Camille Cogswell is the pastry chef of Zahav, Philadelphia’s pioneering Israeli restaurant. As part of her degree in baking and pastry arts from the Culinary Institute of America in Hyde Park, N.Y., she completed a coveted internship in the pastry kitchen of Blue Hill at Stone Barns, Chef Dan Barber's restaurant landmark on an educational farm. Upon graduation, she moved to New York City, where she honed her skills in Chef Daniel Humm’s Michelin-starred restaurant, The Nomad. Last May, Chef Cogswell was named the 2018 James Beard Foundation award’s Rising Star Chef, becoming only the second pastry chef to be given the honor.
Untitled and Studio Café
New York City
Suzanne Cupps is the executive chef of Untitled and Studio Cafe in the Whitney Museum of American Art in New York City. After graduating from ICE in 2005, Chef Cupps began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern in 2005 and later rejoined the team in 2011 as a line cook. In 2016, she joined the opening team of Untitled as the chef de cuisine, before ultimately being named executive chef.
Mi Tocaya Antojería
Chef Diana Dávila is the chef and owner of Mi Tocaya Antojería in Chicago, where she invites guests to enjoy her take on familiar Mexican favorites, less known regional specialties, and completely new dishes inspired by her Mexican heritage. Chef Dávila studied under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico, and went on to work at some of Chicago’s top restaurants. Additionally, she spent four years under the wings of restaurateur Jackie Greenbaum, whom she helped develop and build the innovative restaurant concepts of Jackie’s, Sidebar, and El Chucho. Among numerous recognitions, Mi Tocaya Antojería was a James Beard semifinalist for Best New Restaurant, and Chef Dávila was named one of Food & Wine’s Best New Chefs, both in 2018.
Chef Kristen Kish attended Le Cordon Bleu in Chicago and has worked in many high-profile restaurants. She competed on Bravo’s Top Chef Season 10, where she became the second female chef to win the prestigious competition. She went on to become chef de cuisine of Menton, then left this position in 2014 to travel the world and write a cookbook, Kristen Kish Cooking (2017). Chef Kish was co-host of 36 Hours, a Travel Channel show that partnered with the New York Times. She has currently partnered with Sydell Group to launch her first restaurant, Arlo Grey. The restaurant reflects her playful yet refined cuisine that pulls inspiration from a French and Italian cooking background that, paired with her love of travel, helped her gain insight into how people cook to tell their stories.
Café Altro Paradiso and Flora Bar
New York City
Natasha Pickowicz is the executive pastry chef at Matter House, where she oversees the pastry programs at Café Altro Paradiso, Flora Bar and Flora Coffee. Most recently, Pickowicz was named as a semi-finalist for the James Beard Award "Outstanding Pastry Chef" and heads up an annual bake sale at Altro, which brings together friends in the restaurant industry to raise money for the NYC chapter of Planned Parenthood.
Julia Sullivan is the chef of Henrietta Red, an oyster bar and seasonal restaurant in Nashville. Her passion for seasonal cooking is evident in her ingredient-driven menus and straightforward style. Chef Sullivan strives to create memorable dining experiences by balancing interesting flavors and elegant presentation with convivial spirit. A graduate of the Culinary Institute of America, she worked at Blue Hill at Stone Barns, Per Se, and Franny’s in New York before opening Henrietta Red in 2017. It was named one of Bon Appetite’s 50 Best New Restaurants in America and was a semifinalist in the Best New Restaurant Category of the James Beard Foundation awards in 2018. Chef Sullivan was recently named one of the Best Young Chefs in America by the Robb Report and a 2018 Food & Wine Best New Chef.
Lady of the House
Kate Williams, a Detroit native, received a degree from the French Culinary Institute in NYC. After graduation, she went to Chicago, where she served as sous chef to Wolfgang Puck. She then returned to Detroit for roles as executive chef at Republic Tavern and Rodin. Chef Williams also spent time cooking in Copenhagen, where she found her style—Nordic food with a little more romance. She opened Lady of the House in 2017, bringing progressive, vibrant, and dynamic cooking to Detroit’s Corktown district. The restaurant was named a James Beard Foundation semifinalist for Best New Restaurant 2017 and a GQ Best New Restaurant in America 2018. Chef Williams received the honor of Food & Wine Best New Chef in 2018.