Ambassadors

Josh Niland is a revered Australian chef and restaurateur known for his innovative approach to seafood. He is the owner of St. Peter, a highly acclaimed seafood restaurant in Sydney, which emphasizes sustainable fishing and the art of whole fish cooking. Niland's work focuses on utilizing every part of the fish, from fillets to off-cuts, to create unique and flavorful dishes. His techniques, including dry aging fish, and commitment to sustainability have made him a prominent figure in the culinary world, and he has authored a cookbook, "The Whole Fish Cookbook," showcasing his creative approach to seafood.

Josiah Citrin is an acclaimed American chef and restaurateur renowned for his expertise in modern American and French cuisine. Based in Los Angeles, he is the owner and executive chef of the two-Michelin-starred restaurant Mélisse. Citrin has built a reputation for his innovative dishes and commitment to high-quality, locally sourced ingredients. His culinary career spans over two decades, during which he has received numerous accolades and established himself as a prominent figure in the fine dining scene.

Justin Lee is a renowned spearfisherman from Hawaii, celebrated for his exceptional skill and deep respect for the ocean. Known for his sustainable fishing practices, Justin emphasizes the importance of conservation and ethical spearfishing. He has competed in numerous spearfishing competitions, earning a reputation for his prowess and sportsmanship. Lee's dedication to the sport and the marine environment has made him a respected figure in the spearfishing community.

Chef Kevin Meehan is a notable chef based in Los Angeles, known for his innovative and refined culinary style. He gained recognition through his unique dining concept, Kali Restaurant, which he co-founded. At Kali, Chef Meehan focuses on California cuisine, emphasizing locally sourced, seasonal ingredients to create sophisticated and elegant dishes. His approach to cooking is characterized by a balance of simplicity and complexity, earning him acclaim in the culinary world. Meehan's dedication to quality and creativity has made him a prominent figure in the Los Angeles dining scene.

Liwei Liao, also known as the "Dry-Aged Fish Guy," is a notable chef and restaurateur who has gained attention for his unique approach to seafood. His method of dry-aging fish, a technique typically used for meat, involves "conditioning" the fish to enhance its flavor and texture. Liao is known for his innovative culinary techniques and dedication to exploring new methods of preparing and presenting seafood. His work has garnered interest for its originality and has contributed to his reputation in the culinary world, cementing his idea that "Fresh Is Boring".

Chef Marcos Campos Sánchez is the acclaimed executive chef of Porto, a Michelin-starred restaurant in Chicago, part of the Bonhomme Hospitality Group. Known for his refined and inventive approach to contemporary Spanish cuisine, Campos combines traditional techniques such as dry aging and live fire cooking,with modern flair to create exceptional dining experiences. His culinary philosophy emphasizes carfeully sourced ingredients and artistic presentation. Under his leadership, Porto has gained recognition for its elegant and innovative dishes, showcasing Campos's expertise and commitment to excellence in the fine dining world.

Marcus Jernmark, is a Swedish-born chef with a rich culinary background. He made his mark as the Chef Owner at Aquavit in New York before gaining valuable experience at Per Se. Marcus then returned to Sweden to lead the kitchen at Restaurant Frantzén, showcasing his culinary expertise. His journey took him to Singapore, where he opened Restaurant Zén as the sister establishment to Frantzén. Now based in California, Marcus is dedicated to his upcoming restaurant Lielle (coming 2025), where he will continue to explore his passion for French cooking techniques, hyper-seasonal produce and refined home cooking.

Chef Michael Cimarusti is a highly respected American chef and restaurateur renowned for his expertise in seafood. He is the owner and executive chef of Providence, a two Michelin-starred restaurant in Los Angeles celebrated for its sustainable seafood and refined dishes. Cimarusti's culinary approach emphasizes fresh, seasonal ingredients and innovative preparations. His dedication to high-quality seafood and his contributions to the fine dining industry have earned him numerous accolades and a prominent place in the culinary world.

Chef Peter Hemsley is the executive chef of Aphotic, an acclaimed restaurant in San Francisco with 1 Michelin Star since 2022. Known for his creative and refined approach to contemporary cuisine, Hemsley blends innovative techniques with high-quality, seasonal ingredients to craft unique dining experiences. His culinary style emphasizes bold flavors and artistic presentation. Under his leadership, Aphotic has gained recognition for its exceptional dishes and has become a standout destination in San Francisco’s vibrant dining scene.

Chef Ray Lee is a celebrated chef based in San Francisco, renowned for his innovative approach to contemporary Asian cuisine. As the co-owner and executive chef of Akiko's Restaurant, Lee has earned acclaim for his masterful sushi creations featuring dry aged fish and commitment to using high-quality, seasonal ingredients. His culinary style blends traditional Japanese techniques with modern influences, resulting in dishes that are both sophisticated and approachable. Chef Ray Lee's dedication to excellence has made Akiko's a prominent destination in the San Francisco dining scene.

Chef Rich Rosendale is a highly acclaimed American chef known for his expertise in modernist cuisine and his dedication to culinary innovation. A Certified Master Chef, Rosendale has competed in numerous prestigious culinary competitions, including the Bocuse d'Or. He has served as an executive chef at The Greenbrier Resort and founded Rosendale Collective, which offers culinary training and consultancy. His work emphasizes creativity, precision, and sustainability, making him a respected figure in the culinary world.

Chef Shola Olunloyo is a renowned chef based in Philadelphia, known for his innovative and experimental approach to cuisine. Originally from Nigeria, he has built a reputation for his unique and meticulously crafted dishes that blend diverse flavors and techniques. Chef Olunloyo is the creative force behind StudioKitchen, an exclusive, invitation-only dining experience where he showcases his culinary artistry. His work emphasizes precision, creativity, and a deep understanding of ingredients, making him a prominent and respected figure in the culinary community.

Chef Tim Hollingsworth is an acclaimed American chef known for his contemporary American cuisine and innovative culinary approach. He gained significant recognition during his tenure at The French Laundry in Napa Valley, where he worked under Thomas Keller and eventually became the Chef de Cuisine. Hollingsworth later moved to Los Angeles, where he opened Otium, a restaurant celebrated for its creative and ingredient-driven menu. His cooking style reflects a blend of classical techniques and modern influences, earning him numerous accolades in the culinary world.  He also competed and won  Netlix's cooking competition show The Final Table in 2018.

Valentine Thomas is a prominent spearfisherwoman, chef, and advocate for sustainable seafood. Originally from Canada, she left her career in law and finance to pursue her passion for the ocean and spearfishing. Thomas has gained recognition for her skills in freediving and spearfishing, promoting sustainable fishing practices and ocean conservation. She shares her experiences and culinary expertise through social media, public speaking, and her cookbook, inspiring others to embrace sustainable seafood choices and a deeper connection with the marine environment.