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Television personality, national bestselling author, celebrity chef and entrepreneur Lorraine Pascale has made a name for herself globally over the years through her delicious recipes, health and wellness guidance, inspired living and more. A household name in the UK, selling over one million books and starring in countless television series, Lorraine brought her expertise over to the US nearly 5 years ago and has become a staple in the Food Network family. She currently serves as a judge on Food Network’s Holiday Baking Championship, Spring Baking Championship and Worst Bakers in America. Pascale got her start in the entertainment industry at just 16 years old, being discovered as a model and skyrocketing to fame throughout the 1990’s. She was the first black British model to appear on the cover of Elle Magazine (US), appeared in the1998 Sports Illustrated coveted swimsuit issue, and was the face of high-profile campaigns for Versace and Donna Karan. While modeling kept Pascale busy, she had aspirations to become an entrepreneur and found her niche after taking a diploma cookery course at the prestigious Leith's School of Food and Wine in London. She went on to graduate with first class honors, Summa Cum Laude in Culinary Arts Management at London’s University. During her final year of school, Pascale opened her first bakery in Covent Garden selling cakes, tray bakes, and cupcakes, and filmed her first television series Baking Made Easy for BBC 2. Pascale went on to film Home Cooking Made Easy, How to be a Better Cook for BBC and Cooking Channel’s Fresh, Fast and Easy Food. Her series have aired in over 70 countries worldwide. While Pascale has become a trusted name in television, she also landed the accolade of being the most-successful cookbook author in the UK, releasing six best-selling books. Her debut book, Baking Made Easy, was released in 2011. Additional titles include Home Cooking Made Easy, Fast, Fresh, and Easy Food, A Lighter Way to Bake, How to be a Better Cook, Everyday Easy, Eating Well Made Easy, Best of Lorraine and“Bake: 125 Show-Stopping Recipes, Made Simple. Pascale is currently penning her next book, which will focus on overall wellness, health and inspirational topics. Pascale was born to Jamaican parents and became a foster child shortly after birth. She was adopted at 18 months old, however her parents divorced when she was three and she went to live with her mother. At seven years old Pascale’s mother fell ill, and she landed back in the foster care system, living with several families. In 2014 Pascale filmed a documentary entitled Fostering & Me, in which she looked at her own experiences as a foster child and the experiences that other children have had. On the charity front, Pascale is a patron of TACT (The Adolescent and Children’s Trust), the largest organization providing fostering and adoption services across the United Kingdom. In summer 2012, she was made the ambassador of the National Careers Service launching the service with Skills Minister John Hayes. Pascale also visits schools to talk to children and young adults, spreading positivity and motivation. Pascale currently splits her time between London, Los Angeles and New York City.

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.

Naomi Pomeroy is a native Oregonian who started cooking on a step stool. She got an early start studying the culinary handiwork of her mother, who had lived in Rouen, France, and of her grandmother, Vivian, who hailed from New Orleans. The first thing she learned to make was a cheese soufflé with a green salad from the garden, dressed simply in olive oil, red wine vinegar, and lemon. Her early childhood cooking experiences taught her that sometimes simple is best. Naomi’s restaurant Beast is a refined version of the food of her childhood. Naomi was featured in Gourmet and Elle Magazine; Bon Appètit named her one of the top six of a new generation of female chefs in September 2008; and Food & Wine Magazine recognized her as one of the 10 Best New Chefs in America for 2009. In 2010, Oprah magazine named her one of the "Top 10 Women to Watch in the Next Decade," and Marie Claire named her one of the "Top 16 Women in Business". She has given several lectures on creativity, including a TedX Talk in 2013. Naomi appeared as a contestant on Top Chef Masters in 2011 and also appears as a recurring judge on Knife Fight on the Esquire Network.In 2010, 2012, and 2013, she was selected as a finalist for the James Beard Awards in the category Best Chef Pacific Northwest. In 2014, she was selected as the recipient for this prestigious award.Naomi's Restaurant:Beast (Portland, OR) Naomi's Book:Taste and Technique: Recipes to Elevate Your Home Cooking (2016)