California Walnuts - www.walnuts.org

Executive pastry chef at Waterbar and Farallon Restaurants in San Francisco, she is recognized around the world for her award-winning sweet creations. With four cookbooks to her credit and numerous awards, including a 2004 James Beard Award.

Ken Frank is the chef-proprietor of La Toque restaurant in the Napa, California. When Ken Frank learned there was an opportunity to build a new restaurant in The Westin Verasa, Napa, in the fall of 2008, he considered it a good omen.

Greg Higgins is an award winning chef and co-owner of “Higgins Restaurant and Bar,” a 2010 James Beard Outstanding Restaurant nominee.

Currently the executive chef at Absinthe Brasserie & Bar in San Francisco, Jamie Lauren’s interest in the culinary arts started at a relatively young age, cooking with her parents, in Manhattan.

With 20 years of Healthcare experience, Chef Jim Perko CEC, ACC has a passion for creating the most delectable taste experiences for any conceivable diet, from vegan to a zero-fat, plant based diet.

Chef Mulvaney is the owner-operator of Culinary Specialists Catering Company and Mulvaney’s B&L, established March 2006 in the historic brick firehouse at 1215 19th Street, Sacramento.

Throughout his career, Chef Boris Portnoy has created bold and whimsical desserts.

Chef Charlie Ayers, more commonly known as Chef Charlie, lives by the creed “eat, drink, and be merry.”

One of the country’s most renowned chefs, who built his reputation serving fine world-class cuisine.