New York City – Chefs for Kids’ Cancer 2026

Abdullahi hails from Ethiopia and earned a bachelor’s degree in Clinical Child Psychology before switching career paths. Instead of getting a graduate degree in psychology as she had intended to do, she applied to the Culinary Institute of America.  

While Abdullahi was waiting to hear if she got accepted to the prestigious institution (she did!) she decided to hone her culinary skills by traveling to 18 different countries. During her three-month travel stint, Abdullahi sampled dishes and studied flavors from around the world.

Since becoming a chef, Abdullahi has worked at the three-Michelin-star eatery, Noma, in Copenhagen, and was previously the culinary manager at five Hillstone Restaurant Group locations. Her dishes tend to include nods to her Ethiopian roots and have been featured in spaces such as the Met Gala and Vogue. She is currently the Executive Chef at Hav & Mar in NYC, which was named top 12 restaurants by the New York Times and Forbes All Star Eatery. Abdullahi has been named a James Beard finalist this year and has been recognized by Observer’s Social Impact Nightlife & Dining Power List. Outside of the restaurant, you can watched her judging on several FoodNetwork shows such as Chopped and Beat Bobby Flay. 

Abdullahi has also partnered with some friends and heads a non-profit organization that builds schools and gives access to water to families in rural parts of Ethiopia. This year, they have completed construction on their ninth school. Abdullahi also serves as Ambassador for Save The Children.

John Adler is the General Manager/SVP of Blue Apron where he oversees Culinary strategy, Brand, Creative, Marketing, and business strategy. Prior to Blue Apron, John was the Executive Chef at Franny’s, a renowned Italian restaurant in the heart of Brooklyn. Before making the move to mastering the art of cooking in a woof fired oven, John worked at both Per Se and Blue Hill at Stone Barns as well as in Michelin-starred kitchens throughout Spain and England. John lives in New Jersey with his wife and three adorable children.

Ned Baldwin is a chef and owner of Houseman and the upcoming Zoli Restaurant in East Williamsburg. Known for his thoughtful, ingredient-driven cooking and quietly influential presence in New York’s culinary world. Baldwin has built a reputation for food that is simple in appearance yet deeply considered in technique and flavor.

Baldwin received an MFA in fine art from Yale University, a credential he soon squandered in pursuit of a culinary career.. He trained in some of New York City’s most respected kitchens, most notably at Prune, the acclaimed East Village restaurant founded by Gabrielle Hamilton. At Prune, Baldwin developed a deep appreciation for ingredient integrity, bold seasoning, and food that is both rustic and precise—an influence that continues to shape his cooking today.

In 2015, Baldwin opened Houseman in Manhattan’s Hudson Square neighborhood. The restaurant quickly became known for its warm, unfussy atmosphere and a menu that highlights seasonal vegetables, sustainably sourced meats, and straightforward preparations. Rather than relying on elaborate presentations, Baldwin focuses on extracting maximum flavor through careful sourcing and technique. Dishes often feature bold seasoning, thoughtful contrasts, and a restrained elegance that reflects his classical training while remaining approachable.

Beyond the restaurant, Baldwin has contributed to the broader culinary conversation through writing and collaboration. His cookbook, How to Dress an Egg: Surprising and Simple Ways to Cook Dinner, showcases his philosophy of transforming everyday ingredients into memorable meals through smart technique and creative flavor pairings.

Chef Ned Baldwin’s work reflects a belief that great cooking does not need to be complicated to be exceptional. Through Houseman and his writing, he continues to influence both home cooks and professionals with a style that is grounded, intelligent, and deeply respectful of the craft.

Considered one of the top chefs in the country, and recognized for his dedication to quality and craftsmanship, Jonathan Benno’s career spans more than three decades, having worked in some of the world’s finest restaurants. A graduate of the Culinary Institute of America, the spirit of his cuisine has been cultivated through his mentors including John Farnsworth, Michael Mina, Daniel Boulud, Tom Colicchio, and Thomas Keller, who helped shape his philosophy about food and dining, and instill in him the drive to settle for nothing less than excellence. Benno spent six years as the Chef de Cuisine of Per Se, during which time he helped earn the restaurant three Michelin stars and four stars from the New York Times, and was named a Food & Wine Magazine “Best New Chef.” Most recently, Chef Benno spent six years at the helm of Lincoln Center’s Lincoln Ristorante, where he gained critical acclaim for his contemporary Italian Cuisine.

In 2018 the newly redesigned landmark The Evelyn Hotel became home to the next chapter in Chef Benno’s culinary career. He introduced three distinct, yet complementary concepts: Leonelli Taberna, a casual Roman-inspired trattoria; Leonelli Focacceria e Pasticceria, a bakery and cafe inspired by the great bakeries of Rome and New York’s rich history of Italian-American pastry shops; and his first eponymous project, Benno, a fine dining restaurant serving Mediterranean cuisine. Chef Benno operated the concepts at the Evelyn Hotel from 2018 to 2022.

Peter Botros has been involved in the restaurant industry in some way, shape or form since he was thirteen years old. His passion for food and hospitality, coupled with his entrepreneurism, led him to realize his dream of opening his very own restaurant, The Stone House at Clove Lakes, in 2014 at the age of twenty-eight.

Peter holds a Bachelor of Arts in Entrepreneurial Studies from Fairleigh Dickinson University and double Masters Degree in marketing and finance. He became a well-respected Mortgage Banker and Senior Loan Officer with US Mortgage before turning his passion as a self-taught Chef into his full-time career in the hospitality industry.

Peter Botros is the cornerstone and founding partner of the Bread & Butter Hospitality family of restaurants: The Stone House at Clove Lakes, Chef’s Loft at The Stone House, Violette’s Cellar, Sofia’s Taqueria, Sofia’s Guac Bar, Sally’s Southern & BBQ and Rustic Pizza & Pasteria in Staten Island and The Binnekill Tavern and Tito Bandito’s in the Catskills.

The Stone House at Cloves Lakes, owned and operated since 2014 by Peter Botros, is renowned for lakeside fine dining, and weddings and events in its charming cottage nestled in the heart of Clove Lakes Park. A zest for developing new flavor combinations prompted Chef Botros to create a restaurant within a restaurant concept, Chef’s Loft at The Stone House, which offers an intimate multi-course wine paired dining experience prepared tableside exclusively by Chef Botros.

In November 2017, Chef Botros celebrated the grand opening of Violette’s Cellar in Grant City, a decidedly unique, casual fine dining restaurant with elevated and unexpected dining experiences. Famous for its Seven Day a Week Brunch Menu and gourmet, eclectic small plates for sharing, Violette’s offers private event rooms as distinctive as its menu, including a Speakeasy replete with a sliding bookcase entrance and peephole door. Chef Botros recently introduced Contemporary American Omakase, the ultimate seven or twelve course dining experience.

Violette’s Cellar is named for Peter’s mother Violette Botros, who lost her brave fight with cancer when Peter was just seventeen. Violette’s Cellar’s mission is committed to cancer treatment and research, having made and fulfilled one of the largest donation pledges to Staten Island University Hospital’s Florina Cancer Center and Violette’s continues that mission with an ongoing pledge to donate a portion of proceeds to the Florina Cancer Center.

In January 2019, Sofia’s Taqueria, Staten Island’s first and only Taco & Tequila Bar was born. Sofia’s multilevel Bay Street location mixes authentic ambiance and a playful energetic vibe with its carefully curated furniture, art and décor. Featuring gourmet Mexican cuisine, hand crafted cocktails and more than 120 tequilas and mezcals, Sofia’s has an enclosed outdoor courtyard and upstairs level for private events. In September of 2021, Sofia’s Taqueria opened a second location in Eltingville that is nearly four times the size, but with the same great fiesta vibe. Sofia’s newest location, with its sprawling bar, private event space and covered outdoor dining, also hosts the largest Cinco De Mayo block party in Staten Island.

With the wildly successful opening of Sofia’s Taqueria, in December 2019 the brand also created Sofia’s Guac Bar, a quick serve kiosk in The Staten Island Mall. In November 2022, Sofia’s Guac Bar expanded to a larger, permanent location in the center food court at the mall with a vibrant bar, counter service and designated seating. Sofia’s Guac Bar features signature cocktails and tequilas as well as all of Sofia’s quick serve Mexican favorites. A second Sofia’s Guac Bar was announced in February 2023 and construction is underway at the newest location on Forest Avenue with a late spring opening.

In June 2020, mid pandemic, Chef Botros opened Rustic Pizza & Pasteria in Grant City. An artisan pizzeria, Rustic Pizza & Pasteria features homemade pastas, gourmet Italian specialties and a spectacular variety of hand-crafted specialty pies. Rustic’s cozy location, designed to service high volume take-out, delivery and catering, also has indoor and outdoor café style seating with BYOB.

In September 2020, also mid pandemic, Chef Botros opened his newest concept, Sally’s Southern, on Forest Avenue’s Restaurant Row. Sally’s features traditional southern comfort food with creative culinary flare and craft cocktails inspired by classic southern indulgences. In September of 2022, with the addition of house smoked BBQ to the menu, Sally’s Southern & BBQ was conceived. Sally ‘s Southern & BBQ’s namesake is Sally Curtis, mother of Peter’s business partner Philip Farinacci, and paying special homage to Sally after she lost her brave fight with cancer, the menu was developed with Sally’s handwriting replicated, some of her favorite recipes reimagined and her Live Love Laugh mantra prominently displayed and embraced.

In June 2024, Chef Botros opened Blue Pearl.  Blue Pearl offers a vibrant and well-rounded menu focusing on fresh seafood with Asian flare and selections that will delight guests with all varieties of dietary restrictions and preferences. Its cocktail program highlights innovative mixology and a curated wine and sake list.  The attention to detail is only surpassed by the extraordinary ambience and seductive vibe.

Alex Chang is the chef and co-owner of Kiko, an Asian-American restaurant in downtown Manhattan which was recently named one of Esquire’s 2025 Best New Restaurants. He owns and operates Kiko alongside his wife, sommelier Lina Goujjane. Born in Hong Kong to a Mexican mother and Chinese father, and raised in Tokyo and California, Alex’s global upbringing shaped his eclectic culinary style. He began his culinary journey in college, hosting supper clubs in his college apartment at the University of Southern California. Later, after staging at Tokyo’s two-Michelin-starred Les Créations de Narisawa, he refined his craft at celebrated restaurants like Animal in Los Angeles, Pujol and Quintonil in Mexico City, and In De Wulf in Belgium. When he was 24, he opened Vagabond in Miami, earning Zagat’s “30 Under 30” and StarChefs Rising Star accolades. He later led The Exchange at LA’s Freehand Hotel, which received praise from former LA Times food critic Jonathan Gold and a spot on publication’s Best 101 Restaurants list. In 2019, Alex and Lina tested the concept that would later become Kiko in Los Angeles as a series of pop-ups, which was met with critical acclaim. After moving to New York City, Chang worked as the executive chef of Soho House in the Meatpacking District, as well as Il Buco Alimentari in Manhattan and Il Buco al Mare in Amagansett. In Fall 2024, he opened Kiko in Hudson Square alongside his wife, Lina. At Kiko, Alex harmoniously blends globally inspired dishes with Asian accents, balancing innovation, comfort and creativity, while drawing on his multicultural background and international training.

Daniel Eddy began his culinary career in 2004. After 4 years of cooking in NYC, Eddy decided to travel, ultimately landing in Paris in 2009. There he had a chance to work with Daniel Rose (Le Cou Cou/Starr Restaurant) at his first acclaimed restaurant, Spring.

After three years at Spring, Daniel returned to home NYC, and in April of 2015 he opened Rebelle restaurant, receiving critical acclaim and a Michelin star in his first year, which he held onto until his departure in 2017.

In 2017 Eddy opened Walnut Street Cafe, which garnered a three bell review from the Philadelphia Enquirer, and listed in the Top 25 restaurants in Philadelphia for 2017.

Eddy opened Winner, a bakery, restaurant, and bar, this spring in Park Slope, Brooklyn. Amidst a global pandemic he and his team have created a place of growing popularity with the locals and praise from media outlets like The New Yorker, NY Times, and Bon Appétit.

Chef Marc Forgione is the acclaimed chef and owner of iconic wood-fired destination Peasant and the eponymous Forge.

Hospitality is in Marc’s blood. He began his culinary career at the age of 16, joining his father, Larry Forgione (known as “The Godfather” of American Cuisine), in the kitchen at the celebrated restaurant An American Place. After years in the industry, working at some of the finest restaurants in New York City and France, Marc opened his first highly-acclaimed restaurant and Tribeca-favorite, Restaurant Marc Forgione. Marc prides the restaurant as being an approachable place “that people walk by and are compelled to enter and where the ingredients are the star.” The restaurant earned esteemed accolades such as consecutive Michelin stars, a two-star review from The New York Times, and being named “Key Newcomer” by Zagat Guide. As the chef and owner, Marc was awarded “Star Chefs Rising Star of the Year.”

In 2020, Marc took over the iconic Nolita destination Peasant, the wood-fired Italian restaurant that has been a downtown NYC fixture for the past 22 years. Originally opened by chef Frank DeCarlo in 1999, Peasant was Marc’s favorite restaurant as he was a longtime resident of the NoLita neighborhood. When Frank was ready to retire, he asked Marc to take the restaurant over, and Marc jumped at the chance of keeping the spirit of the longtime neighborhood favorite restaurant alive. Marc’s menu is an ode to simple rustic wood fired Italian cooking and uses seasonal, local, and thoughtfully sourced ingredients.

Additionally, Marc is known for his role on Food Network as one of the seven Iron Chefs on “Iron Chef America.”  He is also a partner of New York City’s Laotian hotspot Khe-Yo, and author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.”  Donating his time to worthy charitable causes, Marc acts as a Chef Ambassador for Chefs for Kids’ Cancer, City Harvest, and Feeding America.

Looking ahead, Marc is partnering with established hospitality firm Apres Cru to launch a new vision: R.E.S.P.E.C.T. Hospitality, which will oversee Marc’s current restaurants.  Marc has always lived and worked by the mantra of ‘respect’ as it touches so many aspects of hospitality, from ingredients to history to employees to the art of service and more. The hope is that respect will become contagious.

For over 30 years, Riad Nasr and Lee Hanson have worked together in many of Manhattan’s most storied restaurant kitchens. A native of Montreal, Nasr worked with Michel Bras in France before moving to New York City to help open Restaurant Daniel in 1993. A vet of restaurant kitchens since the age of 14, Hanson joined Daniel Boulud at Le Cirque in the Mayflower Hotel out of culinary school, before cooking with Charlie Palmer at Aureole and Jean-Georges Vongerichten at Vong. It was as fellow sous chefs at Restaurant Daniel that the two found their culinary (and hockey) soulmates in one another. The pair were then tapped by restaurateur Keith McNally to open Balthazar in 1997 as co-executive chefs. This was followed by McNally’s subsequent projects Pastis, Schiller’s Liquor Bar, and Minetta Tavern, where they received three stars from The New York Times and a Michelin star.

In 2018, Hanson and Nasr realized their long-held dream to open their own restaurant together. With Tribeca’s Frenchette, they combined their love of well-executed classic French food and expert service with a relaxed downtown energy. The restaurant won the James Beard award for Best New Restaurant (2019), received a three star review in The New York Times and was named a Best New Restaurant by Food & Wine. Following its success, the duo brought their updated take on French classics uptown with Le Rock, opened in an iconic Art Deco dining room in 2022 to anchor the renaissance of Rockefeller Center. In 2024, the pair reopened Le Veau d’Or, the oldest French bistro in New York City, to immediate acclaim. The rebirth of the storied restaurant was heralded for the team’s ability to preserve the timelessness and energy of the original in its heyday. With Frenchette Bakery, the team has brought their recognizable French sensibility, emphasis on attention to detail and understated style to two casual bakery and cafe locations. Outposts at the downtown Whitney and in Tribeca’s Merchant Square building showcase an acclaimed bread and pastry program considered among the city’s best. In the fall of 2025, the duo opened their newest restaurant, Wild Cherry, inside the historic Cherry Lane Theater, the city’s oldest off-Broadway theater.

Both Le Rock and Le Veau D’Or were named a New York Times Critic’s Pick in a three star review and each to Esquire’s Best New Restaurant List, in 2022 and 2024 respectively. Each restaurant has been named to The New York Times “100 Best Restaurants in New York City” list since the list’s inception in 2023. In 2025, Conde Nast Traveler named Le Veau d’Or to their Hot List of the Best New Restaurants in the World. Most recently, Le Veau D’Or was also named #10 on S. Pellegrino’s list of the 50 Best Restaurants of North America. Also in 2025, Riad and Lee together received the James Beard Award for Outstanding Restaurateur, one of the industry’s highest honors.

Ryan Hardy is the Chef, Founder and CEO of the Delicious Hospitality Group (DHG), focusing on designing thoughtful, approachable and cohesive experiences. The NYC-based group consists of Italian-inspired restaurant Charlie Bird in Soho and wood-fired-food and Neo NY style pizza spot Pasquale Jones in Nolita. In fall 2020, Hardy launched the new refreshed onboard hospitality experience for Jet Blue’s Mint Class, reimagining what can be done well on an aircraft.

After a successful and decorated career at the helm of kitchens across the country and as an organic farmer, Ryan moved to NYC and put his creative entrepreneurship and ambition to work by opening his first restaurant – Charlie Bird – in June 2013. Having built his career in fine-dining establishments and hotels, he pivoted with Charlie Bird and combined his passion for the highest quality food, wine, and service into a more approachable environment, creating a new type of dining experience and appealing to a new generation of diners. Charlie Bird’s Italian-inspired menu showcases Ryan’s inventive culinary style balancing flavors and textures; it became an instant classic receiving wide acclaim including Restaurant of the Year by Eater and The Infatuation.

Shortly thereafter, Ryan expanded this idea and opened Pasquale Jones. The Pasquale Jones experience features wood-fired food in a beautiful, comfortable space while maintaining the team’s high level of hospitality standards. Pasquale Jones rounded out its opening year as a media favorite, winning accolades from The New York Times’ Pete Wells, who named the Clam Pizza one of the “Top 10 Dishes of 2016”.

Prior to living in NYC, Ryan worked in some of the most acclaimed professional kitchens – from Rubicon Restaurant in San Francisco to the Coyote Café in Santa Fe, Rustique Bistro, and ultimately, The Little Nell Hotel in Aspen. In his roles across the country, Ryan was named a Rising Star by the James Beard Foundation, a Top Chef by Esquire Magazine, a finalist four times for ‘Best Chef, Southwest’ by the James Beard Foundation, and one of the ‘Most Sustainable Chefs in America’ by Slowfood.

As the CEO of DHG, Ryan’s role is constantly evolving, however, his dedication to creating memorable hospitality experiences for guests remains the same. In addition to his work in the kitchens, Ryan is integral in designing spaces, curating experiences, and leading the team. With humble beginnings, Ryan recognizes the opportunities that a strong work ethic and creativity can offer. He’s recently set up a foundation providing existing and previous DHG employees with start-up funds for their entrepreneurial ventures.

Ryan lives in NYC and dreams in Italian with his wife and two children.

Born and raised in NYC, Dan grew up in a family where cooking always played a major role. Dan attended Syracuse University where he majored in Nutrition and Hospitality Management. He spent his externship in the dining room of Danny Meyer’s Union Square Cafe and after graduation returned to work in the front of house until he was offered his first kitchen position as a prep cook. It was USC that opened his eyes to the wonders of seasonal cooking and he spent the next two and a half years working his way through every station.

In 1999, Dan was asked to be a part of the opening team of Tabla Restaurant and spent the next seven years working his way up, becoming Tabla’s first Chef de Cuisine. Under Chef Floyd Cardoz’s direction, Dan was able to fine-tune his cooking techniques, the balance of flavors and textures in his dishes, and the use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio as the Executive Chef for a project he was consulting on called The Core Club. Dan spent the next four years as the clubs culinary leader transforming the way a “members only” dining room was experienced.

Kluger joined Jean-Georges Vongerichten’s team in 2008 where he helped open restaurants in Arizona, Utah, DC and New York before opening ABC Kitchen and ABC Cocina as the executive chef winning multiple awards including the 2011 James Beard Award for Best New Restaurant as well as being honored as Food & Wine Best New Chef in 2012 and receiving the 2014 James Bead Nomination for Best Chef New York City.

Dan’s highly anticipated first solo venture, Loring Place, opened in 2016 fulfilling a lifelong dream and showcasing the skills he had become known for throughout his career. In Fall 2020, he released his debut cookbook ‘Chasing Flavor‘ followed by the launch of the to – go only grandma pizza concept, Washington Squares, in December 2020. He most recently opened his third project Greywind in 2023, located in Hudson Yards alongside an adjacent bakery (The Bakery at Greywind) and cocktail bar (Spygold). When Dan isn’t cooking, he spends time with his wife and two daughters.

Described as a dessert doyenne by Michelin, and a rising pastry star by Eater, Camari Mick is an award-winning pastry chef and culinary personality based in New York City. She was recently named one of Food & Wine’s 2024 Best New Chefs, and is a four-time James Beard Award semi-finalist for Outstanding Pastry Chef. She was a Forbes 30 Under 30 honoree for 2024 and made Eater’s 2023 roster of “New York’s New Guard of Pastry Chefs,” punctuating an incredible string of accolades and successes including an honor as one of Dine Diaspora’s distinguished Black Women in Food ‘Culinarians.’ Camari is the former executive pastry chef and partner of Raf’s and the Musket Room. She’s currently in the process of launching her first solo venture, L’Atelier Ébène, a bakery and brasserie exploring the deep connections between the African Diaspora and traditional French technique. Camari honed her pastry experience in some of NYC’s top restaurants including Michelin-starred restaurant, the Musket Room, Thomas Keller’s TAK Room, Le Bernardin and Daniel Boulud’s db Bistro Moderne. Today, she continues to innovate and inspire through her projects, including serving on the Industry Council for Food Education Fund, working with Teens for Food Justice and sitting on the advisory board for the SNACC Program. Her story has been highlighted in various media outlets including CNN’s Breaking Bread with Tony Shaloub,  CBS Saturday, CBS Sunday, TODAY Show, and NBC’s New York Live, among others.

Ayesha Nurdjaja is a celebrated chef, visionary leader, and a driving force in the culinary world. Born and raised in Brooklyn with Italian-Indonesian heritage, Ayesha discovered her passion for food early on. After graduating from the Institute of Culinary Education, she honed her craft in renowned kitchens, including Lidia Bastianich’s Felidia, Picholine, and Missy Robbins’ A Voce.

Today, Ayesha is Chef & Partner at Shuka in SoHo and Shukette in Chelsea. Her vibrant Eastern Mediterranean cuisine, known for its bold flavors, seasonal focus, and inventive flair, has garnered critical acclaim and a loyal following. Ayesha’s approach to cooking places a strong emphasis on seasonal, sustainably sourced produce, ensuring every dish tells a story of quality and connection.

Beyond the kitchen, Ayesha is deeply committed to mentorship, equity, and community impact. She serves on the board of The Sylvia Center, collaborates with the Food Education Fund and advises on their Industry Council, and contributes to the US Department of State Culinary Corps.

Ayesha has built teams marked by loyalty and longevity, where respect, accountability, and collaboration are central values. Her kitchen leadership is evident in long-standing team members who have grown alongside her, reflecting her mentorship and ability to build trust and camaraderie. Her dynamic personality, signature big hoop earrings, razor-sharp wit, and infectious energy make every dining experience uniquely memorable.

Ayesha is also a familiar face on television. She has been named the newest Titan on Bobby Flay’s Triple Threat, and makes regular appearances on other Food Network shows. She has also been featured on the TODAY Show, VICE Munchies, and NY1, where her passion for storytelling through food shines through.

On social media, Ayesha has cultivated a strong and engaged following. Known for her candid personality, behind-the-scenes glimpses of her kitchen, and vibrant recipe videos, she connects effortlessly with her 145,000+ followers.

Restaurant affiliations: Executive Chef / Partner, Shuka and Shukette

Opened in October of 2017, Don Angie is an intimate neighborhood restaurant serving modern Italian-American cuisine by husband and wife Angela Rito and Scott Tacinelli in the heart of New York City’s West Village. The two are also co-authors of Italian American, their debut cookbook published in October 2021.

Don Angie is Scott and Angie’s third collaboration as a couple. The two met over 12 years ago working at Park Avenue on New York City’s Upper East Side, Scott working as a cook after a career in corporate sales while Angie started as a server and later joined the kitchen team. The two went on to helm the acclaimed pop-up restaurant dinnertable, and later Quality Italian, where they invented the renowned “Chicken Parm Pizza”.

Over the years, Don Angie has garnered a tremendous amount of critical acclaim, including earning a Michelin star in May 2021, a glowing two-star critic’s pick review by The New York Times in 2018, and a spot on Esquire’s Best New Restaurants in America in 2018. Scott and Angie earned a nomination for Best Chef New York City, Best Chef New York State and Outstanding Chef by the James Beard Foundation in 2019, 2020, and 2021 respectively.

Scott and Angie’s most recent venture was the debut of their cookbook in 2021, Italian American, which was named one of the best cookbooks of the year from publications like New York Post, Food52, Epicurious, Taste of Home and more. The book takes a deeper dive into the chef’s reimagination of Italian-American cuisine with more than 125 recipes rich in flavor and nostalgia.

Missy Robbins is the James Beard Award-winning chef/owner of acclaimed Lilia and Misi restaurants; the co-founder of MISIPASTA, a pasta and Italian specialty foods company, and co-founder of Grovehouse, a hospitality company.  Missy’s first book, Breakfast, Lunch, Dinner… Life was published in 2017. Her second cookbook, PASTA, was published in 2021.

Stefano Secchi is the chef and partner of Rezdôra and Massara, two celebrated regional Italian restaurants in New York City. Brought up in a home with a strong sense of Sardinian heritage, Stefano has dedicated his career to the craft of Italian cooking. He spent several years honing his skills in Modena at the famed Osteria Francescana under Massimo Bottura and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti and in Piemonte, just outside of the white truffle region of Alba, working with Michelin-starred chef Davide Palluda at All’Enoteca.  

Rezdôra, which opened in 2019, showcases the rich culinary traditions of Emilia Romagna. Since Rezdôra’s opening, Stefano has led the team to a three-star New York Times review from restaurant critic Pete Wells, earned a 2021, 2022, 2023, 2024 and 2025 Michelin star, was named one of the 100 Best Restaurants in New York City by the New York Times, and received recognition as the #7 Italian restaurant in the world by Top 50 Italy.

Massara, Stefano’s second restaurant, opened in 2024 and celebrates the vibrant cuisine of Campania. Inspired by his childhood memories of visiting Southern Italy and the region’s rich abundance of farms and fisheries, the menu is centered around cooking with a wood-burning oven and grill.

Beyond his culinary achievements, Stefano is committed to giving back to the New York food community, supporting Cookies for Kids’ Cancer, No Kid Hungry, City Harvest, Food Education Fund, Wellness in the Schools, and God’s Love We Deliver, among others.

Jess Shadbolt is the co-head chef at King, where she serves an elegant and simple daily changing menu devoted to the seasons. A London native, Jess previously worked at the famed River Café, and brings a London-style of cooking to King, coupled with dishes inspired by the vibrant, honest cuisine of Provence and the Italian countryside. Along with her co-head chef Clare de Boer, Jess’s culinary talents were recognized by The New York Times restaurant critic Pete Wells in his annual “Best Restaurants of 2017,” and the critic also awarded King a glowing two star review.

Jassimran Singh was born in New Delhi, India. In 2006, he moved to Melbourne, Australia where he studied culinary arts at Holmes College. After graduating, Jassimran spent time in the kitchens at Maze by Gordon Ramsay and No. 8 by John Lawson at Crown.

In 2014, Jassimran moved to New York where he was hired as Sous Chef at The NoMad working under then Executive Chef James. Kent. In 2018, Kent tapped Jassimran to lead the kitchen at Crown Shy as Chef de Cuisine. Subsequently, Jassimran oversaw the kitchens at both Crown Shy and Saga as the culinary director of the restaurants at 70 Pine before being elevated to the role of chef partner at Crown Shy.

Born and raised in Brooklyn, Hillary first felt the pull of the industry as a teenager bussing tables during summers in Montauk, NY. After receiving her business degree from Indiana University, Hillary enrolled in night classes at Chicago’s Le Cordon Bleu, graduating with a Culinary Arts diploma.

Hillary then returned to New York City, beginning her career in the kitchen of Bobby Flay’s Mesa Grill where she learned the critical balance between spice, heat, and acid. Hillary continued working with Flay, joining the team at the acclaimed Spanish restaurant Bolo, furthering her appreciation for Mediterranean cuisine and culture. She then turned her attention to Italy, working in the salumi and butchery department at Lupa Osteria Romana. It was there that Hillary developed a greater appreciation for the uniting power of food and the importance of intentionality in cooking. In 2010, she shifted her focus to the fine-dining world, assuming the role of chef de cuisine at Michelin-starred A Voce. Working under Chef Missy Robbins, Hillary fell in love with the regionality and traditions of Italian cuisine. Most recently, Hillary returned to her domestic roots as the executive chef and partner of Vic’s, where her menu of thoughtfully prepared dishes gained a loyal following.

At Ci Siamo, Hillary has created an ambitious restaurant centered around live-fire cooking and the understated excellence of seasonal ingredients. The culmination of her diverse culinary training and extensive travels, Ci Siamo is Hillary’s most personal project to date and celebrates the power of simplicity.

Jeremiah Stone and Fabián Von Hauske Valtierra are the chef-owners of Contra and Wildair in New York City’s Lower East Side. Across projects, the duo prides themselves on cooking ambitious yet accessible food accompanied by a comprehensive natural wine program. While Contra serves an ever-changing tasting menu made with local and seasonal ingredients, Wildair provides diners with more casual offerings inspired by European wine bars. This spring, they joined forces with Anthony Mangieri to bring the beloved restaurant Una Pizza Napoletana back to New York, adding small plates and desserts to the menu alongside his renowned, naturally leavened pies.

Born in Washington D.C., Stone previously held positions at the French Culinary Institute (FCI), Rino in Paris and Isa formerly in Brooklyn. Originally from Mexico City, von Hauske Valtierra studied at FCI where he met Stone. His prior experience includes pastry at Jean-Georges and stages at Noma in Copenhagen and Attica in Melbourne.

In 2016, they were both named Food & Wine’s “Best New Chef” and awarded a Michelin star for Contra. Von Hauske Valtierra was also named one of Forbes’ “30 Under 30 in Food & Drink” and Conde Nast Traveler’s “10 Young Chefs to Watch” in 2016.

Kara Blitz returned to Lincoln Ristorante in 2023 to lead the pastry program as well as provide direction to the Metropolitan Opera. She was Lincoln’s Pastry Sous Chef previously, under her mentor, the prolific Richard Capizzi.  She enjoys switching between the worlds of fast-paced restaurant work and the rhythm of the bakery. Her resulting array of enticing desserts are made daily in her pastry kitchen at Lincoln Center.

Scott cultivated his passion for pastry and baking through years of rigorous training and honing his skills at esteemed culinary institutions such as Bouchon Bakery, Café Boulud, and Lincoln Ristorante, as well as Gordon Ramsay at The London NYC. Most recently as Executive Pastry Chef he has opened Park Hyatt New York, helmed Bien Cuit in Brooklyn and currently works for Jean-Georges management. He brings a unique culinary perspective combining the occasional childhood nostalgia and traditional baking methods all while incorporating innovative flavors executed with French technique

Christina Tosi is the rule-breaking, award-winning chef and founder of Milk Bar, whose inventive and nostalgic treats have fueled a national dessert empire with locations across the USA, a robust e-commerce platform, and products in grocery stores nationwide.

Harrison Ginsberg developed his passion for the restaurant/hospitality industry like most people…in the dish pit at an Italian joint. After working in both back of the house and front of the house roles, Harrison decided to continue his education at Johnson & Wales in Providence, Rhode Island. While attending University Harrison tended bar at both Cook & Brown and The Dorrance.

Harrison moved to Chicago in September 2013 to pursue his career behind the bar and in the spirits industry, gaining a position as an opening bar team member at The Dawson.

Harrison moved back to his home state, New York in Spring of 2016. He helped to open BlackTail, while also bartending at The Dead Rabbit, helping to obtain multiple achievements and awards for both bars; most notably the No.1 spot on the World’s 50 Best Bars list from Drinks International magazine.

Harrison has participated in numerous competitions including the national finals for Bols Around the World (2nd place), Bacardi Legacy 2014 (Midwest Finalist), Grand Marnier Grand Masters Winner 2015, the National finals for Diageo World Class 2015 & 2017, and Winner of Heaven Hill’s 2018 Bartender of the Year. Harrison has also successfully completed the rigorous Beverage Alcohol Resource (BAR 5-Day) course.

Harrison joined the team at 70 Pine Street in 2018 overseeing Crown Shy, SAGA and Overstory as the company’s bar director.

Serves as the beverage lead for José Andrés Group at The Ritz-Carlton New York, NoMad, overseeing the hotel’s drink programs with a focus on sustainable innovation and values-driven leadership. Jopus has distinguished himself through a commitment to both technical excellence and a supportive work culture, mentoring the next generation of bartenders to treat spiritless cocktails with the same artistry as traditional spirits. His philosophy integrates eco-friendly practices such as utilizing kitchen byproducts and carbon-negative gins with a holistic approach to hospitality that prioritizes the well-being and professional growth of his team

Lina Goujjane is the co-owner and sommelier of Kiko, an Asian-American restaurant in downtown Manhattan, which was recently named one of Esquire’s 2025 Best New Restaurants. She co-owns Kiko with her husband, chef Alex Chang. Born in Paris and raised in New York City, Lina developed her passion for the hospitality industry at an early age, while working front of house in her family’s formerly owned iconic West Village restaurant, One If By Land, Two If By Sea.

A graduate of Hunter College in New York, majoring in art history, she eventually developed an interest in wine and honed her expertise while working at some of the country’s most respected restaurants, including The NoMad in Los Angeles, David Chang’s Majordomo and the two-Michelin-starred Sushi Noz in New York City. In 2024, Lina and her husband, Alex Chang, opened Kiko, after initially testing the concept as a series of pop-ups in Los Angeles five years prior. As co-owner and sommelier, she thoughtfully curates the restaurant’s wine and sake program, with a focus on rare and distinctive sakes alongside ageworthy wines from lesser-known regions, each chosen for its expression of place.

Chef Morgan Jarrett was born and raised in rural Texas where she learned an appreciation for the work that goes into raising and growing your own food. She went on to get a small start during college at The Grape Escape across from the famed Bass Hall Performing Arts Center in Fort Worth where she fell in love with kitchen life and found her calling. After completing her undergraduate degree she moved to NYC to attend the French Culinary Institute of American in Manhattan under the deans Jacques Pepin and Alain Sailhac.

Her first restaurant job in NYC was at a boutique neighborhood restaurant in Brooklyn, Seersucker, under the ownership of Chef Robert Newton and Kerry Diamond of Cherry Bombe Magazine and Radio Cherry Bombe. She went on to open several more concepts with the couple and honed in on true farm to table cooking and genuine neighborhood hospitality.

In her next chapter she really honed in on farm to table cooking at the Brooklyn Botanic Garden as the opening chef for Yellow Magnolia Café. While working directly with horticulturist at the Children’s Garden and Herb Garden she was able to coordinating planting, harvesting, and create special menus and events including the Annual Spring Gala and Cherry Blossom Festival.

Currently she helms the kitchen State Grill and Bar, the flagship restaurant at the Empire State Building. The Space that ESB sits on was once farmland and serves as inspiration for the restaurant today. With sustainability as a shared goal with the restaurant and the building she looks to modern agriculturalist to achieve those goals.  Partnerships with companies like Afterlife Mushrooms, who use full circle composting and urban farming practices, Marsh Hen Mills, and beehives located at ESB she is finding what farm to table looks like in today’s quickly evolving culinary landscape.    

Daniel Maggio was born and raised in New York City, where food played a central role in his Italian American home. Inspired by the care and passion he observed in his family’s kitchen, he began his culinary journey early and later honed his skills at the Culinary Institute of America, completing two internships at Chef David Burke’s Park Avenue Café before joining the restaurant fulltime in 1997. His career continued at the Hudson River Club under Chef Waldy Malouf, where he rose to executive chef, followed by roles at Patina Group’s former Tropica Bar and Seafood House at the MetLife Building and at Cucina & Co. 

Maggio eventually brought his expertise to Nick + Stef’s Steakhouse at Madison Square Garden, where he has spent more than 20 years and continues to take great pride in leading the restaurant’s renowned dryaged steak program. Outside the kitchen, he cherishes Sundays spent at his mother’s traditional Italian family dinners, has coached multiple youth sports teams, and gives back by donating monthly to Wounded Warriors, Tunnel to Towers, and St. Jude Children’s Research Hospital. Inspired by the energy of New York City and Madison Square Garden, Maggio strives to deliver a memorable and fulfilling dining experience to every guest. 

Lydia Fenet is the founder and CEO of the Lydia Fenet Agency, a boutique agency representing best in class charity auctioneers. Over her two-decade long career, Lydia served as the Global Managing Director of Strategic Partnerships for Christie’s and reshaped the fundraising landscape as the world’s leading charity auctioneer. She has single handedly raised over one billion dollars for more than 800 organizations and broken-down countless barriers for women in the auction industry. Widely recognized for her poise and power onstage, she has stood alongside celebrities including Bruce Springsteen, Hugh Jackman, Elton John, Matt Damon and Jerry Seinfeld to raise record-breaking donations for the most notable charities across the globe.

Lydia is the author of two best-selling books, The Most Powerful Woman in the Room is You & Claim Your Confidence as well as the podcast host of Claim Your Confidence in collaboration with Rockefeller Center.  Her first book was optioned by Netflix in 2022 for a series that will be produced by Chernin Entertainment starring Kiernan Shipka as the lead.

Lydia is represented by CAA and travels internationally to speak to companies about unlocking their sales potential, empowering people in the workplace and the art of public speaking.

A Greenwich Village native, Jamal James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson & Wales, Kent moved back to New York where he spent time in the kitchens of some of New York’s most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, Kent joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef.

In 2010, Kent placed first in the Bocuse d’Or USA Competition; he then represented the United States at the international finals of the Bocuse D’Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, Kent was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. Kent was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York’s Financial District. Kent opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, Kent opened SAGA–a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars.

Kent is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef’s Council. Kent has twice co-chaired the annual Chefs for Kids’ Cancer event benefiting Cookies for Kids’ Cancer, a nationally-recognized 501(c)3 non-profit committed to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer. And he’s a mentor for Ment’Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.

It was recently announced that Chef Kent will open an as-yet-to-be-named Park Avenue South seafood restaurant – set to open by spring 2024.

GOOD News: You can also BID on Chef Kent’s contribution to our Art Auction HERE

Photo Credit: Maxwell Swift