Growing up in Ennis and South Dallas, Texas, Rhonda McCullar fondly recalls time spent with her family. Cooking soul food and Tex-Mex alongside her mother for regular family gatherings sparked McCullar’s early passion for feeding people. While she loved being in the kitchen, she initially followed in the footsteps of her mentor—a high school teacher and basketball coach she remains close with today—and became a sixth-grade science teacher.Although McCullar maintained her passion for cooking, her family needed additional financial support after her mother’s passing. She devised a short-term solution (earning her teaching certification) and a long-term plan (attending culinary school). She soon enrolled at Le Cordon Bleu Institute of Culinary Arts in Dallas, where her science background proved invaluable. After graduating in 2012, she worked for Marriott for three years. When an opportunity to stage at Uchi arose, she jumped at the chance. Her impressive performance earned her a position at Uchi Dallas, where she has remained ever since—working her way up to sous chef at both Uchi and Uchibā, and eventually becoming chef de cuisine in 2021.As a vegetarian, McCullar brings a unique perspective to the Uchi kitchen. Inspired by the kitchen’s food waste, she constantly seeks ways to repurpose unused ingredients into new dishes. Though she doesn’t eat meat—and isn’t fond of the taste or texture of fish—she regularly presents meat- and fish-forward specials for the menu. She relies on her sharp understanding of flavor profiles, a science-rooted approach to cooking, and an intuitive ability to read faces to fine-tune her creations.In her spare time, McCullar volunteers to feed the homeless and maintains her love of basketball by regularly challenging her nephew to one-on-one games as he hones his skills. She has also taken up gardening, pottery, and woodworking as creative outlets.

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.

Rich Vana is the chef-owner of The Heritage Table in Frisco, where he champions Blackland Prairie cuisine — a style rooted in local agriculture, preservation, and full ingredient utilization. A storyteller at heart, Vana works closely with North Texas farmers and ranchers to build menus that reflect the region’s natural bounty and culinary heritage. With a background in journalism and a deep reverence for community, he brings both passion and purpose to the table. At The Heritage Table, Vana blends rustic technique with refined intent, offering guests a dining experience that’s honest, grounded, and uniquely North Texan.

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.

A third-generation chef, Ruben Toraño specializes in breads, pastries, and desserts across all Headington restaurants. He holds a bachelor's degree in Baking and Pastry Arts from Johnson & Wales University and brings over 20 years of kitchen experience to the table. His résumé includes time at acclaimed establishments such as Charlie Palmer, Nobu, The Joule Hotel, and most recently, the Adolphus Hotel. When he’s not in the kitchen, Ruben enjoys spending time with his family, watching baseball, perfecting his brisket, and traveling.

Samir Dhurandhar is an author, partner, and corporate executive chef at Nick & Sam’s Steakhouse. With more than 25 years of culinary experience—including an invitation to host a dinner at the prestigious James Beard House—Chef Samir has earned both local and national recognition for his elevated steakhouse dishes, which have become favorites among star athletes, celebrities, and North Texans alike.

With more than a decade of experience spanning some of India’s most prestigious kitchens, Executive Chef Sarabjit Singh Assi brings deep-rooted culinary expertise and a global perspective to Sanjh. Guided by his Punjabi heritage and influenced by mentors like celebrated chef Manish Mehrotra, Chef Assi’s approach marries tradition with modern artistry—creating thoughtful, soulful dishes that honor the spirit of Indian cuisine while pushing its boundaries. Chef Assi’s career has taken him through top culinary destinations, including leadership roles at Daryaganj in New Delhi, Andaz Delhi by Hyatt, and ITC Sheraton, where he refined his mastery of Indian flavors and technique-driven cooking. His reputation is built on precision, creativity, and a deep respect for heritage, as well as his ability to lead high-performing kitchen teams through complex, dynamic environments. Supported by a talented team that includes expert tandoor chefs, an in-house halwai, and a pastry chef, Chef Assi continues to push Sanjh’s culinary vision forward. Together, they bring guests on a journey through India’s rich culinary landscape—crafted with intention, served with warmth, and designed to make every guest feel like royalty.

From managing high-volume airline catering to leading the kitchen and serving as assistant general manager at MAVEN at Sawyer Yards, Sasha Quincy has done it all—and then some. A graduate of the Escoffier School of Culinary Arts, Sasha blends classical training with real-world grit, balancing creativity, consistency, and a sense of calm under pressure. Before taking the helm at MAVEN, Sasha honed her skills at some of Houston’s most respected restaurants, including Caracol, Bludorn, GJ Tavern, Nancy’s Hustle, and Coltivare. Along the way, she became known as someone you could count on—whether it was running the line, training new hires, managing prep and inventory, or keeping standards sky-high. Sasha leads with warmth, precision, and a deep love for hospitality. She’s not just building menus—she’s building a culture, a team, and a space where great food and great people come together.

Shine Tamaoki was born in Yamanashi, Japan. He spent his childhood dividing time between Japan and the U.S. With 14 years of experience, including 7 years at Nobu Dallas, he is committed to showcasing Japanese cuisine in Dallas, Texas.

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.

Stephen Chiang, Executive Chef at Kirkwood, brings a world-class pedigree and a deeply personal approach to hospitality—shaped by his journey from Houston to New York and back. Raised in the Spring-Klein area, he began his culinary education at the International Culinary Center, a training ground for icons like Bobby Flay and David Chang. In New York, he honed his craft in Michelin-starred kitchens such as Per Se, NoMad, and Del Posto, under culinary legends like Thomas Keller and Melissa Rodriguez. These formative years instilled in him a reverence for precision, a love of seasonal ingredients, and a belief that dining should be an artfully curated experience. Returning to Houston in 2020, Chiang quickly made his mark at acclaimed establishments like Blind Goat, UB Preserv, and the Petroleum Club, where he revamped menus and championed a farm-to-table ethos. Now at Kirkwood, he’s building something new: a refined yet approachable neighborhood restaurant rooted in fine-dining principles. “Execution and consistency are everything to me,” he says. At Kirkwood, that means prime ingredients, thoughtful details like custom steak knife selections, and an open kitchen where excellence is non-negotiable. His vision blends Southern hospitality with big-city technique, creating a place where every guest feels like a regular—and every visit feels special. Chiang’s multicultural background—Taiwanese and German-Mexican—and classical training in French cuisine shape his eclectic, intentional cooking style. From pasta to poisson, Vietnamese flair to Italian precision, his range is both impressive and heartfelt. He envisions Kirkwood not just as a destination, but as a catalyst for raising Houston’s culinary bar. “We’re not chasing Michelin stars,” he says. “We’re chasing connection. When guests feel seen, heard, and celebrated, that’s when you’ve done something meaningful.

Growing up in a small town in Northeast Texas, Taylor Kearney was raised tending gardens, raising livestock, and cooking alongside his grandparents. At age 13, he landed his first job washing dishes at a barbecue restaurant managed by his brother—an experience that sparked his passion for the kitchen and led to early roles in restaurants around his hometown. After graduating from The Art Institute of Dallas’ culinary program, Taylor traveled the world to train with some of the industry’s most renowned chefs, including Charlie Palmer, Thomas Keller, and Anne-Sophie Pic, among many others. In 2018, he moved to Boston to help open the $2.6 billion Wynn resort, where he led the property’s premier fine-dining restaurant, Rare, earning a coveted Five-Star rating from Forbes Travel Guide. He later returned home to Dallas to join the Harwood District, where he now serves as Vice President of Culinary Operations. In this role, Taylor oversees all culinary development across the company’s expanding portfolio of restaurants and hotels. Since joining Harwood Hospitality Group, he has led the opening of twelve new concepts, launched HWD Premium Beef—raising high-end cattle exclusively for the group’s 21 venues—and earned Michelin Guide recognition for three Harwood properties. Taylor has been honored by Zagat as one of their “Top 30 Under 30” and featured across prominent media outlets, including The Michelin Guide, Eater NY, Eater Chicago, Forbes Travel Guide, Wynn Magazine, EatThis.com, PaperCity Magazine, EscapeHatch Dallas, The Dallas Morning News, CultureMap, Dallas Observer, NBC, and Fox. He has also been featured in several books and remains actively involved with various Dallas-area charities.

Taylor and Jay celebrate global flavors, reimagining them in playful and creative ways that reflect their unique culinary perspective.

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.

Chef Travis Lenig is the Executive Chef and Owner of Field & Tides in The Heights, Houston. With over 28 years of experience in fine dining, Chef Lenig has built a career rooted in culinary excellence, leadership, and a passion for hospitality.He began his culinary journey studying at the Art Institute of Houston before leaving to pursue hands-on experience in the restaurant world. He first joined Clark Cooper Concepts as a sous chef at Ibiza, where he spent three years developing his technique and leadership skills. In 2006, Claire Smith brought him on as Executive Chef at her newly opened Heights restaurant, Shade, where he contributed to menu development, daily operations, and back-of-house cost and labor management.In 2008, Chef Lenig joined Mark’s American Cuisine as Executive Sous Chef under acclaimed owner Mark Cox. There, he helped oversee all kitchen operations and contributed to the restaurant’s success, which included grossing $10 million annually.By 2011, Chef Lenig was tapped to become Executive Chef of the newly launched Liberty Kitchen in Houston Heights. He later played a vital role in the opening of three additional Liberty Kitchen locations—River Oaks, Garden Oaks, and Treehouse—while serving in an expanded leadership capacity with F.E.E.D. TX.Like many chefs, Chef Lenig dreamed of one day opening his own restaurant. That dream became reality in October 2016, when he departed from Liberty Kitchen to pursue his independent vision. In February 2017, he opened Field & Tides, a warm and welcoming neighborhood restaurant known for its Gulf Coast-inspired cuisine and Southern hospitality.Chef Lenig continues to bring his deep culinary expertise and personal passion to the restaurant, serving both loyal guests and first-time diners in the heart of The Heights.

A Texan native, Chef Travis Wyatt is deeply rooted in the Dallas restaurant scene, having worked in various chef roles at some of Dallas’ buzziest restaurants over the past fifteen years. In 2023, Wyatt rejoined the Headington family as Executive Chef at the yet-to-be-reopened Mirador. The restaurant reemerged with a vengeance after closing at the start of the pandemic — and a fresh new menu, courtesy of executive chef Travis. A lifelong learner, Travis prioritizes personal and professional growth and loves spending time with his family and dogs.

If there is a name synonymous with BBQ in DFW, it's Hutchins. Our journey began in 1978 when our parents, Roy and Delores, attached a BBQ restaurant to our family home in Princeton, Texas. From a young age, we’ve been immersed in the rich traditions of Texas BBQ. It’s hard work, certainly, but for us, it’s more than that. It’s a way of life. We’re passionate about BBQ, and we want our guests to feel that intuitively every time they visit us in McKinney or Frisco. It’s been quite the journey, to say the least! Hutchins BBQ has been named on Texas Monthly's Top 50 list for over a decade now. We’ve served at the James Beard House twice and won the Iron Fork “Best Restaurant” award. We were also voted “Best BBQ in DFW” in a Dallas Morning News reader poll, and we were one of Oprah’s picks in O Magazine. Along the way, we even invented the iconic Texas Twinkie! Of course, none of this would be possible without the support of our amazing team, our local community, and connoisseurs of Texas BBQ from around the world. We are immensely grateful to them and look forward to sharing our love of this craft—with a side of Texas hospitality—for as long as this journey continues.

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.‍

Victor grew up with a love of food that led into a passion for cooking.

With over 28 years of experience, Chef Victor Villarreal’s culinary career has spanned from Sembach, Germany, to RAF Lakenheath and RAF Mildenhall in England, as well as Abilene and Fort Worth, Texas. For the past 18 years, he has cooked at notable restaurants including The Mansion on Turtle Creek in Dallas with John Tesar and Tim Byres; Grace in Fort Worth with Adam Jones and Blaine Staniford; Clay Pigeon with Marcus Paslay; and his first executive role at Sera Dining & Wine with John Marsh. His first restaurant was the critically acclaimed Abe Froman’s of Fort Worth, located in the Food Hall at Crockett Row. After COVID, he and his wife Misty opened La Onda, which was named one of Bon Appétit’s 50 Best New Restaurants in America in 2022. He is now consulting for Southern Hospitality Group at The Star Cafe diner and food trucks in the historic Stockyards of Fort Worth.

Cochinita & Co. is a Houston-based restaurant celebrated for its vibrant, authentic Mexican cuisine. Founded by Victoria Elizondo in 2016, the concept began as a humble pop-up and has since grown into a beloved staple in Houston’s East End. Known for its commitment to fresh, locally sourced ingredients and bold, traditional flavors, Cochinita & Co. brings the spirit of Mexican home cooking to every plate. The restaurant has received widespread recognition for its culinary excellence, including prestigious James Beard Award nominations.

Wyl Lima, Culinary Director, brings nearly two decades of experience to the kitchen, including roles as Chef de Cuisine at the Michelin-starred Temporis in Chicago and Executive Chef at Sister in Dallas. Known for his innovative yet approachable style, Lima blends comfort food with influences from Texas, the South, and beyond—delivering dishes that are exciting, refined, and welcoming to all.