WRick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time.
WHeston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon and egg ice cream, and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
WMarcella Hazan was an Italian-born cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the United States and the United Kingdom to the techniques of traditional Italian cooking. She was considered by chefs and fellow food writers to be the doyenne of Italian cuisine.
WAmanda Hesser is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
WVivian Howard is an American chef, restaurateur, author and television host. From 2013-2018, Howard hosted the PBS television series A Chef's Life focusing on the ingredients and cooking traditions of eastern North Carolina — using the backdrop of the Chef & the Farmer restaurant in Kinston, North Carolina, which Howard co-owns with her husband and business partner, artist Ben Knight. In 2014, Howard was the first woman since Julia Child to win a Peabody Award for a cooking program. In 2017, she authored the cookbook-memoir Deep Run Roots.
WThomas Aloysius Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
WChristopher Kostow is Executive Chef at The Restaurant at Meadowood in Napa Valley, California. Under Chef Kostow, The Restaurant was awarded three stars from the Michelin Guide in 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, and 2019. In 2013, Chef Kostow was awarded the James Beard Foundation Award for "Best Chef: West".
WFrancis Lam is an American food journalist, cookbook editor, and since 2017 the host of American Public Media's The Splendid Table.
WDaniel Meyer is a New York City restaurateur and the chief executive officer of the Union Square Hospitality Group (USHG).
WMark Stanford Oldman is an American entrepreneur, wine expert, and author of several books on wine. He has been described as "one of the wine world's great populizers" and "one of the wine world's great showmen." He regularly appears at food and wine festivals as well as corporations and institutions, and teaches a course on entrepreneurship for Stanford University.
WYotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. With Sami Tamimi, he is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookery books, including Ottolenghi (2008), Plenty (2010), Jerusalem (2012) and SIMPLE (2018).