Hubert Keller
Hubert Keller, a Frenchman classically trained by France’s top Chefs, Paul Haeberlin, Gaston Lenotre, Paul Bocuse, Jacques Maximin and Roger Verger, is one of America’s most widely recognized and acclaimed chefs. He has owned and operated Fleur de Lys in San Francisco, Fleur by Hubert Keller and the widely popular Burger Bar in Las Vegas.
Chef Keller has won numerous awards, the James Beard Foundation’s “Best Chef: California” the prestigious Who’s Who in Food and Beverage, Ten Best Chefs in America, by Food & Wine Magazine and Restaurant & Institutions gave him its Ivy Award.
Chef Keller has cooked for several United States Presidents and was the first guest chef invited to the White House by President Clinton. Chef Keller is also known for his many performances on Top Chef , Top Chef Masters and Top Chef Just Desserts.
Keller has appeared on “The Chew” on ABC, “Regis & Kelly” on ABC, “Rachel Ray”, “The Travel Channel“, “ The Food Channel Network”, “The Real Housewives of Orange County”, “Good Morning America”, “Hell’s Kitchen” with Gordon Ramsay and “Bizarre Foods” with Andrew Zimmern. Chef Keller’s also owns his cooking show, Secrets of a Chef, (6 seasons) on PBS, while filming, in cities like Rio de Janeiro, Las Vegas, San Francisco and back home in France.
Chef Keller is the author of three cookbooks, The Cuisine of Hubert Keller, Burger Bar, Build your Own Burgers, and his latest cookbook Hubert Keller’s Souvenirs.
Chef Keller is also known for his generosity and support for a wide range of educational, charity and community events around the country.
Scott Conant
Scott Conant is a celebrated chef with over 35 years of experience, known for his soulful Italian cooking and acclaimed restaurants. A Culinary Institute of America graduate, he gained national recognition with L’Impero in 2002, earning a three-star New York Times review and a James Beard Award. He later founded Scarpetta, expanding it to major cities and inspiring The Scarpetta Cookbook. Chef Conant currently runs Cellaio and The Americano Atlanta and is a longtime judge on Chopped. His cookbooks, including Peace, Love, and Pasta, reflect his Southern Italian roots and family influences.
Michael Mina
Michael Mina is the chef and founder of The MINA Group, with over 30 award-winning restaurants nationwide. Born in Cairo and raised in Washington, he trained at the Culinary Institute of America and gained recognition at AQUA in San Francisco, earning a James Beard Award for Best Chef. Mina’s MINA Group spans from San Francisco to New York and Hawaii. His honors include a Michelin star, Gayot’s Restaurateur of the Year, and Robb Report’s “50 Most Powerful People in American Fine Dining.” His 2024 cookbook, My Egypt, explores his culinary roots.
Inez Paez (Tita)
Chef Tita, born Inés Páez, is a pioneer of New Dominican Cuisine, dedicated to elevating and modernizing her country’s gastronomy. A chef, author, and advocate, she has trained at UNIBE, PUCMM, and the Culinary Institute of America. As the chef at Morisoñando Restaurant and author of La Nueva Cocina Dominicana, she reinvents traditional Dominican dishes while championing local ingredients and producers. She has represented Dominican cuisine on global stages, spearheaded the first Dominican Gastronomic Legislation (Law 20-18), and founded Fundación IMA to drive social change through food. Recognized by Forbes as one of the most influential women in the region, she has been honored internationally, including receiving the Community Spirit Award at La Liste de Paris 2024. A judge on MasterChef Dominican Republic and Telemundo’s Top Chef VIP 2024, Chef Tita continues to shape the future of Dominican gastronomy.
