Evan Funke is a culinary storyteller, a custodian of Italian tradition and a master of the old world techniques of handmade pasta. Funke’s singular passion as a pasta maker and chef was solidified in Bologna, under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese.

Widely known for his ardent dedication to seasonality, warmth in hospitality, and reverence for the deeply rooted culinary traditions of Italy, he brings nearly two decades of excellence to all of his critically acclaimed restaurants – eponymous Funke in Beverly Hills; his homage to la cucina Romana at Mother Wolf in Hollywood, Las Vegas at the Fontainebleau Hotel, and in Miami’s Design District; the beloved Felix on Abbot Kinney Blvd. in Venice; and Tre Dita at the St. Regis Hotel in Chicago.

On the small screen, he has been featured in a range of projects including Chef’s Table: Noodles; an acclaimed docu-series called Shape of Pasta; and Funke, a documentary from Tastemade Studios. He is the co-author of the award-winning cookbook American Sfoglino. Notably, since 2022, Funke has been the official chef of the legendary Vanity Fair Oscar Parties.

Born and raised in St. Lucia, Nina grew up with the flavors and beauty of the Caribbean. Graduating in 2001 from The Culinary Institute, Nina began her professional journey at Daniel in New York City. During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef New Orleans, on which she was a finalist and fan favorite, Nina fell in love with the city. She opened her first solo restaurant, Compère Lapin, in 2015, melding the favors of her Caribbean upbringing and love for French and Italian cuisine. The restaurant earned her the 2018 James Beard “Best Chef: South” Award.

Compton’s first book, Kwéyòl / Creole: Recipes, Stories and Tings from a St. Lucian’s Chef Journey, was published in April 2025 and is the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans. The thoughtful book explores the cuisines and places that have shaped the St. Lucian chef’s unique culinary perspective.

Stephanie Izard, recipient of James Beard Best Chef: Great Lakes and Food & Wine “Best New Chef” in 2011, is the Executive Chef and Owner of Girl & the Goat, Little Goat, Duck Duck Goat, Cabra, and Lucky Goat in Chicagoland, along with Girl & the Goat and Valley Goat in California. Izard also won the coveted title of Iron Chef in 2017 and was the 4th winner of Bravo’s Top Chef.

A James Berd Best New Restaurant nominee, Girl & the Goat has been praised by Saveur, New York Times, and Food & Wine. Izard’s first book, Girl in the Kitchen, was released in 2011 and her second book Gather & Graze was released in April 2018.

Chef Michael Symon cooks with soul, growing up in Cleveland in a Mediterranean and Eastern European family. He has been a food TV fixture since winning the first season of The Next Iron Chef in 2008, and he currently hosts Food Network’s 24 in 24: Last Chef Standing. Symon is also one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in.

Since being named Best New Chef by Food & Wine in 1998, Michael and his restaurants have been awarded countless honors. In 2000, Gourmet magazine named his first restaurant, Lola, one of America’s Best Restaurants. In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes. Michael is the author of six award winning cookbooks, four of which have landed on The New York Times Best Seller list. His latest, Symon’s Dinners Cooking Out, features 100 recipes for outdoor cooking.