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A graduate of the Culinary Institute of America, Joseph “JJ” Johnson went on to hone his skills in some of New York’s most esteemed kitchens including Centro Vinoteca, Jane, and Tribeca Grill. In search of new flavors, Chef Johnson spent a month cooking in Ghana at the country's leading boutique hotel, Villa Monticello, studying West African cuisine and exploring the country's exotic markets.In 2013, Chef Johnson helped open The Cecil with Richard Parsons and Alexander Smalls. Soon after, he joined the kitchen of its sister restaurant Minton’s, the revived jazz supper club located next door. Chef Johnson was nominated for a James Beard Foundation Award for Rising Star Chef, and recognized by Star Chefs with the Rising Star Community Chef Award (both in 2015). He was named on the "20 Under 40" list of extraordinary philanthropists by the Observer (2016). Chef Johnson was also named one of Forbes’ 30 Under 30, Zagat’s 30 under 30 and an Eater Young Gun (all in 2014), as well as recognized as Chef of the Year by New York African Restaurant Week (2015).

A graduate of the Culinary Institute of America, Joseph “JJ” Johnson went on to hone his skills in some of New York’s most esteemed kitchens including Centro Vinoteca, Jane, and Tribeca Grill. In search of new flavors, Chef Johnson spent a month cooking in Ghana at the country's leading boutique hotel, Villa Monticello, studying West African cuisine and exploring the country's exotic markets.In 2013, Chef Johnson helped open The Cecil with Richard Parsons and Alexander Smalls. Soon after, he joined the kitchen of its sister restaurant Minton’s, the revived jazz supper club located next door. Chef Johnson was nominated for a James Beard Foundation Award for Rising Star Chef, and recognized by Star Chefs with the Rising Star Community Chef Award (both in 2015). He was named on the "20 Under 40" list of extraordinary philanthropists by the Observer (2016). Chef Johnson was also named one of Forbes’ 30 Under 30, Zagat’s 30 under 30 and an Eater Young Gun (all in 2014), as well as recognized as Chef of the Year by New York African Restaurant Week (2015).

Ree Drummond is a writer, photographer, ranch wife and mother of four. Her blog, ThePioneerWoman.com, attracts more than 20 million page views per month and was named Weblog of the Year at the 2011, 2010 and 2009 Bloggie Awards. Ree is also the author of the #1 best-selling cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl and the 2011 memoir Black Heels to Tractor Wheels — A Love Story, which debuted at #2 on The New York Times Best Sellers list for nonfiction hardcover, among other books. Ree’s children’s picture book, Charlie the Ranch Dog, which chronicles the adventures of her much-beloved basset hound, also premiered at #1 on The New York Times Best Sellers list. Drummond has appeared on numerous national talk shows including Good Morning America, TODAY, The View and Fox & Friends.

With more than 27 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert hosts the Food Network series Restaurant: Impossible, where he saves struggling restaurants across America by assessing and overhauling their weakest spots. He also previously hosted Dinner: Impossible and Worst Cooks in America. Robert has authored two cookbooks, Mission: Cook! and Impossible to Easy, and one healthy-living book, Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life. He tours with his interactive live show, Robert Irvine Live, and appears regularly as an expert guest on national morning and daytime talk shows.In 2015 Robert launched Robert Irvine Foods, a company that features a nutritionally improved line of food products without compromising great taste. He recently established his eponymously named nonprofit organization, The Robert Irvine Foundation, in an effort to support military personnel and their families. In recent years he was honored with two very distinguished recognitions for his dedication to the armed services and our country’s heroes. He was first designated Honorary Chief Petty Officer by the U.S. Navy, and later that year awarded the Bob Hope Award for Excellence in Entertainment and Support of our Service Members, bestowed upon him by the Congressional Medal of Honor Society. Continuing his support of the military, Robert became the first celebrity chef to open a restaurant — aptly named Chef Robert Irvine’s Fresh Kitchen — at the Pentagon, in the fall of 2016. His other recent projects include the Robert Irvine Magazine in May 2016; the opening of a new Gold’s Gym in Largo, Florida, in January 2017; and the opening of a new restaurant in Las Vegas at the Tropicana in late 2017. For more information on Chef Robert Irvine, visit www.ChefIrvine.com.

Josh Kilmer-Purcell and Dr. Brent Ridge are the Co-Founders of Beekman 1802. Ridge began his career as a physician at Mt. Sinai in New York City and later launched the Health & Wellness division of Martha Stewart Omnimedia. Kilmer-Purcell was previously an award-winning advertising executive and New York Times bestselling author of three books. The pair founded Beekman 1802 in 2008 after purchasing the historic Beekman farm in Sharon Springs, NY, where they started making goat milk soaps and gourmet cheeses. Today the company has over 130 employees and is recognized as one of the most successful lifestyle brands in America by Nasdaq, Inc Magazine & The Wall Street Journal. Their beauty, home and gourmet products are sold through premium retail partners around the globe including Williams-Sonoma, Bloomingdales, and Anthropologie. In 2019, they set the record for the largest beauty brand launch in the combined 37-year history of both HSN and QVC. Over 45,000 people visit their flagship store and festivals each year in rural Sharon Springs, NY. Ridge and Kilmer-Purcell have been featured in countless media and business outlets. As the stars of “The Fabulous Beekman Boys” they were the first gay couple to star in their own television series on a national network. They also competed and won “The Amazing Race” on CBS. They’ve published four bestselling cookbooks, a home decor book, and continue to produce an award-winning quarterly magazine, “The Beekman 1802 Almanac.” OUT Magazine has included them on their Top 100 Influential LGBT List, and they received Farmer of the Year recognition from the US Secretary of Agriculture. They sit on the Board of the Farmer’s Museum in Cooperstown, NY and were awarded honorary doctorates by SUNY Cobleskill for their contributions to both agriculture and business. Kilmer-Purcell and Ridge continue to reside on their farm in Sharon Springs, NY.

Called a ‘culinary guru’ by The New York Times and inducted into the Who’s Who of Food and Beverage in America, Dorie Greenspan is the author of eleven cookbooks. Her latest cookbook is Baking Chez Moi, Recipes From Paris Home to Your Home Anywhere. Her New York Times bestseller Around My French Table was named Cookbook of the Year for 2010 by the IACP, Epicurious and Amazon. A six-time James Beard Foundation and IACP award-winner for her cookbooks and magazine articles, Dorie has collaborated with many celebrated chefs, among them Julia Child (Dorie wrote the book, Baking with Julia), Daniel Boulud and Pierre Hermé, France’s most famous pastry chef. Her book, Baking: From My Home to Yours, inspired the creation of Tuesdays with Dorie, a weekly online baking club that has been ongoing for over five years and was profiled in O, the Oprah Winfrey Magazine. A similar group, French Fridays with Dorie, worked its way through Around My French Table. Both groups are joining forces for a bake-along for Dorie’s newest cookbook Baking Chez Moi. Dorie’s own blog, which she started in 2007, was named one of the top 20 food blogs in the world by The Times of London. Dorie's Books: Pancakes (1997) Baking Chez Moi (2014) Sweet Times (1991) Baking (2006) Paris Sweets (2002) Around My French Table (2010)

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.

Michael Tusk is the chef/owner of Quince and Cotogna in San Francisco, California. After graduating from the Culinary Institute of America, Michael traveled to Europe to gain experience in Michelin-starred restaurants of France and Italy. When he returned to the United States in 1988, he settled in the Bay Area and started working at the legendary Stars restaurant. After a year, he began his four-year tenure at Chez Panisse before spending six years with Chef Paul Bertolli at Oliveto in Oakland. Determined to open a place of his own, Michael left Oliveto in 2000 and opened Quince featuring Italian and French-inspired cuisine that celebrates the seasonal bounty of Northern California. Quince quickly became known as one of the city's top fine-dining destinations, and Michael gained notoriety for his relationship with local purveyors. The Tusks relocated the restaurant in 2009 to a historic 1907 brick and timber building in San Francisco's Jackson Square neighborhood, which gave them the opportunity to open a second restaurant, Cotogna, adjacent to Quince.In its new home, Quince has been awarded a three Michelin-star rating and four stars from the San Francisco Chronicle, and Cotogna has become a popular destination for rustic California-Italian cuisine. In 2011, Tusk was honored with the James Beard Award for "Best Chef Pacific."Michael's Restaurants Quince (San Francisco, CA) Cotogna (San Francisco, CA)