Meet the Competitors: Chopped Champions Tournament

Heather, aka The Culinary Crusader, is the executive chef at Footers Catering in Denver. She graduated from the Johnson & Wales' Denver Campus and she transitioned into the catering business after moving to Los Angeles. After returning to Denver, Heather joined Footers as the sous chef in 2015.

Evan is the chef/owner of Stages, a restaurant serving progressive New England cuisine in Dover, NH. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy and in 2014, he was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast.

Syrena is a private chef and caterer from New Orleans. After graduating from the French Culinary Institute, she became a chef instructor at Liberty's Kitchen before starting her own business as a personal chef, private cooking instructor and caterer.

Originally from Venezuela, Franco graduated from the Venezuelan Gastronomic Training Center, Cordon Bleu Program, in Caracas, and has a Master Baker Certification from the French Culinary Institute in New York. He is the executive chef at Zeppelin Hall and Surf City, both located in Jersey City.

Chris is the executive chef at Morimoto in Philadelphia. He has a degree in culinary arts from Johnson & Wales University

Chris is the executive chef at Flagstaff House in Boulder. His first job in the kitchen was as a dishwasher at age 14, becoming the executive chef before turning 18.

Kenneth is a private chef, instructor and cookbook author from New Orleans. He has a degree in Culinary Arts from The John Folse Culinary Institute.

Adriana, a native of Venezuela, started cooking when she was 12 years old. She has two culinary degrees from L'Ecole de Cuisine Alain Ducasse in France and Sumito Estévez’s Instituto Culinario Caracas in Venezuela.

Lynette has a degree in culinary arts from Johnson & Wales University and a master's degree in food science and technology from The University of Georgia. She is currently the Executive Chef for DiLuigi Foods.

Originally from New York City, Nicholas grew up in Greece where he developed his passion for cooking at a young age. He has a degree from Le Cordon Blue in Paris and is now the executive chef of Akrotiti Taverna in Astoria, NY as well as the owner of Cengo, a hotel and restaurant, in Kythira, Greece.

Andrew is the executive chef at Bagatelle in New York City. He's also worked at well-known New York City restaurants Bussakan, Bar Americain and Terroir.

Tatiana is the executive chef at The Envoy Hotel in Boston. She has a degree in culinary arts from Le Cordon Bleu in Orlando.

Adam is the chef and owner of Handlebar Diner in Mesa, AZ. He has a degree in culinary arts from Le Cordon Bleu in Scottsdale.

Matthew is the chef at EVO Kitchen + Bar and the Chebeague Island Inn in Portland, ME. In 2015, he was named Maine's Lobster Chef of the Year with his lobster pasta dish.

Originally from New Jersey, Dave is the sous chef at The Preservery in Denver and is also known for his cannabis-infused cuisine. He has a degree from the Culinary Institute of America.