Conversation with chef Kelly Whitaker from Denver, Colorado. @iehospitality @thewolfstailor @brutodenver @dry_storage @bastaboulder

Chef Dennis Littley, and his food blog, demystifies home cooking with his easy-to-make restaurant-style recipes.

Nelson German, Executive Chef/Owner of alaMar and Sobre Mesa, tells the stories of the African and Caribbean diasporas through cultural foodways at his two award-winning restaurants/bars in Oakland, California.

Chef Joe Sasto is a Celebrity Chef, pasta expert, creator, and consultant. He dove head-first into the restaurant industry by mentoring under some of the Bay Area’s most acclaimed chefs and restaurateurs. He was part of competition shows such as; The Food Network’s “Chopped." Joe finished in the top 3 of Bravo's "Top Chef - Season 15." And was invited back to compete on “Top Chef Season 17 - All Stars.

Alyssa Gangeri joined forces with the management group UrbanGrub in 2018, who moved her down to Nashville to open and operate The Butter Milk Ranch and oversee all pastry development for their namesake sister restaurant, Urban Grub.

Chef Maria Mazon is the Executive Chef and Owner of BOCA Tacos y Tequila in Tucson, Arizona. Born in Tucson but raised in Sonora, Mexico, Maria's cuisine is inspired by both sides of her borderland home.

Andy Doubrava took over as executive chef of Rustic Canyon in 2019. He and chef Jeremy Fox share a similar vision, the constantly changing menu is inspired by what’s available at the Farmers Market and from small fish and meat purveyors. Before working in Santa Monica, Doubrava worked at a number of high-profile restaurants in New York, including Brooklyn’s Reynard, The Spotted Pig, and Salt & Fat in Queens.

Born in Costa Rica but raised in New York, Chef Byron Gomez has trained and worked at some of the most prestigious restaurants in Manhattan, under the best chefs and mentors in the industry including Daniel Boulud, Gavin Kaysen, Daniel Humm, and Ronny Emborg.

Chef Will Fung spent a year cooking at a 300-year-old kaiseki restaurant in Kyoto, Japan. He is now at China Chilcano in Washington, D.C., owned by chef José Andrés.

Admired by his peers for his creativity, energy, and leadership, Crooks was named “Best Chef ” by Baltimore City Paper in 2015. With Gjerde in 2017, Crooks opened A Rake’s Progress at The LINE DC in 2018, he was recognized as a StarChefs Rising Star Chef. When Rake’s Progress closed in 2020, Crooks worked at The Dabney, before returning to The LINE DC as executive chef and opening No Goodbyes in 2021.