Resides: Austin, Texas, USA
Culinary Education: Associate in Culinary Arts from Le Cordon Bleu Austin
Paul Qui was named Esquire’s Chef of the Year 2014, and was selected as one of Food & Wine magazine’s 2014 Best New Chefs and Top 10 Empire Builders of 2012. Paul is the recipient of the James Beard Foundation Award for Best Chef: Southwest 2012, winner of Top Chef Season 9, and winner of the San Pellegrino Cooking Cup 2013. His restaurant, qui, received the honor of Best New Restaurant in America, 2014 by GQ. Additionally, East Side King Thai-Kun, a food truck co-owned and operated by Paul, was named one of Bon Appétit magazine’s Best New Restaurants in America 2014.
|Richard Sandoval||Growing up in Mexico City, Richard Sandoval would join his grandmother in the kitchen and gather around her large table with family to enjoy lively Mexican feasts prepared from scratch. From his grandmother, he learned to respect fresh, authentic, ingredients and to create the vibrant flavors that turned family dinners into celebrated events. Meanwhile, his restaurateur father – owner of Madeiras in Acapulco and Villa Fiore also in Acapulco –imparted lessons in service and restaurant management.|
|Chris Jaeckle||Asian flavors are reshaping the American menu. And as diners become increasingly familiar with Asian cuisines and ingredients, they’re not just looking for authentic Chinese, Japanese and southeast Asian dishes. They’ve developed an insatiable appetite for “Asian Cool”—foods, fusions and flavors that combine the best of Asia with the other global cuisines they’re falling in love with.|
“We use tons of Kikkoman Soy Sauce at our restaurants. I like the flavor and the quality, wherever in the world I’m going with a dish.”
The world is her oyster, and the street is her beat. Susan Feniger’s Los Angeles restaurants—Border Grill and STREET—and the popular “Too Hot Tamales” TV Series (hosted with her longtime collaborator, Mary Sue Milliken) have made her one of the nation’s leading proponents of Latin cooking. But that’s just the beginning of a culinary road that leads all the way to the Far East.
|Andrew Hunter||Chef Andrew is the Foodservice and Industrial chef for Kikkoman where he develops custom and ready-to-use sauce solutions for manufacturer partners, as well as menu concepts for a broad base of restaurant, college and university, and healthcare customers. Through Andrew, Kikkoman is an able partner in developing profitable sauce solutions for its customers.|
|Jet Tila||From Hollywood and Normandie to the Las Vegas Strip, from backyard cooking classes to battling legends on Iron Chef America, Jet Tila has quickly carved his own unique niche as a culinary storyteller. Thanks to his diverse background and education, Jet is universally comfortable in multiple roles as a nationally celebrated chef and consultant, a teacher and a student in the art of food.|
|Robert Puerto||Chef Robert Puerto started working in restaurants at the age of 19, and earned a degree in culinary arts at the Ft. Lauderdale Art Institute. Chef Robert's culinary influences are much attributed to his Cuban roots, which have played a key role in the development of two Latin fusion concepts. He cooked for several years in Miami and Puerto Rico, and along the way learned the intricacies of French and Equatorial cuisine from master chefs.|
|Daniel Olivella||Daniel Olivella is the executive chef-partner and wine buyer of B44 Catalan Bistro in San Francisco, and Barlata, a tapas bar in Oakland, CA (and opening a new location in Austin, TX). He opened B44 in 1999 and was named a Rising Star Chef of the Year in 2001 by the San Francisco Chronicle.|
|Ann Cooper||Chef Ann Cooper is a celebrated author, chef, educator, and enduring advocate for better food for all children. In a nation where children are born with shorter estimated life expectancies than their parents because of diet-related illness, Ann is a relentless voice of reform by focusing on the links between food, family, farming and children's health and wellness.|