James Beard Award winner and founder of Osteria Mozza in Los Angeles, Nancy Silverton is one of America’s most influential chefs and bakers. A pioneer of California cuisine, she helped redefine modern Italian cooking through her iconic restaurants and enduring commitment to culinary excellence.

Executive Chef at The Chef’s Garden and The Culinary Vegetable Institute, Jamie Simpson is known for his artistry with vegetables and his deep connection to the land. He leads a kitchen built entirely around what the farm produces, offering a rare and evolving expression of seasonality.

Giancarla Bodoni is the Executive Chef of Monteverdi in Tuscany, where she creates soulful, elegant cuisine rooted in organic farming and traditional techniques. Her cooking reflects a lifelong devotion to sustainability, simplicity, and the beauty of the Italian countryside.

Tony Priolo is the Executive Chef and Co-Owner of Piccolo Sogno in Chicago. Revered for his refined approach to rustic Italian cuisine, Priolo brings warmth, precision, and decades of experience to every dish, honoring both regional tradition and Midwestern hospitality.

Celebrate Cinco de Mayo in legendary style! Join Dylan Trotter and Chef Art Smith for a once-in-a-lifetime Cinco de Mayo cocktail party inside the iconic Charlie Trotter's. This exclusive evening on Monday, May 5 from 5 to 8PM features 8 incredible food stations from some of Chicago's most exciting chefs, including Chef Héctor Guerrero (Art Smith's Reunion), Chef Diana Dávila (Mi Tocaya), Chef D'Andre Carter (Soul & Smoke), Chef John Hagedorn (Nightshade), Chef Carlos Julian, and more. Sip custom cocktails from 3 lively drink stations curated by Spritzology.

Tickets are $120 per person. Capacity is extremely limited. Don't miss your chance to be part of this unforgettable night of flavor, community, and celebration.

Executive Chef of Aubergine (**) in Carmel-by-the-Sea and recipient of Food & Wine's Best New Chef honor. Cogley's cuisine draws from his time spent in Michelin-starred kitchens in Europe.

Executive Chef at Enclos in Sonoma. Limoges previously led Birdsong (**) in San Francisco and spent formative years in the Kitchen at Atelier Crenn (***). His cooking blends heritage preservation techniques with the terroir of the Pacific Northwest.

Chef and co-owner of Esmé (*) in Chicago. Tomaska creates thoughtful, art-driven menus that blur the line between culinary craft and creative expression, consistently pushing the boundaries of what fine dining can be.

Chef John Shields is the chef and co-owner of Smyth and The Loyalist in Chicago, known for his innovative, ingredient-driven cuisine. A former Alinea and Charlie Trotter’s alum, he brings fine-dining precision to both his Michelin-starred tasting menus and his more casual fare. His work reflects a deep connection to seasonal Midwestern ingredients and thoughtful technique.

Philip Tessier is the executive chef of PRESS in Napa Valley, where he leads the Michelin-starred kitchen with precision and a focus on Napa’s best ingredients. A Bocuse d’Or silver medalist and former executive sous chef at The French Laundry, he brings elite technique and mentorship to every role. His work blends disciplined craft with a deep respect for ingredients.

Ron McKinlay is the former executive chef of Canoe, one of Canada’s most iconic restaurants known for its contemporary approach to regional cuisine. Originally from Scotland, he brings global experience and a refined touch to every plate. His cooking reflects a deep connection between people, place, and the land’s best ingredients.

Dylan Trotter, son of the late Charlie Trotter, has worked in both the front and back of house at acclaimed restaurants like El Bulli, GT Fish & Oyster, and GT Prime. His experience spans service and cuisine, rooted in a deep passion for hospitality at its highest level. Trotter brings a thoughtful, well-rounded perspective to the modern dining experience.