Executive Chef, Tavern on the Green, Central Park, NY
A Lutèce veteran with more than 35 years in New York fine dining, Bill brings French-trained precision to one of Central Park's most iconic dining rooms. He's also the author of the Tavern on the Green Cookbook.
Raised in an Italian and Jewish family on Long Island, Jonathan fuses rustic Italian cooking with Asian flavors — "Itasian" — and brings it to TV as host of Family Kitchen Revival and to the World Food Championships as a two-time New York seafood champ.
A Chilean-born chef once named one of Wine Spectator's "60 Best Chefs in America," Sebastián built his reputation in Miami before bringing global flavors to New American cooking in Manhattan.
Executive Chef, The Roundtree, Amagansett & Nourish, The Hamptons, NY
Born in Bali and classically trained in French technique, Dewa spent more than 20 years leading kitchens at luxury resorts before bringing his Balinese-inflected cooking to the East End.
A trained chef, sommelier, and Emmy-winning producer, Dana helps home cooks find the perfect pour for every plate. She also runs the culinary agency Dine With Dana and teaches wine classes across the country.
