Chef Chris Gore, Sommelier Taylor Parsons, and Pastry Chef Margherita Manzke of Republique- Los Angeles, CA
Chef de Cuisine Brandon Kida, Executive Pastry Chef Deden Putra, and Director of Wine, Sommelier Jared Fischer of Clement at the Peninsula Hotel – New York, NY
Chef Zack Mills and Sommelier Julie Dalton of Wit & Wisdom – Baltimore, MD
Chef Cyrus Keefer, Bartender Shana Leachman, & Pastry Chef Janae Aiken of Fork and Wrench – Baltimore, MD
Chef Anthony Chittum and Sommelier Brent Kroll of Iron Gate – 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 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
Sommelier Jamie Smith of Veritas Wine Bar – Washington, D.C.
Chef Joe Sparatta and Bartender Mattias Hägglund of Heritage –Richmond, VA
Chef Lee Gregory and Bartender Thomas Leggett of The Roosevelt – Richmond, VA
Chef Meghann Ward and Sommelier Brittany Casos of Coppa – Boston, MA
Chef Carl Dooley and Sommelier Emily Larkins of Craigie on Main – Cambridge, MA
Sommelier Colin Thoreen of Ai Fiori - New York, NY
Sommelier Raphael Ginsburg of Costata - New York, NY
Bartender Valerie Boyle of Contrada - New York, NY
Bartender Arnaud Dissais of Daniel - New York, NY
Chef Robert Sisca and Sommelier Todd Lipman of Bistro du Midi - Boston, MA
Sommelier Joe Camper and Chef Aaron Chambers of Bar Boulud - Boston, MA