Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread, and Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

Chef Michael Voltaggio has established a bold and trendsetting legacy. His influence spans multiple industries, with groundbreaking projects like Vulcania at Mammoth Mountain, Volt Burger at over 40 Live Nation Venues nationwide, and Voltaggio Brothers Steak House at MGM National Harbor in DC, all reflecting his innovative spirit.

Alex Stupak is the Chef and Co-Owner of the Empellón restaurant group in New York City.

Born in Massachusetts, Alex became a scholar of the avant garde and molecular gastronomy movements. He worked as the pastry chef of Clio in Boston with Ken Oringer, Alinea in Chicago with Grant Achatz and wd~50 in NYC with Wylie Dufresne.

With earnest dedication to always doing the unexpected, Alex pivoted away from pastry and these styles of cooking and chose to adopt Mexican cuisine as a perpetual source of creative inspiration.

Alex opened Empellón Taqueria in the west village of Manhattan and has since opened several more restaurants inside and outside the Empellón brand. His approach to cooking focuses on opposing the reductive way people often view different cuisines.

Alex was selected as one of Food and Wine’s Best New Chefs in 2013 and has received multiple James Beard Nominations including one for his book, Tacos, Recipes and Provocations which was published in 2015.