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PARTICIPANTS

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DANIEL BOULUD

Chef & Restaurant Owner,
The Dinex Group
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FLORENZO BARBIERI

Chef de Cuisine, The Royal Blues Hotel
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JUSTIN COGLEY

Executive Chef,
Aubergine at L'Auberge Carmel
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CASSIDEE DABNEY

Executive Chef, The Blackberry Farm
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JOSHUA DRAGE

Executive Chef, The Ranch at Rock Creek
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PER HALLUNDBÆK

Manager & Head Chef, Falsled Kro
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CHRIS KAJIOKA

Executive Chef, Hotel Wailea
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GABRIEL KREUTHER

Chef/Owner, Gabriel Kreuther
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DEREK POIRIER

Pastry Chef, Valrhona
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NATHAN RICH

Executive Chef, Twin Farms
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YULANDA SANTOS

Pastry Chef, Aubergine at L’Auberge Carmel
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SHINICHIRO TAKAGI

Owner & Executive Chef, Zeniya
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MICHAEL TUSK

Owner & Executive Chef, Quince
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CHRISTOPHER WILSON

Executive Pastry Chef, Twin Farms
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CYRIL CHAPPELLET

CEO & President, Chappellet Vineyard
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TAICHIRO FUKUMITSU

Executive Director, Fukumitsuya Sake Brewery
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THIERRY GASCO

Cellar Master of Pommery, Vranken-Pommery
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DOMINIQUE LAFON

Owner/Director, Comtes Lafon
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PHILIPPE PROST

Technical Director, Bouchard Père & Fils
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AURÉLIEN VALANCE

Deputy Managing Director, Château Margaux
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CHUCK BANCROFT

Ranger
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JAY JAMES

Director of Sales, Chappellet Vineyards
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RAJAT PARR

Sommelier
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JERRY REGESTER

Executive Chef, The Santa Lucia Preserve
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BRYAN SMITH

Executive Chef, Casanova Restaurant
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LARRY STONE

Master Sommelier
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R. KENT TORREY

President & CEO (Cheese Eating Oenophile), The Cheese Shop