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Chef Tony Messina of Uni – Boston, MA
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Chef Patrick Morrow of Ryleigh’s Oyster – Hunt Valley, MD
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Chef Kyle Bailey and Brewer Greg Engert of Bluejacket - Washington, D.C.
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Chef Nathan Anda of Red Apron - Washington, D.C.
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Chef Scott Drewno of The Source - Washington, D.C.
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Chef Jerry Virtuoso of Lorimer Market – Brooklyn, NY
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Chef Angie Mar of The Beatrice Inn - New York, NY
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Chef Andrew Whitcomb of Colonie - Brooklyn, NY
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Chef JJ Johnson and Pastry Chef Mame Sow of The Cecil - New York, NY
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Chef Banks White and Pastry Chef Mame Sow of Minton's - New York, NY
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Chef James Bowen of The Gander - New York, NY
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Chef Erik Bruner-Yang of Toki Underground - Washington, D.C
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Baker Austin Hall of She Wolf Bakery - New York, NY
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Charcutier Fred Maurer of Dickson's Farmstand Meats - New York, NY
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Chef Thomas Allan of the Modern - New York, NY
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Chef John Daley of the New York Sushi Ko - New York, NY
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Chef Elise Kornack of Take Root - Brooklyn, NY
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Chef Richard Kuo of Pearl & Ash - New York, NY
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Chef Travis Swikard and Sommelier Tim Rawding of Boulud Sud - New York, NY
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Chef Matt Lambert and Sommelier Dane Campbell of The Musket Room - New York, NY
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