01of 15Ashleigh ShantiNBC/BravoInstagram:foodordeath_Bravo Bio:Ashleigh Shanti is chef and creator of Good Hot Fish, an Asheville, North Carolina-based fish fry pop up. Her cuisine honors Black foodways while also paying homage to her coastal Virginia upbringing where she stripped collard greens before she could walk. After earning her Bachelor’s in Marketing at Hampton University, Ashleigh studied culinary arts at Baltimore International College. She honed her skills at a variety of restaurants ranging from Northern Italian to Classic French, but Southern Appalachian cuisine is her culinary love language. Ashleigh was awarded 2019 Eater Young Gun and named a 2020 finalist for James Beard “Rising Star Chef of the Year” award during her tenure as chef de cuisine at John Fleer’s Benne on Eagle. When she’s not in the kitchen, Ashleigh can be found outdoors, birding, foraging or hiking the beautiful Blue Ridge Mountains with her 10-year-old Vizsla, Roux and her lovely partner, Meaghan.
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Ashleigh Shanti
NBC/Bravo
Instagram:foodordeath_
Bravo Bio:Ashleigh Shanti is chef and creator of Good Hot Fish, an Asheville, North Carolina-based fish fry pop up. Her cuisine honors Black foodways while also paying homage to her coastal Virginia upbringing where she stripped collard greens before she could walk. After earning her Bachelor’s in Marketing at Hampton University, Ashleigh studied culinary arts at Baltimore International College. She honed her skills at a variety of restaurants ranging from Northern Italian to Classic French, but Southern Appalachian cuisine is her culinary love language. Ashleigh was awarded 2019 Eater Young Gun and named a 2020 finalist for James Beard “Rising Star Chef of the Year” award during her tenure as chef de cuisine at John Fleer’s Benne on Eagle. When she’s not in the kitchen, Ashleigh can be found outdoors, birding, foraging or hiking the beautiful Blue Ridge Mountains with her 10-year-old Vizsla, Roux and her lovely partner, Meaghan.
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Buddha Lo
Instagram:buddha__lo
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Damarr Brown
Instagram:browndamarr
04of 15Evelyn GarciaNBC/BravoInstagram:chefevelyngarciaBravo Bio:A Houston native, born to parents from Mexico and El Salvador, Evelyn García is the chef and co-owner of Kin HTX. A graduate of the Culinary Institute of America, Evelyn cooked her way through New York City with stints at Jean George’s Spice Market under Chef Anthony Ricco, Masak with Chef Larry Reutens and Kin Shop withTop Chefseason one winner Harold Dieterle. After 10 years in NYC honing her skills, passion and drive for Southeast Asian food and culture, she decided to move back to her hometown of Houston and open Kin HTX, a Southeast Asian inspired concept. From pop-ups to chef residencies to a restaurant and a product line, Kin HTX continues to evolve and showcase Evelyn’s passion for Southeast Asian flavors and local agriculture.
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Evelyn Garcia
Instagram:chefevelyngarcia
Bravo Bio:A Houston native, born to parents from Mexico and El Salvador, Evelyn García is the chef and co-owner of Kin HTX. A graduate of the Culinary Institute of America, Evelyn cooked her way through New York City with stints at Jean George’s Spice Market under Chef Anthony Ricco, Masak with Chef Larry Reutens and Kin Shop withTop Chefseason one winner Harold Dieterle. After 10 years in NYC honing her skills, passion and drive for Southeast Asian food and culture, she decided to move back to her hometown of Houston and open Kin HTX, a Southeast Asian inspired concept. From pop-ups to chef residencies to a restaurant and a product line, Kin HTX continues to evolve and showcase Evelyn’s passion for Southeast Asian flavors and local agriculture.
05of 15Jackson KalbNBC/BravoInstagram:jacksonkalbBravo Bio:Jackson Kalb is the chef and owner of Jame Enoteca and Ospi in Los Angeles, California along with his wife, Melissa. He also serves as the chef and partner of Wake&Late. Jackson’s culinary career started at age 13 in the kitchen of Josiah Citrin’s Melisse Restaurant, where he worked weekends and holidays throughout middle and high school. Jackson attended Cornell University’s school of Hotel Administration and trained at top restaurants including Joël Robuchon in Las Vegas, Chicago’s Alinea, Union Square Cafe in New York, and Hillstone Restaurant Group. In 2022, he plans to open his third restaurant in Los Angeles, Gemma di Mare. He is also developing a line of jarred pasta sauces and producing software to help independent chefs.
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Jackson Kalb
Instagram:jacksonkalb
Bravo Bio:Jackson Kalb is the chef and owner of Jame Enoteca and Ospi in Los Angeles, California along with his wife, Melissa. He also serves as the chef and partner of Wake&Late. Jackson’s culinary career started at age 13 in the kitchen of Josiah Citrin’s Melisse Restaurant, where he worked weekends and holidays throughout middle and high school. Jackson attended Cornell University’s school of Hotel Administration and trained at top restaurants including Joël Robuchon in Las Vegas, Chicago’s Alinea, Union Square Cafe in New York, and Hillstone Restaurant Group. In 2022, he plans to open his third restaurant in Los Angeles, Gemma di Mare. He is also developing a line of jarred pasta sauces and producing software to help independent chefs.
06of 15Jae JungNBC/BravoInstagram:chefjaejungBravo Bio:Chef Jae Jung is the chef and owner of KJUN, a Korean-Cajun pop-up in New York City. Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York. Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality. In 2014, Jae relocated to New York City to work in some of the city’s most prestigious Michelin-starred restaurants, including Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of the famed Café Boulud. In 2021, she launched her first startup, KJUN, introducing hungry New Yorkers to her distinctive blend of Korean and Cajun flavors, ingredients, and dishes. Her cuisine has been featured in theNew York Times,Eater,Food & Wine,Bon Appétit, theNew Yorker, andBloomberg Pursuits, which recently named KJUN one of the best new restaurants in New York.
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Jae Jung
Instagram:chefjaejung
Bravo Bio:Chef Jae Jung is the chef and owner of KJUN, a Korean-Cajun pop-up in New York City. Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York. Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality. In 2014, Jae relocated to New York City to work in some of the city’s most prestigious Michelin-starred restaurants, including Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of the famed Café Boulud. In 2021, she launched her first startup, KJUN, introducing hungry New Yorkers to her distinctive blend of Korean and Cajun flavors, ingredients, and dishes. Her cuisine has been featured in theNew York Times,Eater,Food & Wine,Bon Appétit, theNew Yorker, andBloomberg Pursuits, which recently named KJUN one of the best new restaurants in New York.
07of 15Jo ChanNBC/BravoInstagram:chefjochanBravo Bio:Jo Chan graduated from San Diego State University before attending the San Diego Culinary Institute. In 2012, she moved to New York City, where she began her career at Nobu Fifty-Seven. From there she went to work under Jonathan Waxman at Barbuto in the West Village. Her time at Barbuto brought her to the kitchen of fellow Barbuto alumni Justin Smillie, who collaborated with Stephen Starr to create Upland. Chef Jo then went to Scandinavia as the traveling executive chef for James Beard winner Marcus Samuelsson. She moved to Austin in 2018, where she became Executive Chef at Eberly. She has found a strong community in this city and hopes to deepen her roots here in the coming years. Her new project will combine her love of Italian food with Austin’s unique appetite for high-quality ingredients served in a casual setting. She lives with her beautiful fiancée, who is an English professor at Texas State University, and their two perfect dogs, Blue and Luna.
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Jo Chan
Instagram:chefjochan
Bravo Bio:Jo Chan graduated from San Diego State University before attending the San Diego Culinary Institute. In 2012, she moved to New York City, where she began her career at Nobu Fifty-Seven. From there she went to work under Jonathan Waxman at Barbuto in the West Village. Her time at Barbuto brought her to the kitchen of fellow Barbuto alumni Justin Smillie, who collaborated with Stephen Starr to create Upland. Chef Jo then went to Scandinavia as the traveling executive chef for James Beard winner Marcus Samuelsson. She moved to Austin in 2018, where she became Executive Chef at Eberly. She has found a strong community in this city and hopes to deepen her roots here in the coming years. Her new project will combine her love of Italian food with Austin’s unique appetite for high-quality ingredients served in a casual setting. She lives with her beautiful fiancée, who is an English professor at Texas State University, and their two perfect dogs, Blue and Luna.
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Leia Gaccione
Instagram:chefleiamarie
09of 15Luke KolpinNBC/BravoInstagram:lukekolpinBravo Bio:Seattle native Luke Kolpin began his cooking journey at Seattle Central College’s culinary program. After graduating, Luke went on to work at many Seattle restaurants including Canlis, an upscale fine dining destination. Looking to further his culinary expertise, Luke accepted a job under Chef Rene Redzepi at the three Michelin-starred, world-renowned restaurant Noma in Copenhagen, Denmark. While at Noma, he had the opportunity to work alongside some of the most talented chefs in the culinary industry and earned the role of Sous Chef. After eight years at Noma, Luke decided to head back home to Seattle. When feeding himself, Luke’s everyday go-to dish is a sandwich as there are endless possibilities of perfection!
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Luke Kolpin
Instagram:lukekolpin
Bravo Bio:Seattle native Luke Kolpin began his cooking journey at Seattle Central College’s culinary program. After graduating, Luke went on to work at many Seattle restaurants including Canlis, an upscale fine dining destination. Looking to further his culinary expertise, Luke accepted a job under Chef Rene Redzepi at the three Michelin-starred, world-renowned restaurant Noma in Copenhagen, Denmark. While at Noma, he had the opportunity to work alongside some of the most talented chefs in the culinary industry and earned the role of Sous Chef. After eight years at Noma, Luke decided to head back home to Seattle. When feeding himself, Luke’s everyday go-to dish is a sandwich as there are endless possibilities of perfection!
10of 15Monique FeybesseNBC/BravoInstagram:moniquefeybesseBravo Bio:A San Francisco native, Chef Monique Feybesse began her career in 2007 when she graduated from the California Culinary Academy and joined the opening team at Madera restaurant at Rosewood Sand Hill and at Masa’s in San Francisco. In 2013, she booked a one-way ticket to Copenhagen and earned a position at Geranium Restaurant under Bocuse d’Or Legend, Rasmus Kofoed. She later relocated to Paris as part of the opening team of Chef Yannick Alleno’s Pavillon Ledoyen, which earned three Michelin stars within their first year. Her resume also includes Atera in New York and Ninebark in Napa Valley, under Chef Matthew Lightner. After moving back to the Bay Area to start a family in 2016, Monique became chef de cuisine of Cavallo Point’s Murray Circle restaurant later leading the culinary department at Robert Sinskey Vineyards. She now is focusing solely on building the brand of Tarts de Feybesse with her husband Paul while enjoying watching her two young sons grow up and destroy the house.
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Monique Feybesse
Instagram:moniquefeybesse
Bravo Bio:A San Francisco native, Chef Monique Feybesse began her career in 2007 when she graduated from the California Culinary Academy and joined the opening team at Madera restaurant at Rosewood Sand Hill and at Masa’s in San Francisco. In 2013, she booked a one-way ticket to Copenhagen and earned a position at Geranium Restaurant under Bocuse d’Or Legend, Rasmus Kofoed. She later relocated to Paris as part of the opening team of Chef Yannick Alleno’s Pavillon Ledoyen, which earned three Michelin stars within their first year. Her resume also includes Atera in New York and Ninebark in Napa Valley, under Chef Matthew Lightner. After moving back to the Bay Area to start a family in 2016, Monique became chef de cuisine of Cavallo Point’s Murray Circle restaurant later leading the culinary department at Robert Sinskey Vineyards. She now is focusing solely on building the brand of Tarts de Feybesse with her husband Paul while enjoying watching her two young sons grow up and destroy the house.
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Nick Wallace
Instagram:nickwallaceculinary
12of 15Robert HernandezNBC/BravoInstagram:chefroberthernandezBravo Bio:Robert Hernandez is a private chef in San Francisco, California. He grew up in the suburbs of Los Angeles where his passion for food grew through family gatherings and his mother’s cooking. Some of Robert’s favorite childhood memories include large gatherings around the kitchen table, eating ceviche, tamales, essentially anything his mother or aunt put on the table. Robert has worked in many notable restaurants in San Francisco, including one Michelin-starred restaurant Octavia. At Octavia, Robert worked his way up to chef de cuisine and was recognized as San Francisco’s rising star chef in 2019. There, he honed his culinary skills and developed a passion for marrying seasonal ingredients with his inherited flavor profiles. Methodical techniques have shaped his elevated, yet approachable cuisine. Apart from cooking, Robert enjoys binge watching his favoriteReal Housewivesfranchise, traveling and spending time with his family.
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Robert Hernandez
Instagram:chefroberthernandez
Bravo Bio:Robert Hernandez is a private chef in San Francisco, California. He grew up in the suburbs of Los Angeles where his passion for food grew through family gatherings and his mother’s cooking. Some of Robert’s favorite childhood memories include large gatherings around the kitchen table, eating ceviche, tamales, essentially anything his mother or aunt put on the table. Robert has worked in many notable restaurants in San Francisco, including one Michelin-starred restaurant Octavia. At Octavia, Robert worked his way up to chef de cuisine and was recognized as San Francisco’s rising star chef in 2019. There, he honed his culinary skills and developed a passion for marrying seasonal ingredients with his inherited flavor profiles. Methodical techniques have shaped his elevated, yet approachable cuisine. Apart from cooking, Robert enjoys binge watching his favoriteReal Housewivesfranchise, traveling and spending time with his family.
13of 15Sam KangNBC/BravoInstagram:chefsamkangBravo Bio:A Southern California native, Sam Kang headed to New York in 2010 with just $700 in his pocket and the goal of becoming a head chef. His first job was at Chef David Chang’s Momofuku Ko, a two Michelin-starred restaurant where he developed his foundation for cooking. In 2012, Sam went on to work with Chef Daniel Humm at the three Michelin-starred Eleven Madison Park, which laid a foundation of teamwork, organization, and finesse. In 2016, Sam returned to Momofuku Ko as a Sous Chef and helped open The Bar at Ko and Wayo, where he was the chef de cuisine. Since 2020, Chef Sam has focused on a new passion for teaching and educating kids about food.
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Sam Kang
Instagram:chefsamkang
Bravo Bio:A Southern California native, Sam Kang headed to New York in 2010 with just $700 in his pocket and the goal of becoming a head chef. His first job was at Chef David Chang’s Momofuku Ko, a two Michelin-starred restaurant where he developed his foundation for cooking. In 2012, Sam went on to work with Chef Daniel Humm at the three Michelin-starred Eleven Madison Park, which laid a foundation of teamwork, organization, and finesse. In 2016, Sam returned to Momofuku Ko as a Sous Chef and helped open The Bar at Ko and Wayo, where he was the chef de cuisine. Since 2020, Chef Sam has focused on a new passion for teaching and educating kids about food.
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Sarah Welch
Instagram:chefwelch
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Stephanie Miller
Instagram:shelterbeltndandButterhorn210
source: people.com
