A graduate of Le Cordon Bleu in 2012, Chef Marcus has built his career in top kitchens across Utah, Austin, Dallas, and Fort Worth. He has earned a reputation for thoughtful, ingredient-driven dishes and creative menu design. Before joining Duchess, Chef Marcus served as Executive Chef at Clay Pigeon in Fort Worth for over three years. He later played a key role in launching the Crescent Hotel and most recently held the Executive Chef position at Lyla in Dallas. When he learned that acclaimed Chef Casey Thompson would be opening Duchess, he knew it was the next chapter he had to be part of. At Duchess, Chef Marcus brings a commitment to seasonal cooking, crafting rotating menus and weekly specials that celebrate Texas’ diverse ingredients and local purveyors. His goal is not only to offer an exceptional dining experience, but also to help position Duchess among the top culinary destinations in Fort Worth.

Maricsa Trejo is a self-taught baker and the founder of La Casita Bakeshop, which she launched in 2017 by blending her Hispanic heritage with a deep love for—what she proudly calls—“flaky AF pastries.”Since then, the La Casita Bakeshop brand has grown to include four distinct concepts and a team of over 100 employees. In addition to its retail footprint, La Casita wholesales bread and pastries to more than 150 restaurant partners across the DFW area. With two more concepts set to open in Dallas this year, the brand’s momentum shows no signs of slowing.Maricsa and her team have earned accolades such as Best Brunch in DFW, Outstanding Bakery, and Pastry Chef of the Year. La Casita Bakeshop has also received three James Beard Award recognitions, including semifinalist and finalist nominations.

Chef Marlene Faulkner is the visionary behind Knife & Faulk, a boutique-style catering company delivering elevated, locally inspired cuisine across Dallas–Fort Worth. Specializing in modern American and farm-to-table fare, her culinary style blends global influences with seasonal ingredients to create unforgettable experiences—beautifully plated and deeply personal.With roots in the New York Tri-State area and a lifelong passion for food, Chef Marlene designs curated menus for weddings, corporate events, and private dining. Her signature approach is driven by excellence in taste, artistic presentation, and soulful hospitality.Whether leading a bespoke dinner or a high-end event, Chef Marlene brings warmth, professionalism, and a deep love of food that turns moments into memories.

Matt has worked all over Texas, both front of house and back of house, including Neighborhood Services, Montlake Cut, Blue Fish, Clark’s, Monaco, Tiny Victories, and Parliament. He has served, bartended, managed, and cooked. He is the jack of all trades!

Matthew Johanningmeier started selling take-and-bake frozen cookie dough in the 2020 pandemic when his work in video production slowed to a halt. One fateful Thursday in May of that year, he asked followers on his personal Instagram story who would show up that weekend if he sold bags of frozen cookie dough. Matthew went to bed with six DM's and thought nothing of it. The next morning, he awoke to 47 messages, and the rest was history. From the very first month, he paid his bills in full as The Dough Dealer and rapidly expanded both his menu and clientele. After a brief hiatus in 2022, The Dough Dealer is back and offering both classic flavors and unique takes on beloved flavor combinations (a pumpkin spice latte in cookie form? Your taste buds aren't ready.) Based out of Houston, TX he actively does pop-ups, festivals and markets in both Houston and Dallas with a goal of bringing the joy of baking to as many homes as possible!

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.

Born and raised in Houston, Texas, Michael Castillo began his culinary journey at the prestigious Houston Country Club, where he rose through the ranks to become Restaurant Chef and developed a deep appreciation for global cuisine. In 2012, he joined the opening team at Uchi Houston as Sous Chef, where he honed his technique, refined his palate, and began shaping a distinctive culinary style rooted in precision and creativity. By 2014, Michael was promoted to Chef de Cuisine at Uchi’s original Austin location, leading the kitchen of one of the city’s most celebrated restaurants. After his tenure at Uchi, he spent time in Portland exploring new culinary influences before returning to Texas in 2017 to launch a private dining business alongside his wife, Emily—a talented pastry chef. In April 2025, Michael joined Duckstache Hospitality as Culinary and Operations Chef, helping oversee kitchen operations across all concepts and supporting the team in executing special events. He brings with him over a decade of experience, steady leadership, and a passion for storytelling through food.

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.‍

Michael Miller is the dynamic CEO and owner of M&M BBQ Company, a leading name in the cooking equipment industry, known for its functional aesthetics, innovative designs, and commitment to quality. With over 40 years of experience in the industry, Michael and his team have successfully transformed M&M BBQ Company from a equipment repair company into a renowned brand with a growing national and international presence. Under Michael’s leadership, M&M BBQ Company has expanded its offerings, all while staying true to its roots of delivering exceptional equipment. His passion for the craft is evident in the company’s dedication to continuously pushing boundaries and innovation. Michael’s entrepreneurial spirit and strategic vision have driven the company’s success, positioning M&M BBQ as a trailblazer in the industry. When he's not strategizing for the company’s next big move, Michael enjoys using the equipment to cook for friends and family, supporting his children in their various sporting events, and spending family time on the lake, all of which keep him inspired and grounded. Connect with M&M BBQ Company on social media to learn more about the company.

Milo was born and raised in Chengdu, Sichuan. He came to the U.S. for college and went on to work in the oil and gas industry for 13 years.Driven by a lifelong passion for cooking and food, Milo began serving Sichuan cuisine staples—with his own creative twist—at local Houston farmers markets on weekends, starting in December 2021.In the summer of 2024, with the encouragement of his wife, Cydny, Milo took the leap, left his corporate job, and opened his first restaurant: bashi—a Sichuan-inspired handcrafted kitchen located in Understory Food Hall in downtown Houston.‍

Minji Kim is the Culinary Director at Nuri Steakhouse. She directs and oversees all aspects of menu planning and service at Nuri Steakhouse and JOA Grill. Before joining Nuri, Minji Kim owned a Michelin Guide–listed restaurant in South Korea called Min’s Kitchen. First established in 2007, she operated all five branches in Greater Seoul (Gwanggyo, Gyeonggi, Gangnam, Yeonhui, and Cheongdam). She brought her 20 years of experience in fine dining restaurant management to Nuri Steakhouse. Minji Kim received vocational certificates in Korean Food from the Sookmyung Women’s University Korean Food Institute. She also successfully completed a vocational course in Korean Traditional Food at the Institute of Korean Royal Cuisine. Prior to establishing her impressive reputation in culinary services, Minji Kim was a musician. She started her career in music at the Seoul Symphony Orchestra, playing the Second Bassoon from 2000 to 2002. Prior to that, she graduated from Codarts in Rotterdam, the Netherlands, in 1999.

North Carolina native, raised in Houston Texas. Growing up in a Cajun household she found her love of cooking with her maw maw and started learning the importance of preservation and no waste. Spending years working in the best Dallas restaurants she found her own style and took charge of her first kitchen as an executive chef at Small Brewpub where in 2016 she was named a James Beard Award Rising Star Semifinalist. Currently, she is the Executive Chef and Owner of Petra and the Beast; a small, thoughtful restaurant focused on the use of farms, foraging, fermentation and fire. Since the restaurant’s beginning in April of 2018 it has gained much recognition including being named one of Esquire’s Best Restaurants in America 2018, D Magazine’s Best New Restaurants in Dallas 2018, and the Dallas Observer’s Best Charcuterie Program 2018, included in the 2019 Best New Chef class in Food and Wine as well as being a semifinalist for James Beard in the category of Best New Restaurants, and multu time James beard semifinalist for best chef Texas. Closed Petra and Beast in 2024 to pursue new endeavors and concepts

Chef Mitsuhiro Eguchi’s passion for the culinary arts began as a curious child watching a sushi chef at work. He was captivated by the chef’s focus and precision, inspired by the quiet artistry behind each carefully prepared dish. Mitsuhiro went on to receive formal culinary training in Japan and gained experience working in several restaurants before deciding to move to New York. In 1998, he joined the team at the acclaimed Nobu Restaurant, quickly establishing himself as a rising talent. Eager to continue challenging himself, Mitsuhiro relocated to Texas in 2005 to help open Nobu Dallas. He now serves as Executive Sushi Chef, where he brings decades of expertise and an unwavering dedication to excellence, creating an unforgettable culinary experience for every guest.

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.

Chef Nick Walker serves as the powerhouse Director of Culinary at Whiskey Cake Kitchen & Bar, where he leads innovation in menu development, product sourcing, system design, and operational strategy. A seasoned culinary professional, Walker has honed his craft at some of the most notable properties in the hospitality industry. Before joining Whiskey Cake, Walker was the Culinary Director at The Village in Dallas, overseeing seven restaurant concepts—including the James Beard-nominated Meridian. He also served as Executive Chef for Virgin Hotels Dallas, where he conceptualized and launched the property's diverse restaurant and beverage offerings. His tenure at Headington Companies included leading culinary operations at multiple venues such as CBD Provisions, Mirador at The Joule Hotel, and Front Room at The Lumen Hotel. Earlier in his career, Walker served as Chef de Cuisine at the acclaimed Rosewood Mansion on Turtle Creek and further sharpened his skills at renowned properties like The Mondrian Hotel, Delano Hotel, and The Bazaar by José Andrés at the SLS Hotel in South Beach. A graduate of Johnson & Wales University in Charlotte, NC, Walker’s culinary journey has taken him through Cleveland, Charlotte, Orange County, and Miami—before ultimately calling Dallas home for over a decade.

Born and raised in Indonesia, Linda began working in her family’s restaurant kitchen at the age of 15. With extensive experience in Asian cuisine, she has remained dedicated to serving authentic Indonesian home cooking throughout her career. Her first major venture was opening Bali Street Café, the first Indonesian restaurant in the Metroplex. When certain ingredients weren’t available locally, she and her husband sourced them directly from Indonesia to preserve authenticity. By combining high-quality Texas farm products with traditional Indonesian herbs, Linda has created a unique dining experience in DFW. Her restaurant was recognized by D Magazine as one of the best in 2024, proudly joining the small community of just 55 Indonesian restaurants in the entire United States.

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.

Chef Omar Bernal is a dynamic culinary leader with global experience and a strong track record in high end hospitality. A Le Cordon Bleu graduate, he’s worked alongside world renowned chefs at prestigious restaurants worldwide. Currently, he serves as Corporate Brand Executive Chef at The Sicilian Butcher, leading multi-unit operations and shaping guest experiences in partnership with Chef Joey Maggiore. His past roles include Culinary Director at Sushi Roku W Scottsdale, Executive Chef/Partner at 6S Steakhouse, and Regional Executive Chef for Patina Restaurant Group at iconic venues like the Walt Disney Concert Hall. Omar has also helped launch BOA Steakhouse in the UAE and contributed to major culinary events including the Emmys and LA Phil Gala. Known for his innovation, leadership, and commitment to excellence, Chef Omar continues to push culinary boundaries with passion and precision.

Chef Onur Akan is a multinational chef from Samsun, Turkey - shaped by Turkish, Greek, and Albanian heritage and the founder–executive chef of Chef Akan Experiences and Alara Modern Mediterranean in Dallas, Tx. After moving to the U.S. at 20, completing culinary school, he spent over 16 years cultivating a refined culinary craft and guest-first service. Chef Akan Experiences is his boutique platform for unforgettable events: bespoke, seasonal menus; calm, precise execution; and hospitality that makes guests feel genuinely cared for. His portfolio spans intimate milestones to marquee stages, including presidential-level events and collaborations with leading luxury brands in fashion, jewelry, hospitality, and automotive - always tailored, discreet, and impeccably run. Raised around generous family tables, he cooks with intention and leads with grace, drawing on Mediterranean and Old Turkish family traditions to create flavors that feel like home. Alara is the next chapter, a roots-deep homecoming where refined food meets true hospitality, and strangers sit down as guests and leave feeling like family.

Oren Salomon is the founder of Starship Bagel, home to award-winning New York-style bagels crafted with time-honored techniques and high-quality ingredients. Starship Bagel—named Best Bagel at BagelFest 2023—is on a mission to spread joy and love through food, one bagel at a time. Oren is proud to bring his passion for authentic bagel-making to Chefs For Farmers.

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.

Chef Krstic was drawn to food from the time he could reach the kitchen counter and was tutored in cooking at his grandfather’s side. His grandfather, who was a passionate traveler and gastronome, instilled in Peja the importance of experiencing and exploring the many diverse cuisines from around the globe. Every Sunday Krstic’s family would gather at his grandfather’s house for lunch. There, Krstic helped make pasta from scratch, sometimes handling the dessert course for the gathering. Besides his grandfather, Krstic’s mother, who is a veterinarian, taught him the importance of utilizing whole animals in a proper way. In 2005, Krstic moved to Dallas, TX. Ambitious, and hard-driving, he began working his way up through different restaurants and cuisines. Today, he is a chef and owner of Mot Hai Ba restaurant in East Dallas. Under his leadership, the tiny neighborhood restaurant has received rave reviews and recognition from food critics, and most importantly, guests. Chef Krstic's main focus is on technique and simplicity, combining Vietnamese and French. He believes in the importance of quality and seasonal ingredients while being able to praise such by applying the proper technique. Krstic lives in Dallas with his wife, Silvana, their son Filip, and their dog, Winston.

Chef Peter Coenen spent the early years of his career honing his skills at luxury properties across the country and beyond, including The Ritz-Carlton in St. Thomas, U.S. Virgin Islands, and The Inn at Palmetto Bluff in Bluffton, South Carolina. He then moved to Chicago, where he continued to refine his culinary expertise at the Michelin-starred Boka Restaurant, beginning in 2010. Over his nine years in the Windy City, he served as Executive Chef at The Gage and later oversaw all culinary operations at the historic Chicago Athletic Association Hotel. There, he led multiple venues, including the James Beard Award–winning Cherry Circle Room and the Michelin Bib Gourmand–recognized Lonesome Rose. His talent and success earned him a StarChefs “Rising Star Chef” award in 2018. Now Executive Chef at CBD Provisions at The Joule in Dallas, Coenen brings a wealth of experience and refined technique to celebrate bold, Texas-inspired flavors. Dedicated to showcasing seasonally driven ingredients and regional traditions, he offers guests an elevated yet approachable take on contemporary Texas cuisine in the heart of downtown Dallas.

Chef Phillip Halff II Founder + Executive Chef, Halff Culinaire Chef Phillip Halff II is the culinary force behind Halff Culinaire, an underground tasting experience redefining modern dining in North Dallas. Known for his bold precision and ingredient obsession, Halff creates intimate, hyper-seasonal menus that blur the line between art and obsession—earning him D Magazine’s Best Pop-Up Chef’s Table and a place among Dallas’ most sought-after culinary voices. Each menu is BYOB and ingredient-driven, shaped by fermentation, full produce utilization, and nose-to-tail cooking. Rooted in a zero-waste philosophy, every course unfolds with structure, clarity, and depth. Guided by the belief that “a day not learning is a day wasted,” Chef Halff approaches each dish as an opportunity to evolve—striving to be 1% better every time. Tradition informs. Craft transforms.

Preston Paine is the Executive Chef of Restaurants at The Crescent Hotel in Fort Worth, where he brings a dynamic culinary perspective shaped by global experiences and fine-dining excellence. A Dallas native, his passion for food was sparked early by family mentorship and further honed at Tulane University in New Orleans, where he studied business while immersing himself in the city’s rich culinary culture. Preston’s career includes time at the three-Michelin-starred Eleven Madison Park in New York, co-founding the award-winning Shug’s Bagels, and opening acclaimed Dallas concepts including Catbird and Nine at The National. As former Corporate Executive Chef of Exxir Hospitality, he oversaw five celebrated restaurants in the Bishop Arts District. Today, he continues to blend creativity, precision, and hospitality to shape one of Fort Worth’s most exciting dining destinations.

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.

Reilee is a proud Dallas local with a passion for building community through great food and even better service. Teaming up with Chris Sclafani, Reilee plays a key role in growing Sclafani’s New York Bagels & Sandwiches, helping bring authentic East Coast flavor to the heart of Texas. With a sharp eye for operations and a deep love for Dallas, Reilee is dedicated to expanding the Sclafani’s brand while preserving the tradition, quality, and warmth that customers have come to love.

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.

A graduate of the Culinary Institute of America, Santiago began his journey abroad in Paris, where he refined his craft and immersed himself in the discipline of French cuisine. He later continued his training in New York, experiences that deepened his understanding of precision, innovation, and excellence. In 2017, Santiago returned to Mexico to co-found Santiago y Macarena in San Miguel de Allende, a restaurant that quickly earned acclaim for its balance of innovation and tradition. His work there earned him recognition as one of Food & Wine en Español’s “Best New Chefs” in 2019, a distinction that highlighted his ability to tell stories through food while honoring the richness of Mexican ingredients and culture. Today, as Executive Chef of The Mexican in Dallas, Santiago leads the kitchen with a focus on honoring Mexico’s culinary heritage while presenting it through a refined, contemporary lens. Working with a team of more than 30 cooks and chefs, he guides daily operations, ensuring that each dish is rooted in authenticity yet elevated in execution Throughout his career, Santiago has remained focused on building teams, mentoring the next generation of chefs, and creating systems that allow creativity to flourish without losing discipline. His trajectory — from the Culinary Institute of America to Paris, New York, San Miguel de Allende, and now Dallas — reflects a vision of Mexican cuisine that is at once rooted in tradition and open to the world.

Santos Vasquez: The Soul Behind the Stove Born in Mexico, Santos came to Dallas in 1972 with quiet determination and a deep respect for food. By 1976, he was working at Chateaubriand and walking past a man painting shutters on a soon-to-open restaurant—Herb Story, founder of S&D Oyster Company. Their morning chats turned into a friendship, and soon Santos was apprenticing under Herb’s wife, Mary Kay, the original chef. When Mary Kay stepped away to focus on family, Santos stepped up—and never looked back. For nearly five decades, he’s trained generations of cooks, always putting consistency above flair. He’s never been one for ego-driven reinvention. His motto? “If you want to impress someone, serve the same perfect dish twice.” At Chefs for Farmers, Santos brings not just a dish, but a legacy—built on humility, rhythm, and the kind of quiet excellence that never goes out of style

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.‍

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.

For the Chefs for Farmers Festival 2025, Cattlemen’s Steakhouse will present a Bosque Ranch Beef Tartare on Chicharrones. Executive Chef Theodore Tom, formerly of SW Steakhouse at Wynn Las Vegas, spent 18 years leading high-profile catering and major events for the Wynn. Originally from Colorado, Chef Tom brings his signature approach to meat, game, and seafood, adding original creations to the storied Cattlemen’s Steakhouse menu. He is also developing an elevated, seasonal menu for the upcoming Cattlemen’s Club, a new private lifestyle membership concept from Taylor Sheridan. In his role, Chef Tom will curate guest chef collaborations and wine dinners for both Cattlemen’s Steakhouse and Cattlemen’s Club, drawing inspiration from the world-class events he helped produce at the Wynn. Now based in Fort Worth, Texas, Chef Tom is also a trained musician and producer—an artist who knows how to orchestrate both a culinary and creative team with precision and flair.

A native of St. Louis, Tim McLaughlin discovered his love of cooking early, helping with family meals and spending summers on his grandparents’ farm. He honed his craft at Le Cordon Bleu College of Culinary Arts in Scottsdale, where he also launched his first catering venture.Back in St. Louis, Tim rose from Sous Chef to Executive Chef and General Manager at ZuZu’s Petals, then served as Chef de Cuisine at Chase Park Plaza, and helped grow Red Moon into an award-winning restaurant. He later oversaw five outlets at the Adam’s Mark Hotel, including the Four Diamond Faust’s Restaurant, and partnered with St. Louis Cardinal Jim Edmonds on F15teen, earning both local and national acclaim.In 2008, Tim moved to Dallas, where he immersed himself in Central Texas barbecue, staging at Kreuz Market and eventually co-founding Lockhart Smokehouse. The Bishop Arts and Plano locations earned numerous awards and were named among Texas Monthly’s “Top 50 BBQ Joints” in 2013 and 2017.Tim later served as a Chef Instructor at Le Cordon Bleu Dallas and opened Farmbyrd Rotisserie & Fry before co-founding Crossbuck BBQ in 2022. Named for the railroad crossing sign, Crossbuck BBQ represents Tim’s vision of a signature Dallas-style barbecue — blending French technique, Asian ingredients, Midwestern roots, and Texas smoke. The restaurant has become known for its bold flavors, smoked perfection, and innovative takes on classic barbecue, all reflecting Tim’s passion for creativity and quality.Building on that vision, Tim also founded Crossbuck Cattle Co., where he raises “happy cows” in Texas using sustainable, stress-free practices. His hands-on approach ensures premium, farm-to-table beef served at Crossbuck BBQ — the perfect union of culinary expertise and ethical ranching.

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.

Trey Dyer is the CEO and co-founder of Mesero, the Dallas-based Tex-Mex and American restaurant group. After beginning his career in law, Trey transitioned into hospitality and has since helped grow Mesero into a beloved, multi-location concept known for its bold flavors, vibrant atmosphere, and strong team culture. Under his leadership, Mesero continues to expand beyond Texas, ushering in an exciting new chapter for the brand.

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.

A proud Waxahachie, Texas native, Chef Zane Cannon has been part of the service industry since 2017, when he first stepped into the world of barbecue at Ferris Wheelers in Dallas. What began as a job quickly became a lifelong pursuit of smoke, fire, and flavor. Over the years, Zane has worked at several acclaimed barbecue joints, honing his craft, learning from seasoned pitmasters, and developing his own style rooted in authenticity and hard work. Driven by a passion for the process — from the firebox to the cutting board — Zane embodies the heart of Texas barbecue: humble, honest, and built on community.