Meet our Talent

Nichole Accettola is an American chef and food writer whose work is rooted in Scandinavian cooking. After spending fifteen years living and working in Denmark, she returned to San Francisco and opened Kantine, a modern Scandinavian café known for its from scratch breads, pastries, and comforting meals. Nichole is the IACP award winning author of Scandinavian from Scratch, and her second cookbook, “Scandinavian Everyday”, will be released May 19, and includes more than 85 easy-to-follow, savory and sweet recipes for beautiful meals inspired by the cuisines of Scandinavia. You can find her at @thatscandinavianlife and @kantinesf

Henry Awayan’s journey into baking began at age 10, crafting a heartfelt cake for his mother upon her return from the Philippines. A culinary and pastry school alumnus, as well as a graduate of Penn State’s Ice Cream School, Henry honed his craft across bakeries, hotels, country clubs, and catering services throughout the Bay Area before opening Whisk Cake Creations in 2014. He gained public attention on Food Network’s Bakers vs. Fakers in 2017 and was later honored when Whisk Cake Creations was voted Best Bakery in Alameda in 2022. Henry resides in Alameda with his wife, Margie, and their two children, where he continues to create with joy, passion, and pride in his Filipino heritage. The Ube Baking Book is his first cookbook. You can find him at @whiskcakecreations

John Birdsall is the author of What Is Queer Food?: How We Served a Revolution (Norton, 2025) and The Man Who Ate Too Much: The Life of James Beard (Norton, 2020). He’s the recipient of two James Beard Awards for food and culture writing. He lives in Tucson, Arizona. You can find him @john_birdsall

Ali Bouzari is a culinary scientist, author, and co-founder of Pilot R&D. He’s a chef with a Ph.D. in food biochemistry who collaborates with the country’s most innovative restaurants. Ali has been featured on Forbes’/Zagat’s 30 Under 30 lists, as a contributor to Bon Appétit, Popular Science, Eater, WIRED, the San Francisco Chronicle, and as a guest expert on NPR, TEDx, TODAY, and Iron Chef America. His book, Ingredient: Unveiling the Essential Elements of Food, won the IACP award for Best Reference Book. Ali is also a judge on the Netflix cooking competition series Snack VS Chef. Find him at @bouzariali

Bay Area native Stuart Brioza discovered his passion for cooking as a teenager, immediately captivated by the kitchen’s sensory world and the role food plays in shaping culture and identity. Today, he and his wife, celebrated pastry chef Nicole Krasinski, co-own three modern icons of San Francisco’s culinary scene: State Bird Provisions, The Progress, and The Anchovy Bar. Stuart’s cooking is an evolution of California Cuisine, sourcing Northern California’s finest seasonal ingredients and honoring them through technique, creativity, and a commitment to zero-waste cooking. Outside the kitchen, he recharges with his family through snowboarding, cycling, and exploring the outdoors. You can find him @statebirdprovisions @theprogress_sf @theanchovybar

Justin Burke is an award-winning pastry chef, queer food writer, recipe developer, author of Potluck Desserts: Joyful Recipes to Share with Pride (Countryman Press, 2025), and podcast host of That Ate: Queer Food Podcast. Justin’s writing has appeared in Eater, Food & Wine, Garden & Gun, Southern Living, Better Homes & Gardens, and more. Justin lives in Columbia, SC, with their husband and son. You can find him at @justintsburke

Beloved culinary duo, Chuck Cruz and Hailee Catalano, began their journey at the Culinary Institute of America, later working in acclaimed kitchens around the country for nearly a decade, most reputably, Cellar Door Provisions in Chicago.

During the pandemic, Chuck and Hailee stepped back from the restaurant industry and turned to social media as an outlet for their cooking. Now with over 3 million followers combined, including their latest channel, 2peoplecooking, they’re here to share their culinary spirit and expertise, proving that restaurant worthy, seasonally-driven and cozy meals can be made in every home kitchen.

Born in Seoul, Chef Dong Choi spent his early childhood in Korea before immigrating to Atlanta to join his trailblazing grandmother. His mother cooked every meal at home, while weekends were shaped by Southern comfort food, forming a bicultural food identity. Choi studied biology with plans for medical school but left to pursue cooking, learning hands-on in acclaimed kitchens with Joel Antunes, David Myers, the Michael Mina Group, and the Daniel Patterson Group. In 2016, he joined The Slanted Door Group, leading openings across the Bay Area, Napa, and France, and helping redefine modern Vietnamese and Asian cuisine in America. You can find him @slanteddoor

Beloved culinary duo, Chuck Cruz and Hailee Catalano, began their journey at the Culinary Institute of America, later working in acclaimed kitchens around the country for nearly a decade, most reputedly, Cellar Door Provisions in Chicago.

During the pandemic, Chuck and Hailee stepped back from the restaurant industry and turned to social media as an outlet for their cooking. Now with over 3 million followers combined, including their latest channel, 2peoplecooking, they’re here to share their culinary spirit and expertise, proving that restaurant worthy, seasonally-driven and cozy meals can be made in every home kitchen.

Andrew Friedman authored The Dish: The Story of One Restaurant Meal, from Farm to Kitchen to Table (2023) and Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (2018), and has produced/hosted the podcast Andrew Talks to Chefs since 2017. He also wrote Knives at Dawn (2009); co-edited Don’t Try This at Home; and has collaborated on more than 25 chef cookbooks and memoirs. He serves as an adjunct professor at the Culinary Institute of America, and as a Board member of Citymeals on Wheels. He lives in Brooklyn, NY. Find him @toquelandandrew

Michelin-starred, James Beard Award-winning chef Rogelio Garcia is known for his refined, seasonal approach to modern Mexican cuisine, drawing from his heritage and Northern California’s agricultural richness.

Garcia is the author of Convivir: Modern Mexican Cuisine in California’s Wine Country, winner of the 2025 James Beard Award for Cookbook of the Year. He previously served as Executive Chef of Auro in Napa Valley, earning a Michelin star for three consecutive years (2023–2025). His career includes roles at The French Laundry and Spruce, and he appeared on Bravo’s Top Chef Season 15.

Today, Garcia focuses on collaborative dinners, authorship, mentorship, and thoughtful hospitality. You can find him at @chefrogeliogarcia

Colu Henry is a writer, cook and has contributed to the New York Times, Food & Wine, House & Garden UK and more. She has worked in food for over 20 years and has learned what resonates with home cooks by creating elegant, yet approachable recipes without overthinking it. She is the author of Back Pocket Pasta and Colu Cooks: Easy Fancy Food, both named best books of the year by NPR. Colu also writes a weekly companion newsletter Colu Cooks on Substack. She splits her time between Hudson, NY and Nova Scotia, Canada with her husband, where they are restoring an 1866 farmhouse. You can find her @coluhenry

Soleil Ho is a cookbook author and journalist living in Berkeley. You can find them at @soleil_ho

Sana Javeri Kadri is the founder of Diaspora Spice Co, a direct trade spice company building a radically equitable, sustainable, and more delicious spice supply chain. Born and raised in Mumbai, India, in a big, mixed-up Muslim-Jain-Hindu family where food was the great unifier. She founded Diaspora Spice Co. in 2017 with a bold vision and a shoestring budget. Since then, it has grown exponentially, now working with more than 150 regenerative farms across India and Sri Lanka, paying $3.1 million directly to farm partners over the past 6.5 years, and bringing 27 single-origin spices and 13 bestselling blends to the world. With over 125,000 customers globally and products stocked in 525+ retail stores across the US and UK, the company is reshaping the spice trade—one fair, flavorful, and transparently sourced spice at a time.

Sana currently splits her time between Mumbai, India, and Menlo Park, California, continuing to push for a food system that values the farmers and flavor at its foundation. You can find her at @sanajaverikadri and @diasporaco

Brandon Jew is the executive chef / owner of Mister Jiu’s and Moongate Lounge, and chef / partner of Mamahuhu. At Mister Jiu’s, Brandon’s contemporary Chinese-American restaurant in San Francisco’s Chinatown, he combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors. Brandon’s dedication to evolve and define Chinese American cuisine in the Bay Area, and advocate for Chinese food’s global recognition has earned him top honors at Mister Jiu’s, including James Beard nomination for Best Chef California 2018, 2020, 2021 and winner for the honor in 2022, one Michelin star for 9 consecutive years running, Bon Appetit Hot 10 2017, and SF Magazine Chef of the Year. Brandon’s cookbook Mister Jiu’s in Chinatown is a 2022 winner of the James Beard Media Award in the Best Restaurant and Professional category. Brandon considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors. Find him @brandoj and @misterjius

Leslie is an editorial director, curator, producer and literary agent. She collaborates with creatives, cooks, chefs, floral designers, artists, and makers to craft projects that bring people together.

She is the co-founder of Cookbook Fest and is the agent/producer of over 100 cookbooks including Italy by Ingredient by Viola Buitoni, Budmo by Anna Voloshyna and The Curated Board by Bebe Carmito. Her own book, Feed Your People: Big-Batch Big-Hearted Recipes to Gather Around is a book that featuring recipes from 65 cookbook authors and chefs for cooking for a crowd. Started as a Kickstarter, Feed Your People became a series of fundraising dinners and panel discussions. She has also curated food events for 18 Reasons, Airbnb, The San Francisco Parks Alliance, The Archery, and The Library Foundation of Los Angeles. You can find her at @connecteddotsmedia

Baker and pastry chef Roxana Jullapat is a Los Angeles native of Costa Rican and Thai descent who studied journalism before turning to cooking. For more than 20 years, she has worked in some of the city’s most celebrated kitchens. In 2017, she opened Friends & Family, a bakery devoted to ancient grains and California seasonality. Her first cookbook, Mother Grains (W.W. Norton, 2021), was nominated for both James Beard and IACP Awards. Her second book, Morning Baker, celebrates independent bakeries and the early-morning artisans who bring them to life. You can find her at @roxanajullapat

Jillian Knox is an interdisciplinary artist and creative polymath whose work lives at the intersection of food, culture, and memory. Based in San Francisco with a BFA in Photography from SCAD, she brings a trained eye for beauty and a deep reverence for heritage to every project she touches.

Her editorial work has appeared in Food & Wine, Bon Appétit, Southern Living, and Real Simple, and she has contributed to more than 14 acclaimed cookbooks, some earning James Beard Foundation Media Award recognition along the way. In 2022, she was named a Top Creator by Black Women in Food and self-published Cocteles de Temporada under her luxury homewares brand, Casa Ojo.

Nicole Krasinski’s path to becoming one of San Francisco’s most celebrated pastry chefs began not in a kitchen but in art school, and took a decisive turn when she discovered that getting paid to bake beat paying to study art. Self-taught through cookbooks and sheer trial and error, she built her technical foundation at restaurants including Tapawingo and Rubicon before joining her husband, chef Stuart Brioza, to open State Bird Provisions. There, she embraced a spontaneous, ever-evolving approach to pastry, one that continues to define the programs at The Progress and The Anchovy Bar, where each restaurant has its own distinct voice and identity. You can find her @statebirdprovisions @theprogress_sf @theanchovybar

Jon Kung is the popular Chinese American chef, content creator and podcast host, who has amassed an online following of more than 2 million people for his unique style of third culture cooking, blending cultural traditions, flavors and ingredients that are meaningful and personal to him. You can find him at @jonkung

Kate Lahey had written or collaborated on more than a dozen books on food and wine, including My Egypt, Italian Wine, Wine Style, and Lavash. Her first book, A16 Food + Wine, won the IACP best book of the year and the Julia Child first book award. She lives in San Francisco and co-hosts the podcast Everything Cookbooks. You can find her at kateleahy.com

Allie Lehman is the founder and creative director of Wonderly, a studio that partners with creators and brands on branding, websites, and digital platforms. She writes Huge Fan, a newsletter about creativity, fandom, and business, and is the author of Being Here, a book of short stories and illustrations. Previously, she co-founded Death to the Stock Photo. Find her @withwonderly

Asha Loupy is an Oakland-based food writer, recipe developer, and co-author of The Diaspora Spice Co. Cookbook. She worked in the specialty food industry—from cheesemonger to grocery buyer—for over a decade before joining Diaspora Spice Co. in 2020, where she served as Recipe Editor for 5+ years. She has contributed to cookbooks like Dan Pashman’s Anything’s Pastable and Joe Yonan’s Mastering the Art of Plant-Based Cooking, in addition to publications like Bon Appétit, Food52, The Kitchn, The Washington Post, and Epicurious. You can also find Asha’s recipes in her weekly Substack newsletter, From Head to Table, and her forthcoming solo cookbook, Dinner Season (out June 2027). Find her at @fromheadtotable

“Domenica Marchetti is the author of numerous books on Italian home cooking, including “Italian Cookies,” “The Glorious Pasta of Italy,” and “Williams-Sonoma Everyday Italian.”

A former newspaper reporter who earned her master’s degree in journalism at Columbia University, Domenica writes a weekly newsletter called “Buona Domenica” on Substack. Her articles and recipes have appeared in The Washington Post, Eating Well, Fine Cooking, Food and Wine, La Cucina Italiana, and other publications.
Domenica teaches cooking classes and leads occasional small-group culinary tours and food writing workshops in Italy. She splits her time between Virginia and Abruzzo, Italy, where her family is from. You can find her @domenicacooks

Harold McGee has been writing about the science of food and cooking since 1980. He’s the author of the award-winning book “On Food and Cooking: The Science and Lore of the Kitchen,” a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. His latest book is “Nose Dive: A Field Guide to the World’s Smells.” You can find him at @mcgee.onfood.onsmells

Hetty Lui McKinnon is a James Beard Foundation Award and IACP winning cookbook author and food writer, with a passion for vegetables and community. She has written six bestselling cookbooks, including her latest Linger, the acclaimed Tenderheart, the much-loved To Asia, With Love, and the genre-defining Community. Hetty is a regular recipe contributor to New York Times Cooking and ABC Lifestyle. She also currently writes the popular weekly newsletter To Vegetables, With Love. Born and raised in Sydney, Australia, she now resides in Brooklyn, New York. You can find her at @hettymckinnon

Reilly Meehan grew up in food, foraging blackberries on the California coast and learning the ropes in the kitchen of his father’s restaurant in beachy Santa Cruz. Following formal culinary training, Reilly honed his skills in the competitive cooking world, competing (and kicking butt) throughout the US and internationally. He was named the 2011 Chaine de Rôtisseurs “Best Young Chef in the World” Winner, 2019 American Culinary Federation’s Chef of the Year, and 2022 Americas Global Chef’s Challenge Winner. After cooking his way through San Francisco and running his own bougie doughnut pop-up, he began private cheffing—and sharing a behind-the-scenes look at his work on social media. He spends summers in the Hamptons with his clients, but calls Phoenix home with his husband and pup. Reilly’s mantra is simple: bring as much good food to as many great people as possible. You can find him at @chefreillymeehan

We are Amon and Jenna Muller, farmers and cooks at Full Belly Farm in Northern California’s Capay Valley, where we live with our three children. Amon was raised on the farm and, after graduating from Humboldt State University, cooked in Bay Area kitchens before returning to grow corn, beans, melons, and squash. Jenna grew up near Santa Fe, studied law at the University of Michigan, and now leads the farm’s events and hospitality. Together, we founded the Full Belly Farm Kitchen, sharing seasonal meals rooted in the fields we tend and the community we love. Find us @full_belly_farm

Arnold Myint, a 2024 James Beard Best Chef Southeast semifinalist and MICHELIN chef/owner International Market in Nashville, TN which his family originally opened in 1975.  He actively works with the Tourism Authority of Thailand and Thai Trade USA and his restaurant is the first and only to currently be recognized by the Royal Thai Consul as Thai Select in Nashville.  A former culinary instructor at the Institute of Culinary Education, he competed on “Top Chef” and “Food Network Star” and works with numerous media platforms including Food Network, Tastemade and Buzzfeed where he celebrates Thai food and his family heritage.  Arnold is also a contributor for Epicurious, Eater, and Saveur and his debut cookbook Family Thai is a New York Times Best Cookbook of 2025. Additionally, Arnold had a drag alter ego, Suzy Wong, and was crowned Miss Gay America in 2017. Find him at @arnoldmyintbna

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of Back Home Hospitality in San Francisco. His culinary background includes positions at Aqua, Joël Robuchon at The Mansion, Cru, and Eleven Madison Park. In 2018, Nayfeld opened Che Fico, Italian cuisine through the lens of California, one of Bon Appetit’s Top 10 Best New Restaurants in America and one of Esquire magazine’s Best New Restaurants. He went on to open Che Fico Parco Menlo, Che Fico Pizzeria, Bubbelah and Via Aurelia. Nayfeld was a 2019 Rising Star Chef by Star Chefs; 2020 he received CBS San Francisco’s Jefferson Award for Public Service. He’s earned a peer-elected position on the Board of Directors for the IRC. In 2023, Nayfeld was named a semifinalist for the James Beard Award for Outstanding Chef. Nayfeld published his first cookbook with author Joshua David Stein, Dad, What’s for Dinner?, inspired by his daughter, Helena. You can find him @davidnayfeld

Michele Norris is one of America’s most trusted voices in journalism, earning several honors over a long career, including Peabody, Emmy, Dupont, and Goldsmith awards. She has worked as a columnist for The Washington Post Opinion Section. She is currently the host of the Podcast, Your Mama’s Kitchen, and Norris is now a senior contributing editor at MSNOW. From 2002 to 2012 she was a cohost of NPR’s All Things Considered. Norris is also the founding director of The Race Card Project, a Peabody Award–winning narrative archive where people around the world share their reflections on identity—in just six words. Her first book, The Grace of Silence, was named one of the best books of the year by the San Francisco Chronicle, The Christian Science Monitor, and The Kansas City Star. Before joining NPR, Norris spent almost ten years as a reporter for ABC News covering politics, policy, and the dynamics of social change. Early in her career, she also worked as a staff writer for The Washington Post, Chicago Tribune, and the Los Angeles Times. You can find her @michele_norris and @yourmamaskitchen

Chef Tu David Phu, recognized as a San Francisco Chronicle Rising Star Chef, is a two-time TEDx speaker, Top Chef alumnus, acclaimed cookbook author, and storyteller. Growing up in Oakland, he began his culinary journey in his mother’s apartment garden, ultimately advancing to some of the nation’s top kitchens. His path has brought him to GiGi’s, a Vietnamese-inspired wine bar in San Francisco, and inspired his Emmy-nominated PBS film Bloodline. You can find him at @cheftudavidphu

Gayle Pirie and John Clark are the chef/co-owners of Foreign Cinema, one of San Francisco’s most beloved restaurants. The duo met at Vicolo Pizza, rose to co-chefs de cuisine at the legendary Zuni Café, then spent years consulting on restaurants across the U.S., Asia, and Canada. In 2001, they took over Foreign Cinema’s kitchen, earning three stars from the San Francisco Chronicle and eleven consecutive “Top 100” rankings. They’ve published three cookbooks: Country Egg, City Egg, Bride and Groom, and their highly anticipated Foreign Cinema cookbook. They live in Berkeley with their two children. You can find them at @foreigncinemasf

Evan Rich is Executive Chef and Co-Owner of RT Bistro and Michelin-starred Rich Table, which he opened in 2012 with his wife Sarah Rich. Rich Table was a James Beard Award finalist for Best New Restaurant, and their cookbook Rich Table was a finalist for Best Cookbook in 2019.

Evan graduated with honors from The Culinary Institute of America and worked at Michelin-starred restaurants including Bouley in New York before serving as Chef de Cuisine at Michelin three-star Quince and Coi in San Francisco. Together, Evan and Sarah have built a family of restaurants, including RT Rotisserie and RT Bistro, rooted in seasonality, craftsmanship, and hospitality. You can find them at @richtable

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Sarah Rich is Executive Chef and Co-Owner of RT Bistro and Michelin-starred Rich Table, which she opened in 2012 with her husband Evan Rich. Rich Table was a James Beard Award finalist for Best New Restaurant, and their cookbook Rich Table was a finalist for Best Cookbook in 2019.

Sarah trained at The French Culinary Institute under Jacques Pépin and André Soltner, then worked at Michelin-starred restaurants including Bouley, Coi, and Michael Mina. Together, Sarah and Evan have built a family of San Francisco restaurants, including RT Rotisserie and RT Bistro, that reflect their commitment to seasonality, craftsmanship, and approachable hospitality.

Alison Roman is a New York-based cook, writer, and author of the new cookbook, Something from Nothing as well as the New York Times best-selling cookbooks Sweet Enough, Nothing Fancy and Dining In. She’s the creator of the Home Movies series on YouTube, the author of A Newsletter, and the creator of the Solicited Advice podcast. In 2023, she opened First Bloom, a small grocery store in the Western Catskills full of local produce, near and far pantry staples and the best granola you’ve ever had. In 2025, she added A Very Good Tomato Sauce to the shelves, coming soon to a grocery store near you. Find her @alisoneroman

I started as a rare book specialist after college and fell in love with antiquarian cookbooks—especially Victorian-era guides on opening food businesses. Food books tell us more about cultures, traditions, and economies than any other subject. After a decade running a pet shop with my wife Paula, I opened Omnivore Books in 2008, at the bottom of the recession. I’ve evolved from a good cook to a great one through conversations with the incredible chefs and authors who’ve spoken here. What I love most is connecting customers with the right book—watching someone who couldn’t boil water become a confident home cook. Getting to share this passion makes me feel like the luckiest person alive. You can find me at @omnivorebooks

Known as the Creativity Therapist, Lisa Anderson Shaffer, LMFT brings 25 years of experience at the intersection of art and psychology, mentoring creatives across disciplines—from artists, entertainers, and writers to executives and founders—in developing their work and sustaining meaningful creative lives. Author of These Three Things, a guided journal rooted in daily creative practice, and founder of Study Hall, Lisa facilitates supportive opportunities for creatives to execute their work and build the conditions necessary for a sustainable, thriving creative process.

Christina Tosi is the rule-breaking, two times James Beard award-winning chef and founder of Milk Bar, whose inventive and nostalgic treats have fueled a national dessert empire. Called “one of the most creative people” by Fast Company, Christina is a Ted speaker and a New York Times bestselling author of seven cookbooks. She is the host of Netflix’s Bake Squad, judge on MasterChef and the feature of Neflix’s Chef’s Table: Pastry. Besides dessert, her main fuel is keeping it real, and she does just that as she invites bakers into her home kitchen weekly on Bake Club. You can find her @christinatosi

Anna Voloshyna is a Ukrainian-born chef, culinary creator, and the author of BUDMO! Recipes from a Ukrainian Kitchen. Raised in Ukraine and now based in the East Bay, she began her career as a food photographer and stylist before moving into hosting Eastern European pop-up dinners and publishing her first cookbook. Her work focuses on sharing Ukrainian and Eastern European cuisines through narrative-driven recipes, immersive culinary experiences, and storytelling—using food as a way to preserve culture and create connection. Her second cookbook, Ukraïne Recipes and stories from Kyiv to the Black Sea, will be published in October 2026. Find her @annavoloshynacooks

Chef Crystal Wahpepah, an enrolled member of the Kickapoo Tribe of Oklahoma, has long been a warrior for Indigenous food sovereignty. She is the creative tour de force behind the inventive, healthy, and delicious dishes served at her restaurant, Wahpepah’s Kitchen, in Oakland, California—the first Native woman-owned restaurant in Northern California.

Crystal understands the deep and powerful role that food holds in our lives and uses it as a bridge to connect others with Native issues that are important to her and Wahpepah’s Kitchen. By acknowledging the Indigenous inhabitants of the land upon which we currently live, she reasserts the legacy of Native foodways. Through this connection, Crystal is then able to educate others on the health benefits of Indigenous foods through the knowledge that has been passed to her.

Crystal has been inducted into the Native American Almanac for her work on behalf of indigenous food systems. She has appeared on Food Network’s Chopped and Beat Bobby Flay. She was named a finalist for the James Beard Award for Emerging Chef in 2022. Wahpepah’s Kitchen was the best new restaurant in the Bay Area in 2022. From 2025-2026, Crystal served as the chef-in-residence for the Rou Dalagurr Food Sovereignty Lab at Ca Cal Poly Humboldt. Crystal has cooked for the White House Hunger Conference with the James Beard Foundation and for the Academy of Motion Picture of Arts and Sciences. Her debut cookbook, “A Feather and a Fork: 125 Intertribal Recipes from an Indigenous Food Warrior” will be released by Penguin Random House in March 2026. You can find her @wahpepahskitchen

Violet is a CIA trained chef, content creator, and has her debut book coming out March 2027! She lives in Cole Valley, SF and loves trying new gluten-free resturants. You can find her @violetwitchel

Nite Yun was born in a refugee camp after her parents escaped war-torn Cambodia. Inspired by trips to Cambodia to learn about her heritage, Nite dedicated herself to bringing the flavors of Cambodian food back to the Bay Area. She opened her first restaurant, Nyum Bai, in Oakland in 2018 and now runs Lunette, in San Francisco. Nite has been recognized as one of Time magazine’s 100 Most Influential People, named a Food and Wine Best New Chef 2019, was a recipient of the Vilcek Foundation Prize for Creative Promise in Culinary Arts, 2019 and was featured on Netflix’s Chef’s Table in 2024. You can find her @nite_nite_nite