Chef, Founder of World Central Kitchen, and owner of ThinkFoodGroup
Named as one of Time’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of 21 restaurants, located throughout the country in Washington, DC, Miami, Puerto Rico, Las Vegas and Los Angeles. He is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty by using the power of food to empower communities and strengthen economies. Andrés also serves as Culinary Ambassador for the Clean Cooking Alliance. Andrés' work has earned him awards and distinctions such as Outstanding American by Choice, awarded by President Barack Obama and the Refugees International McCall-Pierpaoli Humanitarian Award. In 2015, he was named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community, and also became a Presidential Ambassador for Citizenship and Naturalization to help increase awareness regarding the contributions of new Americans.
Chef, Montauk Yacht Club
Chef Ron Duprat has a long list of culinary accomplishments. With over 20 years of cooking experience, he has opened several successful restaurants, published a cookbook, and earned Certified Executive Chef status with the American Culinary Federation. A former competitor on the Bravo series “Top Chef,” he is executive chef of the Montauk Yacht Club in New York and is also a culinary ambassador for the U.S. Department of State.
Growing up in Haiti’s Mare Rouge, Duprat experienced firsthand the effects clean cookstoves and fuels can have on family health. In addition to advocating clean cooking technologies, Duprat has maintained a strong advocacy for his home country and is working on its ‘sustainable food future’ movement.
Chef of the Mexican Cultural Institute, Washington, DC
Pati Jinich is a cookbook author, cooking teacher and chef of the Mexican Cultural Institute in Washington, DC and host of the PBS series, Pati’s Mexican Table. Pati was born and raised in Mexico City and comes from a family of accomplished cooks. In 2007, she launched "Mexican Table” an ongoing series of culinary programs. Her first cookbook, Pati’s Mexican Table: The Secrets of Mexican Home Cooking published in March 2013.
Pati is a regular guest on many television programs, and has been featured in The Washington Post, The New York Times, Chicago Tribune, and other U.S. national and regional press. Pati was invited to cook at the White House for the President of the United States’ Cinco de Mayo celebration. She has a passion for promoting a healthy and balanced lifestyle for children and families, and is a member of Les Dames D’Escoffier, the International Association of Women Chefs and Restauranteurs, and the Kitchen Cabinet for the Smithsonian Institution’s National Museum of American History.
Chef at Khana Khazana India Pvt. Ltd.
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is chef extraordinaire, TV show host, author of best-selling cookbooks, restaurant consultant, co-owner of a TV channel, and winner of several important national and international culinary awards. He is also working to help empower Indian women through clean cooking to become self-sufficient.
Chef at Cambodia Hotel Association
Luu Meng is a native Cambodian who single-handedly developed some of Cambodia’s top kitchens and is at the forefront of the country’s dining revolution. Named in 2014 as Asia’s top chef, Meng is the head chef of Phnom Penh’s Malis restaurant, owner of the Almond Group of restaurants. The famed Khmer celebrity chef is known throughout Cambodia for his gourmet adaptations of traditional Cambodian dishes.