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Ronnie Woo is the chef and owner of The Delicious Cook, an LA-based private chef company that specializes in four-star dining experiences. He is an accomplished professional chef and culinary personality celebrated by his fans and peers alike for his infectious personality and creative “Cali-Asian” cuisine, which combines fresh California flavors with Asian influences. Woo’s extensive travel around the world has helped him acquire new techniques and recipe inspiration, drawing from both his personal experiences and the chefs with whom he’s worked. He is a regular guest on various shows, including The Today Show, Rachael Ray, Food Network, The Kitchen, Pickler & Ben, Beat Bobby Flay, Hollywood Today Live, FABLife, Home & Family, and Home Made Simple on the OWN Network. Woo just launched his YouTube channel, starting with his first original series titled Craving Jetlag, which follows him as he travels the world tasting new cuisines, visits unique hotels, and experiences the local adventures and experiences.

A California native, Chef Justin Smillie brings his West Coast sensibility to Upland in New York City.After getting his start as a dishwasher in his teenage years, Smillie cut his teeth at some of the most prestigious institutions in the country, from Mercer Kitchen and Gramercy Tavern to Barbuto under Jonathan Waxman. In 2011, he joined the team at Il Buco Alimentari e Vineria as Executive Chef, where he became known for his bold, seasonal take on Italian cooking—not to mention his legendary short ribs for two. Now at Park Avenue hotspot Upland, Chef Smillie plays fast and loose with dishes from around the world. There’s the yuzu kosho duck fat fries, the beef tartare with anchovy powder, the five-lettuce Caesar salad—and most importantly, you never know where he’ll take you next. Justin's Restaurant:Upland (New York, NY)Justin's Book:Slow Fires: Mastering New Ways to Braise, Roast, and Grill (2015)

Ali Maffucci is the founder of the culinary brand Inspiralized, the ultimate resource for cooking creatively, healthfully and deliciously with the spiralizer, the kitchen tool that turns vegetables and fruits into noodles. Recently, she expanded her recipe content to include other inventive ways to transform vegetables, continually inspiring people to love and to eat more vegetables. In June of 2013, Ali quit her corporate job to pursue Inspiralized, starting first with her blog, Inspiralized.com. Since then, Maffucci has been referred to as a “digitally savvy millennial entrepreneur”, as well as the creator of a “spiral empire” by Food & Wine. Maffucci has authored New York Times best-selling cookbooks (Inspiralized and Inspiralize Everything) and her latest cookbook, Inspiralized and Beyond is following suit. Maffucci launched her branded spiralizer called the Inspiralizer and continues to provide daily free recipes on her food blog and through her iOS mobile app. She currently lives in Jersey City, NJ with her husband, Lu, her son, Luca and her daughter, Roma.

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.

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking, which has led him to become an accomplished chef, cookbook author, educator, and organic farmer. Saran’s approachable and informed style has helped to demystify Indian cuisine in America and ultimately formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking. A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as the Healthy Kitchens, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers and schools nationwide.Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) with Stephanie Lyness; American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) with Raquel Pelzel; and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011) with Charlie Burd and Raquel Pelzel. Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in publications such as Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, and USA Today, as well as many others. He is a contributor to Food Arts magazine. He has been a featured judge on Next Iron Chefand Iron Chef on the Food Network and has had numerous appearances on national and local broadcasts. In spring 2011, Suvir was a break out star on Bravo’s Top Chef Masters, cooking to raise money for the Agricultural Stewardship Association. Most recently, Saran was Executive Chef/Owner at Devi in New York City, where he shared the authentic flavors of Indian home cooking with guests. Under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a three-star rating from New York magazine and two stars from the New York Times. It was the first Indian restaurant in the U.S. to earn a Michelin star. When he is not on the road, Saran joins partner Charlie Burd in caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs.Suvir's Books:American Masala (2007) Indian Home Cooking (2004) Masala Farm (2011)