Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants serving modern Mexican food in Los Angeles, LAX Airport, The Huntington, and Las Vegas at Mandalay Bay Resort & Casino and The Forum Shops at Caesars.

With more than 25 years of experience managing kitchens from Michelin-starred fine-dining establishments to Venetian osterias to modern California restaurants, Chef Travis Flood found a new home at Alexander’s Steakhouse.

Neal Fraser, chef and owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20.

Inspired by Co-Owner and Executive Chef Ted Hopson’s own nostalgic memories of cheerful family meals, The Bellwether in Studio City, CA puts forth an eclectic New American menu.

After working alongside world-class chefs in notable restaurants across the country, Los Angeles native Jessica Largey returns home to combine her experience, perseverance, and know-how at Simone, her first restaurant venture.

Pearl District Restaurant is a collaboration between owner, Peyman Afshar, and executive chef, Richard DeMane.

DTLA bar and restaurant Brack Shop Tavern has quickly become a neighborhood staple since opening in September 2016, largely due to the hospitality of Chef Christena Quinn, who has helmed the kitchen since day one.

Chef Steve Samson might not have realized he was fated for a life spent in kitchens, but his family and upbringing all led to that inevitable result.

Adam Sobel is the Chef and Partner at The MINA Test Kitchen in San Francisco, which opened in July 2015. The first-ever test kitchen for MINA Group, the space serves as the R&D laboratory where the menu evolves to showcase a variety of cuisines and techniques through a series of pop-up dinners.

Marking his first foray onto the Los Angeles dining scene at Baltaire, Travis Strickland has crafted a contemporary menu that redefines the traditional steakhouse.

Born and raised in Kyoto, Japan, Executive Sushi Chef Yoya Takahashi moved to Los Angeles with dreams of becoming an actor like his grandfather before him in Japan.

A graduate of Le Cordon Bleu in Pasadena, Benjamin had the privilege to apprentice under Chef Kyle Connaughton – Former Head Chef of the Fat Duck in London.