Chef and Owner, The Market Place, Asheville, N.C.
Chef William Dissen, a native of the West Virginia mountains, has always been in touch with nature. Honored as one of 40 Chefs under 40 by the Mother Nature Network and a Seafood Watch ambassador by the Monterey Bay Aquarium, Chef Dissen focuses on sustainable practices to create innovative farm-to-table cuisine using ingredients gathered from no more than 100 miles away. His commitment to local is reflected not only in The Market Place’s flavorful cuisine but also in its contribution to the community.
Executive Chef and Co-owner, Haven, Houston, TX
Randy Evans optimizes the natural, local, and organic in his Texas Regional Cuisine—thoughtful Southern cooking, with his sustainable chef’s garden. His passion isn’t just admirable, it’s successful. In 2010, Haven was My Table’s Best New Restaurant in Houston and one of Esquire’s Top 20 Best New Restaurants in the Nation. In 2011, Haven was Texas Monthly’s Second Best New Restaurant in Texas and one of Southern Living’s Five Best New Restaurants in the South.
CEO and Founder, Bamboo Sushi, Portland, Ore.
Kristofor Lofgren is a consummate creator and likes thinking of new ways to disrupt what he views as old and outdated business models. His goal with Bamboo Sushi is to create the country’s most innovative and creative restaurant group. Bamboo Sushi fulfills this mission, whereby the environment, people, community, and profits are all accounted for to the highest level, in unison, in a way not seen before in this industry.
Mary Sue Milliken
Co-chef/Owner, Border Grill, Los Angeles, Calif.
Mary Sue Milliken is co-chef/owner of Border Grill restaurants in downtown Los Angeles, Santa Monica, and Las Vegas, and the Border Grill Truck. An ambassador of authentic Mexican cuisine, she successfully competed on Bravo’s Top Chef Masters, co-starred in Food Network’s Too Hot Tamales, and co-authored five cookbooks. Chef Milliken practices many eco-friendly policies at the restaurants and on the Truck, including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program.
Pastry Chef, North Pond, Chicago, Ill.
Greg Mosko, a Chicago native, trained local restaurants, including North Pond, before earning a culinary degree from the French Pastry School. He also trained in the pastry department of Thomas Keller’s legendary French Laundry and Bouchon Bakery restaurants. Chef Mosko next helped open the Cavallo Point Resort in Sausalito before returning to Chicago in 2010 as pastry chef at North Pond. His pastry creations have been wowing North Pond diners ever since.
Executive Chef and Partner, Spruce, San Francisco, Calif.
Mark Sullivan is a partner of Bacchus Management Group, which manages a small collection of West Coast restaurants, including the award-winning and Michelin-starred Spruce, which he also serves as executive chef. Chef Sullivan, with no formal culinary education, has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. His approach has made his restaurants both the locals’ favorite and a destination dining experience for out‐of‐towners.