A James Beard award-winning chef and one of the nation’s leading advisors on health and nutrition, Cheryl Forberg is chef and nutritionist for TV’s ""The Biggest Loser.” Cheryl’s role is to help overweight contestants transform their bodies, health and, ultimately, their lives. She's co-written the eating plan for the show, shared cooking and nutrition tips with the contestants for sixteen... read full bio
Simon Majumdar has become a mainstay on The Food Network, appearing in numerous episodes of Iron Chef America, Extreme Chef, Best Thing I Ever Ate, and as a recurring judge for The Next Iron Chef. At age forty, brought to the tipping point by a genuine mid-life crisis, Simon quit his job and set out to fulfill his life's ambition... read full bio
Jody Adams has often been praised for her creativity, support for local farmers, continuous charitable work, and business knowledge by local and national publications. She was a contestant on the second season of Top Chef Masters, one of BRAVO TV’s popular culinary competition, there she prevailed through cooking challenges like offsite wedding wars, preparing a meal for a member of... read full bio
Whitney Miller is the very first winner of America’s Masterchef. At the young age of 22, Whitney was able to beat out all of her competitors on the show, proving she was the best chef out there. Her young age and culinary skills impressed the judges and the world. Whitney pursued a degree in nutrition from the University of Southern... read full bio
Filled with the loved for food at a young age, Chef Adrianne Calvo focused her efforts on her one true aspiration: gourmet cuisine. Calvo has enjoyed an incredible number of accolades during her remarkable journey, including graduating at the top of her class at Johnson & Wales University, and owning and operating her own restaurant. Through Chef Adrianne’s Vineyard Restaurant... read full bio
Alex McKay is a chef from New Zealand. His culinary journey began in France and continued all over the world. When he left New Zealand he bought a one-way ticket to France, knowing that what he wanted to learn was not in New Zealand. Whilst working in the kitchens of two and three star Michelin restaurants in Burgundy, Tours... read full bio
Jeff McInnis is an American Chef. His culinary career began as a Sous Chef at Asolare in the Virgin Islands. After his short stint there he started working in San Francisco at the Asian-French restaurant, Azie. In 2006 he became Chef de Cuisine of The DiLido Beach Club at the Ritz-Carlton South Beach. Since joining the Ritz-Carlton, Chef McInnis has... read full bio
Andrew Knowlton is an American culinary writer and the Restaurant Editor of Bon Appétit magazine, where he writes features and monthly columns including The Hot 10 and The Dish. He has appeared as a very opinionated judge on The Food Network’s The Next Iron Chef America and Iron Chef America, as well as Gordon Ramsay's Hell's Kitchen. He has also... read full bio
Chef Michael Schwartz, based in Miami, FL, is best known for his interpretation of local cuisine. He has been praised by publications such as the New York Times, Food & Wine, and Condé Nast Traveler. He has been seen nationally on many television shows, including The Martha Stewart Show, After Hours With Daniel Boulud, Top Chef, and Fresh Food Fast... read full bio
Rory Freedman has written numerous books on the food industry. She started as a successful agent at Ford Models. She is now known as a best selling and New York Times best selling author. With her friend Kim Barnouin doing the research, Rory wrote and provided the ""voice"" for Skinny Bitch. With one million copies in print and translations in... read full bio
"Kelsey got her start in the food media industry when she created Kelsey’s Kitchen, a college cooking show at Brigham Young University, emphasizing fast, fun, and affordable meals for college students. Kelsey’s passion is creating recipes that target the home cook – breaking down the basics, teaching proper technique, and making everyone feel comfortable in the kitchen. "... read full bio
Chefs Matt and Ted are from Charleston, South Carolina. When the brothers pursued a college education they moved to the North East, they soon found themselves longing for their hometown food staples. They missed the foods they loved so much that they created The Lee Bros. They created Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry... read full bio
Claire Robinson combines her passions for food and television in 5 Ingredient Fix, a Food Network series featuring delicious eclectic recipes made with five ingredients or fewer. Claire believes the best dishes feature carefully-selected fresh foods with distinct flavors, a straightforward cooking style that also promotes healthy and seasonal eating. With a multi-ethnic background, Claire cites her French-speaking grandmother as... read full bio
Sylvia Bianco is a restaurateur and chef. She opened her restaurant Biscotti and shortly after opening it she began started offering cooking classes. She has taken sauté to the next level. She has also written a book named Simply Saute. It comes across quite naturally and it's easy for anyone to see how, when teaching, she's completely in her element.... read full bio
Rosemary Shrager, the ebullient and vivacious chef, moved her cookery school from Amhuinnsuidhe Castle on the Hebrides to Swinton Park in 2003. Her school has been running for four years to wide acclaim, and has been voted one of the top ten cookery schools in the UK by several publications (The Observer October 2001, House and Garden May 2002... read full bio
Bryant Terry is the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. He also authored the book Afro Vegan, which was named by Amazon.com as one of the best cookbooks of its release year, and nominated... read full bio
Anthony Giglio is a Sommelier, author, and journalist. Anthony has written columns, such as “Liquid Assets” in Trader Monthly and Deal Maker magazines and the award-winning “Liquids” in Boston magazine. He was the editor at Wine & Spirits Magazine and broadcast the daily wine report on CBS Radio’s Boston affiliate. Anthony has authored several books including, “Cocktails... read full bio
A vegan for thirty years and counting, Tracye McQuirter is a public health nutritionist and international speaker. She is also a best-selling author of the book By Any Greens Necessary, which was the number one recommended vegan book on The Huffington Post. McQuirter was recognized as a national food hero, changing the way American eats for the better, by Vegetarian... read full bio
Latham Thomas, a renowned pioneer of the maternal wellness movement, is a maternity lifestyle guru, wellness & birth coach, and yoga instructor. A graduate of Columbia University & The Institute for Integrative Nutrition, her practice offers support to pre/postnatal women along their journey to motherhood, providing culinary and nutritional assistance, yoga, and birth coaching services. Latham wrote the best-selling book... read full bio
Allie Lewis Clapp is the current food editor for Bon Appétit magazine. Prior to her career in the food industry, Allie was an economics major at Yale. Upon spending time at Tante Marie’s Cooking School in San Francisco, Allie discovered she had a passion for food. After graduating from Yale, Allie got a Grand Diplome at Le Cordon Bleu. She... read full bio
