Chef Logan Cox of New Heights Restaurant - Washington, DC
Chef Eric Ziebold and Sommelier Andy Myers of CityZen - Washington, DC
Chef David Varley of Bourbon Steak - Washington, DC
Chef Nicholas Stefanelli and Pastry Chef Doug Hernandez of Bibiana Osteria Enoteca - Washington, DC
Chef Wes Morton and Beverage Director Catherine Abbruzzetti of Againn - Washington, D.C.
Chef Andrew Pressler and Mixologist Adam Schuman of Fatty 'Cue - Brooklyn, NY
Chef Adam D’Sylva of Coda - Melbourne, Australia
Chef Gregory Pugin, Pastry Chef Shawn Gawle, and Sommelier Ruben Sanz Ramiro of Veritas - New York, NY
Chef Jeremy Spector of The Brindle Room - New York, NY
Chef Ryan Jaronik of Benchmark - Brooklyn, NY
Chef Jonnatan Leiva of 10 Downing Food & Wine - New York, NY
Chef Ryan Morrison of Faustina - New York, NY
Chef Matthew Weingarten of Inside Park at St. Barts - New York, NY
Executive Chef Frank Camorra and Head Chef Jimmy Parker of MoVida - Melbourne, Australia
Chef Santosh Tiptur of Co Co. Sala - Washington, DC
Chef Julien Jouhannaud, Pastry Chef Fabrice Bendano and Sommelier Ramon Narvaez of Adour - Washington, D.C.
Chef Victor Albisu of BLT Steak - Washington, DC
Chef Tony Conte and Sommelier Brent Kroll of The Oval Room – Washington, DC
Chef Scott Drewno of The Source by Wolfgang Puck - Washington, DC
Chef Charlie Palmer and Executive Chef Matt Hill of Charlie Palmer Steak - Washington, DC