Chef Charley Donnelly has expertise in Coastal New England and Italian flavors, blending traditional techniques with a modern touch. With experience at the Michelin-starred Gramercy Tavern (⭐), his interactive approach to food and vibrant personality shine through in his lighthearted, contemporary cuisine.

Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.

Chef Dwight Sanon represents a mosaic of expertise, with time spent at Michelin-starred restaurant The Spotted Pig (⭐) and New York cornerstone The Dutch. He is deeply knowledgeable in French and Latin-influenced New American flavors.

Chef Brock Middleton crafts seasonal, fermentation-forward cuisine rooted in creativity and global inspiration. He developed his style through mentorship at Petra and the Beast and roles at acclaimed restaurants like Relæ (⭐) and Eleven Madison Park (⭐⭐⭐), where he became the first-ever Fermentation Sous Chef.

Born and raised in Korea, Chef Yeongsoo Lee blends heritage and modern techniques to showcase contemporary Korean cuisine with a focus on preservation. His journey spans renowned kitchens like Jungsik (⭐⭐⭐) in Seoul, Coi (⭐⭐⭐) in San Francisco, and Eleven Madison Park (⭐⭐⭐) and Chef’s Table at Brooklyn Fare (⭐⭐) in New York. Now Sous Chef at Joomak Banjum, he brings creativity and precision to every dish.

Chef Emily Drucker combines her extensive pastry background with a passion for Jewish and Puerto Rican flavors, offering a unique perspective on fine dining. With experience at Michelin-starred restaurants such as Dirt Candy (⭐⭐), Ci Siamo, and the renowned Jean Georges Group, she brings a distinctive touch to every dish.

Chef Maddie Dudek, a former Gramercy Tavern (⭐) chef, blends hyper-seasonal Americana with classical French techniques. Her "High-Low" style merges elevated flavors with comforting nostalgia.

Chef Pierre Magnolini, born in Nancy, France, began his culinary training at 16. He refined his craft in the fine dining landscape of Paris at Plaza Athénée (⭐⭐⭐), Le Meurice (⭐⭐⭐), and Lucas Carton (⭐). In New York, he led Frevo to a Michelin star as Chef de Cuisine, blending classical French technique with modern, soulful execution.

Chef Camila Rinaldi is passionate about Contemporary Brazilian flavors and committed to the zero-waste movement, focusing on utilizing every part of ingredients. With a background at renowned Michelin-starred restaurant Estela (⭐), as well as Manhatta and Olmstead, she brings a wealth of culinary expertise.

Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.

Born and raised in Istanbul, Chef Oyku trained at MSA – The Culinary Arts Academy of Turkey – before cooking at Michelin-starred restaurants Mikla (⭐) and Arkestra (⭐⭐). Drawing from her Turkish heritage and global experience, she now leads as Resident Head Chef in New York City.

Chef Rasika Venkatesa is deeply passionate about progressive South Indian flavors and techniques rooted in her cultural heritage. Having honed her craft at Michelin-starred establishments like Mourad (⭐) and The French Laundry (⭐⭐⭐), as well as a prestigious residency at Fulgurances Laundromat, she brings a unique perspective to the culinary world. Catch her on Season 21 of Top Chef!

Chef Jacob Nguyen was raised enveloped in Vietnamese cuisine, and has honed his fine dining skillset at Michelin-starred restaurants Eleven Madison Park (⭐⭐⭐) and Oxalis (⭐).

Chef Berk Kalkan offers expertise in Turkish and modern French cuisine, with a background at The French Laundry (⭐⭐⭐) and The Plaza Hotel. His signature cuisine blends modern European techniques with the bold flavors of Mediterranean and Anatolian traditions.

Chef Mackenzie Milone is an expert in New American flavors and techniques, and has spent time at Michelin-starred restaurants such as Daniel (⭐⭐) and Gramercy Tavern (⭐). Drawing on her background in acting, she brings a cinematic approach to her culinary creations, turning each dish into a visual and sensory experience.

Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.

Chef Ashanti Shurat celebrates vibrant, sustainable cuisine inspired by her Belizean roots and global influences. She honed her craft at acclaimed restaurants like Oxalis  (⭐) and HAGS, creating dishes that highlight seasonality and the full potential of every ingredient.

Join us for a one-night-only ode to Julia Child! A 5-course tasting menu inspired by dishes found in Mastering the Art of French Cooking. Come dressed to impress in costume for our very first Halloween dinner.