It's no surprise Cat Cora became a world renowned chef. Her culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant. In 2005, she made television history on Food Network's Iron Chef America as the first and only female Iron Chef, and in November 2006 Bon Appetit Magazine bestowed her with their Teacher of the Year Award, an award she calls, "the greatest recognition she could achieve as a chef." That month, she was also honored with another great culinary distinction when she was named Executive Chef of the magazine. To learn more, please click here.

Brian considers it an honor to be a chef. "I remember the first time I put my Chef's jacket on," he says. "That was it for me, I was hooked for life." Since then, the hard working, down-to-earth Duffy has dedicated his life to the industry. When he's not in the kitchen or perusing the dining room of his current "Fun Spots" he teaches cooking classes makes public appearances and volunteers his time with local shelters & kitchens or he's traveling the country with his motto "Your Mood is Your Food". To learn more, please click here.

Chef Robert Irvine goes where few chefs dare. He flies on a moment's notice to cook for heads of state, the fabulously wealthy and for charitable causes around the world. He is equally at home preparing his stunningly creative dishes for intimate gatherings or for huge crowds, from 6,000 servicemen and women on a US aircraft carrier to a spectacular celebrity-studded after party at the Academy Awards. Master Chef, entrepreneur, author and restaurateur, Bobby Flay has called Robert Irvine, "The Indiana Jones of chefs!"
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It should be of no surprise that David Leathers became a chef. His love of food was passed down from his family and some of his best memories growing up take place in the kitchen. His parents own a successful Barbecue restaurant in his hometown Fulton, Mississippi. Always giving his father a helping hand in the family business his culinary aspirations began early in life. At age 18 David attended culinary school at Pennsylvania Culinary where he graduated valedictorian of his class. To learn more, please click here.

Katie is a cookbook author and contributing editor to Gotham magazine and her culinary and lifestyle column, Katie’s Kitchen, is published weekly in its sister magazine Hamptons. She regularly appears on Extra as a special correspondent, covering everything from food to fashion, and also served as the host of the first season of Top Chef. Katie has also appeared on Martha Stewart, Today, Iron Chef America, Access Hollywood, CBS Early Show, Fox News, E! News Daily, Fine Living’s Pairings and has been featured in publications like People, In Style, Celebrity Living, NY Dog, Life and Style, and Hamptons Style. To learn more, please click here.

Tim Scott
A member of the Macy’s Culinary Council, and corporate executive chef for Macy's North is responsible for for 20 full-service restaurants and 35 Marketplace outlets. He also teaches cooking classes in the Macy's culinary studios. Tim has previously worked in some of the finest restaurants nationally and internationally and joins Chefs for Humanity with a long history of charitable event planning and execution with some of the best chefs in the country. To learn more, please click here.

Robert St. John
Robert St. John is a restaurateur, chef, writer, and cookbook author. For the past 18 years he has served as executive chef/owner of the Purple Parrot Café, the Crescent City Grill, and the Mahogany Bar in Hattiesburg and Meridian, Mississippi. Recently honored as one of the "South's Hottest Chefs", St. John's writing and recipes have been featured in numerous publications. He writes a weekly food/humor column for 27 newspapers and has published four books in the last four years. To learn more, please click here www.robertstjohn.com

With a background deeply rooted in New England's culinary history, Chef Bradford Thompson culinary palette is strongly influenced by his summers spent lobster trapping off the coast of Maine and picking fresh blueberries with his grandmother. His family has a culinary tradition that began with his pioneering great-grandmother who owned two restaurants and a butcher shop in Leominster, Mass. in the 1940's. To learn more, please click here.