2026 Artisans

Writer for FOOD&WINE, Travel + Leisure and numerous other publications.  Author of 11 books including the annual Food & Wine Guide and Mr. Boston Official Bartender’s Guide

Executive Chef, Hotel del Coronado, Curio Collection by Hilton

Executive Chef Brian Archibald has played an integral role in The Del’s culinary revitalization. A graduate from California Culinary Academy in San Francisco, Chef Archibald has over 25 years of hospitality experience, including leadership operations in Michelin starred kitchens. He has ushered in a new era of culinary success to The Del, bringing a fresh vision and innovative approach to guest experience.

A South Jersey native and Culinary Institute of America alum, Chef Britt Rescigno is a nationally recognized talent known for her bold, ingredient-driven cooking and fiery passion for food and community. A Food Network champion, she’s appeared on Chopped, Beat Bobby Flay, and Tournament of Champions, earning her place among the final four in multiple seasons. Today, she channels her creativity and expertise as one half of the powerhouse team behind Fiamma, crafting dynamic, live-fire, Italian-inspired cuisine.

CEO + Co-Founder | Appellation Hotels, Charlie Palmer Collective

Charlie Palmer is a pioneering chef and hospitality visionary known for Progressive American cooking, award-winning restaurants, culinary-first hotels, philanthropic leadership, and a lifelong commitment to craft, community, and mentorship.

Crista is the chef/owner of boon eat + drink and Road Trip Kitchen and is the proprietor/visionary of boon hotel + spa and highlands resort.

She was crowned as the first ever Triple G Grand Champion and Champion of DDD GGG Super Teams on Food Network’s Guy’s Grocery Games and is often seen as one of their regular culinary judges.

Award winning Chef / Restaurateur / Author, 3rd generation owner & operator of Catelli's Restaurant in Geyserville, CA - 7x GGG Champion, Food Network guest on: Guy's Ranch Kitchen, Judge on Iron Chef & GGG

Chef, rancher, and farmer behind Black Pig Meat Co. and The Black Piglet food truck. Duskie has been a regular on Food Network, serves as Vice Chair of the James Beard Awards Committee, and on the Board of Sonoma County FarmTrails. 

Owner/Chef of The Matheson and Valette. Fourth generation Healdsburg resident and star chef.

Founder/Top Dog at Sumo Dog, FOOD & WINE’s “Best New Restaurant” as Chef de Cuisine at Morimoto in Napa, CA. 

Celebrity chef, author & co-founder of Tantos and Ripi

Joe Sasto is a Chicago-based celebrity chef and pasta innovator best known as the creator of Tantos, the first, and only - puffed pasta chip. A Michelin-trained talent with deep roots in Italian cooking, Sasto rose through San Francisco’s top kitchens before becoming a nationally recognized Food Network personality and viral pasta authority. Beyond TV, he’s launched acclaimed culinary products, including his gourmet ravioli brand, Ripi, an artisan tool line, and recently released his first cookbook, Breaking the Rules: a fresh take on italian cuisine, showcasing his signature blend of creativity and technique.

Chef/owner Koko Head Cafe in Honolulu, Contestant and Culinary Consultant on Bravo’s Top Chef, contestant Top Chef All-Stars, author of Dumplings All Day Wong

Owner-Chef of Morph Hospitality Group, Author of Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, Food Network Star and Judge

Chef and NYT Bestselling Author

Nadia Caterina Munno, The Pasta Queen, is an Italian-born chef, two-time NYT bestselling author, entertainer, and mother of four, celebrated for her iconic recipes and spreading the joy of Italian culture worldwide.

Head Winemaker at J Vineyards & Winery

Wine Industry Expert, Writer & Speaker. Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure

Executive Chef at Grand Wailea, A Waldorf Astoria Resort 

Executive Chef Ryan has helmed the robust culinary programs at Grand Wailea for over a decade, overseeing 12 dining options inclusive of 9 restaurants and bars, plus a traditional Hawaiian lūʻau. His menus spotlight quintessential Hawaiian flavors, with a focus on local partnerships and sustainable sourcing.

Culinary Director, Foley Family Wines & Spirits

Executive Chef, Dry Creek Kitchen

Chef Shane McAnelly is singularly qualified to helm the kitchen and culinary program at Dry Creek Kitchen. After spending two years on the east coast, Chef McAnelly returned to Healdsburg as Executive Chef of Dry Creek Kitchen in 2023 to create a critically-acclaimed culinary experience and deepen his relationships with the best purveyors, farmers, ranchers and fishermen in the area. An expert in the provenance and flavor profiles of local ingredients, McAnelly’s culinary prowess is demonstrated throughout the menus at Dry Creek Kitchen.

Chef/Owner, Creator, Author, Award-winning Girl and the Goat, Contestant & Winner of Iron Chef, first female winner of Top Chef

Executive Chef of Jackson Family Wines & Food Network competitor

Kendall-Jackson’s Director of Culinary Gardens, former grower at The French Laundry in Napa, CA where he redesigned the gardens to be an extension of the restaurant.

Owner, Pretty Bird Chicken, NatGeo’s Fusion Forager, FOOD & WINE Best New Chef, Iron Chef America contestant winner