Pastry Chef Caitlin Dysart of 2941 – Washington, D.C
Chef Matt Kuhn of Ardeo Bardeo – Washington, D.C.
Pastry Chef Naomi Gallego of Blue Duck Tavern – Washington, D.C.
Chef Manny Perez of Peacock Inn – Princeton, NJ
Chef Joseph Palma and Sommelier Julian Mayor of Bourbon Steak – Washington, D.C.
Chef Jeffery Russell and Sommelier Nadine Brown of Charlie Palmer Steak – Washington, D.C.
Chef Michael Turner of Daikaya – Washington, D.C.
Executive Chef Christopher Willis of Grist Mill – Washington, D.C.
Chef Anthony Chittum and Sommelier Brent Kroll of Iron Gate – Washington, D.C.
Chef George Pagonis and Beverage Director Taha Ismail of Kapnos – Washington, D.C.
Frederik De Pue of Menu/MBK – Washington D.C.
Chef Johnny Spero and Pastry Chef Rick Billings of minibar – Washington, D.C.
Chef Haidar Karoum and Sommelier Morgan Fausett of Proof – Washington, D.C.
Chef Mike Friedman and Sommelier Sebastian Zutant of The Red Hen – Washington, D.C
Chef Aaron Silverman of Rose’s Luxury – Washington, D.C.
Chef Adrian Diday and Wine Director Megumi Awaya of Tabard Inn – Washington, D.C.
Pastry Chef Duane Copeland of The Source – Washington, D.C.
Chef Austin Fausett, Pastry Chef Reggie Abalos, and Sommelier Diana Roderique of Trummer’s on Main – Clifton, Virginia
Chef Michael Costa of Zaytinya – Washington, D.C.
Chef Ken Wall of The Dining Room at the Berkley Hotel – Richmond, VA