, Tregaye's Way and Tregaye's Way in the Kitchen (now streaming on Discovery+). She also launched her first cookbook "Kitchen Conversations with Chef Tregaye" in December 2021, and has an extensive product line with her signature chef knife, premium seasonings, hot honey, and more.
Chef Ashley Holt
Chef Joe Sasto
Joe Sasto dove head-first into the restaurant industry by mentoring under some of the Bay Area’s most acclaimed chefs and restaurateurs. After graduating from University of California Davis, he took some time to travel through Europe. Sasto brought his newfound international inspiration to Quince in San Francisco, where he spent over three years at the three-Michelin starred restaurant. Under Chef Michael Tusk, Sasto was trusted to manage the handmade pasta program, learning the traditions and roots from one of America’s most celebrated Italian-influenced chefs.
You may recognize Chef Joe from his win on The Food Network’s Chopped and have seen him on NBC’s Top Chef and Top Chef All-Stars. In 2017, Sasto began focusing on pursing his personal goal of opening his own restaurant, traveling the country hosting private events, fine-dining dinner parties, pasta classes, and pop-up feasts. When the global pandemic began in March 2020, Joe ceased travel and pivoted, recently launched his limited production and highly coveted focaccia popup Luna Focacceria, a high-end customizable pasta and pizza tool line with well-known knife maker and blacksmith Doghouse Forge, and is currently working on his first cookbook.
Chef David Rose
You may have seen him in action on one of his many daytime TV cooking segments, competing on Food Network Star, or at a prestigious national food and wine event across the country. But one thing is for certain whenever Chef David Rose is around . . . you’ll find plenty of great food and laughter! Born in New Jersey to two chef parents, David always had an adventurous, curious, and diverse palate. If it smelled good and looked good, chances are it would get eaten.
Like a truffle pig, he sniffed out his culinary interests, and it led him to Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, where he ultimately settled for the last twenty years. He identifies as a Southern chef, but also creatively reinterprets classic Southern fare by incorporating the refinement of his French culinary training, along with his signature bold flavors and the occasional flair from his family’s Jamaican recipes. Cooking and eating is David’s life . . . literally!
Chef Rose is a Food Network/TV personality, Omaha Steaks Executive Chef/Spokesperson & serves as a national brand ambassador for Nissan USA and Big Green Egg. He’s also the cookbook author of the soon to be released “EGGin’: David Rose cooks on the Big Green Egg.
Rose appeared as a finalist on Food Network Star (Season 13), cooking head to head with Bobby Flay and fielding praise from Giada de Laurentiis. Chef David Rose regularly appears on Food Network, Good Morning America, The Today Show, Home & Family, EXTRA TV, Tamron Hall, and various national morning shows. As well as being featured in Forbes, Rachael Ray, and Essence magazines.
As a special events chef & culinary content creator, Chef David Rose works with many high profile brands and professional clientele. Outside of the kitchen, he continues to draw culinary inspiration from his travels.
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 Jet Tila
Jet Tila is a chef, culinary anthropologist, entrepreneur, and Food Network star. Jet has roots deeply embedded in the industry and ones that significantly establish him firmly in the artform he is most passionate about: storytelling through food. Born from the first Thai food family of Los Angeles, California, a family which established the first Thai markets and restaurants in the U.S.—Jet brings innovation and artistry into the traditional Thai food fold to create a signature style that is at heart, his own. As the inaugural Culinary Ambassador of Thai Cuisine, a title and role entrusted to him by the Royal Thai Consul-General, Jet’s repertoire stretches far and wide. Along with a host of accolades and achievements, Jet’s television career is vast and includes being the new floor reporter on Iron Chef America, Parts Unknown with Anthony Bourdain, Chopped, Cutthroat Kitchen, Beat Bobby Flay, Guy’s Grocery Games, and the Today Show. He is also the host of Ready Jet Cook on FoodNetwork.com. Jet is a Dream of Los Angeles Award recipient, a distinction given out annually by the Mayor of Los Angeles.
Chef Alex Belew
Chef Alex Belew’s earliest childhood memories revolve around food. He grew up in the South, where food is the heart of the home. Many weekends were spent in his grandmother’s kitchen in Rover, Tn, helping her make buttermilk biscuits and boiled custard served in Mason Jars. His culinary fundamentals were built at The Art Institute of Tennessee in Nashville, where he graduated with Honors with a Culinary Arts degree. Afterward, Belew spent years learning, self-teaching, and working in some of the top kitchens in Nashville, including Husk by Sean Brock. Intrigued by creating an in-home dining experience to rival in-restaurant dining, Alex Belew Catering was established in 2007.
Belew stepped away from the commercial kitchen in 2012 to instruct high school students in Middle Tennessee, teaching knife skills, meat cutting, molecular gastronomy (food science), and nutrition. He eventually created the top culinary program in the state with his students winning the prestigious NRA Prostart Championship in 2014 at Blackman High School. A 2014 visit to Chef Curtis Duffy’s three-Michelin-star rated Grace Restaurant was a life-changing event. That “flawless restaurant experience,” and a return visit to meet one-on-one with Chef Curtis, challenged everything Belew knew about the restaurant industry, and altered the trajectory of his career. No longer satisfied with just “serving food,” Belew was inspired to create a world-class dining experience in Middle Tennessee. To prepare, he honed his skills further by staging in prominent kitchens such as the Spoon & Stable, Blackberry Farm, Brasserie Jo’s, and Table 3.
Belew was soon winning local and regional culinary competitions throughout the South. He was selected the “fan favorite” at the Chef’s Taste Challenge in New Orleans in 2017, won the 2018 Charity Chopped in the ‘Boro fundraising contest, and won the 2014 KC steak cookoff. Belew also took home top honors twice at the annual Taste of Elegance contest, a pork competition that is put on by the National Pork Council in every state. Belew’s first restaurant, the award-winning Dallas & Jane, opened in 2018 in Murfreesboro. An homage to Alex’s grandparents, the restaurant quickly garnered acclaim and was voted the Best Restaurant in Rutherford County by Eater Nashville and the local Firefly Awards.
Chef Tracey Bloom
Chef Tracey Bloom, originally a NY native took her talents South to Atlanta Georgia after graduating from the prestigious CIA. Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta. She has appeared on many shows including Bravo’s Top Chef and Don’t Be Tardy.
Chef Gregory Gourdet
Gregory Gourdet is a celebrated chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland.
A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school’s first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly 7 years, Gregory honed his culinary skills at three of Jean-Georges’ trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland’s Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann.
An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice.
He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.
In 2021, Gregory released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook.
August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was most recently named the James Beard Awards 2023 Best New Restaurant.
In September of 2022, Gregory opened Sousòl, Kann’s subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire’s “Best Bars in America.”
Gregory sees food as nourishment and is committed to moving the restaurant industry forward in a sustainable and equitable way. He is a member of the US State Department’s American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.
He spends his spare time trail running in the woods for hours.
Chef Kevin Des Chenes
Executive Chef, Private Chef to The Stars & Author of Beyond My Chef Coat Kevin Des Chenes has over 24 years of experience in the Hospitality industry. He was named "Top Chef" by Las Vegas Food & Wine and is the winner of "Top Celebrity Chef Showdown". He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He is also an advocate for charities such as Boston Children's Hospital & The Light Foundation. Chef Kevin's creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at New England landmarks such as 156 Bistro, Centro Martini & Washington Square Tavern. He has since Launched a successful Private Chef Company and become one of the most sought after Chef's in the industry, working with some great people including; John Legend, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an epic journey with Chef Kev D!
Mary Cressler & Sean Martin
Mary Cressler is a wine, food, and travel writer, publisher of the award-winning blog Vindulge, and author of the critically acclaimed Fire + Wine cookbook. Mary writes about BBQ and wine on her website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2020 and 2017. Mary is a certified sommelier through the Court of Master Sommeliers, recipe developer, and food and wine writer and with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, Barbecue America Magazine, Big Green Egg, Oregon Wine Press, and many more, and is a frequent judge for wine competitions. A regular guest on Portland’s morning television show, AM Northwest (the local ABC affiliate show in Portland, Oregon), Mary and her partner also teach classes on wine and cooking. Mary lives on a small farm in Oregon wine country with her husband and their twin boys.
Sean Martin is co-owner of the award-winning website Vindulge, an outdoor cooking, beverage, and lifestyle brand. He is also the co-author of Fire + Wine cookbook. Sean, along his partner, have been recurring guests on Portland’s ABC affiliate AM Northwest as well as featured in numerous publications and cooking events around the world. He can be found cooking alongside founder and wife Mary Cressler with their twin boys on their farm and studio in Hillsboro, Oregon.
Chef Matt Groark
Matt Groark of Medford Lakes is a physical education and health teacher, turned HS Culinary Instructor who launched his own barbeque business, Groark Boys BBQ in 2018. Married to his wife Kristin and a father of 2 boys Aidric (9) and Nash (7) he boasts 3.4 million followers on TikTok, 800,000 on YouTube, and 152,000 on Instagram. The teacher-turned cook is quickly making a name for himself following his television premiere on Season 2 of Gordon Ramsay’s Next Level Chef! Upon returning home he is focused on his new position as a Culinary Arts teacher at his HS as well as continuing to grow his own businesses, including Rub City BBQ seasonings, Battle Tested BBQ Sauce, and the new streaming service EMBERS TV - his TikTok includes all types of cooking and barbeque tips, as well as other musings involving his family and daily life along with some day-to-day teacher tidbits!
Chef Melissa Cottingham
Enthusiastic about cultural cuisines, Chef Melissa Cottingham believes that the best way to learn about a culture is to join them in their kitchen. Raised in Memphis, Tennessee she began cooking alongside her mother at the age of twelve, but recently unlocked that young passion and made it a career. She is currently a private chef and owner of a pop up restaurant called Melnificent Wingz. Chef Melissa has been featured in numerous publications including Complex Magazine, Infatuation LA, and Yelp. She has also been featured on Food Network's first vegan competition show, It's CompliPlated, ABC's Supermarket Sweep, Good Day LA, Spectrum 1 News, Tastemade's Frankie vs The Internet and more. She has graced the palates of some of your favorite entertainers including: Tracee Ellis Ross, Marsai Martin, Larenz Tate, Kym Whitley, Jonathan McReynolds, Jenifer Lewis, Anthony Anderson, KevOnStage and many more. Her brand partnerships include McDonald's, One Hope Wine, and Extraordinary Families Foster & Youth Agency. She has also showcased her talents live at the 2022 KJLH Womens Health Expo & Western Food Service & Hospitality Expo. With a smile and personality that can't help but charm you, Chef Mel's unorthodox, soulful and memorable southern fusion dishes will give you a hug from the inside out.
After finding her late mothers cookbooks and hand-written recipes, Chef Melissa knew that she had to get back to her first love, so she took a closer look at pursuing her passion for cooking. Dedicated to learning everything about her craft, in spring of 2015, while still working in production, she enrolled in night culinary classes at The New School of Cooking. While there, Chef was selected to lead her classmates for the graduation lunch; she assisted various chefs with their demos, and her photo is still used in promotional materials for the annual Women’s Chef & Restaurateur event hosted by the school.
When she’s not at a culinary event or testing cultural spices, she enjoys spending time with family and friends, volunteering her time to mentor youth at the Extraordinary Families Foster Care & Adoption Foundation, and finding the best chicken wing places worldwide. With a smile and personality that can’t help but charm you, her courageous story of triumph, strength, and love is the drive behind her passion for cooking. Her greatest pleasure will always be bringing people together around over comfort food.
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 hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. In March 2006, Chef MacMillan was invited to The Food Network’s kitchen stadium to compete in an episode of the hit series, Iron Chef America. Chef MacMillan was pitted against Iron Chef Bobby Flay in “Battle American Kobe Beef.” Ultimately, Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay. He is a regular on several of Food Network’s most recognizable shows, including Guy’s Grocery Games, Best Thing I Ever Ate, and Cooks vs. Cons, and has made multiple appearances on The Today Show. Chef MacMillan served as the Executive Chef for the Sanctuary at Camelback Mountain from 2001 through 2021 before transitioning to his current role of Director of Culinary Operations for Clive Collective and oversees the restaurant concept Cala in Scottsdale, Arizona.
Renowned cake sculptor and culinary installation artist, Elder has created cakes for some of the world’s largest celebrities including Dale Earnhardt, George Lucas and Gordon Ramsay, Elder recently set two world records at ilani with Michael Andretti, for the fastest edible vehicle and longest distance covered by an edible vehicle.
Chef D’Andra Simmons
D’Andra Simmons is a pioneering businesswoman and skin care expert who’s spent more than 25 years in the nutritional and beauty industry. She’s the founder/CEO of the skin care line Hard Night Good Morning and CEO/owner of Ultimate Living International Inc. She’s also the star of the hit Bravo series, The Real Housewives of Dallas and the Co-Host of the I Don’t Give a Rip podcast on YEA Networks.
D’Andra’s passion has led to years of national exposure and recognition. She’s an official cast member of The Real Housewives of Dallason BRAVO. In 2012, she was named the 43-year-old winner of People magazine’s “Real Beauty at Every Age” search and featured again in its “Most Beautiful” issue in 2018. She’s appeared on numerous television programs, including Samantha Brown’s Great Weekends on the Travel Channel and several appearances on Watch What Happens Live with Andy Cohen on BRAVO. National press attention includes features in Forbes, W Magazine, Entertainment Weekly, Entertainment Tonight, Access Hollywood, EXTRA, People, DuJour, Us Weekly, In Touch, Vanity Fair, Bella Magazine, Beverly Hills Lifestyle Magazine, Showbiz Cheat Sheet, Life & Style, and More Magazine in Great Britain. D’Andra is a member of SAG/AFTRA and AEA.