Chef Ming Tsai is an Iron Chef, James Beard & Emmy Award-Winner, Chef/Partner at BaBa at Yellowstone Club in Big Sky, and Chairman of the National Advisory Board for Family Reach. He is the author of five cookbooks and host and executive producer of PBS-TV’s Simply Ming. Most recently, Chef Ming founded MingsBings, a consumer-packaged goods startup bringing healthy, plant-based, convenient food to the frozen food aisle. Beyond being the first vegan option of its kind, MingsBings gives a portion of proceeds to Dana-Farber Cancer Institute and Family Reach.

Derek Sarno and Chad Sarno are brothers and chefs on a mission to help you make wicked delicious plant-based food. They are co-authors of the Wicked Healthy Cookbook, Whole Foods Cookbook, and Mushroom Manifesto volumes I & II, stars of the Wicked Kitchen YouTube channel, and co-founders of the popular global lines of Wicked Kitchen and Good Catch food products.

A chef, dedicated humanitarian, educator, author, and TV personality, Chef Grace Ramirez has become a world leader who brings her Latin American heritage and charisma to the vast audiences of Oceania and the Americas. A blend of celebrity power and rooted knowledge of the culinary complexity of Latin American tradition, Gracehas made a life of her own design. She is committed to shaping the future with authentic vibrancy and sustained care for nourishment, values inherited from a long lineage of powerful women.

Tom Colicchio is the chef and owner of Crafted Hospitality, which currently includes New York’s Craft, Temple Court and Vallata; Long Island's Small Batch Los Angeles’ Craft Los Angeles; and Las Vegas’ Heritage Steak andCraftsteak. An 8-time James Beard Award winner, he is the Head Judge and Executive Producer of Bravo’s Top Chef, host of the Citizen Chef Podcast on iHeartRadio and founding member of the Independent Restaurant Coalition.

Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is the author of two cookbooks, "Flavors of My World" and her most recent, "Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India." Chef Chauhan and her husband co-founded Morph Hospitality Group and have opened three restaurants that fill gaps in Nashville's culinary landscape: Chauhan Ale & Masala House, Tansuoand The Mockingbird. 

Stephanie Izard is the Executive Chef and Owner of Girl & the Goat, Little Goat, Duck Duck Goat, and Cabra in Chicago, along with Girl & the Goat and Cabra in Los Angeles. Izard also won the coveted title of Iron Chef in 2017 and was the 4th of Bravo's Top Chef. Izard jumped back into television in 2023 with the release of The Curious Chef, a Tastemade television, alongside numerous appearances, as both a competitor and a judge, on shows including Tournament of Champions, Hell’s Kitchen, Superchef Grudge Match, Guy’s Grocery Games, Chopped, and more. In 2017, Izard launched a project aimed to help home cooks add more fun, flavor, and most, importantly, simplicity to their cooking. Her colorful, vibrant retail product line, This Little Goat, features a variety of globally inspired, flavor-packed sauces, spices, and crunches.

Michel Nischan is a chef, thought-leader, and long-standing advocate in the local, sustainable, and equitable food movement. Michel is the Co-Founder and Chairman of Wholesome Wave, the food equity non-profit that changed the federal Farm Bill. A lifetime Ashoka Fellow, he serves as a Founding Director on the board of the Jacques Pepin Foundation; and on many advisory boards, including Chef’s Collaborative, Modern Farmer, and The Culinary Institute of America.

Spike Mendelsohn is the Co-Founder and Chef of Eat the Change®, a snack and beverage company that creates innovative products that address concerns around climate and health. A nationally recognized chef and restaurateur, as well as Bravo’s Top Chef Fan Favorite, Spike has always been passionate about how food impacts our country and the world. He has worked with organizations including CARE, DC Central Kitchen, Food Rescue US and Food Policy Action to advance food equity and education, and serves as the first chairman of DC’s Food Policy Council. Chef Spike is a graduate of the Culinary Institute of America and has worked with some of the world’s most renowned chefs and restaurateurs during his nearly three-decade career.