new

Brad Miller

• from: Ox & Son
• recipe: Stuffed pig trotters w/ asparagus & morels
• fact: Loves his little offset spatula and a sharp knife

Shirley Chung

• from: Twenty Eight
• recipe: Black cod w/ crustacean broth, shiitake, daikon
• fact: Was locked up for 3 months (by Top Chef)

Ricardo Zarate

• from: Mo-Chica
• recipe: Causa Norteña (Peruvian Aji w/ Sauce)
• fact: Had his first pop-up restaurant as a kid

Tin Vuong

• from: Little Sister
• recipe: Douban Chili Crack Noodles
• fact: He's a chef, not a teacher

Jessica Koslow

• from: Sqirl
• recipe: Roast chicken salad + herb dressing + lemon verbena & mint tea
• fact: Squirrely but focused

Ben Ford

• from: Ford's Filling Station
• recipe: Pork belly lettuce wraps w/ pickled watermelon + chili glaze
• fact: Loves hogs head to tail

Jimmy Shaw

• from: ¡Lotería! Grill
• recipe: Swordfish tacos al pastor + heirloom salad w/ jamaica reduction
• fact: Loves tacos on a date

Green Feast

• at: The Ecology Center
• stats: 16 chefs + 200 guests
  8 apps + 4 courses
  Oh, and 100°

Casey Overton

• from: The Loft @ Montage
• recipe: Roasted Dungeness crab salad w/ pumpkin & garlic
• fact: No repeats

Antonio & Fiorella Cagnolo

• from: Antonello Ristorante
• recipe: Beef, fish, and sausage
  in three jars
• fact: All about la famiglia

Adam Baird

• from: The Habit Burger Grill
• recipe: Char slider + cold smoked sashimi albacore
• fact: Fast casual wine country cuisine (at home)

Diego Velasco

• from: Memphis Cafe
• recipe: Backyard crawfish boil
• fact: Loves lobster & Led Zeppelin

Tom Fraker

• from: Melissa's Produce
• recipe: Pixie tangerine & shrimp sauté (on the farm)
• fact: Loves Pixies, Camaros & his mom's lasagna

Jonathan Rollo + Kristi Ritchey

• from: Greenleaf Gourmet
• recipe: BLT thin-crust pizza w/ avocado pesto
• fact: Priorities are in check

Alfred Prasad

• from: Tamarind of London
• recipe: Lamb escalopes w/ potato + mango salad
• fact: Electric grinder lover

Adam Navidi

• from: Future Foods Farms
• recipe: Pan-seared tilapia w/ organic greens
• fact: Into everything-ponics

Mary Sue Milliken

• from: Border Grill
• recipe: Aji amarillo fried chicken w/ heirloom bean salad
• fact: Prefers silence

Casey Lane

• from: The Parish
• recipe: Fried oyster poutine
• fact: Grew up with bison & chocolate croissants

Josie Le Balch

• from: Josie & Next Door
• recipe: Corn succotash w/ pork chops & herb oil
• fact: Grounded a lot as a kid

Bernard Guillas

• from: The Marine Room
• recipe: Fennel pollen pistachio Alaskan halibut + more
• fact: Has 55 'children'

Franco Barone

• from: il Barone Ristorante
• recipe: Wild boar wellington
• fact: Sharpens his spatula & loves his mother-in-law

Jamie Gwen

• from: TV, radio, chefjamie.com
• recipe: Farro risotto w/ truffled mushrooms
• fact: Culinary churchgoer

Demi Stevens

• from: Ortega 1 2 0
• recipe: 4 signature cocktails
• fact: It's all about ratios.   And Fernet. And shoes.

Jason Quinn

• from: Playground
• recipe: Crispy pig head torchon
• fact: Got into cooking from chemistry + Emeril Live

Rachel Klemek

• from: Blackmarket Bakery
• recipe: Chocolate caramel tart + Marshmallows
• fact: Loves branding & beer

Gabbi Patrick

• from: Gabbi's Mexican Kitchen
• recipe: Ensalada de nopales
• fact: Likes a clean kitchen

John Cuevas

• from: Crow Bar and Kitchen
• recipe: Soft shelled crab B.L.T.
• fact: Full back tat is plenty

Paul Bauer

• from: Claes Ovation
• recipe: Chilean sea bass
• fact: Compliments make him blush