In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways.

Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group, Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch, a chef-driven CPGbrand born from his obsession with bold flavor and texture.

Philip Tessier, an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant.