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For the past 15 years, Chef Tyler Florence (www.tylerflorence.com) has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision with fans around the world. After graduating from the prestigious culinary program at Johnson & Wales University, Florence tackled the Big Apple where he helmed multiple acclaimed restaurants and established himself as one of New York City’s finest young stars. In New York, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately becoming executive chef at Cafeteria. As the buzz about the charismatic young chef’s food picked up steam, a fresh new television network took notice; the rest is history. After more than 14 years as a Food Network star, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, his cooking show for novices; Food 911, his hugely popular "recipe rescue" show; as well as his signature series, Tyler's Ultimate. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America, and more. In July 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, Calif. Outposts will also be opening soon at San Francisco International Airport and in Napa. Adjacent to the Napa shop will be Tyler's new restaurant concept, Tyler Florence Rotisserie & Wine. Tyler also released two best-selling cookbooks in October 2008: Stirring the Pot and Dinner at My Place (Meredith Books). He also has three previously released books: Tyler’s Ultimate, Eat This Book and Real Kitchen (Clarkson Potter). In January 2009, Tyler launched his signature lines of steel-clad cookware and titanium cutlery on Home Shopping Network and at major retailers across the United States, including Macy’s, where Tyler is a member of the prestigious Macy’s Culinary Council. Also in 2009, Tyler opened his first signature restaurant, The Empire Plush Room, at the new Hotel Vertigo in San Francisco. In June 2010, Tyler opened his first signature restaurant, Wayfare Tavern, in San Francisco's Financial District and later opened the historic El Paseo in Mill Valley in fall 2010. Tyler lives in Mill Valley, Calif., with his wife, Tolan, and has three children: sons, Miles and Hayden, and daughter, Dorothy.

Eddie Jackson is a former NFL player who is a fierce competitor both in the kitchen and on the field. Now a food truck owner, private chef and personal trainer, he is dedicated to making healthy food taste absolutely delicious. In Eddie’s world, there is no need for a “cheat” day, because his good-for-you food is packed with flavor and does not leave you feeling deprived. Eddie joined the Food Network family in 2015 after besting 11 of his fellow finalists on Food Network Star. In 2016, Eddie joined Iron Chef Alex Guarnaschelli in mentoring eliminated Star hopefuls through a six-week competition on Star Salvation. He's the host of Eddie Jackson's Game-Day Playbook and Eddie Jackson’s Fitness Playbook on FoodNetwork.com.

“Everyone has a story and a recipe,” says Edward Lee.Lee’s begins in his Korean grandmother’s windowless kitchen in Brooklyn, where he grew up on rice bowls and kimchi. But his palate longed for adventure: he’d sneak over to newsstands and “peek into issues of Gourmet like they were Playboy, lusting after lamb roasts and tartes Tatin,” he confesses in his cookbook, Smoke & Pickles (2013). “I’d whisper the recipes aloud.” For Lee, that allure and magic would never dim. By his thirteenth birthday, he writes, “I knew I would spend the rest of my life chasing the seduction of food.” These days, he’s living an entirely different chapter, in Louisville, Kentucky—and his story has become one of smoke and pickles. “Some say umami is the fifth flavor,” he says. “I say smoke is the sixth.” From the Korean BBQ of his childhood to the rampant BBQ culture of the South, “smoke is the intersection that connects my two worlds.” Whether that smoke comes from bourbon, bacon, or smoked spices, it pairs brilliantly with the briny punch of pickles, Korean as well as Southern. Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of which draw upon the kaleidoscopic facets of his unique story. “What I cook is who I am,” Lee writes, and that’s certainly true of the Panna recipes he’s shared with us: they take us back to his Korean-Brooklyn childhood, the years he sweated his way up through the kitchens of New York, and into the future of Southern fine dining.Edward's Restaurants:610 Magnolia (Louisville, KY) MilkWood (Louisville, KY) Succotash (National Harbor, MD)Edward's Book:Smoke & Pickles (2013)