Acclaimed for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, CA. The author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, appears on the new HBO Max show Selena + Chef featuring Selena Gomez and is the host of OWN’s Tanya’s Kitchen Table. In 2020, Holland launched “Tanya’s Table” podcast with MuddHouse Media. She is on the Board of Trustees for the James Beard Foundation, and Brown Sugar Kitchen has received multiple Michelin Bib Gourmand awards. Additionally, she has teamed up with Oakland Museum of California (OMCA) to create a new café concept for the Museum: Town Fare by Tanya Holland in 2021. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry.

Since Lorena Garcia has been cooking professionally, she has focused on bringing the flavors of Latin cooking -- one of the great cuisines of the world -- to a wider audience.  Her global, fresh and highly flavorful take on Latin Cuisine offers a modern fusion of classic techniques with Latin ingredients. Her life as a chef, entrepreneur, cookbook author, media personality, cookware designer and restaurateur has been a celebration of the cooking and passion for food that she grew up with in her native Caracas, Venezuela with the international flavors and culinary techniques she amassed as a young chef working in some of the world’s finest restaurants.

As one of the nation’s top celebrity chefs best known for her television roles on Top Chef Masters, America’s Next Great Restaurant, and multiple shows on Telemundo and Univision, Garcia has published two bestselling cookbooks. Though she originally went to school in Venezuela to become a lawyer, she soon realized she had a different calling and enrolled in cooking school in the United States. She graduated with a bachelor’s degree in culinary arts from Johnson & Wales University and recently received an honorary doctorate in the same field. Garcia took her first job as an apprentice at the Ritz Carlton in Paris, and then worked her way through different regions of the world including Italy, Japan, Korea, Thailand, and China, picking up techniques and inspiration along the way.

In July 2002, Garcia opened her first restaurant, Food Café, followed by Elements Tierra in Miami’s Design District. In 2011, she moved her restaurant operations into airports (currently at MIA, DFW and ATL), offering millions of travelers Lorena Garcia Tapas y Cocina, a healthier take on traditional Latin cuisine. Lorena also operates the Lorena Garcia Culinary Loft in Miami, which is available for private events, as well as film and television production.

In 2017, Garcia embarked on her most ambitious restaurant project in collaboration with the award-winning international hospitality ground 50 Eggs Inc., landing her on the world-famous Las Vegas Strip. CHICA by Lorena Garcia located at The Venetian hotel is a stunning celebration of Latin American cooking and hospitality showcasing flavors, influences and techniques from Venezuela, Peru, Brazil, Argentina and Mexico, combined and reimagined in Garcia’s distinct global style. With CHICA, she has joined the ranks of the world class chefs on Restaurant Row at The Venetian including Thomas Keller and Emeril Lagasse – and now her photo proudly lives between them as the first woman chef on the “Wall of Culinary Titans” outside the property.

The upcoming expansion of the CHICA brand will bring Garcia back home to South Florida with the concept opening its second location in Miami’s historic MiMo district in late-2019. The Miami incarnation of CHICA by Lorena Garcia will appeal to both locals and visitors alike, featuring the robust and vibrant flavors of authentic Latin and South American dishes, inventive cocktails and an unparalleled dining experience guaranteed to elevate the local culinary landscape.

In addition to her success as a chef and restaurateur, fans of Garcia may be familiar with her regular appearances on HSN, showcasing her fresh and modern line of cookware with a splash of Latin flair known as the Lorena Bella Kitchen Collection. She has also been featured on the CNN special documentary “Latinos in America” and as a guest on such talk programs as The Talk, The Chew and Today.  Her recipes have been featured in publications such as People Magazine, Cosmopolitan, Vogue and Saveur, and she has been profiled in business magazines for her significant role as a strong female Latina chef and business-owner including Kiplinger’s and Entrepreneur.

When she is not growing her personal brand or expanding her culinary footprint, Garcia always finds time to give back, particularly with her own non-profit organization aimed at combatting childhood obesity, “Big Chef, Little Chef.” The comprehensive program helps children and their families take control of their eating habits and, ultimately, their lives.

You can find information on Chef Lorena Garcia at www.ChefLorenaGarcia.com and follow her on Facebook (LorenaGarciaOnline), Twitter (@LorenaGarcia) and Instagram (@ChefLorena).

As President of Union Square Hospitality Group, Chip Wade is responsible for further enhancing and evolving the company’s culture, driving an even greater experience for guests, and bolstering the profitability of its businesses. Most recently, Chip spent 17 years in leadership with Darden Restaurants, where he oversaw all operating functions, drove best-in-industry people metrics, and enhanced financial performance for a number of Darden’s high-growth brands. He also served as Chief Operating Offer for Legal Sea Foods in Boston, Massachusetts, in which capacity he led all operations for the family-owned group’s 31 restaurants and oversaw the launch of the Legal Test Kitchen concept. Earlier in his career, Chip spent 13 years with TGI Fridays where he progressed through various management positions, in Operations, Human Resources and New Business Development. A Pennsylvania native, Chip got his culinary degree from Johnson & Wales College, his B.S. from Widener University, and his M.B.A. from The University of Texas at Dallas. In addition to his professional experience, Chip also serves on the following boards: Cracker Barrel, Johnson & Wales University, Share Our Strength, a national organization working to end childhood hunger and poverty in the United States, and Youth Villages, a non-profit offering services and support for families of children with emotional, mental, and behavioral problems. He is also a senior advisor for Junzi Kitchen, a Chinese fast casual restaurant and concept based in New York.

Since she first came on the South Florida dining scene in 2000, Chef Paula DaSilva has been a culinary darling; first as a rising star and later as an executive chef and one of the areas foremost talents in the realm of soulful, farm fresh cuisine. A member of the The Ritz-Carlton, Fort Lauderdale culinary team since 2017, initially as Chef de Cuisine of its acclaimed restaurant Burlock Coast, DaSilva now serves as Executive Chef of the entire property. Across all elements of its culinary operations – banquets, in-room dining, pool, beach, and Burlock Coast – she brings years of expertise and an unyielding dedication for excellence.

A native of Brazil, DaSilva attended the Art Institute of Fort Lauderdale, where she earned a degree in Culinary Arts in 1999. That education proceeded a young love affair with cooking spent in her family-owned restaurants in Massachusetts and, later in South Florida. After graduating, she joined the Marriott organization in a kitchen position at 3030 Ocean at the Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max. The 3030 gig delivered a twofold education – real world knowledge in fine dining as well as the ins and outs of hotel F&B, both of which would come into play for DaSilva over the course of her storied career. Years of hard work and training paid off when DaSilva auditioned for and earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. After the show her profile skyrocketed and, in 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel.

It was here where DaSilva truly came into her own as a culinary leader and creative visionary. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, seasonal, rustic cuisine – which have now become synonymous with DaSilva’s style of cooking. Her culinary skills at 1500 Degrees earned massive praise and wide-ranging appeal, including a nod from Esquire magazine as one of the “Best New Restaurants in America” as well as a Semifinalist nomination in 2012 for “Best Chef: South” by the esteemed James Beard Foundation. With a change in hotel management and major changes afoot at the property, DaSilva departed and enjoyed a bit of downtime, traveling and consulting. She then returned to 3030 Ocean as executive chef and during her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful cooking style into the restaurant’s seafood-centric menu. Prior to joining The Ritz-Carlton Fort Lauderdale team, DaSilva served as executive chef and simultaneously oversaw all food & beverage operations for Artisan Beach House at The Ritz-Carlton Bal Harbour, Miami.

“I loved my time on Miami Beach but Fort Lauderdale is very much home,” says the chef, who has lived in Broward County, Florida for most of her life. “I’ve worked on a number of concepts in some far-flung places but Fort Lauderdale always lures me back.” To that end, DaSilva joined a number of her former Eden Roc compatriots at The Ritz-Carlton, Fort Lauderdale team in 2017, helming Burlock Coast, heralded by many as one of Fort Lauderdale’s finest dining destinations.

Proving her mettle, in 2018 she was promoted to Executive Chef of the hotel. In this role, everything in the hotel’s culinary realm falls under her auspices. “The Ritz-Carlton, Fort Lauderdale is an amazing property with many moving parts and it certainly presents its share of challenges,” DaSilva notes.

“But the energy of managing it all is an amazing motivator and it’s invigorating in its own way not to have a quiet day. There’s always something happening, something new to plan and it’s exciting to oversee and work with such a talented and passionate team.”

Beyond her fan favorite run on Hell’s Kitchen, DaSilva is not shy about competing. In fact, in 2017 the chef won top prize at Cochon 555, going on to represent South Florida at the national Grand Cochon competition. She is also incredibly active in the community. She has served for many years on the Chef Council for the annual Taste of the Nation fundraiser for Feeding South Florida; is the current Culinary Chair for Junior Achievement’s Uncorked event; works closely with the Foodservice Council for Women (FSCW), which was created to promote the importance of women and leadership in the foodservice industry; as well as Women of Food + Beverage, a council established by Marriott International to help highlight women in the industry. In 2019 she was nominated for the J. Willard Marriott Award of Excellence, the company’s most prestigious award for dedication to service. 

Chef Brock Brown is the President of the American Culinary Federation, and runs her own business as owner and corporate chef of Culinary Concepts, LLC, offering catering, personal chef and consulting services.

Chef Brock Brown was instrumental in the development of ACF’s Certified Culinary Administrator certification, as well as becoming one of the first to earn that designation. She has received multiple awards, including an ACF Cutting Edge award in 2015, an AAC service award in 2016, and the ACF National President’s Medallion in 2019. She was inducted into the Hall of Fame at Dallas College – El Centro Campus in 2015.

Chef Brock Brown is a self-published author of “Here I Am!: Chef Kimberly’s Answer to the Question ‘Where are the Female and Minority Chefs,’” and she has contributed to other books, including training manuals; “Real Women, Real Leaders: Surviving and Succeeding in the Business World” and ” Toques in Black: A Celebration of Black Chefs.”

Mary Sue Milliken is a James Beard and Julia Child Award-winning chef best known for her modern Mexican Border Grill restaurants, trucks and catering in Los Angeles and Las Vegas; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, an all-day California canteen and Mexican pub in Santa Monica all created with her business partner Susan Feniger. Mary Sue has co-authored five cookbooks, co-starred in Food Network’s Too Hot Tamales and successfully competed on Bravo's Top Chef Masters. Milliken is passionate about food policy and works with various nonprofits around the world to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation; is a co-founder of Regarding Her Food, a non-profit to provide women owned restaurants in LA county business grants, mentorship and resources in response to Covid's crippling effect on the industry; and is a member of the U. S. State Department’s American Chef Corps.

Ji Hye Kim is the award-winning chef and owner of Miss Kim in Ann Arbor, MI. Named one of Food & Wine’s Best New Chefs of 2021 and a James Beard Award Best Chef semifinalist, Ji Hye aims to broaden the understanding of Korean cuisine through her cooking. At her acclaimed restaurant Miss Kim — named one of Ann Arbor’s “Most Essential Restaurants” by Eater — her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredients.

Born and raised in Seoul, Korea, Ji Hye was introduced to cooking by her mother, a talented home cook who would make large batches of kimchi every fall with seasonal vegetables, dumplings for their annual New Year’s parties, and rice cakes for the mid-autumn harvest festivals. When Ji Hye was a teenager, her family immigrated to New Jersey, and Ji Hye went on to study political science and economics at the University of Michigan, before pursuing a successful career in hospital administration. In 2008 at 27 years old, Ji Hye decided to switch to hospitality and immediately immersed herself in the industry, training across the storied Zingerman’s businesses and the Rome Sustainable Food Project. She launched her first business, a Pan-Asian food cart named San Street, which she operated for four years, in partnership with Zingerman’s.

In 2016, Ji Hye opened her first restaurant Miss Kim, which features a menu inspired by ancient Korean recipes and culinary traditions from her family, while highlighting bountiful and seasonal Midwest ingredients. Signature dishes include Royale Style Tteokbokki (rice cake batons with savory soy sauce, sautéed with shiitake mushrooms and seasonal local vegetables); Buddhist Silken Tofu Soup, a deeply flavored soup inspired by Korean Buddhist cuisine; and Fried Caramel Broccolini tossed with anchovy caramel, almonds, fried onions, and cilantro; among others. A reflection of the restaurant’s focus on highlighting the regional diversity of Korean food, Miss Kim also offers three different regional variations of BiBimBob: a pork-heavy version from North Korea that is tossed in rich pork fat and topped with tender pork belly and soy sauce; one from the mountainous region of South Korea, which features rice and potato combining to form a crispy crust as the base for locally foraged mushrooms; and a version of BiBimbob that follows the dietary restrictions of Buddhist monks, incorporating all locally sourced vegetables and no alliums. With Miss Kim’s focus on regional intricacies, ancient histories, and its spotlight on local Midwest producers, the restaurant challenges common perceptions of Korean cuisine.

Additionally, Ji Hye is committed to prioritizing fair wages, benefits and equity in the industry, and has been admitted and completed programs like James Beard Chef Boot Camp for Policy Change and Food Lab Detroit’s Fellowship for Change in Food and Labor.

Lori Choi, M.D. founded I’ll Have What She’s Having (IHWSH) in 2017, connecting two of the most dynamic enterprises of the Bayou City: the restaurant and health care industries. To address an estimated 60-95% uninsured rate among hospitality workers and the public health consequences of a weakened safety net, IHWSH raises awareness and funds for better health and aims to create a supportive network of mentors and up-and-comers in food and beverage. The volunteer-run organization is more than 100 strong and has contributed over 500K to local healthcare, raised via popup events that team the next generation of Houston culinary stars with seasoned veterans of the kitchen and bar. IHWSH will fund preventive medical care for hundreds of uninsured workers this year, aspiring to promote a culture of physical and mental health in our vibrant restaurant community. Dr. Choi grew up in rural NC as the child of immigrants and attended medical school in Brooklyn, NY. She trained in general and vascular surgery at Baylor College of Medicine and lectured nationally as an academic surgeon at UTMB-Galveston and the Cleveland Clinic before turning her attention to underserved communities across the United States.

Joanna James is a multi-award winning filmmaker, founder & CEO of Zoel Productions a New York City based media production company, a women's rights activist who founded the non-profit MAPP, and wife and mother of three little girls. Joanna has a passion for storytelling, as the filmmaker of Vanity Fair's Best Documentary by a first-time filmmaker and PBS National Broadcast A Fine Line, which explores why less than 7% of head chefs and restaurateurs are women. Also an award-winning journalist, she started at The Boston Globe, later covered the 2004 Summer Olympic Games in Athens and was awarded Best Environmental Reporting by the New England Press Association. She has written guest columns in Food & Wine and Thrive Global, and has spoken about women leadership, equity and inclusion at Harvard University, Google and PepsiCo. Joanna has been featured for her work on Oprah Magazine, Forbes & The James Beard Foundation. When Joanna isn't editing her next film or rallying support for women leadership and racial equity through MAPP, you may find her gardening, changing diapers, yoga or drinking some nice wine (not necessarily in that order).

Valerie James, more fondly known as Val, has been the sole owner and operator of Val’s Restaurant in Holden, Massachusetts since 1991. The restaurant started as a small storefront pizzeria to today a full-fledged restaurant with two lounges, function room and patio. A Fine Line chronicles Val’s path up against all odds to her success today doing what she loves… bringing people together over good food and hospitality. Being raised in the restaurant industry and then being told she couldn’t own her own restaurant, Val decided as a single mother she was going to find a way to make her dream come true. That is why mentorship and giving back to the community she has been part of for 30 years matters so much to her. Today, when Val isn’t expediting on the line, making her famous soups or her favorite part joining guests in the dining room — she enjoys running after her three granddaughters and traveling with family bringing back inspiration to her restaurant.

Chef Catina Smith, or Chef “Cat,” as she is affectionately called, is one of Baltimore’s well known and impactful chefs. Chef Cat studied culinary arts at Baltimore International College, earning her degree in Professional Cooking, before beginning service to her country in the Air Force reserves. She received an Associate’s Degree in Hospitality and Restaurant Management from the Community College of the Air Force. Chef Cat also has a Bachelor’s Degree in Organizational Management, and is currently pursuing her Master’s Degree in Acquisition.

Chef Cat began her career as a garde manger cook and moved up the culinary ranks quickly. Her passion and drive then led her to the line. Within a short time she took the sous chef position at Guy Fieri’s Kitchen and Bar. She then went on to become Executive Chef at Dovecote Cafe and Notre Dame of Maryland University. Other notable kitchens she has worked in include Magdalena and the Alexander Brown Restaurant. She currently works at Copper Kitchen, one of the premier catering companies in Baltimore. Chef Cat has founded two organizations Culinary Socialite - bringing people together for good food and conversation - a foodie lifestyle brand and parent company to her other initiatives; Just Call Me Chef a sisterhood for networking, mentoring, and building community amongst black female chefs. Just Call Me Chef is changing the narrative, breaking not only the glass ceiling, but also shattering stereotypes. Her most popular project is the JCMC calendar highlighting black women chefs around the country. Cat is also a private chef, creating an in home restaurant experience for her clients. She also teaches classes, cooking demonstrations, speaking engagements, and catering intimate events.

Chef Cat currently produces several events; Brunch for Brothers, a monthly mentoring opportunity for young Black men; Crust & Cocktails, a networking event series for creative professionals; Taste Baltimore, a food emporium highlighting local businesses and local chefs; and Sunset Kickback, an outdoor food and music festival. She also serves on the board of The Food Project, where she teaches cooking and food safety to kids. Chef Cat lives in Baltimore with her two beautiful kids Micah and Isaiah.

www.chef-Cat.com

www.justcallmechef.co

@justcallmechef.co

@naturallychefcat

Devita Davison, Executive Director, FoodLab Detroit. FoodLab is a nonprofit organization that fosters the creation of an inclusive and equitable local food economy by providing food entrepreneurs with education, peer-to-peer mentoring, access to market opportunities and exchange of experiences. By primarily focusing on incubating food entrepreneurs from communities of color, FoodLab aims to improve Detroit’s neighborhood social and built environment by democratizing good food and allowing everyone to take part in the development of a local food culture.

In this position since 2014, Devita works to build an ecosystem that provides food entrepreneurs with the resources they need to launch, operate and scale good food businesses that create good jobs and catalyze positive change in their communities. Her overall goal is to create a food economy that acknowledges the importance of food justice, community health, local ownership and sustainability.

Devita Davison was a 2016 TEDxBrum & 2017 TED speaker, her TED Talk on the big stage has been seen over 1 Million times, she is a 2014 UIX Urban Innovator, 2017 Grist Top 50 Leader in sustainability, a Southern Foodway Alliance Smith Fellow, and a 2019 Sustainability Champion by the Detroiter

Clare Reichenbach is the chief executive officer of the James Beard Foundation (JBF), the country's preeminent culinary arts organization dedicated to celebrating, nurturing, and honoring chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. In her role as CEO, Clare works with the JBF staff and board of trustees in directing the strategic, programmatic, financial, and management operations of the James Beard Foundation.

Clare’s responsibilities include overseeing a wide range of the JBF programs such as the James Beard Foundation Awards; the JBF Women’s Leadership Programs; the James Beard House dinners and events around the United States; the non-profit’s scholarship programs; and the JBF Impact Programs, all in pursuit of a more equitable and sustainable food system.

Before joining the James Beard Foundation, Reichenbach founded CJJR Consulting, where her clients included New York Public Radio, NBCU, and Samsung. Prior to that, Clare worked at the BBC for over 10 years, both in the U.K. and the U.S. where she was executive vice president of strategy and business development, a position she also held at AMC Networks. Her accolades include being named one of CableFAX’s “Most Powerful Women in Cable,” Multichannel News’s “Women to Watch,” and Management Today’s “35 Women Under 35.”

Reichenbach has a bachelor's degree from Oxford University and completed the advanced management program from Harvard Business School. Clare lives in Manhattan with her young daughter.

Zoe Adjonyoh is a chef, writer, entrepreneur and founder of Zoe’s Ghana Kitchen. Zoe has been pioneering modern West African food in the forms of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food and events since 2010. In 2017 she released her debut cookbook - Zoe's Ghana Kitchen, which has now be republished and released nationwide in the US, October 19th, 2021. Zoe’s mission as always been to bring the great flavours of West Africa to a wider audience and this has been acknowledged through great positive press and publicity for our food and concept, being named as one of “London’s hottest chefs” by Time Out and being named one of ‘The 44 Best Female Chefs’ by Hachette Cuisine France. She was honored at the James Beard Foundation In New York and given the Iconoclast Award in 2018 and in February 2019, she was invited to speak at TEDXOxford about Food: Its Importance to Cultural Stepping Stones of Understanding and Exchange. At the start of the COVID-19 pandemic, Zoe converted her entire catering operation into an online spice store selling house spice blends, salt mixes and single origin ingredients from small independent organic farms in West Africa and a community kitchen to feed those most impacted by the pandemic (including the NHS staff) in her East London community of Hackney - serving 500 meals per week out of her home. In April 2020, Zoe launched Black Book Global, a representation agency and platform for POC in the food industry and released her new podcast ‘Cooking Up Consciousness’. Most recently, Zoe has joined the board at ‘The New American Table ’ and ‘Gods Love We Deliver’ and is now the Director of Women’s Programs at the James Beard Foundation in New York City.

Reem Assil is a Palestinian-Syrian chef based in Oakland, CA and owner of Reem’s California, a nationally acclaimed restaurant in Oakland and Reem’s California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them.  Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard Semifinalist nods for Best Chef: West.  She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs.  Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture ⁠— hospitality ⁠— to build strong, resilient, and connected community. Her first book, Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook], will be published by Ten Speed Press in April 2022.

Kelly MacPherson: As Chief Technology Officer of Union Square Hospitality Group, Kelly is responsible for the development and execution of USHG’s technology strategy and oversees all tech systems and team members. In her role, Kelly fosters innovation, maximizes operational efficiencies, and enables data-driven decisions to grow our brands and optimize the guest experience at each and every touchpoint.

A visionary and business savvy executive with over 20 years of experience, Kelly has an extensive background in strategy, development, execution, and operations across IT, shared services, and advisory roles. As Chief Information Officer for Restaurant Brands International, Kelly transformed the company mindset, aligned stakeholders, and set in motion an M&A blueprint that enabled rapid technology integration of both the Tim Hortons and Popeyes brands. In prior roles, Kelly worked with high-profile global brands including Abercrombie and Fitch and Hard Rock Café International to drive international expansion; multimillion growth drivers, and cost savings through technology modernization.

Kelly holds a BA in Finance and Economics from the University of St. Thomas in St. Paul, Minnesota. In her time off she enjoys traveling, golfing, exploring new wine and food, and most importantly, spending quality time with her husband, daughter, and two Yorkies Jimmy Choo and Coco.

Chefs Fernando, Nando and Valerie Chang first came to notoriety with their Nikkeiinspired concept Itamae, which opened in 2018 in a Miami Design District food hall. Here, the Changs created dishes rooted in Peruvian-Japanese flavors and traditions while also celebrating local and seasonal ingredients. Itamae quickly became a hotspot – so much so that in early 2021 the family of chefs opened an independent courtyard restaurant at 140 NE 39 Street in the Palm Court, across from their previous location. Chef Valerie Chang, lovingly referred to as “the boss,” grew up in Peru and moved to the United States when she was ten, where she spent her childhood watching her father Fernando cook. After a few kitchen stints of her own — including a stage at Albert Adria's Pakta in Barcelona and some time spent working with Zahav’s James Beard Award winning chef Michael Solomonov — she began exploring her culinary roots. Chang’s cooking style developed as she explored her connection with the food of her birthplace. She quickly garnered praise as one of the city’s top young chefs, earning a 2018 Eater Young Gun nomination, two James Beard semifinalist nominations for Rising Star Chef (2019, 2020), and a 2021 StarChefs Rising Star Game Changers award.

At Itamae, the Changs are shining a light on Nikkei, creating some of the Magic City’s most inventive cuisine.

Chef Tonya Thomas is a chef and entrepreneur from Baltimore Maryland who has always worked to combine her love of food, family and community with culture and tradition . Tonya has been in the industry for over 25 years, and alongside her husband, Chef David Thomas, has operated a catering company, and has opened and operated several restaurants including the nationally recognized and award-winning Herb & Soul Gastro Café and Ida B’s Table. Their aim is to reclaim the narrative around African American cooking and soul food traditions, sharing this legacy and being part of its evolution.

Tonya has been fortunate to assist with a dinner at the James Beard House, travel to Ireland for Meatopia, travel with well-known chefs to Senegal, be a 2021 JBF

Bootcamp Alum and cook in the Bayhaven Food & Wine Festival.

In March 2020 Tonya with her husband David stepped away from Ida B’s Table to partner and start the H3irloom Food Group with Floyd and Linda Taliaferro of the Maesner Group. They are currently working on several projects such as Tastewise Kids in Maryland and joining other chefs and cultural to establish the Muloma Heritage Center on 38 acres on St. Helena Island, South Carolina.