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Inspired by a life full of cattle ranching and working his way up through the restaurant ranks, meat-loving chef Rahm Fama follows his carnivorous curiosity across the country, searching out the choicest cuts and obsessing over mouth-watering meat on his Food Network show, Meat & Potatoes. Rahm is fascinated by the story behind food, especially meat, and he appreciates the time, effort, dedication and passion required to get it to the plate.Rahm’s love of food and respect for all-things meat stem from growing up in Santa Fe, N.M., and working on his mother’s cattle ranch. He began his culinary career at age 15 when he secured a prep cook position at a local restaurant, Mark Miller’s Coyote Café. He spent two years there, and he knew for sure that the kitchen was his calling. Rahm instantly fell in love with the excitement, atmosphere, and fast-paced action of the restaurant, and his curiosity pushed him to discover food through travel and firsthand experience. He traveled to many kitchens, cooking his way through locales including Austin, Phoenix/Scottsdale, New York, Colorado Springs, Vail, and St. Lucia.After learning the restaurant ropes locally, he moved to Austin to work as a line cook at Westbank Fishcamp for a year then returned to Santa Fe where he worked as a cook at Quail Run. Next, Rahm traveled to Phoenix/Scottsdale to work as a lead line cook at Scottsdale Phoenician. Rahm was offered a chef de cuisine position at age 22 in The Broadmoor, a five-star hotel in Colorado Springs, Colo. He accepted his first executive chef position working with Serge Raoul at Raoul’s in New York when he was 26. Rahm discovered that the hotel culinary world was an extraordinary place to experiment with food and learn about cooking from a business perspective after two unique experiences in New Mexico: He built up the Sierra Grande Lodge & Spa in New Mexico from scratch, and then he spent more than four years as executive chef of La Posada de Santa Fe Resort & Spa transforming the award-winning Fuego restaurant into a world-class destination. Then, in 2006, he took a job as the executive chef for the Lodge at Vail in Colorado, overseeing all culinary operations including the signature AAA Four Diamond Award winning restaurant, The Wildflower, and the Tuscan-style dining venue, Cucina Rustica. In addition to his restaurant experience, Rahm also worked as a private chef and has cooked at the prestigious James Beard House in 2006 and 2008.Quite the adventurer, Rahm spent time on the Caribbean island of St. Lucia, exploring remote townships and learning indigenous recipes from village matriarchs while opening a new restaurant for RockResorts. While in Vail, Rahm lived in a mountain cabin without a kitchen; he taught himself to cook everything from bread to main course meals over a wood-burning fire.Rahm loves to fish, boat and explore new food venues on a non-stop quest for unique recipes and new ingredients that will ultimately inspire his own cooking. He has three children (Delani, Kali, and Recce) all of whom he’s eagerly teaching to cook. Rahm currently lives in Los Angeles.

Scott Conant brings a deft touch and an unwavering passion to creating singular dining experiences with soulful food and a convivial atmosphere. His career spans nearly 30 years and includes multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He has established himself as one of the country’s top chefs and restaurateurs. A graduate of The Culinary Institute of America, Scott broke out onto the restaurant scene in his 20s, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Scott officially put his name on the map when he opened the beloved L’Impero in 2002. It garnered a three-star review from The New York Times, the title of Best New Restaurant from the James Beard Foundation, and praise from top publications such as Gourmet and Food & Wine, which named Scott one of America’s Best New Chefs in 2004. Following the success of L’Impero, Scott opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Scott eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life with Scarpetta, which he now operates in Las Vegas and Miami. In March 2016 Scott opened Impero Caffè, a relaxed Italian spot for all-day dining at the INNSIDE New York Hotel that serves a variety of antipasti and housemade pastas, the hallmarks of his cuisine. In the same year he opened Mora Italian, a modern, convivial osteria in Phoenix. In recent years Scott has also opened D.O.C.G. Enoteca, a casual wine bar at The Cosmopolitan Las Vegas, and unveiled his SC Culinary Suite, a beautiful private loft in SoHo where he can interact directly with guests and bring them his special brand of hospitality through private dinners, cocktail parties and cooking demos. In 2013 he debuted a signature menu at McCarran International Airport’s new American Express Centurion Lounge. Scott has appeared on the Today Show, The Chew, CBS’ The Talk, Live with Kelly & Michael, and Good Morning America, and he is a regular judge on Chopped, consistently one of Food Network’s highest-rated programs. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook. As Scott continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: Savor the pure pleasure of food, down to its last taste.