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Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. A master chef of national acclaim, she is the founder/owner of three of Napa Valley’s most beloved restaurants: Mustards Grill, the popular and eclectic Cindy’s Backstreet Kitchen, and the vibrant Brassica Mediterranean Restaurant & Wine Bar.

Chef Todd Humphries has been a stellar presence on the national culinary scene for most of his celebrated 20 plus-year career, leading some the country’s most prominent restaurants and continually raising the standard of excellence.

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.

Chef Molly Hawks, executive chef and co-owner of Hawks restaurant in Granite Bay, almost missed her calling in the culinary world. After spending years in pre-med training, her natural passion and enthusiasm for food inspired Chef Hawks to veer from following a career in the medical field to pursue one in the culinary world.

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 Beechwood Restaurant in Venice, California, 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.

The Kitchen’s Chef de Cuisine Noah Zonca is executive chef and owner Randall Selland’s protégé. Chef Zonca shares top billing with Selland, and he has been running the show both as head chef and master of ceremonies for over five years.

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

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

Growing up surrounded by freshly baked goods at his parent’s bed and breakfast in Ireland, Chef Ian Farrell started baking at an early age and knew cooking was where his passion lay.

Acclaimed Chef Michael Tuohy is a 31-year veteran of the restaurant industry and a leading proponent of the Slow Food Movement.

Chef Jeff Clark, executive chef for Nugget Markets, started his culinary career as a teen, when his father and uncle taught him the art of homemade charcuterie and wine.

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

Since the beginning of his celebrated career, James Beard Award winning chef Charlie Palmer has received critical acclaim for his signature progressive American cooking.