December 1, 2010
Arpad Michael Mihaly, President, Hospitality Unlimited, Inc., Ripon, WI
Elka Gilmore, Camelions, Santa Monica, CA
Melissa Lord, Instructor, New York Restaurant School, NY
James Stanley Nicas, Maitre d'Hotel/Beverage Manager, The Castle Restaurant, Leicester, MA
Bryan Miller, Restaurant Critic, New York Times
Alfred Portale, Chef, Gotham Bar & Grill, NY
Thomas L. Wright, Director of Administrative Services, Johnson & Wales College, Culinary Arts Div., Providence, RI
John L. Schwimmer, Executive Vice President, COO and Director, Bobby McGee's, U.S.A., Inc., Phoenix, AZ
Don Dianda, Jr., President, Pacific Hospitality, Inc., Monterey, CA
Fred L. Dame, Master Sommelier, Sardine Factory, Monterey, CA
Bruce LeFavour, Chef/Owner, Rose et LeFavour, Saint Helena, CA
Peter A. Ryan, Nicoles Restaurant, Killington, VT
Paul Voto, Chef, Nicole Restaurant, Omni Park Central Hotel, NYC
Steven Mellina, Chef, The Manhattan Ocean Club, NYC
Michael D. Chase, President, The Copper Cellar Corporation, Knoxville, TN
Peter Harman, Executive Chef/Manager, Thistle Lodge Restaurant at Casa Ybel Resort, Sanibel Island, FL
Douglas A. Cole, Director of Administration, Food & Beverage, Hilton Hotels Corp., Beverly Hills, CA
Blake Swihart, Foodservice Consultant, NYC
David H. Radwine, Chef, Floreale, Ramada Renaissance Hotel, Springfield, IL
Steven Weiss, Food, Etc., Scottsdale, AZ
Joe Carlucci, Carlucci Restaurant, Chicago, IL
Greg Mulcahy and Tom Culleeney, Les Plumes, Chicago, IL
Jim Miller, CWC, Corporate Marketing Chef, Cres Cor/Crown-X, Crescent Metal Products, Inc., Cleveland, OH
Bob Deal, Real Food Concepts, Santa Ana, CA
Karen Hubert, Operator, Hubert's Restaurant, NYC
Bruce Naftaly, Chef/Owner, Le Gourmond, Ballard, WA
Catherine Powers, Nutritionist, The Culinary Institute of America, Hyde Park, NY
Carlo Gislimberti, Chef/Owner, Casa Cordova, Arroyo Seco (Taos), NM
Stephen E. Junta, Chef, 1913 Restaurant, Amway Grand Plaza Hotel, Grand Rapids, MI
Mark Caraluzzi, President, Mark Caraluzzi Co., Restaurant Consultants in McLean, VA
Bill Neal, Chef/Owner, Crook's Corner Restaurant, Chapel Hill, NC
Michael J. Goldsmith, Director of Food and Beverage, The Brown Palace Hotel, Denver, CO
Bill Main, Partner and CFO, Oceanshore Restaurants (The Shore Bird Restaurant), El Granada, CA
Michael Klauber, Food and Beverage Director, The Colony Beach and Tennis Resort, Longboat Key, FL
Stephen S. William, Vice President, McCoy Restaurants (Champ's Plaza at Orlando International Airport), Orlando, FL
Raymond Wellington, Restaurant Manager, Aurora Restaurant, The Joseph Baum Co., NYC
Michael Turback, Turback's Restaurant, Ithaca, NY
Alex Brennan-Martin, GM, Brennan's, Houston, TX
Brendan Walsh, Chef, Arizona 206, NYC
Mary Sue Milliken and Susan Feniger, City Restaurant and Border Grill, Los Angeles, CA
Richard Pomata, Chef, One If By Land, Two If By Sea, NYC
Andrew Wilkinson, Sous Chef, Aurora Restaurant, NYC
Julie Wilson, Director of Food and Beverage, Deer Valley Resort, Park City, UT
Jean Krieger, Vitale-Krieger, Inc., Food and Wine Consultants, Dallas, TX
Bruce J. Auden, Chef, Polo's in San Antonio, The Fairmount Hotel, San Antonio, TX
Emeril Lagasse, Executive Chef, Commander's Palace, New Orleans, LA
Theo Dal Fiume, Chef, Palio, NYC
Malcolm Stanchfield, Chef, Acacia Restaurant, Doubletree Hotel, Atlanta, GA
John Ash, Owner/Chef, John Ash & Co., Santa Rosa, CA
Clay Wollard, Creative Food Director, Food and Restaurant Concepts, an Independent Division of Jenkins & Associates, San Francisco, CA
Patrick O'Connell, Chef/Proprietor, The Inn at Little Washington, Washington, VA
Georges Zidi, Chef de Cuisine, Nicole, Brasserie de Paris, Omni Park Central Hotel, NYC
Tony Mantuano, Executive Chef, Spiaggia and Café Spiaggia, Chicago, IL
Mark Miller, Proprietor, Coyote Club, Santa Fe, NM
Lyde Bucktenkirch, Chef Instructor, The Culinary Institute of America, Hyde Park, NY
Lisa Ekus, President, Lisa Ekus Public Relations Co., Hatfield, MA
Madeline Triffon, Sommelier, London Chop House, Detroit, MI
Michael Bauer, Executive Food Editor, San Francisco Chronicle, San Francisco, CA
Jerome L.M. Gerrese, Food and Beverage Director, Omni Biltmore Plaza, Providence, RI
Andrew J. Young, Director of Operations, George Lang Corp., NYC
Mariann Sauvion, Food Stylist, NYC
Patra Cianciolo, Owner/Partner, Creative Catering, San Francisco, CA
Howard Solganik, Howard Solganik & Associates, Dayton, OH
Louis S. Girardot, Hotel Denver, Glenwood Springs, CO
Drew Nieporent, Owner, Montrachet, NYC
William D. Kimpton, Kimco Hotel Management Co., San Francisco, CA
Fran Freeberg, Chef, Jilich's on East Bay, Charleston, SC
Chef Aiga "Sam" Samana, Lark Creek Inn, Larkspur, CA
Forrest Tancer, Iron Horse Vineyards, Sebastopol, CA
Peter Henry, GM, Sonoma Mission Inn and Spa, Sonoma, CA
Corby Kummer, The Atlantic Monthly, Boston, MA
Peter Schott, Peter Schott's Continental Restaurant, Boise, ID
Marc Filippo, Chef/Owner, Jillyflower's, Harrison, NY
Todd Muir, Executive Chef, Madrona Manor, Healdsburg, CA
Andrew G. Boothroyd, Executive Chef, Allegro, Waltham, Waltham, MA
Ralph G. Priesing, Executive Chef, Bay Tower, Inc., Boston, MA
Edward V. Tolini, Executive Chef, Atlantic Grill, Boston, MA
Michael D. Abrams, Acme Bar & Grill, NY
Harlan "Pete" Peterson, Chef/Owner, Tapawingo Restaurant, Ellsworth, MI
Jack McDavid, Chef, Jack's Firehouse, Philadelphia, PA
Carol Brandin, Chef, Mirador, Chicago, IL
Bobby Flay, Chef, Mesa Grill, NYC
Todd English, Chef, Olives, Boston, MA
Marc Meyer, Chef, Brasserie Savoy, San Francisco, CA
Daniel O'Leary, Chef, Hotel Crescent Court, Dallas, TX
Jay Sparks, Chef, Azur, Minneapolis, MN
Traci Des Jardins, Head Chef, Patina, Los Angeles, CA
Jody Adams, Chef, Michela's Boston, MA
Kerry Heffernan, Chef, One Fifth Avenue, NYC
Ron Blazek, Chef, Relish, Chicago, IL
Oliver Saucy, Owner/Chef, Saucy's, Pompano Beach, FL
George Marrone, Chef, Aqua, San Francisco, CA
Larkin Selman, Chef, Gautreau's, New Orleans, LA
Elka Gilmore, Chef, Elka, San Francisco, CA
Steven Levine, Chef, Zoë, NYC
Ali Barker, Chef, Piperade, Cleveland, OH
Paul Bartolotta, Chef, Spiaggia, Chicago, IL
Scott Carsberg, Chef, Lampreia, Seattle, WA
Julia Stewart, Zone Vice President, Taco Bell
Brad Weiser, Partner, Café Tu Tu Tango, Coconut Grove, FL
Nicki Pendleton, Restaurant Critic, Nashville Banner, Nashville, TN
Vivienne Wildes/Gerard Foley, Founders, Waiters Association
Mark Kiffin, Chef, Coyote Café, Santa Fe, Chef/Partner, Coyote Cafe, Las Vegas, NV
Joyce Rothenburg, Vice President, Marketing, Luby's Cafeterias, San Antonio, TX
Frank Ruta, Chef de Cuisine, Provence, Washington, D.C.
Lane Schmiesing, Vice President, Marketing, Longhorn Steaks, Atlanta, GA
Stan Frankenthaler, Chef/Owner, Salamander, Cambridge, MA
Ted Kasemir & Roger Greenfield, Principals, Restaurant Development Group, Chicago, IL
Greg Higgins, Chef/Owner, Higgins, Portland, OR
C. Dennis Scott, Co-Founder/CEO, HomeTown Buffet, San Diego, CA
Edward Brown, Executive Chef, The Sea Grill, NYC
Tony Ambrose, Chef/Owner, Ambrosia on Huntington, Boston, MA
Rosalyn Mallet, Vice President, Franchise System Development, Applebee's International, Overland Park, KS
Kevin Taylor, Chef/Owner, Zenith American Grill, Denver, CO
Alexander Kim, Executive Chef, Syzygy Restaurant, Aspen, CO
Paul O'Connell, Chef/Owner, Providence, Brookline, MA
Scott Peacock, Chef, Horseradish Grill, Atlanta, GA
Fred Eric, Chef/Owner, Vida, Los Angeles, CA
Alison Barshak, Chef, Striped Bass, Philadelphia, PA
Gary Robins, Executive Chef, Aja, NYC
F. Lane Cardwell, Jr., Executive Vice President, Brinker International, Dallas, TX
Matthew Prentice, President, Unique Restaurant Corp., Bingham Farms, MI
Kirk Spresser, President, Red Lobster, Orlando, FL
Octavio Becerra, Chef/Partner, Pinot Bistro and Café Pinto, Los Angeles, CA
Arnold Rossman, San Francisco, CA
Craig Nicoloff, President/CEO, Claim Jumper Restaurants, Irvine, CA
Kenneth Oringer, Chef/Partner, Tosca, Boston, MA
Reginald Fils-Aime, Vice President, Marketing, Panda Management Co., South Pasadena, CA
Laura Dewell, Chef/Co-Owner, Pirosmani, Seattle, WA
Vincent Scotto, Chef, Fresco, NYC
Niki Leondakis, V.P. of Restaurant Operations, Kimpton Hotel & Restaurant Group, San Francisco, CA
Patrick and Daniel Conway, Owners, Great Lakes Brewing Co., Cleveland, OH
Cynthia Quigley, Senior Vice President, DAKA International, Danvers, MA
Donald Barickman, Executive Chef/V.P. of Hospitality Management Group, Charleston, SC
Enrico Glaudo, Chef, Primi, Los Angeles, CA
Rick Federico, President, P.F. Changs China Bistro, Phoenix, AZ
Martin O'Dowd, President/COO, Rainforest Cafe, Minneapolis, MN
Kerry Kramp, President/COO, HomeTown Buffet, San Diego, CA
Brad Blum and Bob Mock, President and Executive Vice President (Operations), respectively, Olive Garden Restaurants, Orlando, FL
Michael Mina, Executive Chef, Aqua, and Charles Nob Hill, San Francisco, CA
Andrew Lansing, President/COO of The Levy Restaurants, Chicago, IL
Kenneth Pendery, Jr., Principal, First Watch Restaurants, Sarasota, FL
Larry Zwain, CEO/President, Boston Market division of Boston Chicken, Inc., Golden, CO
Kevin Rathbun, Chef/Partner, NAVA, Atlanta, GA
Marc Lippman, Chef, The Raleigh Restaurant & Bar, Miami Beach, FL
Jon Ostrov, President, Bonanza Restaurant Co. and Rising Star Franchising Co., Dallas, TX
Tony Riviera, Founder, President & CEO, Tony Maroni's Franchise Systems, Bellevue, WA
Greg Trojan, President, HOB Entertainment, Los Angeles, CA
James Coleman, Executive Chef, Treetops Restaurant, The Rittenhouse Hotel, Philadelphia, PA
Karen A. Brennan, Vice President, Marketing, Coco's Bakery Restaurant, Irvine, CA
Greg Carey, Vice President, Operations, Rainforest Cafe, Minneapolis, MN
Marcus Samuelsson, Executive Chef, Aquavit, NYC
Johnny Vinczencz, Executive Chef, Astor Place Bar & Grill, Miami Beach, FL
Michael Archer, COO, Sullivan's Steakhouse & Del Frisco's Double Eagle (Lone Star Inc.), Wichita, KS
Michael Bonadies, Partner, Myriad Restaurant Group, NYC
Hala Moddelmog, President, Church's Chicken, Atlanta, GA
Michael Symon, Chef/Owner, Lola, Cleveland, OH
Ken Cole, President, Damon's International Inc., Columbus, OH
Michael Schlow, Executive Chef/Owner, Café Louis, Boston, MA
Matthew Lake, Chef, New Heights Restaurant, Washington, D.C.
Edna Morris, President, Quincy's Family Steakhouse, Spartanburg, SC
Christine Keff, Chef/Owner, Flying Fish, Seattle, WA
Josiah Citrin and Raphael Lunetta, Chef/Owners, JiRaffe, Santa Monica, CA
Bruce McMillian, Executive Chef of Tony's and Corporate Chef of the Vallone Restaurant Group, Houston, TX
Takashi Yagihashi, Executive Chef, Tribute, Farmington Hills, MI
Bruce Hill, Executive Chef, Oritalia, San Francisco, CA
Dan Sachs, Owner, Spruce, Chicago, IL
Brendt Sterling Rogers, Pastry Chef, Tatou, NYC
Nicholas Tischler, Executive Chef/Partner, Restaurant Zinc, Boston, MA
Michael Jacobs, Executive Chef, Tantra, Miami Beach, FL
Dominique Tougne, Executive Chef, Bistro 110, Chicago, IL
Harry Balzer, Vice President of Food Consulting Services, NPD Group, Port Washington, NY
Guillermo Pernot, Executive Chef, Vega Grill, Philadelphia, PA
Mark Drazek and Barbara Mulas, Chef/Owners, Zax, San Francisco, CA
Paul Fleming, Founder, P.F. Chang's China Bistro, Phoenix, AZ
Doug Zeif, COO, Operations, Clubhouse International, Northfield, IL
Suzanne Tracht, Executive Chef, Jozu, Los Angeles, CA
Mary O'Connor, President, Mary O'Connor & Co., Geneva, IL
Gerald Fernandez, President, MultiCultural Foodservice & Hospitality Alliance, Minneapolis, MN
Leslie Myers & Don Kolp, Chef/Owners, Smokejacks, Burlington, VT
Ron Marks, Founder, Ron Marks & Associates, Overland Park, KS
Jose Ramon Andres, Chef/Partner of Cafe Atlantico and Chef of Jaleo, Washington, D.C.
Steve King, COO, Friday's Domestic, Carlson Restaurants Worldwide, Dallas, TX
Leslie Christon, President, On The Border, Dallas, TX
Katy Sparks, Chef, Quilty's, NYC
Anthony Demes, Chef/Owner, Couvron, Portland, OR
Alison Brushaber, Director of Research & Development, Tony Roma's Famous for Ribs, Dallas, TX
Anthony Seta, Vice President of Research & Development, Perkins Family Restaurants, Memphis, TN
Darrah Bryans, Head Brewer, Brew Moon Restaurant & Microbrewery, Cambridge, MA
Grady Spears, Executive Chef/Co-Owner, Reata, in Alpine and Fort Worth, TX
Bryan Wilson and Sheri Clark, Co-Owner/Proprietor and Chef/Co-Owner, Dish, Atlanta, GA
Susan Frasca, President, CEO and Sole Proprietor, Frasca Hospitality Group, Chicago, IL
Mark Bliss, Chef/Proprietor, Silo Elevated Cuisine, San Antonio, TX
Michael Jordan, Owner/Partner, Michael Jordan's Restaurant, 160 Blue, Michael Jordan's the Steak House
Rocco Dispirito, Chef/Partner, Union Pacific, NYC
Barbara Barret, President, Triple Creek Ranch, Darby, MT
Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
Elizabeth Anne Blau, Vice President of Restaurant Development, Mirage Resorts, Inc., Las Vegas, NV
John Wabeck, Executive Chef, New Heights, Washington, D.C.
Peter Dunmire, Executive Chef, Rouge 99, Philadelphia, PA
Wendy Brucker and Roscoe Skipper, Chef/Owner and Owner/GM, Rivoli, Berkeley, CA
Margaret (Beth) Waldrep, Chief Administrative Officer, Avado Brands, Madison, GA
Gary Leff, President and Founder, Stir Crazy Cafe, Chicago, IL
John Hogan, Chef/Owner, Savarin, Chicago, IL
David Adjey, Executive Chef, Stonehouse Restaurant, San Ysidro Ranch, Santa Barbara, CA
Steve Caldeira, President and COO, Educational Foundation of the National Restaurant Association, Chicago, IL
Gene Street, President and CEO, Consolidated Restaurant Companies, Inc., Dallas, TX
David Tuttleman, Chairman, Adventure Dining and Kahunaville Restaurants, Wilmington, DE
Michael Otsuka, Executive Chef, Thalia, NYC
Geno Bahena, Executive Chef, Ixcapuzalco, Chicago, IL
Barbara Timm-Brock, C.O.O., Cinnabon, Inc. and Board Chair, Women's Foodservice Forum
Andrea Curto, Executive Chef, Wish, Miami Beach, FL
Terence Feury, Executive Chef, Striped Bass, Philadelphia, PA
Michael Flynn, Wine Director of Kinkead's, an American Brasserie, Washington, D.C.
Spike and Charlie Gjerde, Owners, Spike & Charlie's Restaurant Group, Baltimore, MD
Todd Gray, Chef/Owner, Equinox, Washington, D.C.
Kerstin Kleber, Pastry Chef, McCrady's, Charleston, S.C.
Tobias Lawry, Executive Chef/Co-Owner, Restaurant 821, Wilmington, DE
Amanda Lydon, Chef/Owner, Truc, Boston, MA
Harry Roberts, Founder and C.E.O., Pallino Pastaria, Seattle, WA
Stephen Silverstein, Founder/C.E.O., Not Your Average Joe's, Randolph, MA
Stephen Star, Owner, Continental Restaurant & Martini Bar, Buddakan, Blue Angel and Tangerine, Philadelphia, PA
Todd Stein, Executive Chef, Touch Supperclub, Cleveland, OH
Chuck Templeton, President/C.E.O., OpenTable.com, San Francisco, CA
Darcy Tizio, Pastry Chef, Michael's, Santa Monica, CA
Steven Alex Vanderpool, Executive Chef, Cuvee Beach Cellar, Destin, FL
Timothy Voss, Executive Chef, Forté, Birmingham, MI
Seiji Wakabayashi, Executive Chef, Ondine, Sausalito, CA
Laurence Jossel, Chef, Chez Nous, San Francisco, CA
Alpana Singh, Master Sommelier, Everest, Chicago, IL
Ben Ford, Chef/Owner, Chadwick, Beverly Hills, CA
Johnny Iuzzini, Pastry Chef, Georges, NYC
Tim Andriola, Chef/Owner, Tim, South Beach, FL
Ivy Stark, Chef, Dos Caminos, NYC
Katsuya Fukushima, Chef, Café Atlantico, Washington, D.C.
Douglas Keane, Chef, Market, San Francisco, CA
Carlos Guia, Chef, Commander's Palace, Las Vegas, NV
Chris Painter, Executive Chef, Tangerine, Philadelphia, PA
Christine McCabe Tentori, Chef, Sugar, Chicago, IL
Angel Palacios, Chef, La Broche, Miami, FL
David Lentz, Chef, Opaline, Los Angeles, CA
Jennifer Jasinski, Chef, Panzano, Denver, CO
Marco Canora, Chef de Cuisine, Craft, NYC
Shea Gallante, Executive Chef, Cru, NYC
Eric Ziebold, Chef , CityZen, Washington, D.C.
Rocco Whalen, Chef/Partner, Fahrenheit, Cleveland, OH
Josh DeChellis, Chef, Sumile, NYC
Zak Pelaccio, Chef, 5 Ninth, NYC
Jacques Van Staden, Chef de Cuisine , Aliz, Las Vegas, NV
Jose Garces, Executive Chef/ Alma de Cuba, Executive Chef/El Vez, Philadelphia, PA
Chris Tapper, Executive Chef, Tides Hotel, Miami Beach, FL
Melissa Perello, Executive Chef, Charles Nob Hill, San Francisco, CA
Govind Armstrong, Chef/Partner, Table 8, Los Angeles, CA
Jason Dady, Executive Chef/Owner, The Lodge Restaurant of Castle Hills, Castle Hills, TX
Koren Grieveson, Chef, Avec, Chicago, IL
Ryan Poli, Chef, Butter, Chicago, IL
Sarah Schafer, Chef, Frisson, San Francisco, CA
Matt Carter, Chef/Proprietor, Zinc Bistro, Scottsdale, AZ
Jake Linzinmeir, Chef/Owner, Chair 8, Telluride, CO
Jeremy Grandon, Chef/Owner, Jeremy Restaurant & Bar, Keego Harbor, MI
Paul Virant, Chef, Vie, Western Springs, IL
Chris Fernandez, Chef, Poggio, San Francisco, CA
Michael Bloise, Chef, Wish, Miami Beach, FL
Brian Bistrong, Chef, The Harrison, New York, NY
Emmanuel Villaran, Chef, Andina, Portland, OR
Matthew Zappoli, Executive Chef, Fresh, La Jolla, CA
Todd Mark Miller, Chef, Washington Square, Philadelphia, PA
Michael Solomonov, Chef, Marigold Tea Room, Philadelphia, PA
Ryan DePersio, Chef/Owner, Fascino, Montclair, NJ
Adam Votaw, Executive Chef, Chispa, Coral Gables, FL
Kate Neumann, Pastry Chef, mk, Chicago, IL
David LeFevre, Chef, Water Grill, Los Angeles, CA
Randy Evans, Executive Chef, Brennans, Houston, TX
Michael Psilakis, Chef, Dona, New York, NY
Gavin Kaysen, Chef de Cuisine, El Bizcocho, San Diego, CA
Homaro Cantu, Chef, Moto, Chicago, IL
Jared Simons, Chef/Owner, Violet, Los Angeles, CA
Doug Psaltis, Executive Chef, Country, New York, NY
Missy Robbins, Executive Chef, Spiaggia, Chicago, IL
Michael Paley, Executive Chef, Proof, Louisville, KY (title is Paley's Got the Proof)
Danny Elmaleh, Chef, Celadon, Los Angeles, CA (Nobody is Mugging Danny)
Nate Appleman, Chef de Cuisine and Partner, A16, San Francisco, CA (San Francisco's Big Apple)
Jordan Kahn, Pastry Chef, Varietal, New York, NY (These Aren't Granny's Desserts )
Michael Sheerin, Chef de Cuisine, Blackbird, Chicago, IL (Blackbird's New Flight Plan )
Janine Falvo, Chef, Carneros Bistro & Wine Bar, Sonoma, CA (Creating A Wine Country Buzz )
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