Indianapolis’ sustainable seafood pioneer, Chef Ryan Nelson’s knowledge and dedication to ecologically sound food practices have gained him national recognition.
With over a decade of culinary experience, Chef Todd Mitgang heads the kitchen at the innovative seafood-focused Crave Fishbar in New York City.
Ryan Lopez is a private chef focused on sports nutrition, including NBA superstar Kevin Durant.
Ayanna Johnson is a private chef and owner of Chef Du Jour in Memphis, bringing bring Fresh Innovative and Delicious food back to the table.
Tim Hughes is the resident chef at Snapper Grabber’s, a Birmingham, Alabama-based seafood market that services daily customers and some of the largest restaurants and culinary outlets in the Southeast.
Kerry Heffernan is currently Chef at Grand Banks in New York, and has lead the kitchen at some of the city's most famous restaurants.
Tony Hang, Executive Chef of HEI Hotels & Resorts, has a philosophy of food to treat each ingredient with respect, let it shine, and not mask it.
Chef Jeff Cowles is a Research Chef with Kerry Americas and serves on the Board of Directors as VP of the Research Chefs Association.
Captain Keith Colburn is a commercial crab fisherman, and one of the stars of the hit television show Deadliest Catch.
Chef Johnny Carino has more than 30 years of foodservice industry experience. His background reflects culinary, operations, product development, teaching, and consulting experience.