Chef Nathan Anda of Red Apron - Washington, D.C.
Chef Graeme Ritchie of Volt – Frederick, MD
Executive Chef Adam Carpenter of Lafayette Park Hotel & Spa – Lafayette, CA
Chef Michael Scelfo and Bartender Seth Freidus of Alden & Harlow – Cambridge, MA
Chef Alexander Crabb of Asta – Boston, MA
Chef Stephen Oxaal of B&G Oysters – Boston, MA
Chef Daniel Bruce and Sous Chef Justin Mosher of Meritage at the Boston Harbor Hotel – Boston, MA
Chef Meghann Ward and Sommelier Brittany Casos of Coppa – Boston, MA
Chef Carl Dooley and Sommelier Emily Larkins of Craigie on Main – Cambridge, MA
Chef Phillip Tang of East by Northeast – Cambridge, MA
Chef Jason Albus of Fairsted Kitchen – Brookline, MA
Chef Ryan McCaskey and Pastry Chef Thomas Raquel of Acadia – Chicago, IL
Chef Dave Beran of Next Restaurant – Chicago, IL
Chef Sean Pharr and Pastry Chef Meg Galus of NoMI at Park Hyatt – Chicago, IL
Chef Scott Drewno of The Source - Washington, D.C.
Chef Eric Francou of Radegast Hall and Biergarten - Brooklyn, NY
Chef Haidar Karoum and Wine Director Max Kuller of Estadio – Washington, D.C.
Chef Daniel Bojorquez of La Brasa – Boston, MA
Chef Max Hull and Owner Irene Li of Mei Mei – Brookline, MA
Chef Jason Cheek and Beverage Director Kevin Mabry of Merrill & Co. – Boston, MA