Chef Ron Duprat International Hospitality Consulting .Chef Ron Duprat is best known as one of the top competitors on Bravo TV’s “Top Chef”.  During that season’s competition in Las Vegas, Duprat, amazed judges with is exotic flavors, combining his rich Haitian heritage with French

 Duprat was featured on the the View ,BET, Gourmet and Elle Magazine; Bon Appètit, Essence Magazine Ebony Top Chefs 2015; Huffington post recognized him as one 10 Black Chefs That Are Changing the Food World .The Root recognized him How 12 Black Chefs Cooked Their Way to the Top of the World”     In 2010, Oprah magazine named Chef Duprat Recipe Her Favorite Butternut Squash and Sweet Potato Bisque

Chef Ron  join the U.S. State Department Chef's Corp for Culinary ,Clean Cook Stove Chef Corp .Chef Ron has been traveling South EAST ASIA sharing his culinary prowess in cooking demonstrations,   Chef Ron has prepared amazing meals for President and First Lady Obama, Jay Z and Beyoncé’, Usher and many more. Chef Ron has used his cooking skills to also become actively involved in fighting child obesity and healthy kids eating.  He’s affiliated with several major causes, including the First Lady Michelle Obama’s ‘Let’s Move’ campaign, No Hungry Kids, the Black Culinary Alliance (BCA), The Word and Actions, World Central Kitchen, Fleur De Vie and Vie Cachee Lifestyle Ambassador.

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with four locations in the Boston area, and Myers + Chang as well as the author of Flour, Spectacular Recipes from Boston's Flour Bakery+Cafe, Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories, and Baking with Less Sugar.

Hari Cameron Chef/owner of a(MUSE.) inspired food and drink and grandpa (MAC) in Rehoboth Beach Delaware fulfilled a ten year dream of opening his restaurant before the age of 30. Nine months later he was nominated semifinalist for the James Beard Foundation Rising Star Chef Award and was also nominated best chef Mid-Atlantic 2015-2016. Hari's cusine honors the technique and ingredients of the Mid-Atlantic region while he and his staff explore a creative expression of modern American gastronomy.

Vishwesh Bhatt a native of Gujarat, India and Oxford, MS joined the City Grocery Restaurant Group in 1997. Under the direction of Chef John Currence, Bhatt began working as a line cook at City Grocery. After a brief hiatus, Bhatt returned to the City Grocery Restaurant Group in 2001, as the catering chef. Bhatt worked his way up, before going on to open Snackbar in 2009. 

Snackbar has been recognized by local and national media as one of the finest restaurants in the South. The highlight of Vishwesh’s five years as Chef at Snackbar, has been the recognition by the James Beard Foundation, as a finalist for Best Chef South in 2014, 2015, and 2016.

Vishwesh has most recently been named Corporate Chef of City Grocery Restaurant Group to oversee kitchens at City Grocery, Snackbar, Big Bad Breakfast, Main Event Catering, and Lamar Lounge.  

Eve Aronoff is the Chef/Owner of Frita Batidos in Ann Arbor, Michigan. She has worked in the culinary industry for 25 years honing her skills, studying different cultures and developing her own distinct style of cooking. Eve's style combines the philosophy and technique of her classical french training with a love of big flavors, bold spices, texture and contrast. With culinary influences from West African to North African, Cuban to Vietnamese, Eve has always followed her intuition to what bring her to what goes together, rather than convention or a desire to do something different for its own sake.

Bill Taibe is chef and owner of "The Whelk" and "Kawa Ni" restaurants located in Westport, CT. Chef Taibe is a three-time nominee for “Best Chef: Northeast” by the James Beard House. His philosophy has always been to source the highest quality ingredients available and support local farmers as much as possible. He is an active member of the local food community and serves on the board of the Westport Farmers Market.

Jennifer Jasinski is a James Beard Foundation award winner for Best Chef Southwest in 2013 and nominee for Outstanding Chef in 2016, Jasinski operates Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen and Stoic & Genuine in Denver. A Wolfgang Puck alum, “Chef Jen” was a finalist on 2013 Top Chef Masters. She was named Western Regional Chef of the Year by the American Culinary Federation.

Chef Michael Solomonov was born in G'nei Yehuda, Israel and raised in Pittsburgh, PA. At the age of 19, he returned to Israel with no Hebrew language skills and took the only job he could get – working in a bakery. It was in that bakery, making bourekas, that his culinary career was born. A 2011 James Beard Award winner for “Best Chef, Mid-Atlantic” and along with his business partner, Steven Cook, a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for "Zahav: A World of Israeli Cooking" – Chef Michael Solomonov is the executive chef at Zahav, Philadelphia’s renowned modern Israeli restaurant. In addition to Zahav, of which he is co-owner, Chef Solomonov is partner in Percy Street BBQ, Federal Donuts, Abe Fisher, Dizengoff, and the newly opened Dizengoff NYC. Today, he can most often be found covered in flour, working the bread station at Zahav's open kitchen.

Tony Maws is an internationally acclaimed chef operating two of greater Boston’s culinary gems: Craigie on Main in Cambridge, MA and The Kirkland Tap & Trotter in Somerville, MA. A James Beard Award winner for Best Chef Northeast, Chef Maws has also been named “Boston’s Best Chef” by Boston Magazine (several times over) and earned a place among Food & Wine’s “Best New Chefs.” The food at Craigie On Main is defined by his trademark style of fine dining: French-inspired “refined rusticity,” and at Kirkland, Maws serves wood-fired comfort food complemented by a killer beer, wine and cocktail selection.

Gabi is the co-founder and co-CEO of Exo, a NYC-based startup pioneering insects as a sustainable protein source. Gabi graduated from Brown University with a dual degree in Economics and Philosophy. 

Rebecca Flint Marx is the food editor of San Francisco Magazine. She has also co-written The Basque Book, published in April 2016, and The Big Gay Ice Cream Book, published spring 2015. Rebecca has won both a James Beard Foundation Award and an IACP Bert Greene Award for her writing.

Nik is the Co-Founder and CMO of healthy snack company Barnana and former Co-Founder & CIO of tech company Candy Lab. He grew up in the rural farmland of Western Nebraska and now upcycles bananas that used to go to waste at farms in Latin America creates healthy snacks from them. Nik was named one of Forbes 30 Under 30 in 2016 for Food & Beverage.

Powers is the founder of TemperPack. His TemperPack manufacturers insulated packing materials made from recycled burlap sacks (since 2014, it’s recycled more than 500,000 pounds)—better for the environment and just as good at keeping things like food cold. After graduating from the University of Pennsylvania, he toiled first as an investment banker before cofounding the company. Brian was named one of Forbes 30 Under 30 in 2016 for Food & Beverage.

As 5280's food editor, Amanda M. Faison oversees all food and beverage-related coverage for the Denver city magazine. Faison is Denver’s go-to dining resource—she makes frequent TV and radio appearances—and she has written about food for national titles such as Sunset, Food & Wine, and Cooking Light. In 2014, Faison edited her first cookbook, 5280: The Cookbook.

Chef Gerard Craft is the executive chef and owner of Niche Food Group in St. Louis, Missouri. After opening his modern Missouri restaurant, Niche, in 2005 at the age of 25, Chef Craft has extended his restaurant group to include Taste by Niche, his cocktail bar with seasonal small plates, Brasserie by Niche, a classic French bistro, and his approachable Italian concept, Pastaria. He recently opened his first fast food concept, Porano Pasta in downtown St. Louis and will add a second location for Pastaria in Nashville in Summer 2016. Chef Craft’s creative yet simple food has earned him recognition as a Food & Wine Best New Chef, Inc. magazine’s “Star Entrepreneurs under 30,” one of Food & Wine's Innovators of the Year and the 2015 James Beard Foundation Best Chef: Midwest award winner.

Talia Klienplatz is the founder of Two For The Bar. Founded in 2013, Two For The Bar is a space dedicated to illustrating the magic of shared experience that can occur in the presence of a great cocktail and a talented bartender. Two For the Bar won Saveur's 2015 Blog Awards for Editor's Choice of Best Spirits of Cocktail Coverage.

Patrick's professional career began first in teaching and publishing before following his passion into cooking. He attended one year culinary school before landing an internship at the renowned McCrady's restaurant in Charleston, SC after which he was offered a full time position. He left McCrady's to help open Charleston's Xiao Bao Biscuit as sous-chef. After a year and a half Patrick decided to return home to the mountains to open a restaurant of his own, serving the food of his childhood, in the neighborhood where he grew up.

Emmy nominated graphic artist, James Beard Award winning Filmmaker, and Vegetarian, Mirra films and co-produces The Perennial Plate series.

Daniel Klein has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz(Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). He is now an Emmy nominated producer, a 2013 & 2014 James Beard Award winner and the founder of The Perennial Plate.

Greg is the co-founder and co-CEO of Exo, a NYC-based startup pioneering insects as a sustainable protein source. He graduated from Brown University with a degree in Cognitive Neuroscience.

I have the best job. I help chefs like April Bloomfield and Andy Ricker write cookbooks. Sometimes I write articles and essays, too.

Nick opened Jim 'N Nick's with his father, Jim, in Birmingham, AL in 1985. The pair was committed to making fresh, made from scratch food daily, and smoking their proteins around the clock. 31 years later, the Jim 'N Nick's brand still holds the same standards in all 35 of their restaurants. Nick Pihakis still lives in Birmingham, AL with his wife, Suzanne, and three children.

Kirsten Dixon lives in the backcountry of Alaska and cooks every day for travelers who find their way to her door.

Todd Kliman is a James Beard Award-winning writer and food critic, and the food and wine editor of The Washingtonian. He is the author of The Wild Vine, a work of narrative nonfiction, and his articles and essays have appeared in The New Yorker, Harper's, Lucky Peach, The Oxford American, and the Daily Beast, among others.

Emily Arden Wells is the Editor and Co-Founder of the Award-Winning Blog, Gastronomista, a website dedicated to the Culture of Drink. Gastronomista has been featured in numerous publications including Bon Appétit, Die Zeit, Elle Magazine, Glamour Magazine, Company Magazine, Potluck Video, Design*Sponge, Coolhunting, People Magazine, Self Magazine, Four Magazine, Forbes, and El Pais. Gastronomista was named Best Cocktail Blog by Saveur Magazine in 2015.