How The Sausage Is Made with Chef Chris Cosentino (Chris Cosentino)

Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of Napa Valley’s legendary restaurant Mustards Grill. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of many heralded restaurants in the greater San Francisco Bay Area including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse, Cindy’s Backstreet Kitchen, Go Fish, Cindy’s Waterfront at the Monterey Bay Aquarium and Mustards Grill-SFO. 

 Born in Minneapolis, Minnesota, Pawlcyn grew up in an accomplished culinary family where garden fresh ingredients were an integral part of every meal and suppertime was always family time. “My parents raised me to appreciate good cooking,” she fondly says of her mother and father.

 At 13, Pawlcyn was working at a local cooking school and equipment store and helping in her mother’s kitchen. She ran a catering business through high school, and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout. She further augmented her formal training by taking courses at Le Cordon Bleu and La Varenne in Paris.

 Pawlcyn began her career in the kitchen of the Pump Room in Chicago. She went on to cook in various other esteemed restaurants in both Chicago and Minneapolis before moving to California in 1979 to take a job at McArthur Park in San Francisco. In her first experience in a Northern California kitchen, Pawlcyn gained valuable insights into the region’s unique food culture.

 Pawlcyn entered Napa Valley’s burgeoning restaurant culture as the opening chef at Meadowood in St. Helena and from there joined Bruce LeFavour at his acclaimed Rose et LeFavour. Armed with extensive kitchen leadership and regional culinary expertise, she successfully launched Mustards Grill in 1983, her now landmark and legendary restaurant.

 With over 40 years of experience working and living in the Napa Valley, Pawlycn remains intimately involved in the kitchen operations of Mustards Grill, which features its own culinary garden that supplements the locally sourced produce used in many of her dishes. Pawlcyn’s commitment to seasonal inspiration and the use of the region’s bountiful harvests continue to play a major role in the food coming out of her kitchen.

“My father had a green thumb and he taught me a lot about growing produce and instilled a love for fresh flavors,” she says. “Everywhere I have lived, I have had a garden, whether it was a window box of herbs when I lived in Chicago or the large garden at my house. I feel it’s important for freshness and flavor and it brings people closer to their food.” 

At his award-winning seafood-focused culinary concepts, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish. Cimarusti’s acclaimed restaurant Providence, a bastion of Los Angeles fine dining for almost two decades, has yielded numerous James Beard Award nominations and two highly coveted Michelin stars for over a decade, and a newly minted Michelin Green Star. Located in the heart of West Hollywood, Connie and Ted’s pays homage to Cimarusti’s grandparents and the simple, honest seafood cookery of New England.

Follow Him Here: @cimarustila 

Well folks, we are about to celebrate my 100th episode, and over these last four years, the podcast has evolved, so I’m changing the name to better reflect what it’s about.

Chef Michael Voltaggio has established a bold and trendsetting legacy. His influence spans multiple industries, with groundbreaking projects like Vulcania at Mammoth Mountain, Volt Burger at over 40 Live Nation Venues nationwide, and Voltaggio Brothers Steak House at MGM National Harbor in DC, all reflecting his innovative spirit.

Chef Shirley Chung A native of Beijing, she moved to the U.S. to obtain a degree in Business Management, then trained in the culinary arts at the California Culinary Academy.

The level of excitement, fun and adventure that Lachlan has brought to the world of cycling is incredibaly inspiring. He has opened the door for adventure and fun all while setting his own rules racing things and setting new boundaries in the sport of cycling. Thank you Lachlan for inspiring us to go farther, have fun and showing people there is more to see on a bike.

Chef Shawn Naputi was born and raised on Guam. After graduating high school, he followed his passion by attending the California Culinary Academy of San Francisco.

A great conversation with a brilliant chef & great friend.

Best known for her roles on such Food Network hits as Guy’s Grocery Games, Tournament of Champions and Cutthroat Kitchen, as well as Bravo’s Top Chef and Top Chef All-Stars, Antonia Lofaso is one of America’s most beloved chefs.

Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool’s Errand, Orfano, Dive Bar, Tenderoni’s and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable.

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ.

From Michelin Stars to Yellow Jerseys, Tour de France & Giro d’ Italia Chef Henrik Orre has done it all.

Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee.

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Toro, a Barcelona-style tapas bar, and sister restaurant Coppa, an Italian enoteca, in the South End. as well as Little Doinkey in Cambridge MA and Bangkok.

When I saw Jay Rawe ski in the new film Stomping Grounds from Match stick productions I was blown away, I knew we had to speak his ability on a sit ski is mind blowing and inspiring.

From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise.

Philip Speer is a brilliant chef and good friend who inspired me to find a better path. Thanks to him he inspired me to address my Mental Health issues and look in the mirror more then I wanted too. Thank You Philip for helping show me the way.

5x Olympian ( 3 summer, 2 winter)8x World Cup Winner ( both MTB and Cyclocross)2x bronze medalist at Cyclocross World ChampsMultiple Czech National Champ - MTB, CX, XCskiMultiple NCAA XC Ski ChampPresident of UCI Athletes’ CommissionVice-President of UCI20 years with Clif Pro Team Building my own program for 2022Languages: Czech and EnglishFan of Sonoma County Zinfandel

Lawson Craddock. is a 29 year old professional cyclist from Texas. I’ve been racing professionally for over 8 years and currently split my time between Texas and Girona, Spain. I am married with two kids, and enjoy spending time with my family.

Anthony has followed his passion of making Neapolitan-style pizza from moment 1. He has never wavered from this direction and in doing so he has created a cult following. This man can also tear your legs off on a bike so beware.

I don’t even know where to start with Wylie, he has given the culinary world so much it’s unreal. I have always been in awe of his dedication to the craft and his veracious appetite for knowledge to improve on what he and everyone else is doing. I am excited to have this opportunity to talk with him about everything he has done and what he is doing.

Ty has an amazing ability to do things on Free heel skis that most people can’t even do on regular skis. The best part is when he isn’t skiing he is working hard to keep the Tahoe area safe and taken care of from a environmental standpoint. Weather fighting the forest fires or maintaining trails or recusing lost folks in the woods he is just an all around rad guy.

I have to say Michael has been a great friend and inspiration for many years, his cooking and leadership is exciting and refreshing. I do not feel like I have been in Miami if I have not had dinner at Michaels Genuine and go on a fun eating tour with Michael to the fun spots I could never find on my own.

When Dillion isn’t riding or sliding down the mountains he is constantly pushing people to look at the big picture of what they do in the world. The impact each person has on the environment that we all love to play in which in turn affects the long term of water, soil health and food production. All these things go hand in hand and Dillion is making sure we can all make better choices for the betterment of our world.

For 15 years, Roy Shvartzapel has traveled the globe, working for and learning from the most important gastronomic figures of our time, including Pierre Hermé, Ferran Adria, Thomas Keller and Iginio Massari.

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!!

What can I say other then Ed Lee is a brilliant chef great friend, we have cooked together and had so much fun in so many places. This was a really great conversation and I am so happy we can share it.

Chef Ron has always loved food – whether he was digging in to his mom’s homemade Sunday roast or mixing up waffle batter on Saturday morning. After completing a Culinary Arts diploma in his hometown of Vancouver, he took off to New Zealand to play competitive rugby and travel abroad, until an unfortunate injury ended his career in his early 20s. That’s when he decided to move back to Canada and give cooking a shot.

I have known Chef Tu for many years and he is always surprising me with his delicious food and infectious positivity. He is so much more than a Chef, he is a teacher, spokesperson, film maker, advocate, leader, and a fucking incredible person who I am proud to call a true friend. Please be sure to watch Blood line his new documentary about being a child of an immigrant Vietnamese family growing up around food and where he is today. Tu is the real deal.

Sarah Sturm (@sarah_sturmy) is a professional off-road cyclist, graphic designer and coach living in Durango, CO. She had her breakthrough season in 2019 winning BWR, 2nd at Leadville 100 and keeping her Single Speed CX National title but wasn’t new to the cycling scene.

Serena lives in Bend with her husband, Ben, and medium-sized pup, Piper, and loves her morning coffee almost as much as she loves riding her bike.

I must say being able to call Lauren Hall a friend is amazing in so many ways. She can tear your legs off with a smile and has the ability to bring the best out of everyone. Watching her race was incredible but what she is doing now will have a long lasting effect on the next generation of cyclists.

I have been fortunate to know Daniel Handler for many years at first I didn’t even know he was an author. Even better I think he was glad I didn’t make a big deal about it I thought he was just an incredibly funny guy and our kids went to school together.

Follow him on @christianpetroni @gabagoolmedia @parmapalooza

Jack rides more in a month than most people ride in a year.

Chef Gregory Gourdet is the culinary mastermind from Portland, OR, who is currently opening his first restaurant, Kann. The project is inspired by his Haitian heritage and will bring the cuisine into the American spotlight at this wood fired concept, opening in early 2022. The restaurant aims to be a safe, diverse and equitable workplace for all.

Adventurer, Photographer, Story Teller, & Celebrator of Nature

I am proud to call George a friend but most of all we are both from Rhode Island. Georges love for skateboarding sees no end and his amazing craftsmanship of using the old skateboard as a means of art and resources to make new skateboards is sustainable and inspiring.

I have known Brett and his wife Shelly for nearly 30 years. Take a journey on Mr. Toad’s Wild Ride as I chat with Brett about the phenomenal experiences he has had, the champions of the sport who have become family friends, and the joy that collecting has brought to both he and his family.

Sam is one of the most amazing chefs & we share so many amazing memories of cooking for people and with people. I am honored to call him a friend and someone who has inspired me as a chef for so many years. Sam has so much to offer our industry. Please enjoy this interview with him and his son that we did in Portland at Jackrabbit in the fall.

I am beyond honored to call these 2 gentleman friends. I have been fortunate to have many a lunch with them both. Having spent time staging in St John many years ago, to hosting them both at Incanto many years ago for a special dinner.

There are so many great things I could say about Rick the list is endless, he is such a talented chef and restauranteur, parent, husband (sheia’s to be specific), philanthropist.

When we first met in 1996 we became instant friends he is a fountain of brilliance and fun. I would alway’s bounce things off of him food wise ingredient wise. We are always able to pick up where we left off without missing a beat.

Nick Muncy has a set of Brass ones, not only is he working full time as a pastry chef for Michael Mina he decided to start, produce and publish his own culinary magazine.

As a kid growing up in Rhode Island looking at photos of skateboarding in San Francisco was our guide to the world of street skating. Bryce was a huge part of both taking the photos and being in those photos ripping around the streets of S.F.

Ben Jacobsen is the first person to harvest salt off the Oregon Coast since Lewis and Clark.

The Great White North! Jeremy lives in a place that is a very long way from anything I Know. Growing up in New England I had heard of NewFoundland, but never traveled that far north.

When I think of Israeli food, Michael Solomonov is the first person that comes to mind. He creates delicious dishes; whether fried chicken & donuts, a tahini soft serve, or an amazing lamb shoulder braised in schmaltz.

Peter and I would ride by each other while he was training in Napa I had no Idea that I was riding the same routes as him until one day I asked if he was Peter Stetina.

As a kid growing up in New England I looked to the Bones Brigade & Tommy Guerrero for direction in skating. When the video Bones Brigade came out we were all hooked on this group of skaters doing what they did best having fun riding their skateboards.

I have been fortunate to be friends with Hiro for many years. when I first started cooking he was a hero who I looked up to then as I grew in my career we became friends. He was always there for advice, guidance and direction when needed and when it wasn’t asked for as well.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel.

There are people who say they are there, and there are people that are there. When Andrew and I meet years ago we realized that we would be friends for life, so many similarities, love of food family but most of all our consistent honesty with each other and support has created an unbelievable friendship and support.

Derek and I go way back to the days of when he was the chef of fifteen in London, I would say he is my brother of another mother. He isa a champion for all things Canadian, as well as being just a brilliant chef. He is a Bruins hockey fan in Montreal which isn’t easy and has a amazing restaurant called Maison Publique which is by far my favorite restaurant.

I am honored to call chris a friend, he is a great chef and even better human. He has shown us all how to get things done, each step has been with heart, soul and a lot of love for his city and his team!

Jeff is in a league of his own when it comes to tattoo’s, but for me he has been a regular customer & friend for over 15 years. He is know as the bio mechanical tattoo king, but has branched out into so many different styles of pieces that are beautiful in so many ways. He is also a avid hunter and lover of fine foods and even makes his own salumi.

When I first meet Chris it was at McSweenys when I was pitching him my cook book proposal. We discussed a lot of ideas, but even more important we starting a lasting friendship. He is a true force to be reckoned with in the media and food world I am so excited to see all the cool stuff he has been working on and what he has to come.

Let’s be honest, Richie pissed in a lot of peoples cheerios when he started with his blog and using social media to voice his often controversial comments about restaurants, critics & just bad restaurant behavior whether it was guests or chefs he had a no holds bar approach. Now Richie is older and wiser and has a lot to offer the next generation and the restaurant industry as a whole.

When I moved to San Francisco in 1996 I would see these SPB decals all over town, not knowing what they were I was always attracted to this type of rad street art..

When I arrived in San Francisco in 1996 Rubicon was a dream opportunity that fell into my lap, by chance of a friend from culinary school, I started on hot apps and she scared the daylights out of me. Thank you for being a friend a mentor and a kick ass chef who can cook like no ones business.

What can I say? It’s Yuri. We have known each other for years. He is an incredible human with the ability to suffer and give encouragement all with a huge shit eating grin on his face.

A Bay Area local and Iconic cyclist and I share an afternoon taking her past and her everyday, on and off the gravel. I have so much respect for her tenacity and ability to talk about her brain trauma.

Some of you may recognize him from his heroic finish at The Tour de France where he wouldn’t give up, but to others he is know as the pit bull. But since the first time we meet in Napa valley he has been noting but an amazing parent, friend & athlete.

In this episode I am so excited to talk with my friend Kim Alter. She is a culinary force to watch and more over a great friend and an amazing human. Night bird is a beautiful restaurant that is a true taste of all what is near and dear to Kim’s heart.

Bob Roll is my neighbor, but more then that he was the guy who made cycling approachable to me, I looked up to the amazing cycling feats his dedication to the sport and his incredible mutton chops. which I always wanted but could never grow.

Welcome to “Losing Your Mind with Chris Cosentino”

Chef Nyesha Arrington is a California native born into a multicultural family, she is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef” and most recently featured as a recurring judge on Chopped Next Generation. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking.

Dr. Meg Fisher is an 11x World Champion and represented Team USA at the Rio 2016 and London 2012 Paralympic Games where she earned one gold, two silvers and bronze. She has her doctorate in physical therapy and is passionate about helping people explore and redefine their abilities.

Brooklyn-born Sherry Yard is a celebrated chef, consultant, presenter, and author who spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America.

Jamie Oliver is a global phenomenon in food and activism. During a 20-year television and publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food

Chocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley.

Lior Lev Sercarz is the chef and owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. His collections are sold online and in select stores.

Every decade or so Chef Will Goldfarb finds a few minutes of sunshine. Recently named by The World’s 50 Best as the World’s Best Pastry Chef, 2021 saw the revamped Room4Dessert, his endearingly resilient dessert bar, surrounded by a garden full of medicinal plants, taken to another level. A new menu. A new attitude. A new way to share millennia of local wisdom on health and healing to life.

Michele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four restaurants, Impasto, Pizzeria Gema, Chez Tousignant and Vesta are located in the heart of Montreal's Little Italy

From chef and restaurateur to television personality, food policy advocate and entrepreneur, Spike Mendelsohn is a force to be reckoned with in the culinary world.

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants: Mabel’s BBQ, Bar Symon and Angeline. Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers on Food Network shows Symon’s Dinners & Throwdown.

Paul is a self-taught landscape, fashion and sports photographer and music video director and has worked with musicians such as Die Toten Hosen, Marteria and Lena, as well as with football player Odell Beckham Jr. and basketball player Dirk Nowitzki.

You may recognize Rebecca from her victorious appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries

One of Houston’s most talked about chefs, Ryan Lachaine the chef/partner of Riel, was born and raised in Winnipeg, Manitoba. His culinary education began at the apron strings of his Ukrainian mother and grandmother as they churned out pierogies, cabbage rolls and other treasured family recipes.

Be sure to check him out here: @pizzeriabianco When Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split foccacia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix on several occasions. Bianco rounded out the lineup opening an elevated dinner restaurant, Tratto, in Phoenix. Tratto received the only 5 star rating from the Arizona Republic. There are currently two Pizzeria Biancos in the Phoenix area and in 2022 Bianco opened the first Pizzeria Bianco outside of the state in downtown Los Angeles. Recently, Bianco opened a Pane Bianco at the Row DTLA in Los Angeles, just across the street from the Pizzeria. In 2013 & 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category and in 2022 won the award for Outstanding Restauranteur to go along with his Best Chef Award. In 2010, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. The Bianco DiNapoli lineup has grown into a national consumer and food service brand. The New York times has rated Bianco DiNapoli as the best canned tomato in 2020 and 2022. Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.

Don’t hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Follow him: @chefsawyer Chef Jonathon Sawyer  Get ready to be swept away by the incredible journey of Jonathon Sawyer, a Chicago-born chef whose love for food was ignited by an old-world German chef. As a young man, Sawyer found himself trapped in an engineering program, staring at an auto-cad program every day. His only escape was cooking at a local restaurant every night, under the watchful eye of a stubborn and surly German chef. One day, the chef, with his thick accent, surprised Sawyer with high praise, telling him, "You, you are good at cooking." And just like that, Sawyer's fate was sealed.Leaving engineering school behind, Sawyer enrolled in culinary school, where he discovered his true love and passion for cooking. But his journey was far from over. He went on to work for renowned Chef Charlie Palmer in New York City before opening his own restaurants, Parea in NYC and Lolita in Ohio, for Michael Symon. But it was back home in Cleveland, where Sawyer built his small restaurant empire, including The Greenhouse Tavern, Noodlecat, and Trentina. He even ventured into the stadium business and started a probiotic vinegar business. Sawyer's talent did not go unnoticed, and in 2010 he won the Food & Wine "Best New Chef" award, followed by the James Beard Foundation Award for Best Chef: Great Lakes in 2015. In 2020, Sawyer opened Adorn Bar & Restaurant in Chicago, which was a hit and earned a spot in the prestigious 2021 Michelin Guidebook. His latest venture, Kindling, located in the Willis Tower and a dream live-fire restaurant in partnership with The 50/Fifty Group, has been hailed as one of the best restaurants of 2023. But that's not all! Sawyer has also made a name for himself on television. He is currently a celebrity chef on Food Network's highest-rated show, Tournament of Champions, and has appeared on several other shows, including the premier episode of Bobby Flay's Triple Threat, The Best Thing I Ever Ate, and Chopped. He has also authored two cookbooks: the best-selling children's cookbook, Noodlekids Cookbook, and House of Vinegar, a cult classic among home cooks. When he's not busy whipping up culinary masterpieces, Chef Sawyer can be found exploring the great outdoors, hiking and foraging with his furry companions by his side. He also enjoys quality time with his family, engaging in friendly board game competitions with his wife, Amelia, and their children, Catcher and Louisiana. Beyond his love for cooking, Sawyer is also dedicated to giving back to his community, regularly working with various charities to donate his time and culinary expertise where needed. With a heart as big as his passion for food, Chef Sawyer is truly a man of many talents and interests.   

Chef Neal Fraser, owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20. Fraser touts an impressive resume that includes a degree from the Culinary Institute of America and an honor roll of kitchen credits such as Wolfgang Puck’s Eureka and Spago, Checkers Hotel under Thomas Keller, Joachim Splichal’s Pinot Bistro, Hans Rockenwagner’s Rox, and the highly revered Boxer. Currently, he and his business partner/wife Amy Knoll Fraser own and operate critically acclaimed Redbird and high-volume special events and performing arts venue Vibiana.

Follow Him: @rob_levitt ABOUT HEAD BUTCHER AND CHEF ROB LEVITT: Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish tapas spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant Mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder’s offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats. Expanding upon Kahan’s signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago’s critically acclaimed butcher shop, neighborhood café, bakery and gourmet market. 

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); several MARCUS locations including the Bahamas, Newark, and Atlanta; and his newest concept, Metropolis at the Perelman Performing Arts Center (World Trade Center, NYC) which opened November 2023. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks.

Mei Lin is a chef and television personality known for her appearances (and victories) on Bravo’s Top Chef: Boston and the fourth season of Food Network’s Tournament of Champions.

Praised as one of the “Ten Chefs of the Millennium '' by Food & Wine magazine, Susur Lee is still at the top of his game.

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 37 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant.

David LeFevre is a veteran of the Los Angeles dining scene, often credited with transforming the culinary landscape of the South Bay in particular, with a diverse and growing roster of critically acclaimed restaurants.

Jacque Pepin was born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

Giuseppe Tentori is the Chef and owner of GT Prime, and BOKA CateringGroup.

Sang Yoon is the chef and proprietor of the acclaimed gastropub Father’s Office

Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine

Pasjoli Restaurant Santa Monica

CHEF RYAN HARDY FOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC)CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, and MIDNIGHT PLUS ONE.

He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles. www.dannyboysfamousoriginalpizza.com

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.

Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park.

Chef Brian Dunsmoor of Dunsmoor Restaurant Los Angeles, California

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. A formidable presence in the city’s culinary scene, he won the James Beard Foundation Award for Best Chef: Southeast in 2009, and was a semifinalist for Outstanding Chef in 2017 and 2018. Lata’s restaurants have received major accolades of their own, including several James Beard Award wins and nominations and placement on countless national “Best Restaurant” lists.