Chef Vince Hong blends his South Korean heritage with influences from his childhood in Hawaii. His signature cuisine is a balance between French and American flavors, enhanced with Asian influences and locally sourced ingredients. He has a wealth of experience at Michelin-starred restaurants like Benu (⭐⭐⭐), The Modern(⭐⭐), and Per Se (⭐⭐⭐).

Chef Jael Lopez blends her Dominican heritage with a contemporary Caribbean lens, shaped by her experience in some of New York’s top kitchens. With roles at Michelin-starred restaurants like Cosme, Eleven Madison Park (⭐⭐⭐), and Atomix (⭐⭐), she brings bold flavors and refined technique to every plate.

Chef Cedric Gayon specializes in hyper seasonal, contemporary cuisine that blends French fine-dining technique with the bold, nuanced flavors of his Asian roots. With experience at Eleven Madison Park (⭐⭐⭐), Guy Savoy, and Sage, he brings a distinctly modern American perspective to every dish.

Chef Maria Barriga is an exceptionally talented cross-cuisine chef, but specializes in Central and South American flavors. She has honed her skills at Michelin-starred restaurants Alinea (⭐⭐⭐), Noma (⭐⭐⭐), and Oxalis (⭐), and is currently the Chef de Cuisine at Oxomoco (⭐) in NYC.

Chefs Dave Metz of Rebelle (⭐) and Joshua White of Nix (⭐) will lead you through a hands-on experience, teaching you how to craft fresh pasta and sauce from scratch. After class, relax with spritzes on the patio, then sit down to enjoy a delicious three-course dinner—featuring the pasta you made!

Chef Jeffrey Nunez will bring you on a global journey dedicated to corn. His menu will be inspired by Spanish, Italian, French, and American cuisines, and how each celebrates corn in unique ways.

Chef Jeffrey Nunez of Oxalis (⭐) and Momofuku.

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 Mark Garcia specializes in Elevated New American and Central American comfort flavors and techniques, enhanced by his fine-dining training at the Michelin-starred restaurant Eleven Madison Park (⭐⭐⭐). He currently resides at the West Village hotspot, Hungry Llama Cafe.

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.

Chef Fox Schanzer has experience at Michelin Star restaurants Gabriel Kreuther (⭐⭐) and The Barn at Blackberry Farm. He is deeply knowledgeable about sustainable food practices and primarily utilizes locally sourced ingredients from beloved New York farms.

Chef Nathaniel Lettieri showcases Seasonal Italian cuisine, rooted in his Italian heritage and a passion for fresh, bold flavors. He refined his technique at Michelin-starred Marea (⭐⭐) and Gabriel Kreuther (⭐⭐).

Chef Berk Kalkan offers expertise in Turkish and modern French cuisine, with a background at The French Laundry (⭐⭐⭐) and The Plaza Hotel. His signature cuisine blends modern European techniques with the bold flavors of Mediterranean and Anatolian traditions.

Chef Charley Donnelly has expertise in Coastal New England and Italian flavors, blending traditional techniques with a modern touch. With experience at the Michelin-starred Gramercy Tavern (⭐), his interactive approach to food and vibrant personality shine through in his lighthearted, contemporary cuisine.

Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.