Chef Adrienne Cheatham grew up in the kitchens and dining rooms of the restaurants her mother managed in Chicago, Illinois. She attended Florida A&M University in Tallahassee, Florida and graduated Magna Cum Laude, before heading to NYC to attend the Institute of Culinary Education (ICE). While at ICE, Adrienne was referred to the kitchen at Le Bernardin where she started as a commis. During her eight years at the three-Michelin star restaurant, Adrienne made her way up the ranks, eventually becoming Executive Sous Chef. Adrienne went on to work with Marcus Samuelsson as the Chef de Cuisine of the Marcus Samuelsson Group, opening Streetbird, where she received a Bib Gourmand from the Michelin Guide, and Marcus' Bermuda before being promoted to Executive Chef at Red Rooster.

Adrienne competed on season 15 of Top Chef, making it to the finale and finishing second. She has been featured as a speaker at Cherry Bombe Magazine's annual Jubilee festival and was the subject of a New York Times documentary series titled “Tastemakers.” Adrienne has appeared on Good Morning America, Live with Kelly & Ryan, The Good Dish, Food Network's Star Plates with Mindy Kaling, Food & Wine, US Weekly, Sports Illustrated, Grubstreet, Eater, and more. She is the founder of Sunday Best, a pop-up series held in various locations around Harlem, and recently published her first cookbook also titled Sunday Best, from Clarkson Potter.

Alexander Smalls is no stranger to culinary curating and storytelling; his most recent undertaking has been the creation—the founding and orchestrating—of Alkebulan: the first modern contemporary African dining hall, which opened in October of 2021 for Dubai Expo 2020. The dining hall, whose prototype includes ambitious plans for opening additional venues in London and Harlem, expects a total of 15 million visitors to the Dubai location by the end of March.

Smalls has been featured on television on numerous occasions. He recently appeared twice on The Dish, CBS Saturday Morning’s show, that boasts close to 2.5 million in viewership. He was also spotlighted, along with Chef Kwame Onwauachi, on CBS This Morning’s Trailblazers, a series that features trailblazers: luminaires and trendsetters that have defied the odds and achieved extraordinary accomplishments. In 2021, he was on a national ABC special, with Deborah Roberts, that celebrated the African-American holiday, Juneteenth.

Additionally, Smalls has had a role on many food shows. He served three times as a celebrity chef judge on Top Chef. He’s appeared on The Chew with Carla Hall, and Extra Virgin with Debi Mazar and Gabriele Corcos, and was recently featured in the Hallmark series The Peete’s with actress Holly Robinson Peete. He has been a four-time judge on Throwdown with Bobby Flay, and served as a judge on yet another Food Network show, Recipe for Success. However, Smalls’ publicity is by no means limited to television; In 2020 Alexander Smalls was celebrated and featured in Food and Wine magazine’s cover story, the October issue.

Alexander Smalls’ prolific path is marked by a plethora of copious achievements: he is a James Beard Award winning chef, author, and raconteur was the visionary co-owner of renowned restaurants Minton’s and The Cecil — NYC’s first Afro-Asian American restaurant, which was named “Best New Restaurant in America” by Esquire in 2014. Over the past three decades, this South Carolina native has traveled the world studying the cooking techniques and foodways of the African diaspora.

Smalls has always brought elements of his birthplace into his menus. As the former chef-owner of celebrated restaurants, including Café Beulah, the first fine dining African American restaurant in NYC, Sweet Ophelia’s in Soho, and Shoebox Café at Grand Central Station, Smalls has received great acclaim in the restaurant scene, including cooking at the James Beard House, being named one of Zagat’s “NYC Restaurant Power Players You Need to Know” and being honored with the Legacy Award in 2014 by The Amsterdam News, one of the oldest African American newspapers in the country.

Furthermore, in addiiton to the accolades, Smalls has had many awards bestowed upon him. He received a 2019 James Beard Award, with chef JJ Johnson and Veronica Chambers, for their cookbook, Between Harlem and Heaven. In 2020, Smalls was bestowed the Creative Spirit Award from the Black Alumni of Pratt by his dear friend the inimitable Ms. Cicely Tyson. He’s received additional recognition for his other written work, dating back to his first memoir and cookbook, Grace the Table, foreword by Wynton Marsalis, which features recipes from his upbringing he calls Southern Revival cuisine. His most recent book, Meals, Music & Muses: Recipes from my African American Kitchen, has been acclaimed by New York Times and Los Angeles Times.

Smalls’ work goes way beyond the kitchen; he is also a world-renowned opera singer and the winner of both a Grammy Award and a Tony Award for the cast recording of George Gershwin’s “Porgy and Bess” with the Houston Grand Opera. Smalls will debut his new recording title, “Let us Break Bread together,” in June 2022.

Alexander Smalls sees his career in the world of hospitality as an activist and advocate for the foodways of the African Diaspora. He is dedicated to elevating, educating, and expanding the narrative, visibility and brilliance of African food in the world. When he’s not traveling, Alexander Smalls resides in Harlem, where he is active in the community on nonprofit boards and with community initiatives.

Chef Andre Fowles is a Jamaican born chef based in New York City. He’s a three-time Food Network “Chopped” champion, and has been recognized by Star Chef New York. Over the years, Chef Fowles’ contemporary approach to Caribbean cuisine has been featured in the New York Times, Thrillist, Bon Appetit, Vice Media, Good Morning America, and The Today Show. Andre has hosted multiple dinners at the prestigious James Beard House, and has contributed to some major food events in America and Jamaica – Food & Wine Festival, SOBE Wine & Food Festival, and the Observer Food Awards. He’s currently working on publishing his first cookbook; opening his first restaurant; and launching his hot sauce line – “Mama Cherry” – which pays homage to his Jamaican grandmother who inspired him to become a chef.

IG: @cheffowles
Website: https://chefandrefowles.com

Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that Southern comfort food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen.

After beginning his professional career at the age of 16 in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago to ll the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon. He later became an integral part of the menu development for the opening of Frontier in 2010 and Ina Mae Tavern & Packaged Goods in 2018 as Executive Chef of Pioneer Tavern Group.

Chef Jupiter has since been heavily involved in philanthropic work within the Chicago community and beyond, continuously donating time and resources to nonprofit organizations and charity events while also serving as a fundamental support to other local (and national) chefs.

Bryan Furman is living his pitmaster dream as an owner of BBQ restaurants in Atlanta, GA. He has showcased his pitmaster skills all over the US and Europe. Bryan smoked for the Stone Barn Center in New York and Meatopia in the United Kingdom. Bryan is looking forward to opening his new location in the Riverside area of Atlanta, GA which is slated for 2023. In addition, Bryan has opened a second location in the State Farm Arena, home of the NBA Atlanta Hawks. While his restaurant is being built, he will continue to collaborate with Pop-Ups throughout the country. Bryan Furman has been named one of Food & Wine Magazine's 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 and 2020 James Beard Foundation semifinalist nomination for Best Chef Southeast.

Bryan Furman is well known for his award-winning standards in all categories of barbeque. His pitmaster standards are well above most. Furman insists on using Heritage hogs for his meats. The Heritage hog is a perfectly marbled source of meat for smoking. He carefully selects woods for creating his signature smoke favors. He also carefully selects woods for smoking and making his own side dishes using locally sourced produce with a blend of unique ingredients. In 2022, he released Bryan Furman 1432 BBQRub and Bryan Furman 1432 Brisket Rub which is now available for sale. In January of 2023, Bryan Furman released his three famous BBQ sauces, ATL Red Sauce, Peach Mustard BBQ Sauce, and Carolina Spicy Vinegar.

Furman has been featured on CBS Saturday Morning's The Dish and named Atlanta's BBQ King. Southern Living magazine selected his barbecue restaurant as one of "The South's Top 50 Barbecue Joints 2018 and the New York Times recently mentioned that his restaurant is the only barbecue restaurant in Atlanta turning out whole-hog barbeque with heirloom-breed hogs.

FOR MORE INFORMATION VISIT
www.bryanfurmanbbq.com

Carla Hall first won over audiences when she competed on Bravo’s "Top Chef" and "Top Chef: All Stars" and shared her philosophy to always cook with love. She is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and believes food connects us all, a belief she strives to convey through her work, her cooking, and in her daily interactions with others.

Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series "The Chew", and is currently featured on the Food Network in shows such as "Thanksgiving, Holiday and Halloween Baking Championships" (judge), and "Worst Cooks in America". Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on annual "Best Cookbook" lists across the country and receiving an NAACP Image Awards nomination.

Hall published her debut picture book, Carla and the Christmas Cornbread, in November 2021
with Denene Millner Books, an imprint of Simon & Schuster Children’s Publishing. Illustrated by Cherise Harris, Carla and the Christmas Cornbread is a heartwarming tale loosely based on Hall’s childhood growing up in Nashville, TN, that celebrates family traditions, old and new, and also includes a child-friendly Christmas cornbread recipe perfect for the holidays.

Want to learn more about Carla? www.CarlaHall.com

With the belief that "all cultures celebrate, grieve, and come together around a table," Chef de Cuisine Damarr Brown brings his culinary expertise from Roister and mk to VirtueRestaurant. Brown cooked under Chef and Owner Erick Williams at nationally acclaimed mk for seven years, building a strong reputation and relationship, citing Williams as his mentor.

As a proclaimed food and beverage enthusiast, Brown graduated from the Cooking andHospitality Institute in Chicago. He grew up immersing himself in the cooking styles ofEmeril Lagasse and Julia Child and often cooked with his mother who supported his skills by preparing meals together and buying him cookbooks.

Brown spent two years at Roister, the Alinea groups hearth focused concept. He further honed his craft as sous chef under the tutelage of Michelin starred Chef, Andrew Brochu. Chef Brown reunited with Chef Williams to open Virtue, with the mentality that food connects people from a variety of backgrounds. Brown believes Virtue is an important part of Chicago's dining scene, as it was founded to provide inclusivity, and a culture of equity. His culinary focus at Virtue draws from familiar flavors he grew up with, pairing them with his learnings and takeaways from past kitchens.

In late 2022, Brown collaborated with his mentor Chef Williams on a second project - TopThis Mac N' Cheese, serving delectable mac and cheese topped with an array of different toppings. The takeout and delivery concept had a cult following from the start and continues to gain popularity.

A high point in his career, Brown competed on Bravo TV's Top Chef Houston, where he made it to the final four contestants and also was voted, "Fan Favorite." Months following in September 2022, Brown was named a Food & Wine Best New Chef in America for his work as Chef de Cuisine at Virtue. Brown continues to be recognized, winning the Emerging Chef category by the James Beard Foundation for the 2023 Awards.

Damarr Brown supports the ideology of community and enjoys dining at eateries near and abroad. Music history is a favorite pastime, alongside his continual search for new or forgotten flavors and technique.

During this extraordinarily challenging time to be a chef in the kitchen, Chef Douglass Williams continues to inspire and bring people to the table.

Chef Douglass Williams is thrilled and honored to be nominated by the James Beard Foundation as a Best Chef Northeast 2023 semifinalist. "Above all I am grateful to my family, team and community. Everyone works just so damn hard. When we opened MIDA with a mission of generosity, we had no idea if we’d be in business a year later. And now here I am living my dream, bringing people together at the table. It is heartening to know that people are noticing and they care" shares Douglass. "All we want to do is to make everyone feel welcome, feel good with yummy pasta and walk away with a better outlook on the day and the future."

This most recent James Beard Foundation honor is in addition to Douglass’ nominations for James Beard Foundation Outstanding Chef in the Country/2022 and Best Chef Northeast/2020. Soon after opening his first restaurant, MIDA Boston, Douglass was recognized as a Food & Wine Best New Chef, and by Boston Magazine as Best of Boston/Best New Restaurant, Best Pasta and Best Chef General Excellence. Williams is known for his bright smile, generous hospitality and creative talent in the kitchen. In perpetual motion, you will find Williams on the line leading his teams at MIDA South End, MIDA Newton, and at APIZZA in Boston’s Hub Hall.

Williams learned at an early age that he was most comfortable in the kitchen. Diagnosed with Crohn’s disease as a teenager, Williams committed to healing himself through a new approach to food. His journey brought him from his hometown of Atlantic City, NJ to culinary school and then to traveling the world learning from the best. From Thailand to Paris, New York City to Boston, he worked and staged at some of the world’s most acclaimed restaurants, including Radius and Coppa/Boston, Corton/NYC and Akarme/Paris.

Recognized as one of the leading chefs in the nation, Williams is committed to bringing the community together. "To be a Black chef/owner here in Boston is an honor and a responsibility I take very seriously. I am fortunate to have successful restaurants, an incredible team and supportive community. By giving my time and energy to the neighborhood and by putting my passion for cooking, storytelling and teaching to good use, I can help build bridges in the community through food and conversation. I truly believe the world can come together over a delicious bowl of pasta."

www.midarestaurant.com

Dr. Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African Diaspora, is the author, editor, or translator of eighteen books including twelve cookbooks documenting the foodways of the African Diaspora. She is a sought-after speaker and has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture. She is currently leading the Culinary Institute of America's new African Diaspora Foodways initiative. Dr. Harris is also lead curator for the exhibit African/American: Making the Nation's Table to be presented by New York's Museum of Food and Drink in 2022.

Dr Harris holds numerous awards and accolades including our 2023 Lifetime Achievement Award and an honorary doctorate of humane letters from Johnson & Wales University. In 2019, her food-related works were inducted into the James Beard Cookbook Hall of Fame and she is the 2020 James Beard Lifetime Achievement awardee. Dr. Harris taught at Queens College/CUNY, New York, for five decades and is currently professor emerita at that institution.

It is with inimitable persistence, passion and drive to propel today's dining experience that Erick Williams - Owner and Chef at Virtue Restaurant & Bar and Mustard Seed Kitchen - has carved a special niche in the restaurant industry.

Opened in November 2018, Virtue is Williams’ first solo concept, and is nestled in the heart of the historic Hyde Park neighborhood, located on Chicago's south side. The restaurant, which attracts guests both from throughout Chicagoland and around the globe, unites his 25 years of fine dining expertise, his love of Southern cuisine and his insatiable study of history and art as they relate to food culture.

A Chicago native with a formidable career, Williams’ foray and eventual establishment in the culinary scene began at mk The Restaurant working alongside admired chef Michael Kornick. His home for nearly two decades, Williams held the position of Executive Chef at mk, where he was extolled for his farm-to-fork, seasonal approach. During his tenure, the restaurant amassed a fiercely loyal patronage while consistently receiving accolades from coast to coast. The expertise Williams built over the years is reflected at Virtue with his precise sense of timing, immaculate presentation, deeply considered menu and a mantra of leading every guest experience with kindness.

Since opening, Williams and Virtue have been featured in a host of local and national journals and television programs. The New York Times named him one of America's black chefs changing food dialogue in America (2019). Virtue also earned its place on Esquire magazine’s annually anticipated list of Best New Restaurants (2019). Television writer and producer Phil Rosenthal included Williams in his hit Netflix series, "Somebody Feed Phil" (2020). He was also named, "A Chicagoan of the Year" by Chicago magazine (2020). In 2021, Williams was honored with Mayor Lori Lightfoot’s Mayoral Medal of Honor for his work feeding frontline workers during the pandemic and also his advocacy for social justice in the Black community. He has been featured on ABC’s Live With Kelly and Ryan as part of the show’s Hometown Chef Summer Cooking series and was the featured subject of CBS Saturday Morning’s "The Dish" segment. A natural orator, Williams was a featured speaker at the Philly Chef Conference (2019, 2022) and was named a Smith Symposium Fellow by the Southern Foodways Alliance (2019). In 2022 Williams was named Jean Banchet Chef of the Year and after being nominated twice (2020 and 2022), he was named Best Chef: Great Lakes by the James Beard Foundation making history as the first Black chef to win in this category.

In November 2021, inspired by his experience providing takeout only during the pandemic, Williams opened Mustard Seed Kitchen in Chicago, a takeout and delivery-only concept featuring a menu of high-quality approachable meals. Less than a year later in August 2022, Williams’ third concept, Daisy’s Po-Boy and Tavern which evokes the vibrancy of New Orleans through its most celebrated sandwich, opened in Hyde Park just steps away from Virtue. Months after Daisy’s opened, Williams collaborated with Virtue Chef de Cuisine Damarr Brown to open Top This, a delivery and takeout concept offering a variety of delectable mac and cheeses with delicious toppings.

On multiple occasions, Williams has had the honor of organizing and serving high-profile events for civic leaders and celebrities, both on his own and alongside fellow industry leaders nationwide. Outside of the restaurant, he donates his time and talent to those less fortunate by partnering with charities across the region. He is particularly devoted to making a positive impact on the future of Chicago’s inner-city youth as well as the hospitality industry, offering his time as a keynote speaker advocating for small businesses.

Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.

A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school’s first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges’ trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland’s Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. 

An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. 

He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.

In 2021, Gregory released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. 

August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”

In September of 2022, Gregory opened Sousòl, Kann’s subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire’s “Best Bars in America.”

In 2024, Gregory’s culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste’s 2025 list of the world’s best restaurants. 

In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.

Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department’s American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.

He spends his spare time trail-running in the woods for hours.

Jamila Robinson is the editor in chief of Bon Appétit and Epicurious. She leads an award-winning team that shapes the culinary world and the way global audiences think about food through ambitious recipes and storytelling about culture, cooking, and restaurants. Robinson serves as the North American East Academy Chairfor the World’s 50 Best Restaurants, selecting the voting panel for one of the highest honors in the restaurant industry. Recognized as one the most influential people in food media, Robinson was most recently the assistant managing editor for food and culture at The Philadelphia Inquirer, where she led the digital transformation of its food and dining coverage and won an Emmy Award for Wildest Dreams, a multiplatform projecton the Black experience. Robinson has also held senior leadership roles at Atlantic Media and the USA Today Network where she directed strategy across dozens of media brands.

Kwame Onwuachi is a James Beard Award-winning chef, and author of the critically  acclaimed cookbook “My America” and memoir “Notes from a Young Black Chef,” which is being turned into a feature film by A24. Kwame has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He’s also been featured on Time’s 100 Next List and has been named the most important Chef in America by the San Francisco Chronicle. 

Kwame appeared as a judge on season 18 of Top Chef in April 2021. He first appeared as a contestant on the show in season 13. He also was the host of the 2021 and 2022 James Beard Awards in Chicago.

Kwame currently serves as Food & Wine’s executive producer. In this newly appointed role, Kwame will collaborate on big brand moments and events, including the Food &  Wine Classic in Aspen, as well as the creator of  “The Family Reunion: Presented by Kwame Onwuachi,” an annual multi-day event taking place in Middleburg, Virginia that celebrates diversity in the hospitality community.

His restaurant concept Tatiana, opened at the Lincoln Center in November 2022. Since its opening, it has had numerous top accolades, including “The #1 Restaurant in New York City,” by the New York Times,  “The One to Watch” by World’s 50 Best Restaurants, and La Liste’s “World's Best Restaurants List.”  In the spring of 2024, he will partner with the Salamander DC hotel, to open his newest restaurant concept, Dōgon.

Chef Lamar Moore is a seasoned culinary professional with over 25 years of experience in the industry, blending the rich flavors of Southern American cuisine with a passion for creating unforgettable dining experiences. Born and raised on the South Side of Chicago, Moore’s love for cooking began at a young age, inspired by his grandmother, who passed down a deep appreciation for Southern food and culture.

After graduating from Le Cordon Bleu in 2003, Moore’s culinary journey took him from San Jose, CA, to Chicago, where he worked at various prestigious restaurants and became the sous chef for the Chicago Bears. He later made his mark as a chef and restaurateur, cooking for major events, including the Super Bowl and NBA Finals, as well as for notable figures like Barack and Michelle Obama. Along the way, he appeared on TV shows like Chopped, Beat Bobby Flay, and Vegas Chef Prizefight, where he emerged as the winner and earned the role of Head Chef at Bugsy & Meyer’s Steakhouse in Las Vegas.

Now, as the chef/owner of Etc Restaurant in Chicago, Moore continues to share his Southern roots, crafting a menu that celebrates the flavors of the South while offering a modern twist. With a philosophy rooted in cooking from the soul, Moore is dedicated to creating dishes that foster connection and community. His advice to aspiring chefs: “Don’t stop cooking, feel food from your soul, take care of your team, never stop learning, and humble your ego.”

Throughout his career, Moore has made it his mission to honor his family, his heritage, and the people he serves—showcasing the power of food to bring people together.

Mashama Bailey is the award-winning executive chef and co-founder of the critically acclaimed restaurant The Grey. Along with her co-founder and business partner Johno Morisano, they founded Grey Spaces hospitality group, which includes The Grey and The Grey Market in Savannah and The Diner Bar and The Grey Market in Austin. The Diner Bar and The Grey Market in Austin, which was lauded by The Austin American-Statesman and Austin Monthly Magazine as one of the city’s Best New Restaurants for its distinct take on Port City Southern fare.

Prior to opening The Grey, Mashama’s career includes a dozen years cooking throughout New York City, the last four of which were at Prune on Manhattan’s Lower East Side under the tutelage of Gabrielle Hamilton. In 2019 and with the premier of Netflix’s Chef’s Table Season 6, Mashama became the first African American chef to star on the show.

Together with Morisano, Mashama co-wrote Black, White and The Grey (Ten Speed Press/Penguin Random House) which explores the business partners’ challenges navigating race, class and culture while building businesses, relationships, and community in the South, as featured on CBS Sunday Morning.

Winner of the 2022 James Beard Outstanding Chef -- the first Black woman to receive the honor -- and winner of the 2019 James Beard Best Chef: Southeast, Mashama serves as the chairwoman of the Edna Lewis Foundation, whose mission is to honor and extend the legacy of Edna Lewis by creating opportunities for African Americans in the fields of cooking, agriculture, food studies, and storytelling.

James Beard nominee, Melba Wilson, is a true Harlem native, embodying the essence of New York as one of the most successful African-American women in the restaurant and catering industries. Her remarkable achievements and stellar reputation have made Melba's Restaurant a beloved New York landmark, frequented by a diverse array of patrons, including music, TV, and movie stars like Zendaya, Katy Perry, Prince Harry, Tom Holland, Michael Strahan, A$AP Rocky, Sherri Shepherd, D-Nice, Kendrick Lamar, and more, as well as locals and travelers from around the globe.

Melba's journey towards success began early, showcasing her keen eye and insightful nature. Her introduction to the restaurant business at Harlem's iconic Sylvia's Restaurant paved the way for her innovative ideas, such as the popular Sunday Gospel Brunch, which garnered widespread acclaim within the industry.

Collaborations with renowned figures like former Executive Chef Michael Lomanco and partnerships with esteemed restaurateurs Drew Nieporent and Robert DeNiro have further solidified Melba's position as a trailblazer in the culinary world. In 2004, she made the bold decision to venture out on her own, establishing a series of successful businesses under the Melba brand, Melba’s Harlem, Melba’s Central Park, Melba’s at The Prudential  Center in Newark, Melba’s Catering and Melba’s Grand Central and Melba’s 550 which will both open this year, each earning rave reviews and accolades from prestigious publications and culinary experts.

Melba's influence extends beyond her businesses, as she makes regular appearances on national news and talk shows, serves as a judge on various cooking competitions, and has been featured in documentaries that celebrate her achievements. Recognized for her outstanding contributions, Melba has received numerous awards and honors, underscoring her significant impact on the hospitality industry and beyond.

As a dedicated mother, author, philanthropist,  community advocate, as well as sole owner and investor in each of her ventures, Melba continues to be a beacon of excellence and empowerment, supporting various causes and organizations in Harlem and throughout New York City including God’s Love We Deliver, NYC Tourism & Conventions, Harlem Village Academies and President Emeritus of The NYC Hospitality Alliance. With a legacy of 19 years in business and over 11 million meals served, Melba's commitment to culinary excellence and community engagement shines brightly.

For more information, contact:

Jaret Keller at KeyGroup WorldWide: 917.628.0480 | [email protected] (mailto:[email protected])

Nina Oduro is an entrepreneur, cultural curator, and culinary ambassador. As co-founder and CEO of Dine Diaspora, she connects people and brands to food rooted in culture and sustainability. Her accolades include recognition as a 2020 Change-maker in Washington, D.C.’s Food System by Washington City Paper. She has collaborated with Chef Alexander Smalls on co-authoring of The Contemporary African Kitchen.

Trinidadian chef Osei Blackett better known as "Chef Picky" remembers his early days assisting his mother in the kitchen as some of his most cherished childhood memories. Taking an interest in the culinary arts at a very young age, Chef Picky eventually migrated to the US at the age of 20 to hone his skills and pursue his passion for cooking.

Osei is the Chef/ Owner at "Ariapita", "Chef Picky Events + Catering" and his extremely popular, "Pop up" food focused events referred to as "The Picky Experience".

Now, with almost 20 years' experience in the Food industry, his culinary journey has taken him to prestigious heights, executing menus at The James Beard House, Gracie Mansion and the United Nations Offices. Osei is one of the most sought-after West Indian Chefs in New York City. Remaining humble and connected to his roots he uses local events to convey his vision for the Trinbagonian/Caribbean culinary cuisine.

Ultimately his goal is the bring awareness to what makes Trinbagonian food so special, it has always been connected to memories of grandparents, parents, family and friends, moments in time, special days and community. He plans to use these cherished home recipes and his knowledge of the food industry to share it with foodies across America plate by plate.

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure’s 3 locations including Soho, NYC, Miami, and the recently opened Chicago location.

Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen.

After earning his Bachelor’s degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country’s top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco.

He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle’s list of Top Ten New Restaurants and Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award.

Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as Executive Chef of Resto and sister restaurant, The Cannibal. After successfully running 2 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father’s footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it’s called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.

Rodney Scott has been cooking whole-hog barbecue, over wood coals burned down from hardwood, since he was in middle school. For the next 25 years he worked with his family in their bbq stop in Hemingway, SC until 2017 when he partnered with the Pihakis Group —including Chef Paul Yeck and seasoned restaurateur, Nick Pihakis —to open Rodney Scott's BBQ in the North Central neighborhood of Charleston, SC. In 2019 Rodney Scott's BBQ opened a second location in Birmingham, AL and third location in Atlanta, bringing whole-hog, South Carolina-style barbeque to a different part of the South.

Rodney's hard work, friendly manner and respect from his peers has offered Rodney many opportunities to travel around the world and cook alongside chefs and pitmasters in New York City, Belize, Uruguay, France, and Australia. He has been featured on popular television shows with the likes of Andrew Zimmern, and Anthony Bourdain and recently appeared on The Today Show helping Al Roker feed folks affected by devastating tornadoes in Alabama.

Three-time James Beard nominee and TIME 100Next honoree Serigne Mbaye is the Chef and owner of Dakar NOLA, a New Orleans pescatarian restaurant celebrating modern Senegalese cuisine. The tasting menu showcases local seafood and produce from south Louisiana farmers.

Born in Harlem and raised in Dakar, Senegal, Serigne learned to cook at his mother’s side. After graduating at the top of his class from the New England Culinary Institute in 2016, he honed his skills at Commander’s Palace, Atelier Crenn, and L’Atelier Joel Robuchon.

In 2020, Serigne launched the Dakar NOLA pop-up during the pandemic, opening his brick-and-mortar restaurant in 2022. Dakar NOLA quickly gained acclaim, earning Best New Restaurant of 2024 by the James Beard Foundation, along with recognition from USA Today, Bon Appetit, Eater, Esquire, and more. Featured in the New York Times, Saveur, and Garden & Gun, it’s one of the hottest new restaurants in New Orleans.

Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit and TLV in Austin, TX. He began his culinary journey as a young boy when he spent every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Georgetown, Guyana when he was seventeen years old, Bristol-Joseph attended the New York Restaurant School.

Bristol-Joseph worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink.

Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit’s “America’s Best New Restaurants 2016” list, as well as named Austin American-Statesman’s "2018 Best Restaurant in Austin." In 2020, Bristol-Joseph opened Hestia with Fink which has been named "#1 Best New Restaurant in America" by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine’s "Best New Chefs of 2020."

Overcoming many struggles and challenges growing up have helped Bristol-Joseph continue his path towards success. He always believed he would have a brighter tomorrow, even though his childhood where he was poor, sleeping on floors for most of his life, he kept believing in himself and knew that through hard work he would reach his goals.

Bristol-Joseph is a proud father to 12-year-old twins and currently resides in Austin with his wife Brittany and his dog Gus Gus.

Vallery Lomas was the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. Her debut cookbook, Life is What You Bake It, Clarkson Potter (2021), was named a year's best cookbook by the Boston Globe, Washington Post, Food Network, and others. She hosts the digital show Vallery Bakes Your Questions on Food Network’s website. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She has a column with the Wall Street Journal, “The Bakeaway,” and is a frequent contributor to the New York Times.

Virginia Ali is a truly incredible woman. Her earthly life began on her parents' Virginia farm on December 17th, 1933, and today she is as vibrant as ever. She smiles whenever recounting her fond memories of childhood on the farm, her deep involvement in her family's country church, her college studies at Virginia Union University, and moving to Washington, DC as a young woman to find her destiny.

As her beloved DC community knows so well, Virginia's historic destiny found her the day she met Ben Ali, her husband and partner in life, love, family, and business. The dynamic newlyweds opened the doors of the now iconic Ben's Chili Bowl on August 22, 1958. Today, 63 years later, this institution has become a place of fond memories for countless friends from DC, Maryland, Virginia, and all around the world.

Known affectionately as "Mom" or Mrs. Ben, Virginia has touched the lives of everyone she has encountered. Although she has achieved near celebrity status, her demeanor has never changed – with all her natural poise and sophistication, she still exemplifies the pure, wholesome values instilled by her parents. She lives a philosophy of giving love and kindness to everyone she meets, and as a result she is cherished and respected in a way that is very rare these days. In fact, at this point she is considered the "Matriarch of U Street" and countless DC residents call her "Mom."

In addition to all the hours she has put in at Ben's Chili Bowl, Virginia has also made time for many other meaningful endeavors. She has served on the Board of Directors of For Love of Children, The Thurgood Marshall Center for Service and Heritage, the Islamic Society of the Greater Washington Area, and Cultural Tourism DC among others. Over the years, Virginia and Ben have received countless awards and accolades including the prestigious America's Classics Restaurant Award from the James Beard Foundation. They were inducted into the DC Hall of Fame in 2002 and were later given the Key to the City by Washington, DC Mayor Adrian Fenty. More recently, the Smithsonian placed Ben's Chili Bowl on its list of the 20 Most Iconic Food Destinations Across America.

With all that she has accomplished thus far, Virginia isn't resting on her laurels. As her family, friends, and employees will attest, she is a true dynamo who encourages those around her to live fully and strive for excellence in all areas of life. She gives generously of herself and her time, and despite all the recognition and accolades, she is perhaps best known for her kind, loving nature and her very sound wisdom. Virginia is truly a people person, and we are all very thankful for everything she gives us by simply being herself.

For more information on Mrs. Ali, contact Vida Media Group: [email protected] or (310) 859-4730