Culinary Concerto Chefs

Co-Chairs: Erin Combs Pearl & Howard Pearl Rhianna White & Reggie White
Honorary Chair: Esther Nahama
Culinary Director: Chef Claudia Sandoval

Participating Chefs

  • Black and white photo of a man wearing glasses and a black t-shirt with a graphic of a map. He has his arms crossed and is looking slightly to his left.

    Sam "The Cooking Guy" Zien

    Not Not Taco | San Diego, California
    Known as “the everyman of cooking,” Zien’s TV program “Sam The Cooking Guy” started as a modest, local cooking show in San Diego before getting picked up nationally by Discovery’s Health Channel – earning him 15 Emmys. He recently opened several restaurants in the new Little Italy Food Hall, including burger concept Samburgers, Charcuterie concept Graze, and his most popular concept, Not Not Tacos, which offers nontraditional taco ingredients like pastrami, meatloaf, pork and macaroni.

  • A young woman with brown, curly hair wearing a white chef's coat, smiling at the camera.

    Adria Marina

    Top Chef | Tijuana, Mexico
    Chef Adria Marina has been featured as a contestant on Top Chef Mexico and currently serves as a judge on Telemundo's Top Chef VIP. She has also participated in the Netflix’s Iron Chef.

  • Woman with long dark hair wearing a white shirt and gray apron standing against a blue gradient background.

    Pyet Despain

    Next Level Chef | Los Angeles, California
    Chef Pyet is an award winning, global private chef. She is the first winner of Gordon Ramsay's “Next Level Chef.” In 2021, Pyet was named Top 25 best private chefs in Los Angeles by Entrepreneur Magazine. Her life's work is dedicated to Indigenous Fusion Cuisine, where she combines the food of her heritage - both Native American and Mexican.

  • Man in a plaid shirt and leather apron standing outdoors with arms crossed in front of a backyard fireplace and wooden fence.

    James Tahhan

    Sabores | Miami, Florida
    Tahhan has been named one of the leading Latin chefs in the U.S, and "Miami's Hottest Chef". He is best recognized for being the official chef of Telemundo, and being a co-presenter of its morning show Un Nuevo Dia. In 2014, together with his friend, television personality Raúl González, Chef James opened his first restaurant, Sabores. It has subsequently been named one of the best restaurants in Miami. In 2013 and 2014, Chef James was recognized by Latin Gourmet as the Chef of the Year.

  • A woman with long wavy brown hair, smiling, wearing a white chef's coat with 'Michelin' on the chest, standing in front of a colorful, illuminated background.

    Michelle Mathelin

    MasterChef Winner | LA, California
    Acapulco-based businesswoman and home cook Michelle Mathelin is the winner of EstrellaTV's talent competition series MasterChef Latinos and has earned the coveted title of MasterChef. EstrellaTV is the Spanish-language multiplatform network of Estrella Media.

  • Smiling woman in black apron standing behind bakery display with a tall white cake and baked goods, shelves with jars and large window in background.

    Maeve Rochford

    Sugar & Scribe | San Diego, California
    Chef Maeve Rochford won Season 2 of Food Network's Holiday Baking Championship in 2015 and has appeared on Kids Baking Championship and Beat Bobby Flay. Chef Maeve is also the owner and executive chef of Sugar and Scribe Restaurant & Bakery.

  • A professional male chef with glasses and a beard, outdoors, wearing a white chef's coat and apron with arms crossed, smiling.

    Drew Deckman

    Deckmans en el Mogor | Valle de Guadalupe, Mexico
    Chef Deckman’s journey has taken him across North America, South America and Europe where he earned a Michelin Star for his work at restaurant “Vitus” in Reinstorf, Germany. The American-born chef’s newest concept, “Deckmans en el Mogor,” located in Valle De Guadalupe is a true farm-to-table restaurant lauded for its commitment to using only locally produced produce, meat and wine.

  • Man in white chef coat smiling, holding plates of food, at a culinary event with a colorful table and other people in the background, and a sign that says "Sueños"

    Angelo Sosa

    Tía Carmen | Phoenix, Arizona
    A familiar face from his many appearances on “Top Chef” as well as appearances on multiple television shows, including HBO Max’s Selena + Chef, Angelo was a founding chef and partner in the Michelin-listed Anejo Restaurants in NY. He has written two cookbooks, “Flavor Exposed” and “Healthy Latin Eating,” which drew inspiration from his Dominican heritage. His new Phoenix restaurant, Tia Carmen, celebrates the local landscape with a mix of the traditional and modern showcased flavors imbued from a wood-fired grill and American Indian and heirloom food products.

  • A man in a white chef's coat sitting at a wooden table, smiling at the camera. Behind him is a framed poster on a textured wall.

    Dante Ferrero

    DANTE CDMX | Mexico
    Dante, born in Argentina, has spent over 20 years in Mexico, focusing on meat and gaining the nickname "The Guru of meat." He has created two award-winning restaurants, Neuquén and Alodé, and collaborates with Enrique Olvera at Pujol, Massimo Bottura at Osteria Francescana, and Juan Mari Arzak at Arzak. Dante is known for his open-fire whole-cow cooking celebrations at food festivals worldwide. His latest success is bringing Dante Brasa y Fuego to life, adding his unique flavor to each dish.

  • Smiling man with a beard giving a thumbs up at the San Diego Bay Wine & Food Festival, wearing a black hat, black t-shirt, and apron

    Duval Warner

    Ranch 45 | Solana Beach, California
    Chef DuVal Warner, a retired Marine with 17 years of combat experience, is the Chef at Ranch 45 in Solona Beach, California. He graduated from the San Diego Culinary Institute and specializes in southern fusion cuisine, smoking and grilling meats, and is a qualified butcher. DuVal is known for his "Southern Wednesday" meals at Ranch 45 and was awarded "Best Chef" in the Black SD Magazine 2020 Edition.

  • Tara Luansing Monsod

    Animae | San Diego, Calfornia
    In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective’s ANIMAE. Her culinary journey has placed her in some of San Diego’s most prominent restaurants. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she’s always known.

  • Portrait of a male chef wearing a white chef's coat, smiling, against a dark background.

    Travis Swikard

    Callie | San Diego, California
    Travis Swikard, began his culinary journey working under Chef Deborah Scott. He attended the New England Culinary Institute and joined Chef Phil Thompson's Auberge du Lac in England. In 2008, he returned to the US and joined Daniel Boulud at the Michelin-starred Café Boulud. In 2019, Swikard opened his first solo restaurant, Callie, in San Diego. Callie was recognized as one of the best new restaurants in America in 2022 and received a Bib Gourmand and Plate by the Michelin Guide.

  • A man with tattoos, wearing a backwards cap and a green t-shirt, is holding a knife with a piece of sushi on it in front of him, smiling at the camera, and holding a handful of sushi rolls near his head.

    Davin Waite

    The Plot | Oceanside, California
    Chef Davin Waite is a local legend in the sustainable food community, known for his innovative use of ingredients and celebration of local produce. He co-owns Oceanside restaurants, including Grinch & Rodent Seabasstropub, The Plot, Shoots Fish x Beer, and Brine Box. Chef Waite was recently awarded the 2022 Sustainability Advocate Award by the California Travel Association.

  • A male chef in camouflage-patterned chef's jacket standing in a professional kitchen, with various pots, pans, and cooking utensils behind him and ingredients on the counter in front.

    Miguel Angel Guerrero

    La Querencia BajaMed | Tijuana, Mexico
    Guerrero is known for coining the term “Baja Med”: the fusion of Mexican cuisine with Mediterranean and Asian cuisine. Chef Guerrero’s Tijuana restaurants La Querencia and La Esperanza offer menus based on Baja Med utilizing locally sourced ingredients from San Ignacio and San Quintin Valley, fresh seafood from Ensenada as well as olives from the Guadalupe Valley’s wineries.

  • Smiling man in a plaid shirt and black apron standing in a restaurant dining area.

    Accursio Lota

    Cori Pastificio | San Diego, California
    Accursio Lota is the 2017 winner of the Barilla World Pasta Championships, beating nineteen chefs from around the world to become victor with his stunning dish, Spaghetti alla carbonara di mare. Originally from Menfi in Sicily, Accursio now resides in the United States, working as head chef at Solare in San Diego.

  • Professional portrait of a man wearing glasses and a white shirt with a gray apron, smiling with arms crossed

    Ruffo Ibarra

    ORYX Restaurante | Tijuana, Mexico
    Renowned Tijuana Chef Ibarra honed his skills at Spain’s three-star Michelin restaurant Cenador De Amos and Italy’s Osteria Francescana. Chef Ibarra’s acclaimed ORYX Restaurante in Tijuana serves a Baja California menu focused on the mesquite grill, which Ibarra has coined “CaliBaja.”

  • A man with a big smile, wearing a white t-shirt and a dark striped apron, holding a glass of red wine.

    Aron Schwartz

    Ranch 45 | San Diego, California
    Chef Schwartz honed his skills at Charlotte's in Lakeville, Connecticut where he learned about farm-to-table meals and the importance of fresh, locally sourced ingredients. He served as sous chef at the famed Lutece in The Venetian before returning to San Diego to serve as executive chef of Marina Kitchen. His acclaimed restaurant Ranch 45 Local Provisions, features only in-season products from his network of like-minded ranchers, farmers and fisherman.

  • A man with facial hair and short hair, wearing a button-up shirt with sleeves rolled up, standing indoors with crossed arms, in front of a rustic door.

    Pietro Gallo

    Civico 1845 | San Diego, California
    Chef Pietro Civico’s love of Italian cuisine, coupled with a passion for veganism and healthy living became the inspiration behind the vegan and gluten-free menu at Civico 1845. Pietro serves as Executive Chef to ensure these dishes are made properly and with as much care as the rest of the menu.

  • Young man with dark hair wearing a white t-shirt and a black apron, standing with arms crossed in a kitchen.

    Carlos Anthony

    Herb & Wood | San Diego, California
    Chef Anthony has won two TV cooking competitions: Food Network’s “Cutthroat Kitchen” and “Chopped: Next Generation.” He is the executive chef at San Diego’s acclaimed “Herb & Wood” restaurant in Little Italy and has worked alongside its owner and acclaimed restaurateur Brian Malarkey for a decade.

  • A chef inspecting a glass of red wine in a cozy kitchen setting.

    Enea Sintoni

    Ambrogio by Acquerello | San Diego, CA

    At 19 years old, Chef Enea graduated from Rome's hotellerie school and worked in a historic Roman restaurant before enrolling in Italy's prestigious culinary school, Alma. He met Chef Silvio Salmoiraghi and became Chef de Partie at 2 Michelin star restaurant Glam. After returning to Alma, he becomes a full-time teacher, collaborating with Michelin star chef Paolo Lopriore. He then joined Chef Salmoiraghi at Ristorante Acquerello and became Head Chef at Ambrogio by Acquerello in San Diego.

  • A woman with braided hair sitting on a wooden chair, holding a tablet, inside a room with wooden furniture and colorful carpet.

    Reyna Venegas

    Bocuse d’Or Americas - Team Mexico
    Chef Reyna Venegas, a Northern Baja native, combines her culinary heritage with nutritious "spa cuisine" at La Cocina Que Canta. She teaches healthy eating and farm-to-table cooking classes. Venegas graduated from the University of California, San Diego's Integrative Nutrition program and holds a Pastry Degree from Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois. She manages Restaurante Amores and collaborates with Team Mexico for the Bocuse d'Or Americas 2024.

  • Portrait of a smiling male chef wearing glasses and a white chef's coat with various patches, against a dark background.

    Marcelo Hisake

    Amores Restaurant Bocuse D’or Principal Tecate, MEX
    Born in Mexico City to Japanese parents, Chef Marcelo Hisaki grew up surrounded by a diversity of flavor, texture, color, and tradition that combined both Japanese and Mexican culinary heritage. In 2013, Chef Marcelo and his wife Chef Reyna Venegas opened Restaurante Amores in Tecate, Baja California. He recently represented Mexico in the Bocuse d’Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to his team’s involvement in support of migrants’ food insecurity in Baja California.

  • A man smiling, wearing a white shirt and striped apron, standing in front of a colorful, pastel-colored background.

    Accursio Lota

    Cori Pastificio | 2017 Barilla World Pasta Champ San Diego, CA
    Accursio Lota is the 2017 winner of the Barilla World Pasta Championships, beating nineteen chefs from around the world to become victor with his stunning dish, Spaghetti alla carbonara di mare. Originally from Menfi in Sicily, Accursio now resides in the United States, working as head chef at Solare in San Diego.

  • A smiling man wearing a black cap, black hoodie, and apron, kneading dough in a kitchen.

    Andrew Bent

    Cori Pastificio | 2017 Barilla World Pasta Champ San Diego, CA
    A Michelin Guide Bib Gourmand award winner, Drew Bent is the Executive Chef/Partner at Lola 55 in San Diego.

  • Portrait of a smiling male chef wearing a white chef coat with gold buttons, sitting with arms crossed against a dark background.

    Pablo Carrera

    Catamundi CDMX, MEX
    Pablo Carrera is the Executive Chef and Director of Operations of Grupo Catamundi as well as a founding partner of Fabrica de Restaurantes. Pablo has been part of the team since its conception and has led the creation, execution and growth of the project that today includes the restaurant, cafeteria, pastry shop, bakery, bar, gourmet market and Catering.

  • A smiling man wearing a black chef's jacket with embroidered name, standing against a muted green background.

    Elias Laderach

    Official Chocolate Sponsor
    Elias Läderach, a member of the Läderach family of Swiss chocolatiers, has won the World Chocolate Masters in Paris. He won first place in four out of seven categories, including Chocolate Showpiece, Chocolate Snack to go, Chocolate Design, and Chocolate Bonbon. Läderach's innovative interpretations of the Futropolis theme and meticulously hand-crafted creations were praised for their refined yet simple texture, intense taste, and sustainability. The competition aimed to inspire future chocolate and pastry creations, as half of the world's population will live in megacities with 10 million inhabitants or more by 2025.