2016 Talent

Hugh AchesonHugh Acheson

Hugh Acheson is the author of the James Beard Award–winning cookbook A New Turn In the South: Southern Flavors Reinvented for Your Kitchen and chef/owner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee, and the Savannah restaurant The Florence. A New Turn in the South was named Best Cookbook: American Cooking by the James Beard Foundation in 2012. His second cookbook is Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks and his third, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit, was released in 2015. FOOD & WINE named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef: Southeast in 2012. Hugh competed in Bravo's Top Chef Masters and starred as a judge on Top Chef, seasons 9, 10, 11, 12 and 13. He lives in Athens with his family.

David AlanDavid Alan

Coming Soon.

Richard BettsRichard Betts

After an academic journey that included a bachelor’s degree, a master’s degree and nearly a law degree, Richard Betts finally found his way to his real love: wine. While traveling in Italy he fell in love with the country’s dining tradition and came to regard wine “as a grocery and not a luxury.” He served as the wine director at The Little Nell in Aspen from 2000 to 2008.
In the spring of 2003 Richard passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so. He cofounded his own wine label, Betts & Scholl, in 2003 and cofounded both Scarpetta Wines and Cc: Wines.
Today Richard spends all of his time guiding his mezcal project, Sombra Mezcal, and his newest wine projects, My ESSENTIAL from California and Provence. Richard is also the author of the New York Times best-selling The Essential Scratch & Sniff Guide to Becoming a Wine Expert and The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All, which was published in October of 2015.

Sissy BiggersSissy Biggers

Coming Soon.

Jamie BissonnetteJamie Bissonnette

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, and Toro, the Barcelona-style tapas bar.
In fall 2013 to much acclaim, Bissonnette and co-chef and partner Ken Oringer brought Toro to NYC. In Spring 2016, Bissonnette will open Toro Bangkok followed by Toro Dubai, new outposts of their Barcelona-inspired tapas bar alongside Ken Oringer. The duo will also debut their first project in Cambridge, MA—The Little Donkey—in Summer 2016.
Bissonnette is a winner turned judge of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine, and in May 2014, was honored with the James Beard Foundation award for Best Chef: Northeast. In September 2014, Jamie released his debut cookbook—The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home.

Shayn BjornholmShayn Bjornholm

Shayn Bjornholm has served as wine director for the world-class Canlis restaurant in Seattle, education director for the Washington State Wine Commission and is now the examination director for the Court of Master Sommeliers-Americas. Along the way he has moonlighted as a frequent speaker at illustrious gastronomic events such as this, a wine columnist for Seattle magazine and a featured sommelier in numerous publications, including FOOD & WINE and The Wall Street Journal. He was named a Most Trustworthy Sommelier in the United States by GQ magazine and was a brief-but-memorable-to-his-loved-ones performer in the well-received documentary SOMM. More than anything, Shayn enjoys chaperoning wine-lovers to their next great discovery; he is thrilled to return to the FOOD & WINE Classic in Aspen to do exactly that.

Richard BlaisRichard Blais

Perhaps most recognizable as the winner of Bravo's Top Chef All-Stars, Richard Blais is a successful chef, restaurateur, James Beard Award–nominated cookbook author and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world's most esteemed restaurants, including the French Laundry, Daniel, Chez Panisse and el Bulli. Richard regularly appears on Food Network, most recently featured as the host of the network's Halloween Baking Championship. He also serves as a regular judge on Bravo's Top Chef. He is the founder of Trail Blais, LLC, a forward-thinking culinary company that has designed and operated popular eateries throughout the country. Richard currently leads the culinary team at Juniper & Ivy restaurant in San Diego, his first West Coast restaurant. His second California venture, Crack Shack, will open in winter 2015 and feature casual chicken- and egg-inspired fare. Richard is also the creative director and partner of multiple locations of Flip Burger Boutique.

Robert BohrRobert Bohr

Bohr leads the wine program as a Partner and Sommelier at Charlie Bird which opened in June 2013 to esteemed recognition for its concise and fascinating wine collection; praise was published in The New York Times, Wine Spectator, The Wall Street Journal and Vanity Fair, among others. The wine list is frequently heralded as one of the city’s best, with its uncomplicated pithiness and an affinity for surprising, but bold, choices.
In February 2016, Robert opened Pasquale Jones with partners Ryan Hardy and Grant Reynolds in New York City's Nolita neighborhood. While the menu features a range of wood-fired foods, from pizza to roasted meats, the French and Italian focused wine list highlights a small, star-studded and moderately priced collection that will echo the innovation celebrated at Charlie Bird.
Prior to opening Charlie Bird in 2013, Robert had worked at some of New York City’s finest restaurants including Gramercy Tavern, Babbo, and Daniel, where he became a Sommelier. Robert has also worked on the wine program at Colicchio & Sons and started a private wine consulting business focused on educating clients and helping them grow their collections and wine knowledge.

Jean-Paul BourgeoisJean-Paul Bourgeois

Jean-Paul Bourgeois is the executive chef of Blue Smoke. Growing up in the small town of Thibodaux, Louisiana, Jean-Paul was surrounded by vibrant Southern cuisine prepared by two parents who had a passion for living off the land and cooking with fresh, seasonal ingredients.
Jean-Paul attended John Folse Culinary Institute at Nicholls State University, where he received his bachelor’s degree. During his time in culinary school, Jean-Paul was selected to participate in an exchange program with the Paul Bocuse Institute in Lyon, France. The trip introduced him to the richness of French food culture and the seriousness with which the French treat their national cuisine. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa. He then moved to San Francisco where he served as sous chef at EPIC Roasthouse under chef Jan Birnbaum. In 2007 Jean-Paul moved to the island of St. Thomas, where he developed a true passion for soul food.
In 2009 Jean-Paul moved to New York City. Soon after he joined the staff at Maialino, a Roman- inspired trattoria in Gramercy Park opened by Union Square Hospitality Group three months prior to his arrival. Over his four years at Maialino, Jean-Paul was promoted several times. In 2013 he was named chef de cuisine of Gramercy Terrace at The Gramercy Park Hotel, and in 2014 Jean-Paul became executive chef of Blue Smoke Enterprises, which includes Blue Smoke, Jazz Standard and Blue Smoke On The Road.

Anne BurrellAnne Burrell

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn't slowing down. Not only has she worked at some of the top restaurants in New York and studied the culinary traditions of Italy, she is the host of Food Network's Worst Cooks in America: Celebrity Edition, where she mentors a team of celebrities who are in serious need of some cooking pointers. Anne also currently hosts Food Network's hit show Worst Cooks in America. The eighth season premiered on Food Network in January 2016. Anne has battled alongside Mario Batali as his sous chef on Iron Chef America and is New York Times best-selling author with her cookbook Cook Like a Rock Star. Her second cookbook, Own Your Kitchen: Recipes to Inspire & Empower, was released in October 2013.

Patrick CappielloPatrick Cappiello

Patrick Cappiello is the operating partner and wine director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, chef sommelier for Daniel Johnnes' La Paulée and wine columnist for Playboy.

With more than 25 years of experience in the restaurant industry, Patrick has a wine career that's given him access to four of the world's greatest wine cellars. All have been recipients of Wine Spectator's Grand Award: Tribeca Grill, Veritas, Gilt and Pearl & Ash. In 2014 he was named Sommelier of the Year by FOOD & WINE and Wine Person of the Year by Imbibe; in 2015 he was named Sommelier of the Year by Eater National.

Patrick has been featured in The New York Times, FOOD & WINE, Men's Journal, the New York Post, Martha Stewart Living and Wine Spectator. He resides on New York City's Lower East Side.

Justin ChappleJustin Chapple

As the senior Test Kitchen editor at FOOD & WINE, Justin Chapple tests and develops hundreds of recipes a year for the magazine, foodandwine.com and other digital projects, and cookbooks. Justin also teaches wonderfully oddball kitchen hacks—including peeling hard-boiled eggs with a spoon and making perfect cake layers using dental floss—in a video series, Mad Genius Tips.

Justin joined FOOD & WINE in 2010 as an assistant event coordinator, helping produce the FOOD & WINE Classic in Aspen. Before joining FOOD & WINE, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City.

Justin appears regularly on NBC's Today and has represented FOOD & WINE on The Meredith Vieira Show, FOX 5's Good Day New York and VH1's Big Morning Buzz Live, among others.

Follow Justin's cooking adventures on Twitter and Instagram at @justinchapple.

Anthony ColeAnthony Cole

As executive chef of Chatham Bars Inn & Resort, Anthony Cole brings to the position some of the finest formal training available, experience in the kitchens of highly acclaimed chefs, and the insights of a 12-year career with Ritz-Carlton Hotel Company, most recently as executive chef for the Ritz-Carlton St. Louis. Now at Chatham Bars Inn, he designs bold, ingredient-driven menus for the resort’s four on-site venues, the Main Dining Room, the Tavern, the Beach House Grill and the Chef’s Table and Wine Cellar. He also oversees all day-to-day dining operations, including the creation of seasonal menus and daily specials, room service orders and banquet functions.
Raised in West Hartford, Connecticut, Anthony attributes his early intrigue with cooking to his food-centric family, in particular his French-Canadian grandmother, with her meticulous garden and perennial cooking projects. His parents also participated in a cultural exchange program, hosting families from Korea, Germany and France. These encounters exposed Anthony to a range of culinary cuisines early on and encouraged experimentation.

Scott ConantScott Conant

Chef, restaurateur, cookbook author and TV personality Scott Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. He is the chef and owner of Scarpetta in Miami and Las Vegas, wine bar D.O.C.G Enoteca and the newly opened Impero Caffè at the Innside New York hotel. For private events, his SC Culinary Suite boasts a sleek kitchen and space for intimate dinners and cocktail parties. Scott has published three cookbooks and serves as a frequent judge on Food Network’s Chopped.

Chris CosentinoChris Cosentino

Chris Cosentino is the chef/owner of Cockscomb in San Francisco and co-creator/chef of Boccalone artisanal salumeria. In 2002 Chris took his first executive chef position at Incanto, where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim until its closing in 2014. He has gained international recognition as a leading expert on and proponent of offal cookery, and has notably been featured on the Food Network and Bravo's Top Chef Masters.

Wylie DufresneWylie Dufresne

As one of the most recognizable and innovative culinary figures in the world, the 44-year old James Beard Award-winning, Michelin-starred chef known as the leading proponent of modernist gastronomy in America. He's been immortalized on The Simpsons when he appeared as a character on the show (he played himself), is a celebrity judge regular on BRAVO's Top Chef, and led highly regarded talks for both TEDx and the MAD Symposium. After his awarded restaurant wd-50, Wylie opened a modern yet casual East Village restaurant in 2013 serving creative pub fare, and earned praise for his innovative cuisine that included dishes like 'Pigs in a Blanket' with chinese sausage and japanese mustard, Rye Pasta with Shaved Pastrami and Cabbage, and more.

Dana CowinDana Cowin

coming soon.

Maureen CushingMaureen Cushing

Maureen Cushing applies more than 15 years of information technology experience as USHG’s vice president of technology and processes. She is also one of the founders of TechTable. Prior to joining USHG in 2013, Maureen gained diverse technology management experience in a range of industries, including fashion, retail and food. She spent six years in IT leadership at FAO Schwarz, followed by two years at the renowned specialty grocery and wine shop Dean & Deluca. Directly before joining the team at USHG, Maureen spent seven years as the director of technology for national luxury retailer Intermix, where she helped the company scale its technology solutions for sustainable growth. At USHG Maureen applies her knowledge of operations and technology to create tools and efficiencies throughout the USHG family of award-winning businesses. Maureen is a graduate of Adelphi University in New York.

Tom DouglasTom Douglas

Tom Douglas, along with partners Jackie Cross and Eric Tanaka, is the Seattle based chef-owner of a group of diverse businesses including: Dahlia Lounge, Etta’s, Seatown, Rub with Love Shack, Palace Kitchen, Lola, Serious Pie, Serious Biscuit, Dahlia Bakery, Trattoria Cuoco, Brave Horse Tavern, Assembly Hall, Godzilla Bar at TanakaSan, Home Remedy, Cantina Leña, and The Carlile Room.
Prosser Farm, under Jackie’s direction, seasonally yields organically grown produce for the restaurants. The company also runs the Rub with Love product line. Tom is the author of four cookbooks and cohosts a weekly radio show called Seattle Kitchen.
Often described as the chef who put Seattle on the culinary map, Tom has earned national recognition, including the James Beard Award for Outstanding Restaurateur in 2012.

Graham ElliotGraham Elliot

Chef Graham Elliot is a creative culinary wizard and a current co-host and judge on Fox Network's hit cooking competitions MasterChef and MasterChef Junior. Combining his passion for food with a love of music, Graham will return to Lollapalooza in 2016 as the culinary director, an honor he's held for the past eight years. Along with regular appearances on Good Morning America, Today and Nightline, Graham participated on both Iron Chef and Top Chef Masters. In addition to his regular television work, Graham also oversees his eponymous Chicago restaurant, Graham Elliot Bistro, which holds two Michelin stars. He has accrued many prestigious accolades, including multiple James Beard Award nominations, and was named one of FOOD & WINE's Best New Chefs in 2004. He resides in Chicago with his wife, Allie, and his three boys, Mylo, Conrad and Jedediah.

Tyler FlorenceTyler Florence

Chef Tyler Florence is a 17-year Food Network star. In 2010 Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by the historic El Paseo in Mill Valley in March 2011. He also has a line of award-winning wines, including his newest brand, Blending Sessions; a retail kitchen shop in Mill Valley; an organic baby food company, Sprout; and a line of TF gourmet food products. In February 2014 and again in February 2015, he was nominated for a James Beard Award in the category of Best Chef: West. He is the author of multiple top-selling cookbooks, most recently Tyler Makes A Birthday Cake and Tyler Florence Fresh. His revolutionary food app, Yumavore, recently hit the marketplace. Tyler is currently working on plans for his much-anticipated Tyler Florence Test Kitchen, a culinary laboratory, think tank, and event space. Tyler lives in Northern California with his wife, Tolan, and their three children, Miles, Hayden and Dorothy.

Jeremy FordJeremy Ford

Jeremy Ford is the winner of Bravo's Top Chef season 13 and the Chef de Cuisine at one of Miami's most prominent restaurants, Matador Room by Jean-Georges.
The 31-year-old chef, originally from Jacksonville, Fla., first developed a love for cooking after meeting his maternal grandmother when he was 14-years-old. After stints in Los Angeles at L’Orangerie and Patina, he returned home to Jacksonville. He then moved to South Florida, where more cooking opportunities awaited him.
In 2008, Ford secured a position at 3030 Ocean in Fort Lauderdale. Ford then threw his name in the ring as the chef of the new restaurant from Michelin-star celebrity chef, Jean-Georges Vongerichten in Miami's highly anticipated EDITION hotel. Ford secured the job at Matador Room and was immediately sent to "Jean-Georges School" – 45 days of training in JG's numerous restaurants around New York. Ford then decided to once again put his skills to the test. He signed up for Top Chef with one goal – to win.
Now back at Matador Room, Ford is looking forward to all of the adventures that will inevitably come with his newfound fame.

Jose GarcesJose Garces

Jose Garces is the Philadelphia-based, James Beard Award–winning chef/owner of more than a dozen restaurants around the country, author of two cookbooks, Latin Evolution and The Latin Road Home, and one of seven chefs in the country to hold the coveted title of Iron Chef. Jose's acclaimed concepts range from authentic Andalusian tapas and modern Mexican street food to European bistro fare and artisanal American food and drink, including Volver, The Olde Bar, Rural Society, Buena Onda, Amada, Distrito, Garces Trading Company, JG Domestic, Tinto, Village Whiskey, El Jefe and, in partnership with Sage Hospitality, Mercat a la Planxa. He also operates a full-service event planning division, Garces Catering. Just recently Jose opened another location of Amada at Brookfield Place in Battery Park City, his first restaurant in New York City.

Anthony GiglioAnthony Giglio

Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes and relax the rules. Anthony's witty, unpretentious style can be discerned in the weekly Ask the Wine Wise Guy column he writes for details.com's Food + Drinks section. Anthony is also the wine director for The Centurion Lounge by American Express. He has written 10 books, including three editions of the annual FOOD & WINE Wine Guide. Anthony is currently a wine reporter for CBS News Radio, as well as the longtime online sommelier for FOOD & WINE's Connoisseur Club and Departures' Reserve Wine Club. Anthony has written for numerous publications, including FOOD & WINE, Travel + Leisure, New York, Esquire, Details, The New York Observer, Robb Report, Worth and Parade. He has appeared on NBC's Today, Food Network, CNBC and Fox Business News. Find him online at anthonygiglio.com, on Twitter at @WineWiseGuy and on Instagram at @anthonygiglio.

Christina GrdovicChristina Grdovic

Christina Grdovic is senior vice president and publisher of FOOD & WINE. An 18-year FOOD & WINE veteran, Christina oversees integrated sales and marketing for this Time Inc. brand with an audience of more than 12 million and a social media following of more than 5 million who have a passionate interest in cooking, wine, entertaining, restaurants and travel.

The brand's insider intelligence extends from the magazine to a multitude of platforms, including the website, the millennial-focused food site FWx, digital editions, a branded books division, the Top Chef television franchise with Bravo, Chefs Club by FOOD & WINE restaurant partnership, the renowned FOOD & WINE Classic in Aspen and 15 leading epicurean events.

Christina became publisher in October 2007 after serving as associate publisher from 2006. Christina joined the magazine in 1996 as event marketing manager, directing the FOOD & WINE Classic in Aspen. She lives in Brooklyn with her husband and son and can be found on Instagram and Twitter at @grdovic.

Paul GriecoPaul Grieco

Paul Grieco is the sommelier and co-owner of Hearth and Terroir wine bars in New York City, and in 2012 was named Outstanding Wine, Beer or Spirits Professional by the James Beard Foundation. In 2003 Paul and chef Marco Canora opened Hearth, which most recently earned a James Beard nomination for Outstanding Restaurant, two glowing two-star New York Times reviews and praise for Paul's thoughtful wine list. In 2008 Terroir wine bar opened in the East Village, followed by TriBeCa in 2010, Murray Hill in 2011 and the High Line in 2012. Paul also established the Summer of Riesling, a nationwide extravaganza that ran for seven years and convinced legions of wine drinkers to appreciate the underrated grape.

Tamron HallTamron Hall

Tamron Hall is a co-host of the third hour of NBC News' TODAY show, called "TODAY'S Take." She is also the anchor of "MSNBC Live with Tamron Hall," which airs weekdays from 11am-noon ET on MSNBC. Hall is a native of Luling, Texas, and she holds a Bachelor of the Arts degree in Broadcast Journalism from Temple University.

Maurice HennessyMaurice Hennessy

Hennessy is proud of its long history. Its Irish founder, Richard Hennessy, was so delighted with the region that he established a trading firm in Cognac in 1765. Under his son James, the company expanded rapidly and took the name it still has today:Jas Hennessy & Co. Eight generations of Hennessys have run this outstanding company, traveling all over the world to build up the brand's universal reputation. Maurice Hennessy belongs to the latest vintage of this "grand cru".
Maurice is an extensive traveler, flying the Hennessy flag in many parts of the world, visiting customers, entertaining VIPs, briefing the press, and rallying the sales teams. He teaches staff members all over the world about Hennessy's values and savoir faire, cultivates brand development, and conducts exclusive tastings of Hennessy Cognacs. One of the firm's most tireless ambassadors, he is also often seen at events sponsored by Jas. Hennessy & Co.
Maurice speaks English, Spanish, and Italian fluently. His hobbies include cooking and gardening. He is passionate about music and organizes concerts in the town of Cognac. He often uses musical terms to explain the blending processes of Cognac.
Faithful to his training and to a long family tradition, Maurice Hennessy is the owner of a vineyard, which involves him personally in the main activity of the region.
He lives near Cognac in a beautiful house with his wife Catherine.

Ray IsleRay Isle

Ray Isle is the executive wine editor of FOOD & WINE, where he writes the monthly Wine Talk and Bottle Service columns, as well as regular feature articles on wine, spirits and wine-and-food pairing. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, have been nominated twice for a James Beard Award, and have won the IACP Bert Greene Award for Culinary Writing About Wine or Spirits. He also speaks regularly on wine at events around the country, and is a regular guest on national media, appearing on programs such as Today, CBS This Morning, The View, CNBC's On the Money and Squawk Box, NPR's All Things Considered and American Public Media's Splendid Table, among others.

Johnny IuzziniJohnny Iuzzini

Johnny Iuzzini is an American pastry chef, television celebrity and cookbook author. After graduating from the Culinary Institute of America, he went on work at some of the world's most esteemed restaurants, including Daniel, where he served as executive pastry chef from 2001 to 2002. In 2002 Jean-Georges Vongerichten named Johnny the executive pastry chef at his four-star namesake, Restaurant Jean-Georges. During that same year, Restaurant Jean-Georges earned three Michelin stars. In May 2006 Johnny received the James Beard Award for Outstanding Pastry Chef of the Year.

Johnny has appeared in numerous TV segments for the Food Network, Top Chef, Today, Good Morning America and Iron Chef America. He was the head judge of Bravo's culinary competition series Top Chef: Just Desserts for two seasons.

Since leaving Restaurant Jean-Georges, Johnny has started his own pastry consulting company, aptly named Sugar Fueled Inc. In addition to participating in numerous charity events and initiatives, Johnny is a chef ambassador for Family Reach Foundation. His highly anticipated second book Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking was published in September 2014. Johnny currently resides in New York City.

Michael JacobsMichael Jacobs

Michael joined Corner Table Restaurants and The Smith as a Partner after 10 years as CFO and then COO at B.R. Guest Restaurants culminating in the sale of BR Guest to Starwood Capital in 2007. The Smith, a casual American Brasserie, is one of New York’s hottest restaurant concepts and the preeminent neighborhood restaurant that is now poised for growth outside of New York. Michael also served as President of Philadelphia based Starr Restaurants during a period of significant expansion. Michael serves as an advisor and/or Board member to a number of hospitality and technology companies and is on the Board of Directors of the NYC Hospitality Alliance. In addition to his experience in the hospitality industry Michael was President of Crunch Fitness and CFO/COO for a subsidiary of ACS, a Fortune 100 technology company.

Nic JammetNic Jammet

Nicolas Jammet is co-founder & co-CEO of Sweetgreen, a destination for simple, seasonal, healthy food. Nicolas and his co-founders, Nathaniel Ru and Jonathan Neman, launched Sweetgreen in 2007, opening their first location in Washington, D.C.’s, Georgetown just three months out of college. The brand’s strong food ethos, willingness to embrace passion and purpose and investment in local communities has enabled Sweetgreen to grow into a national brand with more than 39 locations across the East Coast and California.
Sweetgreen also produces the annual Sweetlife Festival, a two-day music-and-food festival featuring local restaurants and big-name chefs and artists, including Kendrick Lamar, The Weeknd, Lana del Rey, Foster the People and Phantogram.
In 2015 First Lady Michelle Obama selected Nicolas for the Presidential Delegation to EXPO 2015, an international summit to discuss global nutrition and health as well as sustainable food solutions. He has been recognized as a key innovator in food and business, named to Fast Company's 50 Most Innovative Companies, Inc’s 30 Under 30, Forbes’ 30 Under 30 and FOOD & WINE’s 40 Big Food Thinkers 40 and Under, among other accolades.

Frank LarrazaletaFrank Larrazaleta

Frank Larrazaleta is a National Prestige Brand Ambassador at Moët Hennessy USA. Frank has a contagious passion for cognas and luxury brands as well as extensive experience with On & Off premise training, consumer events and public speaking. Through the course of his career Frank has created, executed and attended many training modules for cognas, automotive and other spirits internationally executed in 2 different languages.
Frank attended the Warrington School of Business and Rinker School of Building Contstruction at the University of Florida. He speaks fluent English, Spanish and conversational Arabic.

Tim LoveTim Love

Chef Tim Love is known as much for his vibrant personality as he is for his signature urban western cuisine and quick business sense. As chef/owner of beloved Texas restaurants, Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie's Steakhouse and Love Shack, as well as White Elephant Saloon, his inspired dishes have earned critical and popular acclaim. In addition to his culinary skills, Tim possesses a savvy business mind and serves as host of CNBC's newest show, Restaurant Startup.

Barbara LynchBarbara Lynch

James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of Boston's—and the country's—leading chefs and restaurateurs.
After traveling Italy in her early twenties to learn about the country’s cuisine firsthand from local women, she returned to Boston and became the executive chef at Galleria Italiana. While executive chef at Galleria Italiana, Lynch captured FOOD & WINE'S "Ten Best New Chefs in America" award.
In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston's Beacon Hill neighborhood. The restaurant immediately received rave reviews from publications around the country and was named "Best New Restaurant" by FOOD & WINE.
As CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 200 people. In addition to running her company, Barbara has always recognized the importance of giving back to the community and has been involved in a number of philanthropic programs over the years. In 2012, in an effort to make a more direct impact, she established the Barbara Lynch Foundation.

Mark OldmanMark Oldman

Mark Oldman is one of the country's leading wine personalities and an award-winning author. Mark's third wine book, How to Drink Like a Billionaire, will be published this summer. Mark's signature style was best summed up in the media as "winespeak without the geek" and "the ideal mix of wine connoisseur, showman and everyday dude." The Aspen Business Journal recently deemed Mark's appearances "hilariously entertaining...all about helping real people who happen to love wine learn to appreciate fine wines—but without attitude." Visit Mark online at markoldman.com.

Tony MantuanoTony Mantuano

James Beard Award–winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
In addition to his role as chef-partner at Spiaggia, Tony is the chef-partner at River Roast, situated on the Chicago River; Bar Toma, an Italian neighborhood pizzeria and bar; Terzo Piano, a Mediterranean-inspired restaurant at the Modern Wing of the Art Institute of Chicago; and he is the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.
Tony is a recipient of the James Beard Award for Best Chef Midwest and the Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry. Outside of the kitchen, Tony is often recognized for his participation on season 2 of Bravo’s Top Chef Masters.
His other projects include cookbook collaborations with his wife, Cathy Mantuano, a wine expert and former manager of Spiaggia. The husband-and-wife team authored The Spiaggia Cookbook and Wine Bar Food.

Carlton McCoyCarlton McCoy

Carlton McCoy was named wine director of Element 47 at The Little Nell in July, marking an incredible rise through the food and wine industry that began with a high school culinary program for underprivileged youth.
Carlton is one of the youngest people in the world to have earned the tile of Master Sommelier and is the second African-American to do so. Just 30 years old, Carlton was named a Master Sommelier in May of 2013, at the age of 28, joining an elite group of wine professionals who have achieved the highest distinction afforded in the wine industry. Carlton has worked at several celebrated restaurants, including Thomas Keller’s Per Se, Marcus Samuelsson’s Aquavit, Tom Colicchio’s Craft Steak in New York and Eric Zeibold’s CityZen at The Mandarin Oriental in Washington, D.C.; he worked with Doug Anderson at the Four Seasons Hotel in Washington, D.C.
This season Carlton debuted a new, unpretentious wine tasting program in the cellar at The Little Nell, enabling guests to have a casual après ski tasting (or some late-night fun) with a sommelier. When Carlton is not serving, studying or tasting wine, he is out running, biking, hiking, skiing or spending time with his “little buddy” through the Buddy Program, Aspen’s youth mentoring program.

Duggan McDonnellDuggan McDonnell

Duggan McDonnell is the author of Drinking the Devil's Acre: A Love Letter from San Francisco and Her Cocktails, which was named the best cocktail book of the year by The Wall Street Journal.

A creative force within the wine and spirits Industry, Duggan conceived and operated Cantina, a pioneer cocktail saloon in San Francisco dedicated to artisanal spirits and California cocktails from 2007 to 2015. He also co-founded San Francisco Cocktail Week, is the Master Blender of Campo de Encanto Pisco and a lecturer at the Culinary Institute of America.

Duggan holds a bachelor's degree in theatre arts and a master's degree in fine arts in writing. In addition, he has studied wine with the Court of Master Sommeliers, the Wine & Spirit Education Trust, and has toured hundreds of wineries, distilleries and breweries on four continents.

Nilou MotamedNilou Motamed

Nilou Motamed is the Editor of Time Inc.'s Food & Wine, where she oversees the editorial operations and content of one of the most influential media brands in the culinary world. Food & Wine reaches an audience of more than 13 million across print, digital, video, books, clubs, and newsletters, as well as its events series anchored by the celebrated Food & Wine Classic in Aspen. Nilou manages the brand's tentpole franchises and partnerships, including the industry-changing Best New Chefs and millennial food site FWx.

Nilou is a globally recognized food, travel, and lifestyle authority, and a frequent guest on top national broadcast outlets ranging from NBC's Today to CNN. She has served as the host of several television series including the restaurant review show "Reservations Required" and the Travel Channel's "Travel Spies."

Before joining Food & Wine, Nilou served as Conrad Hotels' first-ever Director of Inspiration, where she helped to create a new guest experience platform for 24 properties around the world and to launch the brand's stayinspired.com. She is the former Editor-in-Chief of Condé Nast's Epicurious; during her tenure the digital food brand saw unprecedented growth and record-setting site traffic.

Prior to Epicurious, Nilou was the Features Director & Senior Correspondent for Travel + Leisure, running the magazine's feature well and special platforms, and covering hotels, shopping, culture, design, and trends in the world of luxury travel. She shaped T+L's restaurants coverage and was the creator and driving force behind the brand's annual Food & Travel Issue.

Under Nilou's watch, Travel + Leisure earned 8 James Beard Journalism Award wins and nominations. In collaboration with CNN, she created T+L's Eat Like a Local special—combining print, digital, social, and broadcast in a world-spanning food platform.

Nilou is a regularly featured host and speaker at travel symposia and food events and festivals around the world. She is a longtime regional panelist for the James Beard Foundation Restaurant and Chef Awards.

Born in Iran and raised in Paris and New York, Nilou lives in Brooklyn with her husband, writer-editor Peter Jon Lindberg. A graduate of Binghamton University, she attended the Sorbonne in Paris, and is fluent in four languages. She can be found on Twitter and Instagram at @niloumotamed

Ken OringerKen Oringer

Since opening Clio - the fine dining destination named America’s Best New Restaurant by Esquire and Best Restaurant in Boston by Food & Wine - over 15 years ago, James Beard Award-winning chef Ken Oringer has built an empire of restaurants inspired by his travels around the world: Tsukiji Fish Market-style Uni sashimi bar, Barcelona tapas bar Toro, Roman enoteca Coppa, and farm-to-table restaurant Earth in Kennebunkport, ME. Last fall, Ken, along with co-chef and partner Jamie Bissonnette, brought their Barcelona-style tapas bar to NYC with much critical acclaim.
Following a nineteen year run, in January 2016 Ken closed Clio and expanded his subterranean sashimi lounge, Uni. In Spring 2016, Oringer will open Toro Bangkok, followed by Toro Dubai, new outposts of their Barcelona-inspired tapas bar alongside Jamie Bissonnette. The duo will also debut their first project in Cambridge, MA—The Little Donkey—in Summer 2016.
When he is not working, Oringer spends his time at home with his wife Celine, daughter Verveine and son, Luca.

Claudine PepinClaudine Pépin

Many of you have watched Claudine Pépin preparing delicious meals and sharing cooking techniques with her father, world-renowned chef Jacques Pépin, on Jacques Pépin's Kitchen: Cooking With Claudine and Jacques Pépin's Kitchen: Encore With Claudine. All three of their public television shows have received the notable James Beard Award. The newest series, Heart & Soul in the Kitchen began in 2015. Claudine's first book, Kids Cook French, published in 2015, is a collection of 30 classic French recipes in both English and French illustrated by her father and daughter, Shorey. Claudine, her husband, Rollie, Shorey and their mischievous cat live happily Rhode Island.

Jacques PepinJacques Pépin

Jacques Pépin is a world-renowned chef, cookbook author and PBS-TV cooking show host. He has written 28 books, the most recent of which is Jacques Pépin: Heart and Soul in the Kitchen. The book, published in 2015, has a companion series, his 13th, produced by KQED Public Television in San Francisco and broadcast nationwide.

A former columnist for The New York Times, Jacques is a contributing editor to FOOD & WINE. He has received honorary doctorate degrees from five American universities and was awarded France's highest civilian honor, the Legion of Honor, in 2004. He teaches as part of the Culinary Arts Program at Boston University and is dean of special programs at the International Culinary Center in New York City.

John RaganJohn Ragan

John Ragan started his career in Napa and relocated to San Francisco to become the sommelier at the acclaimed Campton Place alongside chef Daniel Humm. He moved to New York City in 2006 to continue his work with Daniel as wine director of Eleven Madison Park. During the five years that John spent at Eleven Madison Park, the restaurant earned four stars from The New York Times, was awarded three Michelin stars, was designated Grand Chef Relais & Châteaux and won a James Beard Award for Outstanding Wine Service. In 2012 John became a member of the prestigious Court of Master Sommeliers. In his role as director of wine and restaurant operations of Union Square Hospitality Group John directs USHG’s internal wine and beverage education programs, leads private engagements for corporate and educational audiences and also conducts a public wine course in collaboration with the Institute of Culinary Education.

Grant ReynoldsGrant Reynolds

Grant began his career working in restaurants in his hometown of Lake Placid, New York. While attending the University of Colorado in Boulder, he joined the staff of Frasca Food and Wine, where he spent three years working alongside two leaders of the wine world, Bobby Stuckey and Matthew Mather. During Grant’s tenure, Frasca's wine team was nominated three times for ‘Outstanding Wine Service’ by the James Beard Foundation. Immediately following graduation, Grant passed the Advanced Exam with the Court of Master Sommeliers, worked a harvest season at the iconic Burgundy estate Domaine Dujac, and completed a stage at Noma in Copenhagen, then the No. 1 World's Best Restaurant.
In January 2013, Grant moved to New York City to help sommelier Robert Bohr and chef Ryan Hardy open Charlie Bird, a wine-focused restaurant in Soho. Grant opened Pasquale Jones as a partner with Ryan Hardy and Robert Bohr in February 2016. Grant curated a French-and Italian-focused wine program with 200-300 selections that echoes the innovation of Charlie Bird’s list.
Grant, who was named Wine & Spirits Magazine's Best New Sommelier in 2013, is one of the youngest Advanced Sommeliers in the country. In 2014, he was recognized as one of Zagat’s "30 under 30" culinary innovators; the following year, he was selected as a Rising Star Sommelier by Star Chefs. He also contributes to Eater and VanityFair.com, where he writes about wine and restaurant culture.

Andrea RobinsonAndrea Robinson

Andrea Robinson wears many hats. As one of only 23 women in the world to hold the title of Master Sommelier, Andrea is also the author of four top-selling books on wine and food, a three-time James Beard Award winner, an award-winning lifestyle television host and creator, with her husband, John, of a game-changing line of wine stemware called The ONE.

Arvid RosengrenArvid Rosengren

Born and raised in the south of Sweden, Rosengren is a highly decorated sommelier who won the title of World’s Best Sommelier in April 2016 at the 15th Annual Association de la Sommellerie Internationale (A.S.I.) World’s Best Sommelier Competition in Mendoza, Argentina.
Rosengren spent two years at Grythyttan School of Hospitality & Culinary Arts, while honing his practical skills at various restaurants and businesses. Rosengren then settled in Copenhagen, Denmark where he spent the next six years growing from a floor sommelier of a busy restaurant to the wine director for an ambitious group of nearly a dozen establishments.
As he approached his 30th birthday, Rosengren grew restless and felt the need to find work more closely tied to the floor, with the guests and the bottles. Rosengren moved to NYC in early 2015. Now he lives and works in SoHo at Charlie Bird, where he has continued to further the restaurant’s superb wine program. Rosengren also runs a small private consulting firm called King Street Sommeliers with two partners.

Sabato SagariaSabato Sagaria

Sabato Sagaria is the chief restaurant officer of Union Square Hospitality Group, which includes some of New York City's most acclaimed and beloved restaurants. As chief restaurant officer, Sabato works closely with USHG leadership to continuously improve operations and strengthen the restaurant brands. In addition he oversees USHG's centralized functions of facilities management, information technology, public relations and marketing to elevate restaurant operations and guest experience through a collaborative, streamlined approach. Over the past 20 years, Sabato has fulfilled many roles at nationally acclaimed restaurants and hotels, from cook to restaurant manager to wine director. Most recently Sabato directed food and beverage operations at The Little Nell Hotel in Aspen, Colorado, during which time he played a pivotal role in refining and developing the hotel's restaurant concepts, including Element 47 and Ajax Tavern. Before that Sabato served in leadership roles at The Inn at Little Washington, The Four Seasons Resort Palm Beach and the historic Greenbrier Hotel in West Virginia. In 2012 Sabato became a member of the Court of Master Sommeliers, a prestigious honor held by fewer than 250 individuals worldwide.

Jordan SalcitoJordan Salcito

Jordan Salcito is the beverage director of Momofuku and oversees the program for all of the brand's New York City restaurants. She is a Master Sommelier candidate and Wine & Spirits Best New Sommelier. Jordan has worked in restaurants from wd~50 to Daniel to Eleven Madison Park. She has spent extensive time working in wineries around the globe, from Burgundy to Patagonia. Her wine programs for both Momofuku Ssäm Bar and Ko have been selected as semi-finalists for Outstanding Wine Program by the James Beard Foundation, and Ko, Má Pêche and Noodle Bar have been recognized as three of the World's Best Wine Lists by World of Fine Wine magazine. Jordan is also the founder of Bellus Wines.

Marcus SamuelssonMarcus Samuelsson

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny's Supper Club, Norda Bar & Grill in Gothenburg, Sweden, and Samuelsson at HP in Bermuda. He is a committed philanthropist and the youngest person to ever receive a three-star review from The New York Times. Marcus has won multiple James Beard Awards and was tasked with planning and executing the Obama Administration's first State Dinner. He was also crowned champion of television shows Top Chef Masters and Chopped All Stars and served as a mentor on ABC's The Taste. Most recently Marcus partnered with Karlitz & Company, with the support of New York City Mayor Bill de Blasio, former President Bill Clinton and Tren'ness Woods-Black to co-Produce Harlem EatUp!, a food and culture festival in Harlem. He is the author of The New York Times best-selling memoir Yes, Chef. Marcus serves as a Unicef Ambassador and is the co-chairman for the Careers Through Culinary Arts Program, which works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.

Leslie SbroccoLeslie Sbrocco

An award-winning author, wine consultant and television host, Leslie Sbrocco is the author of Wine for Women: A Guide to Buying, Pairing and Sharing Wine and The Simple & Savvy Wine Guide. She is currently working on her third book, 100 Days...100 Drinks. As the founder of multimedia company Thirsty Girl LLC, Leslie's writing has also been published in numerous national media outlets. Leslie's PBS series, Check Please!, has won a James Beard Award, three Taste Awards and three Emmys. She is a featured judge on PBS's The Winemakers, a regular guest on NBC's Today and a frequent keynote speaker and judge at international wine events. She was named one of America's Top 100 Most Influential People in Wine.

Gail SimmonsGail Simmons

Gail Simmons is a trained culinary expert and permanent judge on Bravo's Emmy- and James Beard Award–winning series Top Chef, now in its 13th hit season. She was also previously head critic on Top Chef Duels and a co-host of The Feed with Marcus Samuelsson on FYI Network. Gail serves as special projects director at FOOD & WINE. In 2012 she published her first book, Talking With My Mouth Full: My Life as a Professional Eater.

Gail frequently appears on television shows, such as Today on NBC and ABC's Good Morning America. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, TV Guide, US Weekly, Entertainment Weekly and the Los Angeles Times, and was named the No. 1 Reality TV Judge in America by The New York Post.

Gail is an entrepreneur in residence at Babson College and sits on the board of several organizations, including City Harvest, Hot Bread Kitchen and the NBCU Women's Advisory Council. She lives in New York with her husband, Jeremy, and daughter, Dahlia.

Chris SpakeChris Spake

Coming Soon.

Bobby StuckeyBobby Stuckey

Bobby Stuckey joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, the restaurant received numerous awards for wine and service, including a nomination for the James Beard Award for Outstanding Wine Service. In 2000 Bobby joined world-renowned chef Thomas Keller at the French Laundry in Yountville, California. Within his first year, Bobby earned the James Beard Award for Outstanding Wine Service. In 2004 Bobby earned a Master Sommelier diploma from the Court of Master Sommeliers, and in 2008 he was nominated for the James Beard Award for Outstanding Wine and Spirits Professional. Bobby opened Frasca Food and Wine together with business partner Lachlan Mackinnon-Patterson in 2004 and was nominated for the James Beard Award for Outstanding Wine Service in 2010, 2011 and 2012; he won the prestigious award in 2013.

Christina TosiChristina Tosi

Christina Tosi is the chef/owner of Milk Bar, located in New York, Toronto and Washington, D.C. After founding Momofuku's dessert programs, Christina went on to build her own culinary empire. Since 2008, hundreds flock to Milk Bar daily to try Christina's genius creations, including Cereal Milk Ice Cream, Compost Cookies and Crack Pie. Christina is the recipient of two James Beard Awards, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on Fox's MasterChef and MasterChef Junior.

Justin UrsoJustin Urso

As chef de cuisine of Stars, the Forbes four-star restaurant of Chatham Bars Inn & Resort, Justin Urso brings to the position premium formal training from the kitchens of highly acclaimed chefs in Boston and New York City. Justin uses his experience to create innovative and imaginative dishes using premier, locally sourced ingredients.
Justin previously worked as a sous chef under Markus Glocker at Maze by Gordon Ramsey at the London Hotel in New York City. There Justin was first exposed to Michelin-caliber food and service and the importance of refined technique. Following this he went on to work at Mario Batali and Joe Basitianich’s Del Posto, a four-star New York Times restaurant, to work under executive chef Mark Ladner.
Throughout his career Justin has always used farm-fresh and locally sourced ingredients as a foundation. He carries this passion through his cooking and works closely with the Chatham Bars Inn Farm and nearby fishmongers to create a genuine and regionally relevant cuisine.

Jonathan WaxmanJonathan Waxman

Jonathan Waxman is a native Californian whose family nurtured him in the food arts from an early age. Waxman attended the La Varenne School in Paris where he mastered classic French cooking technique and received the Grand Diplôme.
In 1983 Jonathan moved to New York. A year later he opened the celebrated Jams on East 79th Street with business partner Melvyn Master. Jams was followed by Bud’s, Jams London, Table 29 in Napa Valley, and Washington Park in New York. Today, Jonathan is chef and owner of Barbuto in Manhattan's West Village and Jams in 1 Hotel Central Park. In 2014, he opened Nashville restaurants, Adele’s and Bajo Sexto, with partners Howard Greenstone and Ken Levitan and is a founding partner of Nashville's Music City Food + Wine Festival. Brezza Cucina, Jonathan’s most recent venture, opened in Atlanta’s Ponce City Market in fall 2015 and Waxman’s is slated to open in San Francisco’s Ghirardelli Square in March 2016.
Jonathan Waxman is the 2016 James Beard Award winner for "Best Chef, New York City". He was a judge on Bravo's Recipe for Deception and has appeared on two seasons of Top Chef Masters. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.

Laura WerlinLaura Werlin

Laura Werlin is one of the country's foremost authorities on cheese. She is the award-winning author of six books on the subject, a sought-after speaker and spokesperson for consumer and trade organizations, and a frequent television and radio guest. An expert in cheese-and-wine pairing and, in particular, American artisan cheese, Laura received the prestigious James Beard Award for her book The All American Cheese and Wine Book and a James Beard nomination for her book Laura Werlin's Cheese Essentials. Laura has been featured on numerous television and radio segments and has written for national magazines, including FOOD & WINE. Laura is a member of the prestigious Guilde des Fromagers and serves as the president of the American Cheese Education Foundation. Her website is laurawerlin.com.

Josh WessonJosh Wesson

Once a hugely respected and award-winning sommelier who reveled in the extravagance of princely pours, Josh now sips from the cups of carpenters in his never-ending quest for deliciousness and drinkability.

Co-founder of Best Cellars and, for the past decade, Jet Blue's wine captain, Josh also works with companies such as Fairway Market, Red Farm, Pacific Catch and Urban Plates in their pursuit of great wine values. In January of 2015 he opened Suprema Provisions, a market and wine bar in New York City's West Village devoted to all things delectable. In 2017 he'll premiere Suprema Wine & Spirits in the Bourdain Market.

Josh is a featured speaker at many wine and food events across the country. He is also a regular commentator on NPR and American Public Media's Splendid Table with Lynne Rossetto Kasper

Andrew ZimmernAndrew Zimmern

Andrew Zimmern is a chef, writer, teacher and host and co-executive producer of Travel Channel's Bizarre Foods with Andrew Zimmern, Andrew Zimmern's Bizarre World and Bizarre Foods America. Andrew is a James Beard Award winner and a contributing editor at FOOD & WINE magazine, and a senior editor at Delta Sky magazine. He is the author of The Bizarre Truth, Andrew Zimmern's Bizarre World of Food and Andrew Zimmern's Field Guide to Exceptionally Weird, Wild & Wonderful Foods. He serves on the board of directors for Services for the Underserved in New York City, The Taste of the NFL, Foodie Tout and The National Youth Recovery Foundation. He is the founder of two multimedia production companies, Food Works and Intuitive Content. Established in 2015 Intuitive Content is a full-service production company that's developing and producing original television series, broadcast specials and brand-driven series and web content. He resides in Minneapolis with his wife, Rishia, and son, Noah.