Chef Kevin McWilliams of Laurel | Beef Strip Loin

Chef Alex Ursprung of Press Club Grill | Grilled Hanger Steak

Chef Randy Rucker of River Twice | Smoked Steelhead Trout

Chef Vijay Kumar of Semma | Fall Vegetable Poriyal

Chef JT Vuong of Rule of Thirds | Tuna Sashimi

Chef Nate Kuester of NARO | New York

Chef Jackie Carnesi of Nura | New York

Chef Eric Valdez of Dhamaka | New York

Pastry Chef Georgia Wodder of Al Coro | New York

Bartender Kirk Estopinal of Cane & Table | New Orleans

Chef Francis Ang of Abaca | San Francisco

Chef Kim Alter of Nightbird | San Francisco

Chef Michael Gulotta of MAYPOP

Chef Alex Seidel of Mercantile Dining & Provision

Chef Carrie Baird | Fox and The Hen

Chef Max Mackissock | A5 Steakhouse

Chef Matt Bolus of The 404 Kitchen

Pastry Chefs Keaton Vasek and Michael Werrell of The Continental and Audrey

Chef Julio Hernandez of Maiz De La Vida

Controlling Costs with Chef/Partner Jaime Young of Sunday Hospitality

Securing Capital with Chef/Owner Tiffani Faison of Big Heart Hospitality

Serviceability & Support with Restaurateur Ellen Yin of High Street Hospitality Group

Maximizing Space with Chef/Owner John Sundstrom of Lark

Food Safety with Chef Lucas Sin of Junzi Kitchen and Nice Day Chinese

Staffing & Training with Chef/Owner Ana Sortun of Oleana

Chef George Mendes of Veranda

Bartender Mike Capoferri of Thunderbolt

Chef Andrew Hunter | Los Angeles

Chef Dave Park of Jeong

Chef Won Kim of Kimski