Chef Pierre Magnolini has a passion for honoring classical French flavors and techniques. This French native has refined his craft at Michelin-starred restaurants Plaza Athénée (⭐⭐⭐), Le Meurice (⭐⭐⭐), Lucas Carton (⭐), and was awarded one Michelin star as Chef de Cuisine at Frevo (⭐).

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 Rasika Venkatesa is deeply passionate about progressive South Indian flavors and techniques rooted in her cultural heritage. Having honed her craft at Michelin-starred establishments like Mourad (⭐) and The French Laundry (⭐⭐⭐), as well as a prestigious residency at Fulgurances Laundromat, she brings a unique perspective to the culinary world. Catch her on Season 21 of Top Chef!

Chef Maddie Dudek, a former Gramercy Tavern (⭐) chef, blends hyper-seasonal Americana with classical French techniques. Her "High-Low" style merges elevated flavors with comforting nostalgia.

Born and raised in Korea, Chef Yeongsoo Lee blends heritage and modern techniques to showcase contemporary Korean cuisine with a focus on preservation. His journey spans renowned kitchens like Jungsik (⭐⭐⭐) in Seoul, Coi (⭐⭐⭐) in San Francisco, and Eleven Madison Park (⭐⭐⭐) and Chef’s Table at Brooklyn Fare (⭐⭐⭐) in New York. Now Sous Chef at Joomak Banjum, he brings creativity and precision to every dish.