Einat Admony Balaboosta, TaÏm, Bar Bolonat
Coleman Andrews Editorial Director, The Daily Meal
Einat Admony is chef and owner of Balaboosta, Bar Bolonat, and the Taïm restaurants in New York City and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. A native of Israel, Einat currently lives in Brooklyn with her husband Stefan Nafziger and their two young children, Liam and Mika.
Emma Bengtsson Aquavit
Colman Andrews, an internationally known food writer and editor, is vice-president and editorial director of TheDailyMeal.com, a food and drink mega-site. He was the co-founder and editor-in-chief of Saveur, and is the author of eight books, including a biography of chef Ferran Adrià, an appreciation of American food products called The Taste of America, and a memoir, My Usual Table: A Life in Restaurants. He is the winner of eight James Beard Awards, including Cookbook of the Year in 2010 for The Country Cooking of Ireland.
Robert Bleifer Executive Chef, The Food Network
Emma Bengtsson is executive chef of Aquavit in Midtown Manhattan. In 2014, the restaurant earned two Michelin stars under her helm. Bengtsson grew up in Sweden and was educated and trained in Stockholm before becoming pastry chef at Aquavit in 2010, where she became known for her creative interpretations of classic Scandinavian desserts.
David Bouley Bouley, Brushstroke
Robert Bleifer is executive chef for Food Network, where he manages a kitchen of ten, executes food styling and cooking for special events, and coordinates with production teams, chefs, hosts, and photographers. He oversees in-house food production, location production, photo shoots, vignettes, and food for more than 100 Food Network events annually. He is wine-blender for entwine, a California wine from Food Network and Wente Vineyards. He has also had an on-air presence, judging numerous Food Network Challenges, and catering the three Food Network Wedding specials.
JIMMY BRADLEY RED CAT
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 Salumeria Rosi
The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006.
THOMAS CHEN Tuome
Chef Cesare Casella is the owner and executive chef of Salumeria Rosi with two locations in New York City. 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 Casella also consults and creates artisanal Italian-style salumi in the United States and is the Founder of Republic of Beans, Inc. specializing in imported Italian heirloom products.
Markus Glocker Bâtard
Thomas Chen is the chef and owner Tuome, a new restaurant in the East Village. Thomas worked for 4 unfulfilling years as an accountant before giving it all up to follow his true passion, cooking. After attending culinary school, he spent years working his way up in the kitchen at fine dining institution Eleven Madison Park and spent time at Commerce learning the ins and outs of running a casual neighborhood favorite. Now at his first restaurant Tuome, Thomas is offering an ingredient-driven contemporary American menu that showcases his classic culinary training and Asian influences from his upbringing (he is a first generation Chinese American). Since opening, the restaurant has continued to receive praise from consumers and media alike including a 4-star review from Eater's Robert Sietsema, a glowing 2-star review from The New York Times, and their Octopus dish was even named one of the "Best Restaurant Dishes of 2014" by Pete Wells.
Zachary Golper Bien Cuit
For Austrian-born chef Markus Glocker, attention to detail is nothing new—he trained in classical music as a boy. Glocker has brought his passion, talent, and creativity from the kitchen of his uncle’s hotel in Austria to positions at Gordon Ramsay at Claridge’s in London, Charlie Trotter’s in Chicago, and the two Michelin-starred Steirereck in Vienna. He returned to the US as chef de cuisine at Gordon Ramsay at The London NYC, and is now chef and partner at Bâtard.
Alexander Grunert Brooklyn Fare
Roger Gural Arcade Bakery
Baker Zachary Golper and his wife and business partner, Kate Wheatcroft, moved to New York City to open Bien Cuit in the Boerum Hill neighborhood 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 “Best New Bakery” by The Village Voice and made Best of 2011 lists in both The New York Times and New York magazine.
Kurt Gutenbrunner Wallse
Roger Gural was born and raised in New York City. He is a graduate of the French Culinary Institute’s Artisan Bread Baking Program in 1998. After working in several local bakeries he spent a year working in France. Upon returning he eventually became Head Baker at Almondine Bakery in Brooklyn, NY and then Head Baker at Thomas Keller’s Bouchon Bakery in Yountville, California. He was a finalist for the US Coupe du Monde Team in 2008 and 2010. In 2009 he represented the United States Mondial du Pain baking competition in Lyon, France. In 2010 he received an Outstanding Alumni award at the French Culinary Institute. This past year he opened Arcade Bakery a small retail bakery in New York City.
Kerry Heffernan Chef Consultant, Partner at Wild Fish Direct, Advisor at Monterey Bay Aquariums Seafood Watch Program
Kurt Gutenbrunner has earned praise for his modern interpretation of Austrian cuisine and his seamless integration of food and art. Wallsé, Kurt's first restaurant in New York, mixes an early 20th century Austrian minimalist aesthetic with works by contemporary international artists. His innovative menu showcases modern takes on traditional Viennese cuisine and has earned a two-star rating from the New York Times and a Michelin star rating. Blaue Gans, Kurt's Tribeca location, pays homage to the traditional pub he enjoyed visiting during his childhood in Austria. And Cafe Sabarsky, on the Upper East Side, is a traditional Viennese café.
Shaun Hergatt Juni
Dan Holzman The Meatball Shop
Shaun Hergatt is the executive chef of Juni, a harvest-inspired, boutique restaurant, located in New York City’s Flatiron neighborhood. An intimate affair between the guest and Chef Hergatt, the restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Chef Hergatt’s prestigious background and talent has garnered rave reviews from across the culinary spectrum—from a coveted Two Star Michelin® to a 29 out of 30 across the board rating from the Zagat Survey® and “Best New Restaurant” and “Best New Chef” accolades from Esquire and New York magazines.
Ken Oringer & Jamie Bissonnette Clio, Toro
After starting his cooking career at the age of 15 at Le Bernardin and making his way around some of the West Coast’s finest restaurants, Daniel Holzman returned to New York in 2010 to open The Meatball Shop on the Lower East Side. The mix-and-match menu of meatballs was an instant hit and four more locations—Williamsburg, West Village, Chelsea, Upper East Side—opened in quick succession. Daniel is co-author of The Meatball Shop Cookbook, and has appeared on Good Morning America, the TODAY show, The Tonight Show with Jay Leno, and in The New York Times, Food & Wine, Saveur, People and GQ.
Chris Jaeckle All’Onda
Since opening Clio - the fine dining destination named America’s Best New Restaurant by Esquire and Best Restaurant in Boston by Food & Wine - 17 years ago, James Beard Award-winning chef Ken Oringer has built an empire of restaurants inspired by his travels around the world: Tsukiji Fish Market-style Uni sashimi bar, Barcelona tapas bar Toro, Roman enoteca Coppa, and farm-to-table restaurant Earth in Kennebunkport, ME. In Fall 2013, Ken, along with co-chef and partner Jamie Bissonnette, brought Toro, their Barcelona-style tapas bar, to NYC with much critical acclaim.
Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, and Toro, the Barcelona-style tapas bar. In Fall 2013 to much acclaim, Bissonnette and co-chef and partner Ken Oringer brought Toro to NYC. Bissonnette is a winner turned judge of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine, and in May 2014, was honored with the James Beard Foundation award for Best Chef: Northeast. In September 2014, Jamie released his debut cookbook—The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home.
Elizabeth Karmel Hill Country BBQ, Hill Country Chicken
Chris Jaeckle Chris Jaeckle is co-founder/executive chef of Uma Temakeria and proprietor/chef of All’onda in New York. He has worked at Tabla, Eleven Madison Park, and Ai Fiori, which, under Jaeckle’s direction as Chef de Cuisine, was awarded a Michelin star in 2011 and a three-star review from The New York Times. While serving as sous chef at Morimoto, Jaeckle developed the precision and reverence for the process required of Japanese cuisine, experimenting with the many possible flavors and textures of temaki. His passion for Japanese cuisine led him to open Uma Temakeria, the nation’s first fast-casual eatery featuring customer-designed hand roll sushi.
Pat LaFrieda Pat LaFrieda Meat Purveyors
North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is the founding executive chef of Hill Country Barbecue Market in New York, which garnered two stars (the first barbecue restaurant ever) from The New York Times. She writes a column, “The American Table,” for the Associated Press and is the author of three acclaimed cookbooks. Karmel has been featured in Bon Appetit and was named a Top-100 chef by Saveur. She has also been a guest judge on Chopped and Iron Chef, appeared on a number of Food Network shows, and hosted a special on The Cooking Channel. In 2014, she launched CarolinaCueToGo.com, an online barbecue shack. Follow her @GrillGirl.
David Lebovitz Author of My Paris Kitchen
Pat LaFrieda, Jr., CEO of the famous Pat LaFrieda Meat Purveyors, learned the ins-and-outs of the meat trade from his father and grandfather. For three generations the company has been known for its chopped meat and sells to some of the finest restaurants around the country. LaFrieda has created more than 50 custom hamburger blends for hot spots such as Shake Shack, The Spotted Pig, Union Square Café, Blue Smoke, Market Table, and is the mastermind behind the famous “Black Label Burger” at Minetta Tavern. He opened the Pat LaFrieda Original Filet Mignon Steak Sandwich kiosk at Citi Field, home of the New York Mets; and in 2012, became a Food Network star with the reality show Meatmen, which follows LaFrieda as he travels the country to sell to well-known chefs. He is also the author of the forthcoming book, Meat: Everything You Need to Know.
ED McFARLAND Ed's Lobster Bar
David Lebovitz spent thirteen years in the kitchen at Chez Panisse, where he developed his expertise as a pastry chef. He has been featured in Bon Appétit, Cooking Light, Food+Wine, Los Angeles Times, Newsweek, Travel and Leisure, The New York Times, People, Saveur, and USA Today. Lebovitz is a graduate of Callebaut College (for chocolate-making) in Belgium and Valhrona Chocolate School in France. He is the author of seven popular cookbooks, including My Paris Kitchen, The Great Book of Chocolate, The Perfect Scoop, Ready for Dessert, and the New York Times bestseller, The Sweet Life in Paris. After living in Paris for more than a decade, he is planning a move to New York soon.
Joe Murphy Jean Georges
Chef Ed McFarland is known not only for his abiding passion for seafood – which takes center stage at his popular SoHo restaurant, Ed’s Lobster Bar – but also for using his own homegrown vegetables and herbs and drawing from his Italian heritage for original specials like lobster meatballs. A New York City native, Ed graduated from the French Culinary Institute in 1995 and furthered his training with acclaimed New York City chefs – including Sotha Khun at Le Cirque and Dave Pasternak at Terence Brennan’s Picholine – before opening Ed’s Lobster Bar in 2007. At Ed’s, he has created a truly unique spin on New England seafood which has been featured on Toni On! New York, The Martha Stewart Show as well as Michael Symon’s Food Feuds on Food Network.
Francois Payard FPB, FP Patisserie, François Chocolate Bar
Joseph Murphy is executive pastry chef at Jean-Georges. A graduate of the Culinary Institute of America, Murphy has worked at Park Avenue Café and Gotham Bar and Grill, where he won acclaim for his signature desserts, and as executive pastry chef of BLT Market and The Ritz-Carlton New York. In 2003, Murphy became corporate pastry chef for Jean-Georges Management, where he supervised the pastry kitchens of Vong, V Steak, Mercer Kitchen, and JoJo. He was named one of the Top 10 Pastry Chefs in the country by Pastry Art and Design magazine in 2006.
Adam Platt Chief Restaurant Critic, New York magazine
François Payard is a third generation French pastry chef born in Nice. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop before he went on to study in Paris and work in several of France’s finest kitchens. In New York in the 1990s he served as Pastry Chef at Le Bernardin and Daniel, and was named Pastry Chef of the Year by The James Beard Foundation in 1995. In 1997 he opened Payard Patisserie—considered one of Manhattan’s finest culinary destinations for its twelve years—and expanded with branches in Las Vegas, Japan, and Korea. He currently oversees a number of establishments in Manhattan including François Chocolate Bar, three locations of the bakery FPB, and two locations of FP Patisserie. Payard is also the author of four popular dessert cookbooks and is at work on a fifth.
Michael Psilakis Kefi, Fishtag, MP Taverna
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.
Kamel Saci Il Buco Alimentari
Alain Sailhac Dean of the International Culinary Center
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. He now owns Kefi and FISHTAG—both located on the Upper West Side—and MP Taverna in Roslyn, NY, Irvington, NY and Astoria, NY. Psilakis was the Co-Executive Producer and Co-Star of BBC AMERICA’s original adventure cooking competition series, No Kitchen Required, which premiered in April 2012. His first cookbook, How to Roast a Lamb, a culinary tribute to his Greek heritage has gone on to win countless awards including the Gourmand World Cookbook Award for Best Foreign Cuisine.
Jesse Schenker Recette
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.
Justin Smillie Upland
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.
Bryce Shuman Betony
Chef Justin Smillie attended the CIA and worked at Mercer Kitchen, Gramercy Tavern, and Washington Park, before becoming chef at Barbuto, where he fell in love with the bold flavors and rustic techniques that have shaped his cooking philosophy. In 2010, he helped open The Standard in New York, and then became executive chef of Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, he opened Upland with Stephen Starr, where he continues to pay tribute to his mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities.
AndrÉ Soltner Dean of the International Culinary Center Former Chef / Owner of Lutèce
Betony Executive Chef Bryce Shuman grew up in Chapel Hill, North Carolina and from a young age was exposed to high-quality food. Bryce’s hospitality career started modestly enough in 2001, as a dishwasher at Mesh Café in Greenville, North Carolina, where he was quickly promoted to chef de cuisine. In 2003 he moved to San Francisco to enroll in the California Culinary Academy (CCA), while working nights on the line at Wolfgang Puck’s Postrio. Upon returning from a long trip to Europe to work and dine in top restaurants, Bryce moved back to the East Coast in 2007. After trailing at a number of elite NYC restaurants, Bryce settled on Eleven Madison Park based on Chef Daniel Humm’s leadership and the kitchen’s dynamic atmosphere. At Eleven Madison Park, Bryce worked alongside Chef Humm for six years, and credits him for pushing him harder than anyone to achieve his full potential. In May 2013, Bryce opened Betony with fellow former Eleven Madison Park colleague, Eamon Rockey (General Manager). At Betony, Bryce’s menu is inspired by familiar flavors of food he loves presented in a distinctly modern way.
Jacques Torres Dean of the International Culinary Center Jacques Torres Chocolates
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.
Bruno Verjus Table
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.
Jody Williams Buvette
Bruno Verjus travels the world as a curious gourmand seeking knowledge and culinary discoveries. Based in France, he writes for Omnivore and T3ois Couleurs, and hosts the weekly talk program “We Do Not Talk With a Full Mouth." He is creator of the influential French gastronomic blog foodintelligence. In 2013, Verjus opened TABLE restaurant in Paris, featuring a menu that changes daily.
Bill Yosses White House Executive Pastry Chef
Jody Williams is chef and owner of the acclaimed Buvette in the West Village and co-chef/owner with Rita Sodi of Via Carota, an Italian gastroteca. Williams has been featured in Vogue, Condé Nast Traveler, Bon Appétit, Martha Stewart Living, Travel and Leisure, Gourmet, The New Yorker, The Wall Street Journal, New York Times, and New York, among others. She is the author of Buvette: The Pleasure of Good Food.
Gallen Zamarra Almanac & Mas Farmhouse
AND MANY MORE!