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Aaron McCargo, Jr. competed on and won season four of The Next Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show.
Adrien Sharp was a finalist on The Next Food Network Star, Season 3. He is from Jackson, Michigan and hosts a local cooking show on JTV Channel 17, "Home for Dinner".
Deputy Food Editor for "Everyday Food" magazine, appears on PBS' "Everyday Food", hosts radio segment "Everyday Dinners" on Martha Stewart Living Radio
Amy Finley is a cook and writer who was the winner of the third season of The Next Food Network Star and was thus awarded a commitment to host a cooking show on the Food Network.
For over two decades, Chef Andrew Selz has been entertaining and educating individuals, and organizations with his energetic approach to food, cooking, and public speaking. His talent has crossed all media and all continents. Whether in small intimate settings or large corporate arenas, Chef Selz excels at his passion for culinary and leadership presentations.
Ann Cooper, CEC, is the Director of Nutrition Services for the Berkeley Unified School District and is the former Executive Chef and Director of Wellness and Nutrition of The Ross School in East Hampton, New York.
As an expert pastry chef, Anne Thornton shares indulgent recipes for tantalizing treats on her "In the Kitchen" Food Network cooking series, Dessert First with Anne Thornton.
Art Smith, chef, author, and television personality has brought back meaning and symbolism to the word "table" and has united families and friends through the sharing of a meal.
Ben and Karen Barker's culinary skills have been praised by food critics in such publications as The New York Times, The Washington Post, Food & Wine, Bon Appetit, Esquire, Restaurant News, Southern Living, and others.
Bill is currently the Executive Chef at the Rainier Club in Seattle, Washington, and has been commanding the culinary operations there since October of 1995.
Former chef at the renowned Rancho La Puerta spa in Mexico and Miraval Resort, named best U.S. spa by Zagat and Traveler; Authored the James Beard Award nominated "Rancho La Puerta Cookbook"; Awarded the Platinum Carrot by the Aspen Center for Integrative Health
Executive Chef of the Charleston Grill at Charleston Place Hotel, Chef Waggoner fuses Lowcountry cooking and his own French-influenced techniques to create sophisticated new southern haute cuisine using seasonal and regional ingredients.
Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality.
Bobo Bergstrom, will present his intriguing fusion of European and Caribbean food which he has named "Eurobbean cuisine" at the legendary James Beard Foundation in New York, April 8.
Winner of the 1988 Olympic Gold Medal in Figure Skating; Inducted into the World and US Figure Skating Halls of Fame as well as the USOC Hall of Fame; Host of "What Would Bryan Make?" on Food Network
An expert in Italian, French, Modern American Bistro and Cal-Mediterranean food, Sinnott brings more than 10 years of fine dining experience.
Chef Bryan Voltaggio is at the forefront of a generation of chefs who are reinventing American cooking through a commitment to farm-to-table cuisine.
Without even realizing it at the time, Carissa’s love affair with food was sparked as a child growing up on a small dairy farm in South-Central Washington State.
One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers.
Charlie Trotter opened Charlie Trotter's (Chicago) in 1987 with his father, Bob Trotter as his partner. The restaurant has been open for 21 years.
Chef Cesare enrolled in the Culinary Institute Ferdinando Martini waiting for confirmation on exact school name at the age of fourteen, and after graduating, he began transforming his family’s restaurant, Vipore, from a neighborhood restaurant into a well-known regional destination.
Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother's kitchen.
Chris Scarduzio, co-owner and executive chef of Brasserie Perrier, Brasserie Perrier Cafe at Boyds, and Mia at Caesars Atlantic City, has been named to the Executive Committee of the Board of Directors of the Philadelphia Convention & Visitors Bureau (PCVB).
Emmy Award-winning host of "Christina Cooks!" on PBS, cancer survivor, nutritionist, natural lifestyle and health foods advocate, and author of four books
Author, wine educator/entertainer for corporate, cultural, educational, non-profit audiences. New book "Secrets from The Wine Diva: Tips on Buying, Ordering & Enjoying Wine".
Executive Chef and Owner of "Ortolan" in Los Angeles, which John Mariani of Esquire designated as one of the Best New Restaurants of 2005; Eme was also honored in 2005 by Food & Wine magazine as one of the 10 Best New Chefs
Chef Chuck Hughes is passionate about food, so much so that his favorites ones are tattooed on his arms ," bacon, lemon meringue pie, lobster and arugula, to name a few.
Claire Robinson combines her passions for food and television in 5 Ingredient Fix, a new Food Network series featuring delicious eclectic recipes made with five ingredients or fewer.