GUAC

Growing up in a Japanese household in Charlotte, North Carolina, Kato learned to cook the foods so integral to his heritage and culture and is devoted to elevating Japanese cuisine while remaining authentically respectful of tradition.

Prior to becoming a Boka Restaurant group Chef/Partner, Kato owned and operated Sumi Robata, a beloved restaurant that brought Chicago the traditional takumi experience of grilling on a robata using sumi, a distinct Japanese white charcoal. He also had a tenure at the highly regarded restaurant, Ohba, as well as nine years working as Founding Chef and Partner of Japonais, launching the modern Japanese restaurant in Chicago, New York, and Las Vegas. Kato was named Executive Chef Partner of Momotaro, Boka Restaurant Group's modern, seasonal Japanese restaurant, located in the heart of Chicago's Fulton Market neighborhood in 2019. Since taking the helm, the restaurant has received a three-star review from Phil Vettel in the Chicago Tribune and has been lauded with both local and national praise.

His purview encompasses The Izakaya, Momotaro’s basement level bar and restaurant, reminiscent of the Yokocho street scene of Tokyo, which was added to Chicago’s Michelin Guide in 2023. Gene debuted his latest restaurant in Lakeview’s Southport Corridor neighborhood this Spring of 2023 Itoko, which translates to “cousin” in Japanese, is inspired by its sister concepts in Fulton Market, and highlights Gene’s passion for traditional sushi and robata dishes. An innovator of Japanese cuisine, Kato has twice been nominated for a James Beard Award (Best Chefs in America 2017, Best Chefs in America 2020), and is also the recipient of the Jean Banchet Award of Culinary Excellence. When he’s not in the kitchen with his teams, Gene can be found spending time with his son and working on his golf game.

Chef Digby Stridiron, an Emmy Award-winning chef and USVI Culinary Ambassador, stands at the forefront of Caribbean cuisine's evolution while honoring its deep-rooted traditions.

His dynamic approach to cooking has earned him recognition across the culinary landscape, from The New York Times and Wall Street Journal to Bon Appetit and Saveur, with Food & Wine celebrating his St. Croix restaurant Braata as "the New Heart of Caribbean Cooking. "As a champion of sustainable gastronomy and Caribbean heritage, Chef Digby's influence extends beyond the kitchen. His appearances on Netflix and major media outlets have established him as a trusted voice in global culinary conversations, while his role as USVI Culinary Ambassador allows him to serve as a bridge between Caribbean culinary heritage and modern gastronomy.

Through his commitment to cultural preservation and culinary excellence, Chef Digby has influenced kitchens across the Americas. His sustainable approach to cooking and dedication to authentic flavors reflect a deeper mission–preserving Caribbean food ways while pushing them boldly into the future. Each dish tells a story of islands, ancestors, and evolution, carrying centuries of tradition while embracing modern culinary innovation. Currently, at Latha in Phoenix's Heritage & Science Park, Chef Digby crafts a contemporary pan-African narrative that celebrates the interconnected journey of foodways across Africa, the Caribbean, Brazil, and the American South.

Alon Shaya is the Chef and Co-Founder of Pomegranate Hospitality, which he established in 2017 with his wife, Emily. Born in Israel, raised in Philadelphia, and a proud New Orleanian, Alon has always had a deep love and appreciation for food and the singular way restaurants anchor their communities.

In 2017, he and his wife, Emily, founded Pomegranate Hospitality, whose restaurants include Saba (New Orleans), Safta (Denver), Miss River and Chandelier Bar at Four Seasons Hotel New Orleans, and Silan at Atlantis Paradise Island. Spring 2024 marked the debut of Safta 1964 at Wynn Las Vegas, a limited-run residency and the prequel to Safta.

In 2025, Alon announced the expansion of the Pomegranate Hospitality brand with Safta’s Table and Ceci! Italian Lounge. Alon, a two-time James Beard Foundation Award winner, has been named one of the “50 People Who Are Changing the South” by Southern Living and one of the “50 Most Influential Jews in America” by The Forward. He is the co-founder of the Shaya Barnett Foundation, which provides culinary education and resources to high school students, and spearheaded the Rescued Recipes initiative with the United States Holocaust Memorial Museum, which has raised over $700,000 to date. Alon and his wife Emily were also honored as the recipients of Tulane University’s 2025 ‘Distinguished Entrepreneurs of the Year Award’. He is also the author of Shaya: An Odyssey of Food, My Journey Back to Israel.

Chef Walter Rivas is the Corporate Executive Chef for Avocados from Mexico. While is background is in Mexican and Latin American cuisine, over the last two years with the brand, he has become a culinary innovator and brand champion for all things avocados.

Creating unique dishes inspired by global cuisines, exploring unique flavor pairings and formats, and developing innovative ways to use avocados from desserts to beverages and everything in between. His innovation has won menu masters awards, been featured in cookbooks, and appears on restaurant menus across the US.