Chef Michael Rotondo of Parallel 37 at the Ritz Carlton - San Francisco, California
Chefs Laura Reuss and Ben Mixson of White Duck Taco - Asheville, NC
Chef David Bouhadana of Sushi Dojo - New York, NY
Chef Blake McCormick of EVO - Charleston, SC
Chefs Chris Stewart and Sarah O’Kelley of The Glass Onion – Charleston, SC
Chef Robert Stehling of Hominy Grill - Charleston, SC
Chef de Cuisine Jeff Crane of Four Square - Durham, NC
Chef Josh Walker of Xiao Bao Biscuit – Charleston, SC
Chef Geoff Rhyne and Mixologist Brooks Reitz of The Ordinary – Charleston, SC
Chefs and Owners Brendan Reusing and David Bauer of All Souls Pizza – Asheville, NC
Chef Ivan Candido of The Admiral – Asheville, NC
Chef Adam Bannasch of Zambra - Asheville, NC
Chef de Cuisine John Childers of The Herons at The Umstead Hotel & Spa - Cary, NC
Chef Adam Rose and Sommelier Chetan Reddy of Il Palio - Chapel Hill, NC
Chef John Korzekwinski of J. Betski’s - Raleigh, NC
Chef Andrea Reusing of Lantern - Chapel Hill, NC
Chef Regan Stachler of Little Hen - Apex, NC
Chef Matt Kelley of Mateo’s Bar de Tapas - Durham, NC
Chef Steven Devereaux Greene of An Cuisines - Cary, NC
Chef Brendan Cox of Oakleaf - Pittsboro, NC