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.
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
Chef Harrison Keevil of Brookville Restaurant – Charlottesville, VA
Chefs Phillip Perrow and Caleb Shriver of Dutch & Company – Richmond, VA
Chef Aaron Cross and Pastry Chef Jennifer Riesman of Fossett’s at Keswick – Keswick, VA
Chef Joe Sparatta and Bartender Mattias Hägglund of Heritage –Richmond, VA
Chef Owen Lane of Magpie – Richmond, VA
Chef Dylan Fultineer of Rappahannock Restaurant – Richmond, VA