Dominique Ansel Dominique Ansel Bakery
Michael Anthony Gramercy Tavern
Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November of 2011, the chef’s eponymous bakery was awarded Time Out New York’s “Best Bakery of 2012” and Metromix’s “Best Bakery of 2012”. Today, it is also Zagat 2013’s highest ranked bakery with 27 points awarded for food. Prior to starting his own business, Dominique is well-known in New York as the longstanding executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant. In 2009, Dessert Professional magazine named Dominique one of the “Top 10 Pastry Chefs in the United States.” In 2013, he was nominated as a James Beard Award finalist for Outstanding Pastry Chef.
Dan Barber Blue Hill and Blue Hill at Stone Barns
Chef Michael Anthony began cooking professionally in Tokyo where he quickly grew to love the Japanese connection to the changing seasons. He joined Gramercy Tavern as executive chef in 2006, and under his leadership the restaurant has earned a three-star New York Times review in 2007 and the James Beard Award for “Outstanding Restaurant” in 2008. Every year since 2008, Chef Anthony has been nominated for the James Beard Award for “Best Chef: New York City.” In 2011, he was named chef-partner of Gramercy Tavern.
Ron Ben-Israel Ron Ben-Israel Cakes
In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber. His writings have appeared in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine Magazine. Chef Barber’s efforts to create a consciousness around daily food choices have led him to participate in the 2010 World Economic Forum, and TED2010. He was appointed by President Obama to serve on the Council on Physical Fitness, Sports, and Nutrition. Among numerous honors, he received James Beard Awards for “Best Chef: New York City” (2006) and “Outstanding Chef” (2009). In 2009 he was named one of the world's most influential people in Time’s annual “Time 100”.
Jonathan Benno Lincoln Ristorante
As Chef-Owner of one of the country’s finest couture cake studios, Ron Ben-Israel creations have been featured in countless publications, books, and television shows. In 2004 Vogue named Ron the best baker and he was recently named the only Master Pastry Instructor at the French Culinary Institute in New York City. He has been awarded gold medals for his confectionery achievements, most notably from the New York Guild of Chefs. His work appears at many of New York’s premier hotels and is frequently delivered to destinations throughout the world. In 2011 Ron became host and judge of the hit show Sweet Genius, which recently aired its third season on the Food Network domestically and abroad.
April Bloomfield The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar
At Lincoln, Jonathan Benno launches his solo effort in a career spanning two decades of fine dining. Previously, Benno was chef de cuisine at three Michelin® star Per Se. Quality and integrity are the hallmarks of Chef Benno’s career, demonstrated in his meticulous nature, precise technique and passion for sourcing the finest ingredients.
David Bouley Bouley, Brushstroke
A native of Birmingham, England, April Bloomfield honed her craft through cook positions in kitchens throughout London and Northern Ireland, including The River Cafe. April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig, in 2004. Following its success, the pair opened The Breslin Bar & Dining Room and The John Dory Oyster Bar at New York City's Ace Hotel.
Richard Capizzi Lincoln Ristorante
Trained at the Sorbonne and by some of Europe's most acclaimed chefs including Roger Vergé and Fredy Giradet, David Bouley is the Chef-Owner of Bouley, Brushstroke, Bouley Test Kitchen, and Bouley Catering and Special Events. He has twice received a James Beard Foundation Award for “Best Chef”, and has received “Best Restaurant” awards by the James Beard Foundation. Chef Bouley was Zagat®’s top-rated restaurant in food and popularity, and no restaurant has been able to match Bouley's 29 food rating during its last three years.
Cesare Casella Il Ristorante, Salumeria Rosi Parmacotto
Pastry Chef Richard Capizzi has derived his cooking philosophy and enhanced his skills working with some of the world’s most renowned chefs, from Thomas Keller to Jean Louis Palladin and Pascal Brunstein. Now at Lincoln Ristorante, Chef Capizzi turns out the most authentic and refined Italian desserts.His awards are numerous including Pastry Chef of the Year Award, as well as gold medals for “Most Artistic Plated Dessert,” The Vatel Club’s “Technical Prize” and the Societe Culinaire Philanthropique’s Award for Exceptional Taste at the 2003 US Pastry Competition in New York.
Gerard Craft Niche
Chef Cesare Casella is the Chef and Partner of Salumeria Rosi on Amsterdam Avenue and Il Ristorante on Madison Avenue. He is Dean of Italian Studies at the International Culinary Center and Chief of the Department of Nourishment Arts at the Center for Discovery. Chef Cesare Casella also founded Republic of Beans, an heirloom beans company.
Jeffrey Elliot Director of Culinary Relations, Zwilling JA Henckels, Miyabi, Demeyere, and Staub
Chef Gerard Craft, executive chef/owner of Niche, Taste by Niche, Brasserie by Niche, and Pastaria in St. Louis. Best known for his modern Midwest cuisine, Chef Craft has earned recognition as a Food & Wine Best New Chef and is a four-time James Beard Foundation Finalist for Best Chef: Midwest. A native of Washington, D.C., Chef Craft has celebrated the dining scene of the Midwest city he now calls home with his innovative interpretations of what he calls “humble” Midwest ingredients — the best available from numerous local area farmers.
Peter Endriss Runner & Stone
Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and LeBernardin in New York. Since leaving the kitchen gotten an MBA, been a stockbroker, and worked for Share Our Strength, a not-for-profit dedicated to eradicating childhood hunger in America, organizing Taste of the Nation events in 15 cities across the US and Canada. After that, Jeffrey was the Director of Culinary Relations for four of the worlds largest houseware brands; Zwilling JA Henckels, Miyabi, Demeyere, and Staub, as well as the Executive Chef and Brand Ambassador of Zwilling JA Henckels USA. He is the author of The ZWILLING J.A. HENCKELS Complete Book of Knife Skills, a 400 page guide to use techniques and care published by Robert Rose, and currently the president of Culinary Relations, a full service marketing agency.
Marc Forgione Restaurant Marc Forgione
Peter began his bread baking career at Amy’s Bread. In 2006, after a stage in a bread bakery in his father’s hometown in southern Germany, Peter accepted the position as Head Baker of Per Se restaurant and Bouchon Bakery New York. After leaving Per Se, Peter spent time working at the Parisian bakery L’Étoile du Berger before moving to Italy. Upon returning to New York, Peter began working with Hot Bread Kitchen, and is now the Head Baker and co-owner of the bakery and restaurant, Runner & Stone, in Gowanus, Brooklyn.
Zachary Golper Bien Cuit
Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione in New York City and American Cut at Revel in Atlantic City. Following his win on season 3 of “The Next Iron Chef,” he is currently one of the seven Iron Chefs appearing on Food Network's “Iron Chef America.” Chef Forgione is the youngest American-born chef/owner to receive a Michelin star consecutively three years in a row.
Christopher Hache Hôtel de Crillon
Baker Zachary Golper and his wife and business partner, Kate Wheatcroft, moved to New York City to open Bien Cuit in the Boerum Hill section of Brooklyn. In the thirteen years prior to opening Bien Cuit, Chef Golper trained in bread and pastry across the continental United States and France. Chef Golper’s inspiration for opening his own bakery stems from the desire to create a unique and varied selection of breads and pastries that reflect both his training and personal vision of what the ancient art of bread making means. Bien cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection. And so Bien Cuit opened its doors in July of 2011, quickly becoming both a neighborhood staple and a notable destination for some of the finest breads and pastries the city has to offer. At the end of 2011 it was named as Best New Bakery by The Village Voice and made Best of 2011 lists in both The New York Times and New York magazine.
Shaun Hergatt Juni
Originally from Yvelines, near Versailles in France, Chef Christopher Hache grew up surrounded by cooking and the restaurant business. In April 2010, at only 28 years of age, Chef Hache fulfilled his childhood dream by becoming head Chef at the prestigious Hôtel de Crillon in Paris. By early February 2011, just one short year later, he was named “Young Chef of the Year” by the renowned Pudlo Guide. Chef Hache earned his first Michelin® star at Les Ambassadeurs Restaurant in the Hôtel de Crillon later that year.
Elizabeth Karmel Hill Country BBQ, Hill Country Chicken
Chef Shaun Hergatt joins ESquared Hospitality following the success of his critically acclaimed restaurant, SHO Shaun Hergatt in New York’s Financial District. Bringing with him a “Best New Chef” award from New York magazine, 2 Michelin stars, a 29 out of 30 rating from Zagat Survey and “Best New Restaurant” accolades from both Esquire and New York magazines, Shaun will lead the ESquared culinary team as they continue to expand. With Shaun’s culinary vision spearheading the way, the group will forge forward with new restaurants including Juni, a seasonally driven restaurant at The Chandler hotel.
Paul Liebrandt Corton
North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She writes a bi-monthly column for the Associated Press called The American Table. She is also the author of three acclaimed cookbooks, the designer of an innovative line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com.
Matt Lightner Atera
Chef Paul Liebrandt’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. At his restaurant, Corton, he has been at the forefront of the New York and national dining scene since opening in 2008, having been honored with two Michelin stars, three stars by The New York Times, and enshrinement in Esquire’s “Best New Restaurants.” Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, and many others. In 2009, Food & Wine Magazine named him one of the United States’ Best New Chefs.
Michael Lomonaco Porter House New York
Prior to joining Atera, Chef Lightner was the executive chef at Portland’s acclaimed Castagna restaurant where he became known for his progressive take on American dining and steadfast commitment to foraging, traceability, and responsible sourcing. Lightner is a 2010 Food & Wine “Best New Chef” and 2010 and 2011 James Beard Foundation “Rising Star Chef” semifinalist. He has cooked at a variety of celebrated restaurants, including Mugaritz in Errenteria, Spain and has staged at Chef René Redzepi’s Noma in Copenhagen.
Laurie Jon Moran Le Bernardin
Michael Lomonaco currently operates the wildly successful Porter House New York at the Time Warner Center. He has hosted “Epicurious” and “Michael’s Place” on cable TV and published two books, The ‘21’ Cookbook and Nightly Specials. Michael Lomonaco, strongly dedicated to community support and charitable causes, co-founded the Windows of Hope Family Relief Fund which gathered aid for restaurant workers’ families in the wake of September 11, 2001. In addition, he participates in fundraising and events that benefit worthy causes including City Harvest and Share Our Strength.
Masaharu Morimoto Morimoto
A native of England, Laurie Jon Moran knew exactly what he wanted to do with his life when he turned 18, the day the aspiring chef had an eye-opening birthday dinner at Raymond Blanc’s two-Michelin starred restaurant Le Manoir a Quat’Saisons in Oxfordshire, England. Never before had a meal attained such extraordinary heights, and he was determined to achieve that level of quality in his own career. Now as the executive pastry chef at Le Bernardin, he incorporates his personal and professional experiences at some of America’s top restaurants into every dessert that leaves his pastry kitchen. In 2004, Moran moved to New York and quickly rose to pastry sous chef at Daniel, working closely with pastry chef Dominique Ansel. He also learned from Le Bernardin’s then-pastry chef Michael Laiskonis. When Michael Laiskonis left Le Bernardin in December 2011, Moran was offered his position as the natural choice to uphold the newly revamped restaurant’s celebrated dessert menu.
Seamus Mullen Tertulia
Through the seamless integration of Western and Japanese ingredients, Masaharu Morimoto has become one of the most influential and recognizable chefs in the world. Theoriginal Iron Chef is an award-winning chef and author with restaurants around the globe, including Morimoto Philadelphia, Morimoto New York City, and Wasabi by Morimoto in both New Delhi and Mumbai. Morimoto's culinary empire continue to expand with the 2010 openings of Morimoto Napa and Morimoto Waikiki.
Marc Murphy Ditch Plains, Landmarc
Seamus Mullen is the chef/owner of Tertulia in New York City’s West Village. His first solo restaurant, Tertulia has garnered rave reviews — three stars from New York magazine and two stars from The New York Times — and a strong following for Mullen and his approachable, modern Spanish cuisine. Tertulia was named “Top 10 New Restaurants of 2011” by Sam Sifton of The New York Times and nominated “Best New Restaurant” in March 2012 by the James Beard Foundation. Mullen learned early on the value of harvesting the land to bring flavorful meals to the table. Growing up on an organic farm in Vermont, his mother and grandmother imparted the fundamentals of home cooking and butchering. Mullen’s first cookbook, Hero Food, was published in April 2012 by Andrews McMeel.
Michel Nischan Wholesome Wave
Marc Murphy is the chef / owner of 5 NYC restaurants under the Benchmarc umbrella (Landmarc at the Time Warner Center and Tribeca, and Ditch Plains on the Upper West Side, Brooklyn Bridge Park, and Upper West Side) as well as a judge on Food Network’s top-rated “Chopped” series.
Adam Platt Chief Restaurant Critic, New York magazine
As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School).
Naomi Pomeroy Beast (Portland, Oregon)
Adam Platt has been a contributing editor and restaurant critic for New York magazine since 2000. He won the James Beard Foundation Journalism Award for Restaurant Reviews in 2010.
During the course of nearly 25 years in the magazine business, Platt has written for a variety of publications, including The New Yorker (staff Talk of the Town writer), The New York Observer (columnist), Esquire, and Condé Nast Traveler, where he is a contributing editor. He will participate in New York Culinary Experience as a lunch guest and speaker.
MICHAEL PSILAKIS Kefi, FISHTAG, MP Taverna
Naomi and her sous chef Mika Paredes first welcomed customers to Beast on September 27, 2007. Accolades and awards have followed: Bon Appètit named Naomi as one of the top 6 of a new generation of female chefs in September 2008, Food and Wine Magazine recognized her as one of the 10 Best New Chefs in America in 2009, And she has been a three time nominee finalist by the James Beard Foundation for best Chef in the Pacific Northwest. In 2010, naomi was awarded top honors for women in business from both Oprah Magazine (top women to watch in the next decade) and Marie Claire (Top 16 women in business). Naomi also appeared as a contestant in 9 of 10 episodes in season 3 of Top Chef Masters, and more recently, served as a Judge for the 10th season of Top Chef.
Daniel Rose Spring Restaurant
Chef Michael Psilakis has been lauded for both his traditional and reinterpreted Greek menus and is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has accrued many of the food world's highest honors including Food & Wine's Best New Chef, Chef of the Year from Bon Appetit and Esquire and a James Beard Award nomination for Best New Restaurant for Anthos, his modern Greek restaurant in New York City. Anthos also received a Michelin star—one of only two Greek restaurants in the world to hold that honor—and was named one of the best new restaurants by the New York Times. He now owns Kefi, FISHTAG—both located on the Upper West Side—and MP Taverna in Roslyn, NY.
Alain Sailhac Dean of The International Culinary Center
Chef Daniel Rose’s food melds the tradition of classical French cuisine with a contemporary, personal approach to fresh market ingredients. He is the Chef-Owner, of Spring, which first opened in 2006. A Chicago-native, Daniel Rose landed in France to study at The American University of Paris. In an effort to improve his French, he found himself at thé Institut Bocuse in Lyon. By July 2010, Spring’s five month waiting list became the impetus for a move to a larger space near the Louvre in the lively Les Halles neighborhood. Rose’s Spring has since earned the distinction as The Guardian’s “One of 10 of the Best Restaurants in Paris,” Forbes’ “The Trophy Reservation,” and has become the Paris restaurant of choice for international culinary elite.
Marcus Samuelsson Red Rooster Harlem
Chef Alain had the pleasure of working in the kitchens of Le Cygne, Le Cirque, The Plaza Hotel, and the 21 Club. It was Chef Alain who helped Le Cygne capture their four stars from The New York Times and brought a three-star rating to legendary Le Cirque. In 2003, he was inducted into the James Beard Foundation's “Who’s Who of Food and Beverage in America.” Chef Alain joined The International Culinary Center in 1990.
Jesse Schenker Recette
Marcus Samuelsson, chef/owner of New York City’s Ginny’s Supper Club and Red Rooster Harlem, is an acclaimed chef, philanthropist, and The New York Times best-selling author of memoir, Yes, Chef. The recipient of four James Beard Foundation Awards, Chef Samuelsson is the youngest chef to ever achieve two three-star reviews from The New York Times, and he has won both Top Chef Masters and Chopped: All Stars.
Mindy Segal HotChocolate
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant in New York’s Greenwich Village. Just months after its opening in January 2010, Recette received glowing two-star reviews from both the New York Times and New York magazine. Most recently, Chef Schenker has garnered numerous distinctions, from his inclusion in Details’ “America’s Best Young Chefs” and Zagat’s® “30 Hottest Chefs Under 30” list to Recette being named “One of NYC’s ten most exciting restaurants” by Manhattan Magazine. Forbes also named him one of “30 Under 30” in the food and wine industry in December 2011.
AndrÉ Soltner Dean of The International Culinary Center
Mindy Segal specializes in contemporary American cuisine, placing a modern twist on traditional classics. Segal was awarded the prestigious James Beard Foundation award for Outstanding Pastry Chef in the Country in 2012. Her Chicago restaurant, HotChocolate is the culmination of 25+ years of dedication to her craft. Chef Segal has appeared on The Today Show, The Martha Stewart Show, The Food Network and in Food & Wine, Bon Appétit, and The New York Times.
Former Chef / Owner of Lutèce
Jacques Torres Dean of The International Culinary Center
Chef André was America’s first superstar chef. As the Chef/Owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine; he elevated it to a high art, receiving a four-star rating from The New York Times. The co-author of The Lutèce Cookbook, Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France. Chef André joined The International Culinary Center in 1995.
Jacques Torres Chocolates
Christina Tosi Momofuku Milk Bar
Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Jacques spent 11 years as Executive Pastry Chef at Le Cirque 2000 before creating his world-renowned Jacques Torres Chocolate. Joining the faculty at The International Culinary Center in 1993 as Dean of Pastry Arts, Chef Torres helped build the unique, acclaimed Classic Pastry Arts program. He has received several distinctions including Pastry Chef of the Year by both the James Beard Foundation and the Chefs of America.
Jean-Georges Vongerichten Jean-Georges Restaurants
Christina Tosi is the chef, owner and founder of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto restaurant magazine’s top 100 restaurants in the world list. She is the 2012 recipient of the James Beard Rising Star Chef award. Christina lives in Brooklyn, NY with her three dogs and eats an unconscionable amount of raw cookie dough every day.
AND MANY MORE!
Jean-Georges Vongerichten is one of the world's most famous chefs and restaurateurs. Chef Vongerichten began his career in France and worked in Bangkok, Singapore and Hong Kong where he developed his love for the exotic flavors of the East. Chef Vongerichten is a culinary visionary who has redefined industry standards and revolutionized the way we eat. His restaurants include: Jean-Georges, JoJo, The Mark Restaurant, The Mercer Kitchen, Perry St, and ABC Kitchen—named Best New Restaurant of 2011 by the James Beard Foundation. He has published five cookbooks and has appeared on a number of television shows.