Chef and next-generation restaurateur Aaron Bludorn’s mission is to create meaningful experiences through food and hospitality. Hailing from the Pacific Northwest, Aaron’s passion for the kitchen began early, during his first job as a dishwasher and prep cook at a small diner on Bainbridge Island. Inspired by the camaraderie he witnessed in restaurants, he pursued a career in hospitality and began his formal training at the prestigious Culinary Institute of America (CIA) in Hyde Park.His education at CIA launched a successful career working alongside some of the country’s most celebrated chefs, including Michelin-starred Chef Douglas Keene and Daniel Boulud. While serving as Executive Chef at Manhattan’s Café Boulud, Aaron met his wife, Victoria Pappas Bludorn, and appeared on Netflix’s hit culinary competition show, The Final Table. That same year, he was honored by Star Chefs with New York City’s Rising Star Community Chef Award.In 2019, the Bludorns moved to Houston, and in 2020 they opened their namesake restaurant, Bludorn. In the fall of 2022, Aaron opened his second restaurant, the seafood-inspired Navy Blue, located in the heart of Rice Village. This was followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January 2025 inside Hotel Saint Augustine.Chef Aaron is deeply devoted to Houston, supporting numerous charities through special dinners and menu items, and hosting events that bring the culinary community together.

Raised in Dallas, Andrea Shackelford is a proud SMU graduate (Class of 2007) whose culinary journey has been deeply rooted in the farm-to-table movement of North Texas.She joined Wells Hospitality Group in 2012 and played a pivotal role in developing and launching Harvest Seasonal Kitchen in 2014. When the restaurant relocated to its new home at Harvest at the Masonic in 2023, Andrea remained at the helm as Executive Chef and Managing Partner, continuing to elevate the concept with a deep commitment to local sourcing and seasonal menus.Beyond the kitchen, Andrea is a founding member of The Seed Project Foundation, a McKinney-based nonprofit that promotes sustainability through education and agriculture. The foundation supports local farmers and funds initiatives that align with Andrea’s enduring belief in responsible, community-focused food systems.

Born and raised in Houston, I spent 10 years cooking across the country. I came back because I missed Houston's diversity and vibrant food culture. I'm grateful to contribute to one of America's most dynamic and thriving culinary scenes.

Chef Cory Nguyen, son and business partner of acclaimed chef Trong Nguyen, is a driving force behind the continued evolution of Crawfish & Noodles. A proud graduate of the University of Houston’s Hilton College of Restaurant Management, Cory has been immersed in the restaurant industry since the age of 13—spending much of that time honing his culinary skills alongside his father.Deeply rooted in the values and bold flavors that built the restaurant’s reputation, Cory now plays a pivotal role in its ongoing growth, both in the kitchen and behind the scenes. From managing media relations to helping open and now operating Crawfish & Noodles, he is actively shaping the future of the family legacy while honoring its cultural and culinary foundation.

Born and raised in Peru, Executive Chef Diego Ponce brings a vibrant culinary heritage and a deep passion for global flavors to Alora. He received his formal training at the prestigious Instituto Cultural Peruano Norteamericano (ICPNA), where he refined the techniques and philosophies that continue to shape his cuisine today.Diego’s culinary journey spans luxury hotels and acclaimed restaurants across Peru, Brazil, and Houston. His experience includes time in renowned Michelin-starred kitchens in Brazil, such as DOM, as well as leadership roles at world-class establishments including the Four Seasons Hotel and The Post Oak Hotel in Houston. Most recently, he served as Executive Sous Chef at the InterContinental Houston.At Alora, Chef Diego curates a bold and refined menu that harmoniously blends Vietnamese and Peruvian influences. His commitment to quality, creativity, and cultural storytelling forms the foundation of Alora’s kitchen—elevating every dish into a memorable experience.

Executive Chef Eduardo Osorio is a Dallas-based culinary talent with a global perspective and a passion for crafting soulful, seasonal cuisine. He brings both polish and warmth to his new role.

As far back as he can remember, Evan Meagher has been making memories at his family’s ranch, hunting alongside loved ones—experiences that remain among his most cherished.What began as a childhood hobby evolved into a lifelong passion. Today, Evan embarks on extended hunting expeditions with a deep respect for sourcing quality meats and honoring every step of the process—from field to table. He is currently pursuing the prestigious North American Big Game 29, a rare achievement that involves harvesting 29 native big game animals and requires years of skill, patience, and dedication.That same hands-on approach led to a labor of love: Evan’s Meat Market. Raised in Lafayette, Louisiana, Evan grew up surrounded by the bold, soulful flavors of Cajun cooking—flavors that now inspire many of his offerings, including cold-cut poboys and chicken-and-sausage gumbo with a signature “Tex-ajun” twist. By merging his culinary heritage with a love for premium cuts, Evan created the meat market to share his knowledge and help customers serve something truly exceptional at home.The overwhelming popularity of his cold-cut poboys sparked the launch of The Poboy Shop in 2025. Built on the same house-made deli meats that made Evan’s Meat Market a local favorite, the shop features his take on Cajun comfort food—from cornmeal-fried shrimp poboys to the original “Debris” poboy, stacked with braised beef, gravy, and provolone. The menu also features gumbo served hot and ready, along with Cajun-seasoned curly fries.Evan believes that the best memories are made around a great meal—whether it's shared at home or enjoyed over poboys with friends. He remains deeply involved in every aspect of the business, from hand-selecting meats to crafting bold, satisfying recipes. Step into the market or the shop and meet the man behind the meat—Evan will make sure you leave well-fed and full of flavor.

Franchesca is a chef who has honed her craft over the past 14 years, but her true passion lies in the connection between food and health.She is dedicated to caring for both customers and staff by creating accessible, healthy, and delicious meals—and she never misses an opportunity to share how food can be an expression of love. Through her work, Franchesca inspires others to see nourishment not just as sustenance, but as a powerful act of care and connection.

Jaime Calvillo is a passionate Executive Chef with over 30 years of hands-on kitchen experience and a deep love for bringing people together through food. Currently leading the culinary team at Liberty Kitchen & Oysterette in Houston, Jaime is celebrated for his creative approach to menu development, strong leadership, and unwavering commitment to quality.His career includes time at iconic Texas establishments such as Landry’s and Tookie’s Seafood, where he built collaborative teams and crafted memorable dishes that left a lasting impression on guests.Jaime’s culinary philosophy is rooted in mentorship, consistency, and the belief that food should not only nourish but also connect. Fluent in both English and Spanish, he is ServSafe certified and highly skilled in all aspects of kitchen operations—from cost control and vendor relations to stunning plate presentation.Whether designing a seasonal menu, mentoring aspiring chefs, or leading a bustling dinner service, Jaime brings heart, discipline, and creativity to everything he does.‍

Jason Rohan’s culinary journey is fueled by heart, passion, and refined skill. Originally from Los Angeles, his love for food was sparked in high school by his mother, inspiring him to pursue a career where his creativity could thrive. After attending culinary school at Los Angeles Mission College, Jason began honing his craft—starting as a pastry assistant for Suzanne Goin from 2013 to 2015.A pivotal chapter came when he joined Chef Thomas Keller’s Bouchon Beverly Hills (2015–2017), where he developed a deep appreciation for the discipline and precision of fine dining. His expertise further evolved during his time with Chef Curtis Stone at Gwen and Georgie (2017–2020), where he mastered the art of transforming simple ingredients into extraordinary dishes.Since January 2021, Jason has served as Executive Chef at Monarch, where he draws inspiration from the kitchen’s vibrant energy and the innovative environment cultivated by Chef Danny Grant. Italian cuisine speaks to his soul, particularly its emphasis on elevating uncomplicated ingredients with intention and care.Outside the kitchen, Jason is a devoted family man who enjoys spending time with his wife, their two-year-old son, and their dog. Whether exploring Texas or discovering new restaurants, his love for food and family remains at the heart of everything he does.

Chef Jon Bonnell blends his Texas heritage with classical culinary training to craft inventive dishes that celebrate bold, locally inspired flavors.Widely regarded as a leading authority on fine wild game and Texas cuisine, Chef Bonnell brings an innate understanding of flavor pairing and refined technique to every plate—enticing diners to explore fresh, inspired creations.His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has received Wine Spectator’s Award of Excellence every year since 2004 and is consistently ranked among the top restaurants in Texas—and among the top 100 in America by OpenTable. His second fine dining concept, WATERS, debuted to critical acclaim in March 2013, further cementing his reputation for culinary excellence.In addition to his fine dining ventures, Chef Bonnell owns and operates BUFFALO BROS Pizza, Wings & Subs, with popular locations near the TCU campus and in Sundance Square, offering a more casual expression of his passion for great food.

A native of Los Angeles, Jonathan Esparza was raised in Guadalajara, Jalisco, Mexico. From an early age, he was inspired by his mother’s home cooking, though his original dream was not to become a chef—but a doctor.As his plans for medical school began to shift, Jonathan found himself questioning his future. During a family vacation to Puerto Vallarta, he came across a culinary school and enrolled in a short four-month program. That experience sparked a deep passion for cooking and ultimately led him to pursue a culinary degree from Universidad Tecnológica de Bahía de Banderas in Nayarit.Jonathan launched his professional career in 2018 at Four Seasons Resort Rancho Encantado Santa Fe, nestled in the scenic Sangre de Cristo foothills of New Mexico. Beginning as a Junior Sous Chef, he managed the resort’s busy banquet operations and developed his creative culinary voice. His talent and dedication earned him swift promotions to Sous Chef and later Chef de Cuisine.In early 2022, Chef Jonathan brought his talents to Texas, taking on the role of Executive Chef at Richard Sandoval’s Toro Toro in Fort Worth. There, he left a lasting impression with his flavorful and inventive pan-Latin cuisine. In early 2024, he rejoined the Four Seasons family as Restaurant Chef of Toro Toro at Four Seasons Hotel Houston, where he now oversees all culinary operations for one of the city’s most dynamic dining destinations.Fluent in both English and Spanish, Chef Jonathan cherishes his time away from the kitchen with his wife, Janette, and their three children: Liam, Emmalee, and Ethan. Together, they enjoy visiting the zoo, exploring trampoline parks, and spending time outdoors. He also enjoys puzzles, Sudoku, and playing chess.

Chef Joshua Harmon is a culinary force in Dallas, Texas, celebrated for his trailblazing spirit and adventurous palate. He has opened several award-winning restaurants, earning accolades such as USA Today’s Best New Restaurant and Eater’s Chef of the Year. In 2017, he won Chefs for Farmers, and the following year, he claimed victory on the Food Network’s Restaurant Rivals.Joshua began his culinary journey under the mentorship of Stephen Pyles, following early experience in New York City. He later co-created a pop-up series with fellow chef Misti Norris at her now-closed restaurant, Petra and the Beast, and ran the tasting menu at Purepecha, helmed by eight-time James Beard Award nominee Regino Rojas.Blending the bold, distinct flavors of the South and Asia, Joshua crafts dynamic, boundary-pushing dining experiences. Known for his mastery of fermentation and inventive culinary approach, he brings a true symphony of flavor to every dish.He’s had the honor of cooking for an array of notable figures, including Heidi Klum, Leon Bridges, Peter Gabriel, The Zombies, Erykah Badu, and the designers of Carhartt, among many others.

Josh Sutcliff began his culinary journey as a 13-year-old dishwasher, captivated by the energy and chaos of the kitchen. Just a year later, he was cooking at a small restaurant in North Carolina, where he remained through high school. In 2010, Josh moved to San Francisco to attend Le Cordon Bleu, graduating while working at the acclaimed restaurants Bix and Baker & Banker.In 2012, Josh relocated to Dallas, where he served as Chef de Cuisine at the celebrated FT33. He later led the kitchen at Filament, earning recognition as one of Zagat’s “30 Under 30” most influential restaurant professionals in Dallas. In 2016, as Executive Chef at Mirador, Josh received widespread praise for his refined, seasonally driven approach to modern American cuisine. The restaurant earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.In 2018, he co-founded ShipShape with Seth Brammer, a venture aimed at expanding access to quality local food experiences across the DFW area. When an exciting opportunity arose in Denver, Josh made the move and took on the role of Executive Chef at Local Jones. There, he helped successfully open the restaurant and hotel in July 2020, was named Cherry Creek’s Best Chef (Editor’s Pick) by Cherry Creek Magazine, and embraced the Colorado lifestyle.In 2022, Dallas called him home once again. He returned to launch 55 Seventy alongside longtime colleagues Jeff Gregory and Tommy Shuey, continuing his mission to create memorable food experiences rooted in craftsmanship, community, and innovation.

Born and raised in Houston, Texas, Executive Chef Kirk Thompson brings deep local roots and a vibrant culinary spirit to Leo’s River Oaks. A proud graduate of the Culinary Institute Lenôtre, Kirk discovered his passion for cooking early in life and has built a career defined by creativity, precision, and heart.His culinary journey began under the mentorship of James Beard Award-winning chef Chris Shepherd, where he honed his craft in some of Houston’s most celebrated kitchens, including the rotating concepts of One Fifth: Romance Languages, Gulf Coast, Mediterranean, and Red Sauce, as well as Georgia James Tavern and Wild Oats. He later broadened his experience working alongside Adam Vero at Troy Guard’s acclaimed steakhouse, Guard and Grace.In early 2024, Kirk joined Culinary Khancepts, Inc. as part of the opening team for Leo’s River Oaks. As Executive Sous Chef, he led research and development and spearheaded kitchen hiring efforts.Kirk’s cooking reflects his belief that food should spark connection and joy—values he shares with his wife, who is also a chef.With a deep respect for tradition and a bold approach to flavor, Chef Kirk Thompson is redefining dining in Houston, one inspired dish at a time.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

After his military service and return to the professional kitchen, Chef Lance led several restaurants in the Texas Hill Country and the Deep East Texas port town of Jefferson. He later joined the bustling culinary scene in Dallas, where he had the opportunity to learn from some of the industry’s best chefs. His résumé includes legendary establishments such as FT33, Macellaio (now Lucia), and SĒR Steak + Spirits. Lance also took part in acclaimed pop-ups and restaurant takeovers at local favorites like Petra and the Beast and Taco y Vino.In 2019, Chef Lance returned to East Texas and moved to Tyler—the neighboring “big city” to his hometown of Athens—to open his first restaurant as a chef/owner: Culture ETX. In 2022, he expanded the concept by adding The Plaid Rabbit Social Club & Speakeasy, a hidden venue accessible through the restaurant. After five successful years, he transformed the space into Heritage East—a more refined and elegant evolution of Culture ETX—dedicated to honoring the food of his ancestors and showcasing elevated East Texas cuisine.Chef Lance’s work has earned widespread acclaim. He won The Texas Bucket List’s “Bite of the Season” award for his Heritage Pork Chop—a version of which remains a staple on the menu. He is also the reigning Dallas “Prince of Pork,” a title earned at the prestigious heritage-breed cooking competition Cochon 555. Nationally, he impressed viewers and judges on Food Network’s Chopped, where his now-famous chocolate mousse made its debut (and yes, it’s still on the menu!).Lance lives in Tyler with his wife, professional barbecue pitmaster Bailey, and their three beloved dogs: Rio, Dookie, and Ivy.

Luis Robledo Richards is an award-winning Mexican chef and chocolatier with over 25 years of experience. A graduate of the French Culinary Institute in New York—where he received the “Outstanding Alumni Award”—he trained at acclaimed restaurants including Daniel and Le Cirque in Manhattan, and later at École Lenôtre in Paris under MOF chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton, and Philippe Gobet.Robledo Richards has held key roles in Michelin-starred kitchens such as Le Pré Catelan and the restaurant at Hotel Baltimore Sofitel in Paris. In 2001, he became Executive Pastry Chef at Le Cirque New York, where his Red Fruit and Vanilla Napoleon was named one of the world’s top dishes by Alan Richman. He later led the pastry program at the Four Seasons Hotel New York.In 2006, he returned to Mexico City to open Tout Chocolat, an award-winning chocolate and pastry shop. He has since been named one of North America’s Top 10 Chocolatiers by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. In 2019, The World’s 50 Best Restaurants honored him as Latin America’s Best Pastry Chef.Robledo Richards recently partnered with Culinary Khancepts to launch Mayahuel, a modern Mexican restaurant and cocktail bar in Houston’s Autry Park, blending heritage with refined technique. He has served as Head of Barry Callebaut’s Chocolate Academy in Mexico City and appeared as a judge on Netflix’s Sugar Rush: The Baking Point. His book, Larousse del Chocolate, won a gold medal at the 2019 Gourmet World Cookbook Awards.

Mauricio Garcia Travesi is the President and Co-Owner of the Mozzarella Company, an award-winning artisanal cheese factory based in Dallas, Texas.With a deep appreciation for craftsmanship and a background that blends creativity, discipline, and international perspective, Mauricio has become a driving force behind the company's continued growth and innovation. Under his leadership, the Mozzarella Company remains a celebrated name in artisanal cheese, known for its dedication to quality, tradition, and bold flavor.

Meaders Moore Ozarow co-founded Empire Baking Company in November 1992 with her husband, Robert.A native of Abilene, Meaders has always had a deep love for food. Noticing a lack of fresh, artisan bread options in Dallas, she set out to fill that void—bringing handcrafted, high-quality loaves to the community. She and Robert believe that product integrity begins with the use of the finest ingredients, a principle that continues to guide their work.When she's not breaking bread, Meaders is cooking for her family, raising funds for Meals on Wheels, and generously giving her time and resources to support the arts.

Chef Michael Hoffman, Executive Chef of Brasserie 19, brings a wealth of culinary creativity and experience to this beloved French-style brasserie. His casual yet refined approach shines through in a menu that is both approachable and crave-worthy.Michael’s dedication to his craft, his team, and the restaurant is evident in his daily leadership. With finesse and passion, he guides the Brasserie 19 culinary team, consistently delivering exceptional dining experiences that reflect his deep respect for French cuisine and hospitality.Michael's culinary experience comes from well-known restaurants, including Ibiza Food & Wine Bar where he served as Chef de Cuisine, Café Annie and Mark's American Cuisine, among others.

Chef Michael Lane brings over 30 years of experience across corporate, restaurant, and fine-dining settings. He attended the Culinary Institute of America in New York while simultaneously working for Market Basket, the largest tri-state catering company in Franklin, New Jersey. Upon returning to Texas, he trained under renowned chefs Tim Keaton, Robert DeGrande, and Dean Fearing.Five years later, Michael founded Michael Lane Cuisine, Inc., which he led for over 20 years. The company produced approximately 3,000 meals per day for major corporate clients, hedge funds, musicians, and professional athletes. With more than $43 million in gross revenue, Michael successfully sold the business to City Café in 2009.He then spent six years in a business development role at one of the largest restaurant equipment and design vendors in the country. In 2021, Michael shifted his focus to building Dallas’s premier BBQ destination—and some say, the best in Texas.As Founder and Owner of Lane’s OAK’D BBQ Dallas—recognized as one of the Top 100 BBQ Restaurants in Texas—Michael continues to exceed expectations and is humbled by the accolades OAK’D has received, including:Best Desserts in Texas – Texas MonthlyBest Chicken Fried Steak in Dallas – Dallas ObserverTop 100 BBQ Joints in Texas – Texas MonthlyTop 2 Best BBQ Joints in Dallas – Dallas ObserverMichael brings not only his deep culinary expertise to the OAK’D brand but also an unwavering attention to detail—ensuring every guest receives the highest-quality food and experience.‍

A culinary innovator with a flair for unforgettable flavors, Chef Mollie G brings both artistry and expertise to every plate. A featured alumna of UT Dallas, she has created exquisite dishes for award-winning motorsports teams, competed on MasterChef and Chopped, and refined her craft while traveling across the country.At home in Dallas, Chef Mollie curates intimate dining experiences, designs elevated tasting menus, and makes her mark at renowned events such as the Dallas Food & Wine Festival, Taste of Dallas, and Chefs for Farmers. With heart and dedication, she shares her passion through cooking classes and live demos at the Dallas Arboretum, the Texas State Fair, and beyond. Deeply committed to giving back, she actively supports Genesis Women’s Shelter and empowers future chefs through educational programs throughout the Dallas metroplex.Her culinary foundation began with a rigorous three-year program, followed by hands-on industry experience. From launching a seasonal pop-up on Lake Texoma to developing a healthy meal prep service, catering exclusive events, and crafting custom multi-course menus, Chef Mollie constantly explores creative ways to elevate her craft.Inspired by diverse cultures, she reimagines traditional flavors in bold, unexpected ways. Her dedication to sustainability and community impact reflects her belief that food is more than nourishment—it’s an experience meant to spark joy and connection.

With over two decades of culinary and operational excellence, Nick Gambill brings unmatched expertise and leadership to his role as Chief Operating Officer and Partner at Adios Fajitas.Nick’s journey began with a remarkable 17-year tenure at Pappas Restaurants, where he rose through the ranks—mastering high-volume operations, team development, and guest-driven hospitality. He went on to sharpen his operational edge during six years with Raising Cane’s, where he played a pivotal role in the brand’s rapid expansion and culture-focused leadership.Now, as COO of Adios Fajitas, Nick combines deep industry knowledge with a passion for innovation to lead the fast-growing, takeout- and delivery-driven concept. Known for his relentless standards, hands-on leadership style, and dedication to chef-crafted quality, Nick is helping redefine what it means to serve prime fajitas—with flavor, speed, and soul.

Olivia Genthe is the chef and creative force behind some of Dallas’s most beloved culinary spaces, including Fount, Little Blue, and Seegars Deli. Known for her deep commitment to seasonality, sustainability, and soulful hospitality, Olivia artfully blends European romanticism with Southern roots to create menus that are both nostalgic and delightfully unexpected.A Cleveland native, she began her culinary journey in the early 2010s, managing high-volume beer bars in Texas before launching her own food truck in Dallas—helping shape the city’s emerging mobile food scene. She later moved to Austin, where she grew her catering business under the Native Family brand, a concept centered on developing thoughtful contract kitchens and curated events. During this time, she became a prominent voice in the slow food movement, honing her skills in butchering, fermentation, and hyperlocal sourcing.Now back in Dallas, Olivia is focused on building a restaurant group dedicated to legacy concepts—anchoring historic neighborhoods with approachable, honest hospitality in one of the fastest-growing cities in the world. Her work is rooted in creating spaces that feel warm, intentional, and deeply connected to their sense of place.

Bringing a wealth of experience, Chef Delgado learned the art of cooking as an expression of family love from her grandmother. Recognizing her talent early on, her family encouraged her to pursue formal training at the Culinary Institute Lenotre, from which she graduated in 2009.She began her professional journey in the kitchen at Benjy’s and was also part of Chef Ronnie Killen’s brigade during both of his appearances at the James Beard House in 2011 and 2012.Delgado later joined Chef Mark Holley at Holley’s Seafood Restaurant & Oyster Bar, where she spent four years and rose to the role of sous chef and second-in-command.In 2017, she spent two months working alongside Chef Omar Pereney, cooking for President George H. W. Bush and First Lady Barbara Bush.Chef Delgado then accepted the Executive Chef position at Vibrant, a unique concept in Montrose focused on high-frequency foods designed to nourish the body. She was challenged with creating an entirely new menu using only ingredients free from gluten, dairy, refined sugars, peanuts, soy, GMOs, and gums. She met this challenge with outstanding results, leading Vibrant to a successful launch and cultivating a strong following before moving on to join The Original Ninfa’s.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

My story—like those who came before me—is one of perseverance, excellence, and necessity.After spending more than 25 years in corporate America, I launched my business to build a legacy for my family and reclaim the time, talent, and culinary genius of those whose contributions to the craft of ice cream making have too often gone unrecognized. My goals were simple but ambitious: to create products that celebrate the Pan-African and Pan-Latin diasporas—and to tell stories.I didn’t have to look far for inspiration. There was James Hemmings, crafting French-style vanilla ice cream in the kitchen at Monticello; Sallie Shadd, credited with creating strawberry ice cream; Augustus Jackson, the White House chef who introduced the method of using rock salt to freeze mixtures more efficiently; Alfred Cralle, the inventor of the ice cream scoop; and Rafael Malfavón Andrade, the Mexico-born creator of the paleta. These pioneers are my "why"—my greatest inspirations.Drawing from recipes and foodways passed down by generations of foremothers across four continents, I began my entrepreneurial journey. I taught myself ice cream chemistry and completed the prestigious Penn State University School of Agriculture & Dairy Science Ice Cream Program—then got to work.Some of my proudest accomplishments include being featured in the National Ice Cream Day edition of the Miami Herald and the Charlotte Observer; appearing on Great Day Houston with Debra Duncan; being honored in the Museum of Ice Cream’s national Black History Month campaign; earning back-to-back wins at the Houston Livestock Show and Rodeo’s Uncorked! Best Bites competition; and creating custom ice creams and sorbets for foodies and chefs throughout Houston.

Chef Reginald Scott is an award-winning chef and Memphis native who is redefining Southern barbecue in the heart of Houston. With a culinary foundation shaped under James Beard Award–nominated chefs, he quickly rose to the role of Executive Sous Chef before launching his own venture. In 2022, he founded The Smoke—a fast-casual barbecue concept known for bold flavors, soulful storytelling, and next-level hospitality. Today, The Smoke operates two popular food trucks—The Smoke Mobile and Flipp’N Chickens—as well as a growing line of signature products, including the cult-favorite Best Damn Everything rubs and sauces. Chef Scott’s dishes are inspired by his roots, his daughters (Peyton’s Pickles, Parker’s Pies, and Preslee's Pickled Salad), and an unwavering commitment to excellence. A champion for second chances, Chef Scott offers mentorship and hands-on training to inspire and empower the next generation.

Rich Rogers, proprietor and cheesemonger of Scardello Artisan Cheese, discovered his passion for food early in life growing up in Dalhart, Texas.That passion evolved into a thriving family business with the opening of Scardello Artisan Cheese in October 2008 in Dallas’s Oak Lawn/Turtle Creek neighborhood.Since then, Scardello has earned widespread acclaim, including “Best Cheese Shop” by D Magazine editors from 2011–2013 and 2015–2019, as well as from 2021–2024. It was also selected by D Magazine readers as “Best Cheese Shop” in 2015. Other accolades include “Best Adult Education” for its popular Cheese 101 class (2009), “Best of the City” by Modern Luxury Dallas (2010), and “Best Picnic Plan” by The Dallas Observer (2015). Rogers himself was named “Best Cheesemonger” by The Dallas Observer in 2011.A Certified Cheese Professional and active member of the American Cheese Society, Rogers has also served as Chair of the ACS Judging and Competition Committee. Today, Scardello Artisan Cheese operates two beloved Dallas locations: its original storefront in Oak Lawn and a second outpost in the Dallas Farmers Market.

Murphy began his culinary journey in Austin, working at acclaimed restaurants such as Congress, 2nd Bar + Kitchen, Péché, and Jeffrey’s. In 2015, while leading Sandra Bullock’s Bess Bistro, he was named one of Zagat Austin’s 30 Under 30: Rockstars Redefining the Industry. He later served as Executive Chef for both Austin locations of North Italia.Today, Murphy brings his passion, creativity, and dedication not only to Perch, but also to its sister restaurants, Shinsei and Lovers Seafood.

Haywire’s Chef de Cuisine, Skyler Gauthier, is a rising star in the restaurant industry, redefining Texas cuisine through exceptional culinary craftsmanship. Originally from British Columbia, Canada, Chef Gauthier brings a unique perspective and an innate talent for creating dishes that rival those of native-born Texans. His innovative approach, combined with strong partnerships with local farmers, ranchers, and growers, supports a menu that celebrates the rich diversity of Texas through locally sourced ingredients.A graduate of the prestigious Art Institute in Dallas, Chef Gauthier refined his skills at acclaimed establishments including The Old Hickory Steakhouse, Sullivan's Steakhouse, Del Frisco’s Grille, and Pappas Bros. Steakhouse. Since joining Haywire in 2019, he has been instrumental in shaping the brand’s innovative, seasonal farm-to-fork menus, consistently pushing the boundaries of flavor and presentation.Named a 2022 Rising Star by FSR Magazine, Chef Gauthier exemplifies the spirit of modern Texas cuisine. His unwavering dedication to culinary artistry, talent for crafting unforgettable dishes, and commitment to showcasing local flavors continue to position him as a trailblazer in the industry.‍

Born in Sardinia, Italy, Chef Stefano Addari discovered his passion for the culinary arts at age 19 while cooking for the Vice Admiral in the Italian Navy in the city of Cagliari. Eager to deepen his knowledge of traditional Italian cuisine, he worked in Italy as a Chef de Cuisine before moving to the United States in 2010. Once in the U.S., Chef Stefano served as Executive Chef at several restaurants across the Southeast before joining Eataly as Head Chef.

Born and raised in Drury, New Zealand, Chef Toby has spent the past two decades cooking at top restaurants around the globe.His culinary journey eventually brought him to New York City, where he worked under the renowned Chef Daniel Boulud. It was there he met his future wife, and together they later moved to Dallas to start a family. Quarter Acre—Chef Toby’s long-held dream—came to life in December 2022, blending his global experience with a deep sense of place and purpose.

Born and raised in Hawaii, Chef Troy Guard began his culinary career under the mentorship of renowned Chef Roy Yamaguchi at Kahana Bar and Grill in Maui. Under Yamaguchi’s guidance, Troy spent eight years abroad, opening multiple restaurant outposts in Hong Kong and Tokyo before eventually landing in New York. Back in the U.S., he served as Executive Chef at the iconic hotspot TAO.Troy ultimately put down roots in Denver, Colorado, where he opened his first restaurant, TAG—laying the foundation for what would become a diverse and dynamic restaurant portfolio.Today, TAG Restaurant Group encompasses sixteen restaurants across eight unique concepts, ranging from the lively breakfast spot HashTAG, to the fast-casual eatery Bubu, to the modern and elegant steakhouse Guard and Grace. While each concept has its own identity, all are infused with touches of Troy’s Hawaiian heritage and global culinary inspirations.Beyond the kitchen, Guard is deeply involved in both local and national philanthropic efforts. He regularly participates in cultural and charitable events and has been recognized by the James Beard Foundation as one of the “Great Regional Chefs of America.” His support of the Beard House and other national culinary causes underscores his commitment to giving back through food.‍