Talented Chef

Chef, Author, & Co-owner, Mozza Restaurant Group With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.
Chef/Owner of Lola, Lolita, Roast and B Spot Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.
Executive Chef, The Southern Executive Chef Matt Farley began his culinary journey in rural upstate New York at the age of 17. He moved to New York City in 1995, where he worked his way up in the kitchens of some of the Big Apple’s most lauded restaurants.
Margot spent many Saturday mornings as a little girl in the kitchen with her mother frying doughnuts, baking bread, and making candy. Cooking was fun and it tasted good, so it was restaurant work she turned to for a part-time job while studying creative writing at the University of Tennessee in Knoxville. Margot excelled in the work and was quickly promoted.
Executive Chef, SILO Larry Carlile developed his passion for cooking at a young age, refining his skills in restaurants such as Radius10, Virago, and LIME. Working his way up in the culinary world, he is now the proud Executive Chef at Silo, an elevated southern restaurant in Nashville, TN.
Executive Chef, Blackberry Farm Joseph Lenn, the executive chef of the Barn, leads his team in providing the Foothills Cuisine for which Blackberry Farm has come to be known. A Tennessee native, Lenn is garnering national attention for his talents in the kitchen.
Chef, Barbuto; Author Jonathan is a native Californian. Raised in Berkeley, he was nurtured in the food arts from an early age. His father was raised in the Bronx & his mother in Bedford-Stuyvesant. They loved to cook. They went to great lengths to educate their sons in all things culinary.
Chefs, Animal & Son of a Gun Jon Shook and Vinny Dotolo are Los Angeles-based chef-entrepreneurs who blend innovative and seasonal cooking with ambitious dining experiences. They opened an Animal restaurant in June 2008 to widespread acclaim.
John Currence was born and raised in New Orleans to a family that loved to cook and spend time in the kitchen. His parents’ travels during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home.
Besh Restaurant Group, Author, TV Personality, John Besh's Family Table, New Orleans, LA John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.