Chef Andrew Zimmern
Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines’ Magnolia Network. In 2022, Andrew Zimmern’s Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. In 2021, Intuitive Content was named one of the top 100 production companies in the world by Realscreen. Andrew is also the founder and CEO of Passport Hospitality, a restaurant and food service development company. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the UnderServed, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest’s Food Council, is the International Rescue Committee’s Voice for Nutrition and a Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. He resides in Minneapolis.
Chef Maneet Chauhan
Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a permanent judge on Food Network’s Chopped. In addition to judging roles on Food Network, Maneet also competes at the highest level and most recently won Guy Fieri's Tournament of Champions II, where she was able to donate winnings of $40,000 to help different restaurants survive the pandemic.
Born in Punjab, India, chef Chauhan worked in some of the country’s finest hotels before moving to the U.S. to study at the Culinary Institute of America. She went on to work as executive chef in some of New York City and Chicago’s top restaurants, which received national acclaim under her leadership. After relocating to Nashville, Tennessee, Chauhan and her husband, Vivek Deora, co-founded Morph Hospitality Group, opening their first restaurant, Chauhan Ale & Masala House in 2014. With the goal of filling gaps in Nashville’s culinary landscape, the group opened Tansuo, a Chinese concept, and The Mockingbird, a global diner, in 2017, and Chaatable, a nostalgic Indian street food concept in 2018. Chef Chauhan is also a co-founder of Hop Springs, home to the state’s largest craft brewery and a fun-filled 84 acre beer park located in Murfreesboro, Tennessee.
Chauhan is the author of two cookbooks, Flavors of My World and her most recent, Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, which was released in October 2020. Published by Clarkson Potter, the book was inspired by Maneet's epic cross-country railroad expedition that brought her to local markets, street vendors and the homes of family & friends. Chaat has been recognized as one of Fall 2020’s most anticipated cookbooks and has appeared in the New York Times, Food & Wine, Travel + Leisure, Martha Stewart Living, Saveur, Food Network Magazine, and more.
A leader in the Nashville community, Chauhan has been honored as one of the Nashville Business Journal’s “40 under 40”, which highlights young, successful business leaders and was recognized in Nashville Lifestyles’ Women in Business, which showcases local women who are at the top of their respective industries. In March 2020, Chauhan founded Hospitality Strong, a nonprofit benefitting hospitality workers in need and currently serves as an advisory board member for Nashville's COVID-19 Response Fund, founded to assist individuals, families and nonprofits experiencing financial hardship due to the virus.
When she’s not in the kitchen or traveling, chef Chauhan can be found at home in Franklin, Tennessee, with her husband, Vivek Deora, their daughter, Shagun, and their son, Karma. "
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 Kardea Brown
Kardea Brown is a contemporary Southern cook born in Charleston, South Carolina. She is of Gullah/Geechee decent, a term used to describe a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have managed to preserve much of their West African language, culture and cuisine. Kardea created the pop-up New Gullah Supper Club, where her menu pays homage to the dishes her grandmother and mother passed down to her. She is the host of Delicious Miss Brown on Food Network as well as Cupcake Championship. She has also served as a resident judge on BYUTV’s Dinner Takes All and most recently Spring Baking Championship on Food Network. Kardea has appeared on several shows such as Beat Bobby Flay, BBQ Blitz, Chopped Junior, Best Thing I’ve Ever Ate, Cooks vs. Cons, Family Food Showdown and Farmhouse Rules.
Chef Lamar Moore
Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul.
Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Big Games, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.
Moore has appeared on popular culinary competition shows like Bravo TV’s Welcome To Waverly and Food Network’s Chopped. Beat Bobby flay and Food Network’s Vegas Chef Prizefight, where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level, and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve-- he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent Chicago now chef Lamar is chef/owner of upcoming restaurant located in Chicago’s River North area opening late 2022 - early 2023.
Chef Christian Petroni
Born and raised in the Bronx, Christian Petroni has made a name of himself by becoming one of the most prevalent chefs in Italian cuisine & the art of red sauce in The NY & NYC area. After spending years under the tutelage of Andy Pforzheimer and the Barteca Group, Christian moved on to start the groundbreaking woodfired-Italian restaurant, Fortina, along with his partner John Nealon. During his time at Fortina, Christian made leaps and bounds on the Food Network, winning Next Food Network Star, Season 14; in addition to recurring ongoing guest appearances judging and cooking on shows like Chopped, Beat Bobby Flay, Guy’s Grocery Games, Guys Ranch Kitchen, Diners Drive Ins & Dives, Supermarket Stakeout, Tournament of Champions and more.
With eyes towards an ever growing multimedia career and desires to diversify his culinary range, Christian stepped away from the Fortina restaurant group after successfully opening five restaurants in 8 years. In the months that followed, CP founded Gabagool Media: multi-media and consulting company with a specialize focus in creating content/apparel & guidance for chefs and small businesses worldwide.
From the age of six all Christian ever wanted to do was be a chef. Never in a million years was television & multimedia a thought in his mind. However his personality, charm and infectious attitude in the kitchen made him an instant hit on camera propelling him from the winner of Food Network Star to a network staple.
No matter if he’s cooking on the line or on camera, it’s all about the food. At his core CP loves to cook, connect with his diners and lives to make people feel like family.
CP met his wife Sheri 6 years ago and, together, they have 2 kids; Beau (4) AND Briar Rose (2) which CP still cannot believe. He says he owes it all to his cooking since in his own words, “she is way out of my league, I don’t get."
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 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. Bloom has her first Cookbook coming out October.
Chef Tregaye Fraser
Chef Tregaye, an Atlanta native, A graduate of the Cordon Bleu as well as a very passionate chef with a love for teaching others how to push the limits of culinary arts. She also has a junior chef summer camp to teach the youth and develop their culinary skills. Her goal is to help the entire world see food differently. She learned the basics at Le Cordon Bleu, but she soon realized that her love for cooking came from her youthful soul and love for fusion cuisine. Chef Tregaye prides herself in creating new ways of creating masterpieces. Being a wife and a mother, her passion is ensuring that parents learn fun ways of preparing their child's favorite dish in a healthier, fun, and exciting way. Growing up eating her grandmother's farm-fresh cooking, Chef Tregaye developed her love for the culinary arts. Being skilled in creating dishes from 24 different countries, Chef Tregaye created a love for taking food from all over the world and fusing them with her southern flair. Chef Tregaye is the first African American woman to win “Food Network Star”. This launched her into becoming the host of several food shows including the honor of being offered, by Oprah Winfrey herself to have her own shows Tregaye’s Way and Tregaye’s Way In The Kitchen. Her shows are part of the first food shows on Oprah Winfrey’s Network (now streaming on Discovery Plus). Chef Tregaye also hosts Cakealikes streaming on Discovery Plus and is the author of Kitchen Conversations with Chef Tregaye, a cookbook/biography. Currently Chef Tregaye is the owner of Chef Tregaye and Company, hosting television shows, and commercial appearances on national networks. She also has an extensive product line with her signature chef knife, premium seasonings, hot honey, and so much more all on her website www.cheftregaye.com.
Chef Monti Carlo
Monti Carlo is a Puerto Rican Food TV Personality, Food Writer, and Special Events Chef. Catch her doing her best not to talk with her mouth full on Netflix, Food Network, Cooking Channel, and PBS. The Senior Food Editor for BudgetBytes.com has also had her island-inspired recipes and essays published in The Washington Post, Bon Appetit, Men's Journal, and Today. She’s currently working on her first full-length cookbook, My Spanglish Kitchen, for Simon Element.
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 Chris Scott
Adored finalist on season 15 of Bravo’s Top Chef, Chris Scott is known for his signature soul food with a twist. Born and raised in a small town outside of Philadelphia, Chef Chris was inspired by his grandmother’s southern flavors and the German and Dutch cuisine of the Amish community around him. Blending these two distinct approaches to food resulted in a unique fare and deep appreciation for the connection between culture and food. After time at the French Culinary Institute, Chris went on to cook at numerous James Beard Foundation dinners, became the executive chef at CNN and Warner Bros., and prepared dishes for President Obama and Prime Minister Tony Blair. In addition to Top Chef, Scott also competed on OWN’s The Great Soul Food Cook Off and will also be seen as a judge on Beat Bobby Flay and more Food Network shows in 2022. Chef Chris has opened several restaurants in New York, including Brooklyn Commune and ButterFunk Biscuit in Harlem. He will be releasing his first cookbook, Homage, in Fall of 2022, where readers will experience Chris Scott's perspective of food as a vehicle to community. When he isn’t pouring his soul into a meal, Chris can be found in his New York City home, with his wife and four children.
Chef Tyler Anderson
"Chef Tyler Anderson started his Culinary career at the age of sixteen, working in a range of well respected kitchens throughout California and Chicago. During this time Tyler had the opportunity to cook with some of the best Chefs in the Country.
Tyler went on to open his first restaurant Millwright’s Restaurant & Tavern in Simsbury, CT in 2012. Paying homage to strong New England traditions, Millwright’s prides itself on local purchasing and utilizing seasonal ingredients. Millwright’s has received perfect reviews from The New York Times, CT Magazine and Hartford Magazine, becoming one of the most award winning restaurants in the history of Connecticut restaurants.
Tyler and his team opened Porrón&Piña, a Spanish-inspired restaurant and wine bar in the historic Goodwin Hotel in Hartford, CT in 2018. His team handles all food and beverage for the entire hotel, including all functions, a donut and coffee shop, and a throwback cocktail bar. Restaurant Porrón was recently named Best New Restaurant by Yankee Magazine.
This past summer Tyler opened the rooftop restaurant & bar High George and Hamilton Park, both in The Blake Hotel in New Haven, CT. And most recently opened Square Peg Pizzeria in Glastonbury, CT.
Tyler has twice been named Chef of the Year in Connecticut by the CT Restaurant Association. He has been nominated as Best Chef Northeast from the James Beard Foundation for the last six years in a row (2013-19). He was a Cheftestant on season 15 of Bravo’s Top Chef, and also appeared (and won) on Food Network’s Chopped and Beat Bobby Flay. Tyler supports many charities including Share our Strength (a national organization working to end childhood hunger in the United States, of which he’s been the Hartford Chair for the past four years), as well as The American Liver Foundation, March of Dimes, and numerous others.
Chef Rocco DiSpirito
Rocco DiSpirito is a "James Beard" award-winning, pioneering Food Network chef and number one New York Times bestselling author who is known for his unique approach to flavor as well as his dedication to proving that healthy and delicious are not mutually exclusive.
Most recently, DiSpirito appeared as both judge and competitor on Food Network's Tournament of Champions, Guys Grocery Games, Guys Ranch Kitchen and his own Restaurant Divided. He was recently featured in the New York Times "Sunday Routine". In 2019 he brought his creative vision and culinary talents to the iconic Standard Grill restaurant at The Standard, High Line. As Chef, he reimagined the menu, led a redesign of the dining room and elevated the kitchen with an expanded raw bar and new Binchotan-fired Josper grill from Spain. Offering exquisite, fresh, organic, locally sourced meals. His celebrated return to a restaurant kitchen earned high praise, including a notable 2-star New York Times review. Rocco also delighted customers by featuring his signature Peconic Bay Scallops & Uni dish first served at his critically acclaimed 3-star restaurant, Union Pacific, which was a culinary landmark in NYC for many years.
Chef Joe Sasto
"From a very young age, Joe Sasto knew that he wanted to be a Chef. Sasto’s mother had always recognized his talent, passion, and love of the culinary arts. Learning to cook by his mother’s side, Joe became ignited when in the kitchen. After earning his bachelor’s degree from the University of California at Davis, Sasto dove headfirst into the culinary and restaurant industry, training under some of the Bay Area’s most respected and honorable Chefs. After traveling through Europe, Sasto brought his inspiration to Quince Restaurant. It was at Quince in San Francisco where Sasto’s passion for pasta truly began. Under Chef Michael Tusk, Sasto was trusted to manage the handmade pasta program, learning the traditions and roots from one of the world’s most celebrated, Italian-influenced chefs. Later, during his time as Executive Sous Chef at Lazy Bear in San Francisco, Sasto maintained his strong, cultivated relationships with local farmers, showcasing the beautiful produce of California. A natural leader, Sasto quickly became recognized for his abilities, respectfully contributing to the rise of restaurants such as two-Michelin starred Lazy Bear, and three-Michelin starred Quince. A very driven Chef, Sasto has opened restaurants as Executive Chef in San Francisco and Los Angeles, California.
In 2017, Sasto began focusing on pursing the 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, Sasto ceased travel and pivoted. Chef Joe started to virtually teach both public and private livestream pasta lessons weekly, consulting with brands, curating food-focused content, and developing recipes, all while garnering a strong social media following. Sasto excelled due to his passion for food, as well as his ability to connect with others through music, his personality, and an approachable culinary lens.
Recently, Sasto launched his limited production and highly coveted focaccia popup, Luna Focacceria. Chef Joe also developed a high-end customizable pasta and pizza tool line with well-known knife maker and blacksmith Doghouse Forge. Sasto recently launched a puffed pasta snack, entitled TANTOS, and is working on his first cookbook. You may recognize Chef Joe from networks such as The Food Network and Bravo, have seen his win on The Food Network’s “Chopped”, Guy Fieri’s Tournament of Champions, and have seen him compete on NBC’s Top Chef and Top Chef All-Stars. Most recently, he was recognized by The Food Network’s for their first ever “Hot List” of 2022."
Chef Tracey Bloom
Chef Tracey Bloom is a Culinary Institute of America (CIA) graduate. Originally from New York she moved south spending time in Orlando and Tampa, Florida and now resides in Atlanta, Georgia with her three year old son where she has worked at some of the areas most prestigious restaurants giving her the title of one of the Top 20 chefs in Atlanta. She has appeared on CNN, The Weather Channel, Supermarket Superstar, The acclaimed show Top Chef and most recently the funny and talented chef on the hit show Don’t Be Tardy on Bravo TV.
Chef Manouschka Guerrier
Manouschka is a former model who went on to become one of Hollywood’s premiere celebrity chefs. Manouschka learned all she knows about cooking from her mother, Jacqueline, and from her professionally trained Haitian grandmother, Olga. Best described as the “Carrie Bradshaw” of cooking, she brings fashion and personality to food, and is equally as at home in her Louboutins as she is in her apron and cooking mits!
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.
Chef Lamar Moore
Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul.
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 Mike Elder
Mike Elder is a world renowned cake sculptor and culinary installation artist. Mike has created cakes for Gordon Ramsay, George Lucas, Paul Rudd, Albert Pujols, Dale Earnhardt and many other celebrities as well as nascar, indy car , MLB, NFL, NHL, UFC and many other corporate events, tv shows and more around the world.
Mike is a professional pilot, former race car driver, hotrod builder and sculptor. He's known for melding these vastly different backgrounds to create his signature style.
Mike is a full time father, and active volunteer. Lending his talents to great causes world wide! additionally he has been featured on dozens of tv shows, news features and articles nationally and abroad.
Mike recently set two world records at ilani with Michael Andretti, for World’s fastest edible vehicle and longest distance covered by and edible vehicle.
Chef Ngoc Trinh-Scott
Chef Ngoc grew up in the Southwest, has lived on both coasts of the U.S. and traveled extensively across the globe, which she attributes to her passion and curiosity for food. Before earning her degree in Culinary and Pastry Arts in Dallas, she spent five years in the medical field. Her journey has taken her from feeding the mouths of 300 fine dining customers a night as an Executive Pastry Chef for Wolfgang Puck and Starchefs Award Winning Luqa New American for over 8 years, to now her 11th year launching culinary inspired snacks that delight 300 million consumers a day across the world as the Head Research and Development Chef for Frito Lay. Chef Ngoc is a Certified Research Chef through the Research Chefs Association, holds certifications in Mindful Eating, Meditation, and in Food Science from Orange Coast College. She and her husband are the founders of Living2Cook.com and have been featured in national campaigns for beloved brands you see on the shelf every day.
Chef Shari Mukherjee
Shari Mukherjee is a self-taught chef, baker, and food blogger with a passion for both savory and sweet recipe development. Shari went from "kitchen zero" and not knowing anything about cooking to competing on FOX's hit show: MasterChef. She has had the privilege of cooking for and and learning from some incredible, world-renowned chefs including Gordon Ramsay, Grant Achatz, Iron Chef Morimoto, and others--even earning a trip to London to cook in Chef Ramsay's 3 Michelin Star restaurant: Restaurant Gordon Ramsay. She hopes her story can inspire others--no matter where they're starting--to get into the kitchen and start learning.
As a mother to two young boys, she has a soft spot for teaching kids (and their parents) the benefits of learning to cook--all while having fun doing it! To help inspire parents, Shari shares near-daily “lunch box” and snack ideas on her social media channels. Aside from teaching kids and families how to cook, Shari also regularly holds cooking classes and/or demonstrations (virtual and in-person) for organizations, charities, and individuals. She has held or participated in cooking events with Mayo Clinic, The Boy’s and Girls Club, The Mall of America, Rochester Area Homebuilders/Warner’s Stellian and the FEAST trade show in her home state of Minnesota.
Chef Ben Ford
Chef Ben Ford is most known for his famous restaurant in Culver City, Ford's Filling Station. His newest restaurant just opened in the Delta terminal at LAX. The acclaimed chef and restaurateur, and son to Harrison Ford, is one of Southern California's brightest culinary stars.
