A Los Angeles native, Chef Vartan Abgaryan has seen the city become the culinary destination it is regarded as today.
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Eater Los Angeles, "Hottest Chef" 2013
Executive Chef + Partner, Estrella + Sweetfin Poke; Los Angeles, C
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Born in France, Chef Patrick Ponsatyβs culinary career was ignited at his father own restaurant, Cochon de Lait (the Sucking Pig) near Toulouse.
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James Beard Awards Foundation, "Best Chef: Southwest", Finalist, 2016
Food & Wine Magazine, "Best New Chef: 2010"
Chef/Owner, Fruition Restaurant + Mercantile Dining & Provision; Denver, CO
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Star Chefs "Rising Star Chefs" Award Recipients, 2013
Top Chef: New York
Chef/Owner, Pig and Khao, New York, NY
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Semi-Finalist, James Beard Foundation Awards "Rising Star Chef" 2014
Recipient, Zagat "30 Under 30" 2014
Chef, Chicas Tacos/Public Beer + Wine Shop, Los Angeles, CA
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Finalists, Food & Wine "People's Best New Chef: Mid-Atlantic" 2014-2015
Star Chefs "Rising Star Chefs" Award Recipients, 2014
Co-Chefs/Owners, Dutch & Company, Richmond, VA
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A James Beard Foundation award-winner for Best Chef Southwest in 2013, Jasinski opened her first restaurant, Rioja, in Denverβs Historic Larimer Square to critical acclaim in 2004, featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. She and business partner Beth Gruitch acquired Bistro VendΓ΄me, a French bistro across the street from Rioja in 2006 and opened Euclid Hall Bar & Kitchen just around the corner in 2010. Chef Jen was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation.
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Finalist, James Beard Foundation Awards "Best Restaurant Design", 2014
"Rising Star" Award, Star Chefs, 2009
Executive Chef/Owner, Huxley Wallace Collective, Seattle, WA
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By focusing on farm fresh ingredients, Chef DeShantz has helped to revitalize the culinary credibility of Pittsburgh. Bringing creativity and innovation to a city once known more for its steel mills than its kitchens and chefs.
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After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company.
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"Chef Of The Year", Eater.com (Denver) 2014
"21 Best New Restaurants In America", Eater.com 2015
Executive Chef/Owner, Cart-Driver, Denver, CO + Basta, Boulder, CO
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Learn about Chef Jason Alley's journey from dish washer to executive chef.
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Devon has won numerous awards including LAβs Best Bartender and LA Eaterβs βShaker of the Yearβ, & creates Church Key's eye-catching cocktail inventions, including canned cocktails, beverage carts, and boozy freeze-pops made using liquid nitrogen.
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Sourcing produce directly from his own 1/2 acre farm outside of Seattle, Chef Park's Tray Kitchen offers Pacific Northwest Cuisine with a touch of Korean influence.
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Chef Kris Morningstar
Terrine Restaurant
Judge, Esquire Network's Knife Fight
Los Angeles, CA
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"Best Gastropub", Draft Magazine
Executive Chef/Partner, Haven Gastropub + Provisions Market, Orange, CA
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A seasoned chef with extensive experience in some of the country's top kitchens, Fiorelli's culinary resume includes stints at The Greenbrier Resort in West Virginia, The Inn at Little Washington in Virginia, Mark's City Place in West Palm Beach, Simon LA in Los Angeles, and mar'sel at Terranea Resort in Rancho Palos Verdes, California.
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Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of Americaβs best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as: Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine.
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