Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.&nbsp;
&nbsp;
Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Atlanta

Angelia

meal name

Akhtar Nawab

Akhtar Nawab is chef and owner of <a href="http://www.altacalidadbk.com/">Alta Calidad</a> in New York, <a href="http://www.otraveznola.com/">Otra Vez</a> in New Orleans, and <a href="https://www.prathersdc.com/">Prather&rsquo;s on the Alley</a> in Washington, DC. He is also founding partner and CEO of <a href="http://www.hosphq.com/">Hospitality HQ</a> (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab&rsquo;s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft.&nbsp; The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.&nbsp; Nawab&rsquo;s debut cookbook will be available August 2020.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

New York

Akhtar

Akhtar Nawab is chef and owner of <a href="http://www.altacalidadbk.com/">Alta Calidad</a> in New York, <a href="http://www.otraveznola.com/">Otra Vez</a> in New Orleans, and <a href="https://www.prathersdc.com/">Prather&rsquo;s on the Alley</a> in Washington, DC. He is also founding partner and CEO of <a href="http://www.hosphq.com/">Hospitality HQ</a> (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab&rsquo;s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft.&nbsp; The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.&nbsp; Nawab&rsquo;s debut cookbook will be available August 2020.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Los Angeles

Akhtar Nawab is chef and owner of <a href="http://www.altacalidadbk.com/">Alta Calidad</a> in New York, <a href="http://www.otraveznola.com/">Otra Vez</a> in New Orleans, and <a href="https://www.prathersdc.com/">Prather&rsquo;s on the Alley</a> in Washington, DC. He is also founding partner and CEO of <a href="http://www.hosphq.com/">Hospitality HQ</a> (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab&rsquo;s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft.&nbsp; The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.&nbsp; Nawab&rsquo;s debut cookbook will be available August 2020.
&nbsp;
&nbsp;
&nbsp;

Chicago

Akhtar Nawab is chef and owner of <a href="http://www.altacalidadbk.com/">Alta Calidad</a> in New York, <a href="http://www.otraveznola.com/">Otra Vez</a> in New Orleans, and <a href="https://www.prathersdc.com/">Prather&rsquo;s on the Alley</a> in Washington, DC. He is also founding partner and CEO of <a href="http://www.hosphq.com/">Hospitality HQ</a> (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab&rsquo;s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft.&nbsp; The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.&nbsp; Nawab&rsquo;s debut cookbook will be available August 2020.
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Seattle

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!

Andres

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Austin

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Miami

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid. &nbsp;&nbsp;
<div style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; background-color: #ffffff; text-align: justify;">But he now serves as the Culinary Director for Junzi Kitchen &amp; Eat Nice Day Chinese, in addition to his private chef business, consulting&nbsp;projects and teaching.&nbsp;</div>
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably&nbsp;Chefs Ben Polinger at Oceana.&nbsp;
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS &amp; The New&nbsp;York Times.&nbsp;
After years of&nbsp;restaurant&nbsp;experience, he&nbsp;shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry &amp; Vine, Just Salad to name a few.&nbsp;
Chef Anthony is influenced by his Puerto Rican heritage&nbsp;and&nbsp;French&nbsp;training, as well as his varied interests including American history, art, design, film and music.&nbsp; &nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Anthony

Chef Bryan Caswell is a true Southerner who was born in Lafayette, LA and spent most of his youth hunting, boating and fishing along the Gulf Coast. After graduating from the Culinary Institute of America, Bryan went on to work for Jean Georges Vongerichten in New York, Hong Kong, Barcelona, and Bahamas. He pairs a passion for exceptionally fresh fish with bold flavors and local produce.
Houston&rsquo;s culinary scene was immediately elevated with the opening of Bryan&rsquo;s first restaurant, Reef. At Reef, Bryan has translated his love of fishing onto the plate by featuring less commonly known fish and rotating the menu constantly to introduce diners to more than 87 species from the Gulf Coast since opening the restaurant. Open since 2007, REEF has received rave reviews from critics and helped Bryan earn several prominent culinary awards.
Bryan went on to expand his Houston culinary empire with Little Bigs, a casual restaurant featuring a variety of sliders and milkshakes, and El Real Tex-Mex Café, featuring vintage Tex-Mex cuisine.
Rarely seen without his signature orange Astros baseball cap, Bryan&rsquo;s favorite project may be his partnership with the Astros and Minute Maid Park where he opened smaller versions of Little Bigs, two El Real Tex Mex Cafés, and the Caz. In 2015, Bryan partnered with noted pitmaster Greg Gatlin to open Jackson Street BBQ, located near Minute Maid Park.
Bryan competed on season 3 of Food Network&rsquo;s The Next Iron Chef and has appeared on numerous television shows including Bizarre Foods, Top Chef: Texas, Simply Ming, and The Today Show.
When he&rsquo;s not in the kitchen, Bryan spends his time on the water. He is an avid fisherman, planning his day so he can fish from one of his boats in Galveston, Matagorda Bay or Surfside Beach.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Bryan

&nbsp;Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.&nbsp;
<div>&nbsp;</div>
<div>He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.&nbsp;He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.&nbsp;</div>
<div>&nbsp;</div>
<div>Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.&nbsp;</div>
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Cedric

&nbsp;
<span style="font-size: 11.5pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. &ldquo;Cooking in a professional kitchen is sort of the ultimate team sport.&rdquo; His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Chase

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas.&nbsp; Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Chris

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas.&nbsp; Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas.&nbsp; Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
&nbsp;

Dan Kluger

Born and raised in NYC, Dan grew up in a family where cooking always played a major role. Dan&nbsp;attended Syracuse University where he majored in Nutrition and Hospitality Management. He spent his externship in the dining room of Danny Meyer&rsquo;s Union Square Cafe and after graduation returned to work&nbsp;in the front of house until he was offered his first kitchen position as a prep cook. It was USC that opened&nbsp;his eyes to the wonders of seasonal cooking and he spent the next two and a half years working his way&nbsp;through every station.
In 1999, Dan was asked to be a part of the opening team of Tabla Restaurant and spent the next seven&nbsp;years working his way up, becoming Tabla&rsquo;s first Chef de Cuisine. Under Chef Floyd Cardoz&rsquo;s direction,&nbsp;Dan was able to fine-tune his cooking techniques, the balance of flavors and textures in his dishes, and&nbsp;the use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio as the Executive Chef for&nbsp;a project he was consulting on called The Core Club. Dan spent the next four years as the clubs culinary&nbsp;leader transforming the way a "members only"dining room was experienced.
Dan left The Core Club in late 2008 to join the Jean-Georges team where he's helped open restaurants&nbsp;in Arizona, Utah, DC and New York. In 2010, Dan opened ABC Kitchen as the executive chef and while&nbsp;there won multiple awards including the 2011 James Beard Award for Best New Restaurant as well as&nbsp;being&nbsp; honored as Food &amp; Wine Best New Chef of 2012. In 2013, he added another ABC restaurant to his&nbsp;resume ABC Cocina, leading both Kitchen and Cocina as the Executive Chef. Most recently Dan was&nbsp;nominated for the 2014 James Beard Award for Best Chef New York City. When Dan isn&rsquo;t cooking, he&nbsp;spends time with his wife and two daughters.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

&nbsp;Hailing from Venezuela, Daniel Briceno has been building his plant-based empanadas business, Fons, since 2019 and he now operates several locations in the greater Chicago area. Taking inspiration from his home country and his past experience working in Jajaja - a plant-based Mexican restaurant in NYC - Daniel has crafted specialized recipes featuring both traditional and original flavors. Prior to cooking Daniel worked as a mechanical engineer, a career that proved valuable when formulating his recipes and methods for hand-making his empanadas. Daniel has teamed up with his wife to operate and grow their business and share their empanadas with you!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Daniel

&nbsp;Chef David has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, he learned first hand how to balance food with all the learnings from his father&rsquo;s cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food.&nbsp;
&nbsp;
Chef David promised to make sure that he uses nutritious ingredients to create meals that will surprise and delight his clients.&nbsp;
His mission: To cook food with key sources of vitamins and minerals to fuel and help you throughout the day.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

David

Dustin Taylor

With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael&rsquo;s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
&nbsp;
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways.&nbsp; Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer&rsquo;s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
&nbsp;
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season&rsquo;s peak ingredients, transform classics into something new, and introduce dishes that people don&rsquo;t even know they love yet.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Dustin

With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael&rsquo;s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
&nbsp;
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways.&nbsp; Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer&rsquo;s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
&nbsp;
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season&rsquo;s peak ingredients, transform classics into something new, and introduce dishes that people don&rsquo;t even know they love yet.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael&rsquo;s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
&nbsp;
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways.&nbsp; Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer&rsquo;s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
&nbsp;
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season&rsquo;s peak ingredients, transform classics into something new, and introduce dishes that people don&rsquo;t even know they love yet.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

BALABOOSTA

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in&nbsp;Yiddish) is the James Beard nominated chef and owner of Balaboosta, the fine dining&nbsp;Middle Eastern &amp; Israeli restaurant and the beloved fast casual falafel chain, Ta&iuml;m.
Admony is a pillar of the international Israeli cooking community. Her food tells an&nbsp;intricate story of strong immigrant roots and living the American Dream. Having grown&nbsp;up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work&nbsp;in kitchens, and eventually landing in New York City as an ambitious young chef. After&nbsp;15+ years leading the New York culinary scene and establishing multiple restaurants,&nbsp;Admony continues to innovate and inspire with elevated yet comforting homestyle&nbsp;cooking from her childhood.
Admony is a double-time champion and competitor of Food Network&rsquo;s Chopped and&nbsp;Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon&nbsp;Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks&nbsp;with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of&nbsp;the Great Immigrants award from Carnegie Corporation of New York for exemplary&nbsp;contributions to American life.
Outside of leading several expanding food businesses, Admony can be found at home&nbsp;in Brooklyn or at her country house in the Hudson Valley, cooking for her two children,&nbsp;Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady&nbsp;stream of dinner party guests.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Einat

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in&nbsp;Yiddish) is the James Beard nominated chef and owner of Balaboosta, the fine dining&nbsp;Middle Eastern &amp; Israeli restaurant and the beloved fast casual falafel chain, Ta&iuml;m.
Admony is a pillar of the international Israeli cooking community. Her food tells an&nbsp;intricate story of strong immigrant roots and living the American Dream. Having grown&nbsp;up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work&nbsp;in kitchens, and eventually landing in New York City as an ambitious young chef. After&nbsp;15+ years leading the New York culinary scene and establishing multiple restaurants,&nbsp;Admony continues to innovate and inspire with elevated yet comforting homestyle&nbsp;cooking from her childhood.
Admony is a double-time champion and competitor of Food Network&rsquo;s Chopped and&nbsp;Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon&nbsp;Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks&nbsp;with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of&nbsp;the Great Immigrants award from Carnegie Corporation of New York for exemplary&nbsp;contributions to American life.
Outside of leading several expanding food businesses, Admony can be found at home&nbsp;in Brooklyn or at her country house in the Hudson Valley, cooking for her two children,&nbsp;Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady&nbsp;stream of dinner party guests.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in&nbsp;Yiddish) is the James Beard nominated chef and owner of Balaboosta, the fine dining&nbsp;Middle Eastern &amp; Israeli restaurant and the beloved fast casual falafel chain, Ta&iuml;m.
Admony is a pillar of the international Israeli cooking community. Her food tells an&nbsp;intricate story of strong immigrant roots and living the American Dream. Having grown&nbsp;up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work&nbsp;in kitchens, and eventually landing in New York City as an ambitious young chef. After&nbsp;15+ years leading the New York culinary scene and establishing multiple restaurants,&nbsp;Admony continues to innovate and inspire with elevated yet comforting homestyle&nbsp;cooking from her childhood.
Admony is a double-time champion and competitor of Food Network&rsquo;s Chopped and&nbsp;Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon&nbsp;Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks&nbsp;with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of&nbsp;the Great Immigrants award from Carnegie Corporation of New York for exemplary&nbsp;contributions to American life.
Outside of leading several expanding food businesses, Admony can be found at home&nbsp;in Brooklyn or at her country house in the Hudson Valley, cooking for her two children,&nbsp;Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady&nbsp;stream of dinner party guests.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in&nbsp;Yiddish) is the James Beard nominated chef and owner of Balaboosta, the fine dining&nbsp;Middle Eastern &amp; Israeli restaurant and the beloved fast casual falafel chain, Ta&iuml;m.
Admony is a pillar of the international Israeli cooking community. Her food tells an&nbsp;intricate story of strong immigrant roots and living the American Dream. Having grown&nbsp;up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work&nbsp;in kitchens, and eventually landing in New York City as an ambitious young chef. After&nbsp;15+ years leading the New York culinary scene and establishing multiple restaurants,&nbsp;Admony continues to innovate and inspire with elevated yet comforting homestyle&nbsp;cooking from her childhood.
Admony is a double-time champion and competitor of Food Network&rsquo;s Chopped and&nbsp;Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon&nbsp;Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks&nbsp;with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of&nbsp;the Great Immigrants award from Carnegie Corporation of New York for exemplary&nbsp;contributions to American life.
Outside of leading several expanding food businesses, Admony can be found at home&nbsp;in Brooklyn or at her country house in the Hudson Valley, cooking for her two children,&nbsp;Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady&nbsp;stream of dinner party guests.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction &amp; eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Emily

mŏkbar currently has two bustling locations – one in Chelsea Market, where Esther's signature Korean noodles and rice bowls star, and the other across the street from the Barclays Center in Brooklyn. A third location is scheduled to open in Midtown Manhattan Spring 2020. One of the hallmarks of traditional Korean cuisine is the use of fresh, seasonal ingredients in everyday cooking.

mŏkbar

Mŏkbar

Esther Choi, chef / owner of <a href="https://www.mokbar.com/">mŏkbar</a> and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of <a href="http://www.ms-yoo.com/">Ms. Yoo</a>, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother&rsquo;s cooking, Chef Esther believes that food is the ultimate expression of a country&rsquo;s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.&nbsp;Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a &ldquo;New Rising Chef&rdquo; by Food Republic and in 2015 was named a &ldquo;Zagat 30 under 30&rdquo; NYC Culinary Rockstar.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Esther

&nbsp;
Esther Choi, chef / owner of <a href="https://www.mokbar.com/">mŏkbar</a> and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of <a href="http://www.ms-yoo.com/">Ms. Yoo</a>, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother&rsquo;s cooking, Chef Esther believes that food is the ultimate expression of a country&rsquo;s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.&nbsp;Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a &ldquo;New Rising Chef&rdquo; by Food Republic and in 2015 was named a &ldquo;Zagat 30 under 30&rdquo; NYC Culinary Rockstar.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Esther Choi, chef / owner of <a href="https://www.mokbar.com/">mŏkbar</a> and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of <a href="http://www.ms-yoo.com/">Ms. Yoo</a>, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother&rsquo;s cooking, Chef Esther believes that food is the ultimate expression of a country&rsquo;s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.&nbsp;Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a &ldquo;New Rising Chef&rdquo; by Food Republic and in 2015 was named a &ldquo;Zagat 30 under 30&rdquo; NYC Culinary Rockstar.
&nbsp;
&nbsp;

Esther Choi, chef / owner of <a href="https://www.mokbar.com/">mŏkbar</a> and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of <a href="http://www.ms-yoo.com/">Ms. Yoo</a>, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother&rsquo;s cooking, Chef Esther believes that food is the ultimate expression of a country&rsquo;s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.&nbsp;Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a &ldquo;New Rising Chef&rdquo; by Food Republic and in 2015 was named a &ldquo;Zagat 30 under 30&rdquo; NYC Culinary Rockstar.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Best known for his participation in Bravo&rsquo;s Top Chef seasons 5 and 8 - earning the &ldquo;Fan Favorite&rdquo; title &ndash; Chef Fabio Viviani&rsquo;s on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country. His venues spread nationwide, and well beyond the traditional brick-and-mortar spaces. Fabio&rsquo;s culinary creations can also be found in airports, casinos, hotels, grocery aisles, and even virtual kitchens, totaling more than 50 locations nationwide.&nbsp;
&nbsp;
Fabio is a recurring guest on national television shows such as Good Morning America, The Rachael Ray Show, and numerous Food Network Shows, such as Cutthroat Kitchen: All-Star Tournament, which he won. His online presence draws millions of viewers yearly with his own cooking show, &ldquo;Fabio's Kitchen&rdquo;, now in Season 5. Off-screen, Fabio is a regular headliner at global food events, and he has authored four successful cookbooks: Caf&eacute; Firenze Cookbook, New York Times Best-Seller Fabio&rsquo;s Italian Kitchen, Fabio&rsquo;s American Home Kitchen, and most recently Fabio&rsquo;s 30-Minute Italian.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Fabio

Chef Hugh was born and raised in Ottawa, Canada and at age 15 he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.
&nbsp;
Taking these experiences, Hugh developed a style of his own, forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant 5&amp;10 in March of 2000.
&nbsp;
In 2007, Acheson opened The National with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta restaurant Empire State South in the summer of 2010 and coffee shop Spiller Park Coffee in November of 2015.
&nbsp;
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food &amp; Wine&rsquo;s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee and 2012 winner for Best Chef Southeast. In 2007, Hugh was named a Rising Star from StarChefs.com and in 2012 he won the StarChefs Mentor Award.
&nbsp;
In 2010 Hugh competed on Bravo&rsquo;s <span style="font-size: 10.5pt; font-family: Arial; background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Top Chef Masters: Season 3. He returned to the hit show as a judge on <span style="font-size: 10.5pt; font-family: Arial; background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Top Chef: Seasons 9 - 13 as well as Top Chef: Duels. He also hosted Bravo&rsquo;s online complement to <span style="font-size: 10.5pt; font-family: Arial; background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Top Chef Masters Season 5, called <span style="font-size: 10.5pt; font-family: Arial; background-color: transparent; font-style: italic; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Battle of the Sous Chefs.
&nbsp;
But all of that is to everyone outside of Athens. To Athens, he is the guy who owns those restaurants, has one eyebrow, and two daughters who are the apple of his eye.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Hugh

Chef Irvin Benitez Perez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer&rsquo;s happiness.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Irvin

&nbsp;Chef Isaac draws inspiration from the flavors of many cuisines, in a style that is distinctly modern American. A self-taught chef with 5 years experience as a freelance private chef, cooking instructor, and caterer, Chef Isaac believes in making food from only the best quality ingredients to deliver dishes with big, fresh flavors.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Isaac

James is a graduate of the prestigious Culinary Institute of America. Upon completing his AOS, he worked with NYC&rsquo;s top chefs to hone his skills. Restaurants moved to hotels, where James learned how to organize dinners for 1000 people. In 2012 he started his own company, Tailored Chef NYC, working primarily corporate functions and with high net worth local families as their personal chef. James started teaching 5 years ago at Sur La Table as part of its recreational cooking classes. Cook Unity clients, you are in good hands!
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

James

John delucie

For much of the past two decades, John DeLucie has been one of New York City&rsquo;s most popular chefs leading a number of restaurants like Bedford&amp;co , Ainslie, and Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his&nbsp;natural culinary curiosity and began a tour of Europe&rsquo;s great cuisine&nbsp;centers&mdash;France and Italy&mdash;where he sculpted his own cooking style, fusing modern&nbsp;cooking techniques with European craft.&nbsp;Upon returning to the States, Chef
DeLucie landed several jobs including&nbsp;Chef de Cuisine at the venerable&nbsp;seafood restaurant Oceana.&nbsp;
Today, DeLucie&rsquo;s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, will be in Hudson, NY.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

John

For much of the past two decades, John DeLucie has been one of New York City&rsquo;s most popular chefs leading a number of restaurants like Bedford&amp;co , Ainslie, and Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his&nbsp;natural culinary curiosity and began a tour of Europe&rsquo;s great cuisine&nbsp;centers&mdash;France and Italy&mdash;where he sculpted his own cooking style, fusing modern&nbsp;cooking techniques with European craft.&nbsp;Upon returning to the States, Chef
DeLucie landed several jobs including&nbsp;Chef de Cuisine at the venerable&nbsp;seafood restaurant Oceana.&nbsp;
Today, DeLucie&rsquo;s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, will be in Hudson, NY.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

For much of the past two decades, John DeLucie has been one of New York City&rsquo;s most popular chefs leading a number of restaurants like Bedford&amp;co , Ainslie, and Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his&nbsp;natural culinary curiosity and began a tour of Europe&rsquo;s great cuisine&nbsp;centers&mdash;France and Italy&mdash;where he sculpted his own cooking style, fusing modern&nbsp;cooking techniques with European craft.&nbsp;Upon returning to the States, Chef
DeLucie landed several jobs including&nbsp;Chef de Cuisine at the venerable&nbsp;seafood restaurant Oceana.&nbsp;
Today, DeLucie&rsquo;s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, will be in Hudson, NY.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Flip Sigi

<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Born in Toronto, Canada, Jordan Andino began his foray into the culinary world at the young age of 9 learning under his father. After moving to Manhattan Beach, CA, he traded in his surfboard to work in fine dining kitchens, and later attended Cornell University&rsquo;s School of Hotel Administration to grow his business acumen. Andino has honed his training&amp; experience working at acclaimed restaurants including The French Laundry, Spago, and Jean Georges.
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jordan has rapidly gained clout as one of the freshest, most notable faces in New York City&rsquo;s culinary world. His hospitality skills and clean, unique flavors have been an integral part of the opening of his Flip Sigi restaurants. A blend of classic Filipino Cuisine and French technique, Jordan&rsquo;s cooking is an inspired combination of his grandmother and father. Blending those elements with Spanish and Mexican vessels, he&rsquo;s created a unique signature profile for his Flip Sigi Restaurants. His next passion project will is to build on his classic training in a relentless effort to bring a Michelin Star to Filipino Cuisine.
&nbsp;
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In addition to Jordan&rsquo;s diverse culinary career, his dynamic demeanor, training, energy and international upbringing has landed him on the old tube. Most recently he taught Selena Gomez how to cook the national dish of the Philippines, Chicken Adobo, on Selena + Chef shining a spotlight on the country and culture for the masses. In the spring of 2021, you&rsquo;ll Jordan as a reoccurring judge Food Network&rsquo;s Easter Basket Challenge. Some of his past host, judge and guest appearances you may recognize him from are: Jr. Chef Showdown, Late Nite Eats, Food Boats, Chopped, Beat Bobby Flay, Worst Cooks In America, Cooks vs. Cons, Recipe for Deception, Rachael Ray, The Today Show.
&nbsp;
&nbsp;
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jordan&rsquo;s love of life and unrelenting positivity light up every room he walks into. With classic training and knowledge, but a young soul, he transcends multiple generations.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Jordan

<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Born in Toronto, Canada, Jordan Andino began his foray into the culinary world at the young age of 9 learning under his father. After moving to Manhattan Beach, CA, he traded in his surfboard to work in fine dining kitchens, and later attended Cornell University&rsquo;s School of Hotel Administration to grow his business acumen. Andino has honed his training&amp; experience working at acclaimed restaurants including The French Laundry, Spago, and Jean Georges.
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jordan has rapidly gained clout as one of the freshest, most notable faces in New York City&rsquo;s culinary world. His hospitality skills and clean, unique flavors have been an integral part of the opening of his Flip Sigi restaurants. A blend of classic Filipino Cuisine and French technique, Jordan&rsquo;s cooking is an inspired combination of his grandmother and father. Blending those elements with Spanish and Mexican vessels, he&rsquo;s created a unique signature profile for his Flip Sigi Restaurants. His next passion project will is to build on his classic training in a relentless effort to bring a Michelin Star to Filipino Cuisine.
&nbsp;
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In addition to Jordan&rsquo;s diverse culinary career, his dynamic demeanor, training, energy and international upbringing has landed him on the old tube. Most recently he taught Selena Gomez how to cook the national dish of the Philippines, Chicken Adobo, on Selena + Chef shining a spotlight on the country and culture for the masses. In the spring of 2021, you&rsquo;ll Jordan as a reoccurring judge Food Network&rsquo;s Easter Basket Challenge. Some of his past host, judge and guest appearances you may recognize him from are: Jr. Chef Showdown, Late Nite Eats, Food Boats, Chopped, Beat Bobby Flay, Worst Cooks In America, Cooks vs. Cons, Recipe for Deception, Rachael Ray, The Today Show.
&nbsp;
&nbsp;
<span style="font-size: 10pt; font-family: Verdana; color: #647072; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jordan&rsquo;s love of life and unrelenting positivity light up every room he walks into. With classic training and knowledge, but a young soul, he transcends multiple generations.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Jose Garces

Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
&nbsp;
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
&nbsp;
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who&rsquo;d like to experience &ldquo;chef life&rdquo; in their own kitchen.
&nbsp;
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces&rsquo; heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
&nbsp;
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Jose

Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
&nbsp;
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
&nbsp;
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who&rsquo;d like to experience &ldquo;chef life&rdquo; in their own kitchen.
&nbsp;
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces&rsquo; heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
&nbsp;
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
&nbsp;
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
&nbsp;
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who&rsquo;d like to experience &ldquo;chef life&rdquo; in their own kitchen.
&nbsp;
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces&rsquo; heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
&nbsp;
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
&nbsp;
&nbsp;

Kevin is a graduate of Morehouse College in Atlanta, GA, and started his career in banking and&nbsp; finance. But his love of food and people put him on a different path. Chef Kev is self-taught and has received numerous awards and accolades over the years including becoming a Certified Executive Chef within the American Culinary Federation. Kevin has owned a number of restaurants in addition to operations in catering, contract food service management, and hospitality consulting.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Kevin

Chicago-born, Chef Kristy&rsquo;s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence&rsquo;s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Kristy

Chicago-born, Chef Kristy&rsquo;s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence&rsquo;s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

The daughter of an African American serviceman and a Korean &eacute;migr&eacute; mother, LaMara Davidson&rsquo;s melding of soul and Korean food comes honestly &mdash; it&rsquo;s what she grew up eating. One of LaMara&rsquo;s earliest food memories is sitting on the kitchen floor in her family&rsquo;s Quad Cities home peeling garlic as she watched her mother salt and wash Napa cabbage for kimchi. Growing up, she&rsquo;d help her mother make mandu &mdash; Korean dumplings &mdash; and fondly remembers the sound and smell of kalbi sizzling on the grill. She learned traditional southern techniques simply by observing her paternal grandmother, a native Alabamian, who showed her how to make turnips and mustard greens. Her secret: keeping the leaves whole. &ldquo;She swore they tasted better that way.&rdquo; LaMara was able to delve into both cuisines more deeply after her family moved to Atlanta, where there was both a burgeoning Korean community and a large black middle class. The abundance of Asian flavors and Southern foods helped LaMara develop her palate for a future in food.&nbsp;
&nbsp;
LaMara moved to New York in 1999 where she enrolled at The New School&rsquo;s Culinary Arts training program after a stint managing talent at Sony Music. She leveraged the skills she learned at the New School to start her own catering business for connections in the music and entertainment industries, which included Chris Rock, Talib Kweli, and Citizen Cope, to name a few. Almost a decade later, she returned to Atlanta and enrolled at Le Cordon Bleu, where she received a Les Dames Escoffier scholarship and graduated at the top of her class. Landing her first professional job at The Ritz Carlton Atlanta.&nbsp;
&nbsp;
For the majority of her career, Davidson continued almost exclusively for the Marriott Corporation, working at prestigious properties including The Ritz Carlton Atlanta, JW Marriott Austin and the Gaylord Texan Resort in Texas. During her time as executive chef at the Gaylord Texan, LaMara was selected as one of twelve chefs nationally to be featured in Marriott International&rsquo;s Diary of the Craft Artisan video series, an initiative highlighting Marriott&rsquo;s food and beverage talent across the globe. LaMara traveled the U.S. as part of their International's team of corporate chefs supporting all brands under their umbrella which included The Autograph Collection Lido House Newport Beach, The Westin Pittsburgh, and Sheraton San Diego.&nbsp;
&nbsp;
In 2020 she left the corporate world and launched her product line Cornbread and Kimchi, creating special blends of flours, bread crumbs and seasonings showcasing her signature &ldquo;Seoul food&rdquo; style. A true love letter to her heritage and upbringing complete with merchandise swag.&nbsp;
&nbsp;
Today Chef LaMara&rsquo;s involvement in the industry moves beyond the line as well with appearances at Charleston Wine + Food, print and online features in People Magazine, Food Network Magazine, Apartment Therapy, Food &amp; Wine, Forbes.com, HuffPost, Saveur and Essence to name a few. In February 2022, Davidson joined CookUnity the first ever chef collective where LaMara will debut her menu of inspiring dishes for meal deliveries in Atlanta and soon to be nationwide.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

LaMara

Leah Cohen

<div>
<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work but after working in Michelin-starred restaurants and then competing on season 5 of Bravo&rsquo;s <span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: italic; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Top Chef<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York with acclaimed restaurants <a href="https://www.pigandkhao.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Pig &amp; Khao</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and <a href="https://www.piggybacknyc.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Piggyback NYC</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.
</div>
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Leah

Lena Elkousy is a plant-based holistic foods chef, health coach, and yoga teacher. She started her restaurant culinary career in LA in 2004, and then worked as a private chef and caterer for high profile clientele beginning in 2008 in Malibu and Hollywood. Lena began her journey into the world of culinary healing upon moving to New York and studying health coaching through the Institute for Integrative Nutrition in 2012. She believes that food is fuel, and not all calories are created equal&mdash; putting in calories that &ldquo;burn clean&rdquo;, and have anti-inflammatory properties will make you feel energized, and improve your digestion, mood, and overall health. She cooks with functional foods&mdash;meaning that the ingredients have nutritional benefits and have been prepared in a way in which these are bio-available, and are seasonal, local, organic, and carbon-neutral. She has healed herself and witnessed many clients and friends recover from &ldquo;chronic&rdquo; and &ldquo;auto-immune&rdquo; illnesses, which are more frequently than not caused by inflammation triggered by toxins in food and/or unknown food sensitives. By eliminating many of these toxins and allergens, using as many fresh, medicinal ingredients as possible, and making everything from scratch, Chef Lena&rsquo;s food is nutrient rich, delicious, creative, and makes you feel good. Lena is Egyptian American, and has been traveling internationally with culinary adventure and curiosity her whole life, and this adventurousness is reflected in her unique cuisine. Lena has also been studying and practicing yoga for over a decade, and teaching since 2014. She leads retreats domestically and abroad, encompassing her passion for holistic lifestyle through yoga, cooking workshops, nutrition, nature, and mindfulness. She loves spending her free time gardening and traveling. Lena is currently based between NYC and the UK.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Lena

Chef Ludo Lefebvre is on the list of LA&rsquo;s most influential chefs, known for his inventive,&nbsp;refined cooking at Trois Mec, which has been named as the Best New Restaurant&nbsp;(2013) and No. 1 Restaurant in Los&nbsp; Angeles (2014 &amp; 2016) by LA Weekly and&nbsp;earned its first Michelin Star in 2019.&nbsp; In 2015, LA Weekly named Ludo, Best Chef in Los Angeles. In addition to Trois Mec, Ludo is the Chef/Owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the STAPLES Center and within Universal CityWalk, in Hollywood.&nbsp;
&nbsp;
In December 2015, Ludo became a &ldquo;knight&rdquo; when he received the prestigious&nbsp;Chevalier de l&rsquo;Ordre des Arts et des Lettres award from his home country of France. He has also been named one of the 50 Greatest Chefs in the World by Relais &amp; Ch&acirc;teaux, and was a James Beard finalist for Rising Star Chef, as well as Petit Trois receiving a finalist nomination for Best New Restaurant. Ludo has been nominated for two James Beard Awards in 2017, Best Chef West and for his work on Mind of A Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a 10th anniversary limited edition.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ludo

Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and&nbsp; hospitality is no stranger to her. After 15 years honing her experience leading operations&nbsp; for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku&nbsp; opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely&nbsp; translates to &ldquo;home away from home,&rdquo; is a love letter to her Japanese heritage and the&nbsp; Japanese home cooking of her childhood. Bessou has been critically acclaimed by the&nbsp; New York Times, Zagat and Tasting Table and featured in Best of Lists for New York&nbsp; Magazine Grub Street and Time Out.&nbsp;
<br style="box-sizing: inherit; color: #1d1c1d; font-family: Slack-Lato, Slack-Fractions, appleLogo, sans-serif; font-size: 15px; font-variant-ligatures: common-ligatures; background-color: rgba(242, 199, 68, 0.1);" />Kyogoku is excited to now share some of her Japanese home cooking at home with you.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Maiko

Marc Forgione

<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chef Marc Forgione is the chef/owner of <a href="http://www.marcforgione.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Restaurant Marc Forgione</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and <a href="http://www.peasantnyc.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Peasant</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and the co-owner/partner of <a href="https://www.kheyo.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Khe-Yo</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. He won season 3 of Food Network&rsquo;s <span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: italic; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Next Iron Chef<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> at just 31 years old, making him the youngest winner in the show&rsquo;s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the <span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: italic; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">New York Times<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and received a Michelin star. Chef Forgione&rsquo;s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Marc

<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chef Marc Forgione is the chef/owner of <a href="http://www.marcforgione.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Restaurant Marc Forgione</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and <a href="http://www.peasantnyc.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Peasant</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and the co-owner/partner of <a href="https://www.kheyo.com/"><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #0000ff; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: underline; text-decoration-skip: none; vertical-align: baseline; white-space: pre-wrap;">Khe-Yo</a><span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. He won season 3 of Food Network&rsquo;s <span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: italic; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Next Iron Chef<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> at just 31 years old, making him the youngest winner in the show&rsquo;s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the <span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: italic; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">New York Times<span style="font-size: 12pt; font-family: Calibri, sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and received a Michelin star. Chef Forgione&rsquo;s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Personal chef and cooking instructor in Austin, TX. My specialty covers&nbsp; foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Maribel

<div>Chef Meena is a&nbsp;professionally trained chef who took her love for Cooking to the next level&nbsp;thanks to a great education and mentoring from the chefs at Hudson County's College Of Culinary Arts in Jersey City.&nbsp;</div>
<div>&nbsp;</div>
<div>She grew up while watching her mom &amp; grandmother cook authentic South Indian dishes from her homeland Kerala. This passion drove her to experiment with cooking her cultures dishes, but to also incorporate the cultures of food that we all know &amp; love!&nbsp;</div>
<div>&nbsp;</div>
<div>Chef Meena's dishes are influenced by a mix of traditional Indian, french and American cuisines. She has ideas and dishes with no boundaries, and flavors for your palette made with the professionalism of a true chef, but also with the heart of a Home Cook.</div>
<div>&nbsp;</div>
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Meena

Born and raised in Miami of Jewish and Latinx descent, Chef Michelle &ldquo;Michy&rdquo; Bernstein is a fixture in the culinary world &mdash; both in restaurant kitchens and in the media spotlight &mdash; paving the way for bright Latin flavors and standout ingredients in her lively, vibrant cuisine. Bernstein&rsquo;s style melds taste experiences from her travels around the world into her signature style of exciting, eclectic cooking.&nbsp;&nbsp;
&nbsp;
&ldquo;The food I love to cook is the food I have loved to eat throughout my life,&rdquo; says Bernstein, James Beard Foundation Award-winner in the &ldquo;Best Chef: South&rdquo; category in 2008. &ldquo;Everywhere I have lived, worked and visited, I&rsquo;ve picked up favorite ingredients, techniques and flavor profiles that I&rsquo;ve brought home to Miami and incorporated into my style.&rdquo;
&nbsp;
These days, Bernstein&rsquo;s schedule is more jam-packed than ever, juggling multiple projects with her husband and business partner, David Martinez. In September 2021, they opened La Ca&ntilde;ita, a concept-driven restaurant that brings bold, exciting Caribbean and pan-Latin flavors, invigorating live music and a celebration of rum culture to Bayside Marketplace. Together, they also own and operate Michelle Bernstein Catering, developing incredible menus for catered events large and small &mdash; from intimate dinners in private homes to elaborate to-go boxes for corporate events. Their direct-to-consumer meal deliveries for special holidays like Passover and Mother&rsquo;s Day make it possible for guests to enjoy Bernstein&rsquo;s dishes without leaving the comfort of home.&nbsp;
&nbsp;
In 2019, Bernstein opened Caf&eacute; La Trova on Calle Ocho in the heart of Miami&rsquo;s Little Havana neighborhood. Caf&eacute; La Trova is a Cuban-inspired bar and restaurant linking traditional dishes with innovative style and technique. Like many of her previous ventures, it garnered instant acclaim and landed on several of the most coveted Best New Restaurant and Bar lists, including GQ and Esquire magazine. Additionally, Bernstein and Martinez are partners in the internationally recognized Miami Beach cocktail bar, Sweet Liberty, where Bernstein developed a creative menu of fun, interesting twists on American classic cuisine.&nbsp;
&nbsp;
No stranger to a TV set, Chef Bernstein currently hosts two television shows: Check, Please! South Florida (PBS) and the Emmy-award winning production SoFlo Taste (Channel 10). She also regularly appears as a guest judge on nationally televised culinary competition programs, including Top Chef (Bravo TV) and Chopped (Food Network), and continues to make appearances on Good Morning America (ABC) cooking segments.
&nbsp;
As a culinary tastemaker, Chef Bernstein is often sought out to collaborate and counsel other restaurant and corporate chefs in menu and concept development. She has partnered with American Express to create the menu for the Centurion Lounge at Miami International Airport (MIA) and is a Lexus Culinary Master.&nbsp;
&nbsp;
Bernstein also devotes time to causes she is passionate about, including Common Threads, a national program that she brought to the South Florida community to teach underprivileged children about cooking and eating healthy.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Michelle

As some say, cooking is loving, which is definitely true for Chef Pimnapat Chancharoen. She was born in Thailand, a paradise for food lovers, and went to school for mechanical engineering. She had dreams of becoming a pilot, but she ended up being a chef because her cooking made so many people happy. Chef Chancharoen was inspired by Korean, Japanese, Cuban and Taiwanese chefs, and her unique style reflects this vibrant mix of flavors. She joins us after starting her own food truck in 2018 and opening a ghost kitchen for takeout and delivery in 2021.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Pimnapat

Chef Raymundo is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He worked with various restaurants in NY and one of which is Pampano. He focuses on using healthy, organic and sustainable food and ingredients. Focusing on French, Mexican and Seafood cuisines, he channels his energy with utmost committment to provide a glorious palate satisfaction.&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Raymundo

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ruben

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

My native country is Mexico, and I am extremely passionate about my roots &mdash; especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.<span class="c-mrkdwn__br" style="box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-variant-ligatures: common-ligatures; background-color: #ffffff;" data-stringify-type="paragraph-break">My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.<span class="c-mrkdwn__br" style="box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-variant-ligatures: common-ligatures; background-color: #ffffff;" data-stringify-type="paragraph-break">I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.<span class="c-mrkdwn__br" style="box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-variant-ligatures: common-ligatures; background-color: #ffffff;" data-stringify-type="paragraph-break">In 25 years of this beautiful profession I realize only one thing: I don&rsquo;t cook to live, I live to cook.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Santiago

Chef Scott has 20+ years experience in the Austin culinary scene, with most of his professional experience in hotels and multi-outlet facilities. He was Executive Chef at the Intercontinental Stephen F. Austin Hotel downtown, Banquet Chef for The Archer Hotel in The Domain,&nbsp; as well as the Fine Dining Carillon Restaurant Chef at AT&amp;T. Chef Scott has also cooked as a private chef for local families in the area, with years of experience in independent local restaurants.&nbsp;
Chef&nbsp; has a very keen interest in product quality and sourcing. He is an avid outdoorsman and enjoys hunting and fishing. In his free time, he likes visiting local farms and farmers markets, and maintains his hugelkultur garden at his home with several fruit bearing trees. Chef loves sustainable and regenerative agriculture practices, and has a personal motivation when it comes to working with products to try and leave them in a better place than when they were found.&nbsp;
Growing up, his mom always made home-cooked meals for a sit-down as a family dinner every night. It was expected that the TV was off, and that the family cherish the time around the table - an impactful tradition that informed Chef&rsquo;s respect for the rituals involved with food, cooking, and nourishment which he continues on with his family of two children and loving wife.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Scott

Bischof started baking professionally at the age of 14, and has held jobs in the food service industry in both baking and culinary since that time.&nbsp; Even prior to Bischof&rsquo;s attendance at The Culinary Institute of America, she was planning her dream business:&nbsp; of owning a breakfast cafe and bakery.&nbsp; After learning about the food hall model, she re-imagined her dream to include that option.&nbsp; She is proud to be serving up a small taste of New York and excited to share her creativity and passion for breakfast food with the residents of the great city of Chicago! 
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Taylor

&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

Try meals by Chef

Angelia Cole

About

Kitchens

How it works:

Set your preferences

Choose your meals

Heat and plate

Repeat

More Chefs

Common Questions

How can I order Angelia Cole's food?

How does Angelia Cole's food on CookUnity compare to Angelia Cole's restaurants?

How many meals does Angelia Cole offer?

Try meals by ChefAngelia Cole