Peter Rios, Executive Pastry Chef
 Alliance Bakery
 Peter Rios is the owner and Executive Pastry Chef for Alliance Bakery in Wicker Park, Chicago. Since the purchase of this Classic Bakery in 2007, Chef Rios has worked to create a fresh and modern approach to the Art of Pastry at Alliance. Specializing in Custom and Creative cakes...Read Chef Rios's full bio here.

 Martial Noguier, Executive Chef 

 Chef Martial Noguier, Executive Chef and part-owner of Bistronomic, brings more than 25 years of culinary experience to the French gastronomic bistro located in the heart of the Gold Coast in Chicago. Originally from Paris, France, Chef Noguier worked for a number of French...Read Chef Noguier's full bio here.

Chris Gawronski, Executive Chef
Henri
Growing up with a father as a master chef, Christopher came to understand from a young age the challenges and triumphs of a life in the kitchen. Learning and traveling the world with his father shaped his ideals on what remarkable food should be. Read Chef Gawronski's full bio here.

 Jean-Claude Poilevey, Executive Chef
 La Sardine
 Jean-Claude Poilevey is from the Burgundy region of France. He trained in a small restaurant near the Jura Mountains, an area close to Switzerland. After serving as a cook in the French Army, he moved to London in the mid-60's and spent three years there at...Read Chef Poilevey's full bio here.

 Thierry Meissonnier, Executive Chef
  LB Bistro and Pâtisserie
  Sheraton Chicago Hotel and Towers
  As Executive Chef, Meissonnier supervises a culinary staff of 65 individuals that are responsible for the production of food served at hotel banquets as well as food served through room service and at the hotel’s five dining outlets...Read Chef Meissonnier's full bio here.

Ben Reaves, Chef de Cuisine
LM Bistro
Ben Reaves is the Chef de Cuisine at LM Bistro. Reaves, formerly the Chef de Cuisine at Brasserie 54 and Sous Chef at Premise, is a 2009 graduate of The California Culinary Academy and a 10 year veteran of the restaurant industry. “It’s long been my dream...Read Chef Reaves' full bio here.

Doug Psaltis, Executive Chef
Paris Club
Doug Psaltis is the Chef de Cuisine at Paris Club. Psaltis has earned three stars from The New York Times and a Michelin star while running the kitchen of New York's Country restaurant. He has worked with the world's most lauded chefs and in some of the country's most... Read Chef Psaltis' full bio here.

 Alison Bower, Pastry Chef & Owner
 Ruth & Phil's Gourmet Ice Cream
 Pastry chef and owner, Alison Bower is a 2002 Graduate of The French Pastry School. She worked at the Ritz  Carlton in Half Moon Bay, CA and The Intercontinental Chicago before opening Ruth & Phil’s in October of  2007. Ruth and Phil's Gourmet Ice Cream makes every flavor from scratch and in small batches to ensure  top-notch flavor and texture, using organic dairy and working with local farmers. Its French style ice creams  and sorbets are strong on taste, but light on fat and sugar.

 Cecilio Rodriguez, Executive Chef
 The Savoy
 Cecilio Rodriguez is the executive chef at The Savoy. Cecilio likes to take Asian inspired dishes and adds an American-European influence to them. He previously cooked at Nellcôte and The Purple Pig. 

Union League Club of Chicago

Chef Michael Garbin is a 1976 graduate of the Culinary Institute of America in Hyde Park, New York and has been the executive chef of the Union League Club of Chicago since 1992. The Union League Club of Chicago is the #1 Private City Club in the Country. Read Chef Garbin's full bio here.

Sophie Evanoff, Pastry Chef/Owner
Vanille Pâtisserie
Vanille Pâtisserie owner Sophie Evanoff discovered her love for pastries early on. She grabbed any chance she could to bake along side of her mother, her teachers, or the grandmothers who backed at church events, even working her pastry creations into school projects. Read Chef Evanoff's full bio here.

Elissa Narow, Executive Pastry Chef
Vie
Elissa Narow is the Executive Pastry Chef at Vie restaurant in Western Springs, IL and Perennial Virant in Chicago. An accomplished pastry chef and teacher, Narow crafts her desserts centered on seasonal ingredients and complementary flavor profiles. Read Chef Narow's full bio here.