DINE AT THE CHEF’S TABLE

Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.

Born and raised in Edison, NJ, Chef Vincent built his career across some of New York's most acclaimed kitchens. His experience includes Del Posto (⭐), Restaurant Daniel (⭐⭐), Executive Chef of Bar Boulud, and opening Executive Chef of Bar56 in Dumbo, Brooklyn. His cuisine is rooted in high-end Italian cooking—herb-forward, citrus-driven, and centered on crudo and housemade pasta—complemented by a strong command of classic French and Spanish cuisine.

Chef Ashanti Shurat celebrates vibrant, sustainable cuisine inspired by her Belizean roots and global influences. She honed her craft at acclaimed restaurants like Oxalis (⭐) and HAGS, creating dishes that highlight seasonality and the full potential of every ingredient.

Chef Nana Wilmot celebrates global cuisine, drawing on French and Spanish techniques as well as the flavors of Asia, the American South, and her West African roots. She is passionate about discovering and showcasing surprising connections across cuisines and bridging the gaps between culinary traditions. She spent three years as a chef at Le Coucou (⭐) during its James Beard Award and Michelin Star seasons and has also worked under acclaimed chefs José Garcés, Stephen Starr, and Chef Marie Rose at La Mercerie. Her work has been featured in Bon Appétit, Forbes, The New York Times, and on Food Network’s Chopped.

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 Su trained at MSA – The Culinary Arts Academy of Turkey – before cooking at Michelin-starred restaurants Mikla (⭐) and Arkestra (⭐⭐). At 29, she moved to New York City, fulfilling her lifelong dream of cooking in the big city. Specializing in Turkish-influenced, Mediterranean, and European cuisine, she blends heritage flavors with refined technique.

Born in Los Angeles, Chef Krystyn Navaro 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 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 (⭐⭐).

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.