Chef Nana Wilmot explores the culinary traditions of the African Diaspora through deeply personal, heritage-driven cuisine shaped by her work across Philadelphia, NYC, and Accra. With experience under luminaries like Chefs Wolfgang Puck, Jose Garces, and Daniel Rose at Le Coucou (⭐), she brings soulful storytelling and global finesse to every dish.

Born in Namibia and raised in Georgia, Chef Ilke Schaaf built her culinary foundation at Savannah’s James Beard Award–winning The Grey, where she worked across pastry, prep, and savory. In 2024, she relocated to New York City and joined the team at Clover Hill (⭐), gaining hands-on experience across all stations in its intimate kitchen. Her cuisine is rooted in classic Western European technique—French, Italian, Mediterranean, and Spanish—layered with flavor influences from the American South and Southern Africa. In 2025, she was a finalist on Netflix’s Next Gen Chef, recognized as one of the country’s most exciting emerging culinary talents.

Born and raised in Istanbul, Chef Oyku trained at MSA – The Culinary Arts Academy of Turkey – before cooking at Michelin-starred restaurants Mikla (⭐) and Arkestra (⭐⭐). Drawing from her Turkish heritage and global experience, she now leads as Resident Head Chef in New York City.

Born in Los Angeles, Chef Krystyn Navarro trained at Joe’s Restaurant (⭐) and Thomas Keller’s Bouchon, where she rose to Sous Chef. Her career has since taken her to Blue Hill at Stone Barns (⭐⭐), Brae in Australia, and Eleven Madison Park (⭐⭐⭐), where she was Sous Chef for its groundbreaking plant-based menu. She later served as Chef de Cuisine at Olmstead and is now Executive Sous Chef at Daniel Boulud’s La Tête d’Or. Inspired by French brasserie traditions and the vibrant flavors of pan-Asian cuisine, her cooking highlights vegetables, seasonality, and craveable ingredient-driven dishes.

Chef Dwight Sanon represents a mosaic of expertise, with time spent at Michelin-starred restaurant The Spotted Pig (⭐) and New York cornerstone The Dutch. He is deeply knowledgeable in French and Latin-influenced New American flavors.

Chef Lana Lagomarsini specializes in sustainability and has a deep connection with the New York food community. She has worked at Michelin Star restaurants like Gramercy Tavern (⭐), Daniel (⭐⭐), Momofuku Ko (⭐⭐) and Blue Hill at Stone Barns (⭐⭐). Catch her on Season 22 of Top Chef!

PLEASE NOTE: This is a family-style dinner event with communal seating. Guests will be served 5 family-style shared courses; each course will have multiple components to be shared amongst guests.

Join us for a special evening in partnership with Quincy, where each dish will be paired with a martini instead of our traditional wine pairings.

Born in Oaxaca, Mexico, Chef Alfredo Ravelo was inspired to cook by his grandmother, who worked as a private chef. After studying culinary arts, he joined the acclaimed Mexico City restaurant, Pujol (⭐⭐). He then moved to NYC and continued his craft in restaurants including Nami Nori, Legacy Records, and John Fraser’s Dovetail as Sous Chef. Chef Alfredo’s cuisine blends influences from Mexican, French, Italian, and Mediterranean cuisines. He finds joy in transforming simple ingredients into expressive, story-driven dishes that honor both his personal memories and creativity.

Born in Anatolia, Turkey, Chef Hakki Gökçe draws on Mediterranean roots and a background shaped in the top kitchens of Sweden, Denmark, and New York. His experience includes four years at Operakällaren (⭐) in Stockholm, Restaurant AOC (⭐⭐) in Copenhagen, and Sous Chef at Aquavit (⭐⭐) in New York under Emma Bengtsson. His cuisine reflects a “less is more” philosophy—combining French technique, Nordic-Japanese clarity, and seasonal ingredients across Italian, Mediterranean, and Modern American influences.

Chef Ajesh Deshpande is dedicated to showcasing his cultural cuisine, Contemporary Indian, as well as elevated Bistro cuisines. He refined his fine-dining craft at Michelin-starred restaurants Eleven Madison Park (⭐⭐⭐) and Gabriel Kreuther (⭐⭐).