Todd Erickson, executive chef of Haven South Beach and Huahua's Taqueria, is a critically acclaimed culinary professional with more than 10 years of experience earned at esteemed restaurants around the United States. Todd's approach reflects his passion for travel and regional cuisines, and has earned him a following with respected critics and food novices alike.

Executive Chef Jet Tila was born and raised in Los Angeles after his parents immigrated to the United States from Thailand. In 1972, his parents opened Bangkok Market, the first Thai market to open in the United States during that time. Jet went on to train at Le Cordon Bleu, California Sushi Academy, and California School of Culinary Art in the late 1990s. Over the years, he has partnered with Compass Group to open Modern Asian Kitchen locations nationwide, opened the Pacific Cafe at Google headquarters, and holds World Records for creating the World's Largest Stir Fry and World's Largest Seafood Stew, at 4,010 pounds and 6,658 pounds, respectively.

In 2010, Jet partnered with Schwan's Home Service to create five different Asian-inspired meals specific for home delivery. In 2013, Jet became the first-ever chef to represent his country's culture and cuisine in the United States when he was appointed Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General in Los Angeles.

Today, he is the Executive Chef of The Charleston, in Los Angeles, and Pakpao Thai in Texas. Jet is also known for his Food Network appearances on Chopped, Iron Chef America, The Best Thing I Ever Ate, Cutthroat Kitchen, and Guy's Grocery Games.

Katie is the chef and co-owner of Katie’s Pizza & Pasta Osteria in St. Louis, MO. Katie draws her inspiration from her time spent living in Italy with her artist mother, Belinda Lee. She specializes in homemade style Italian cooking with everything from the locally sourced ingredients, eclectic stylings and wood fired oven. In addition to her restaurants, Katie helps local charities through her Giveback Tuesday Program.

Ann Kim attributes helping her mother cook Korean dishes growing up, along with eating a multitude of New York pizza while studying at Columbia University, to her career as the Owner and Executive Chef of Pizzeria Lola and Hello Pizza. After quitting her job at the Hennepin Theater Trust, Ann began to experiment and develop her pizza skills in her own kitchen. She soon studied under renowned pizza master Tony Gemignani and gained an appreciation for Neapolitan, Sicilian, and American style pizza.

By late 2010, her artisan wood fired pizzeria in Minneapolis, Pizzeria Lola, gained national attention by New York Post, USA Today, Food & Wine's list as one of the best pizza places in the U.S., and was featured on the Food Network's "Diner, Drive-Ins and Dives." In 2014, Ann was named Emerging Woman Business Owner of the Year by National Association of Women Business Owners.

Massachusetts native Stephanie Cmar started her food industry career at the Muffin Shop in Marblehead, MA while in high school. After graduating from Johnson & Wales University in 2007, Stephanie moved back to Boston and worked at Top of the Hub Restaurant. She later found herself at Ivy Restaurant and B & G Oysters, where she worked with her mentor Barbara Lynch Gruppo. In 2009, Stephanie was promoted to sous chef there. From 2012-2013, Stephanie was a contestant on Bravo'sTop ChefSeasons 10 and 11. Stephanie opened a pop-up shop named Stacked Donuts, in 2014, inside Boston's South End restaurant, The Butcher Shop.

Executive Chef Adrienne Mosier began her culinary career at Johnson & Wales University in Providence, Rhode Island and traveled around the world through internships in Singapore, Bangkok, and Thailand. After receiving her bachelor's degree in Culinary Arts and Culinary Nutrition, Adrienne worked for two seasons at Arrows in Ogunquit, Maine beside James Beard Award winning chefs Mark Gaier and Clark Fraiser. Later, she moved to Boston to work in acclaimed restaurant Radius where she was promoted to sous chef in less than a year of her start there.

In late 2011, she began her work at Deuxave in Boston as sous chef. In April 2016, Adrienne was promoted to Executive Chef of Boston Urban Hospitality. Adrienne has shown a passion for choosing produce companies that have relationships with local farms to ensure the best ingredients for the best dishes. She takes pride in helping to create an innovative menu of modern French cuisine.

Jamie Malone has led a life that revolved around food. She grew up cooking and baking with her dad in St. Paul, Minnesota and after graduating from Le Cordon Bleu, began her career working for Chef Tim Mckee. In 2011, Jamie became a chef at Sea Change in Minneapolis where she earned national attention and a place as a semifinalist for James Beard Award Foundation for Rising Star Chef in 2013 and Best Chef Midwest in 2014 as well as Best New Chef byFood and Wine Magazinein 2013.

Brian McCracken was born into a family of fishermen, farmers and restaurateurs. He graduated from Western Culinary Institute and has staged at Eleven Madison Park in New York and worked at Silks in San Francisco, Restaurant Nora in Washington, DC, and at Earth & Ocean in Seattle. Prior to opening his current venture, Spur Gastropub, in 2008 with Schwan's Chef Collective member Dana Tough, Brian launched Flyte, a catering company which offered tasting menus for private dining experiences on location in Washington State.

Dana Tough, a Montana native of Cuban heritage, has spent a dozen years cooking in the Puget Sound region. After graduating from the culinary arts program at South Seattle Community College, he began his career with the opening of Waterfront Seafood Grill with his first mentor, Vicky McAfree, and in 1999 went on to Tulio with Chef Walter Pisano. From there, Dana was sous chef at Bandol and then lead cook and later chef de cuisine at Earth & Ocean. Dana currently co-owns Spur Gastropub in Seattle with fellow Schwan's Chef Collective member Brian McCracken.

Craig Claude brings more than 35 years of food industry experience to Schwan's Company as Corporate Chef, Manager Culinary Services for the Schwan's Food Service division. Craig's experience ranges from baking, to instructing, to managing the culinary services at Schwan. In his spare time he can be found outside near a Corvette or cooking and baking for his friends and family.

Christina is an internationally trained pastry chef with more than a dozen years of experience in both large-scale and smaller operations. Kaelberer specializes in developing acclaimed gourmet desserts, cakes, and pastries.

Kaelberer attended The Art Institutes International Minnesota in Minneapolis, then worked with Executive Pastry Chef Jonathan Saliba at Cosmos before assuming the executive pastry chef role herself at Chambers Kitchen. Kaelberer’s early experience led to an extensive career around the country, first in Boston for Market by Jean Georges then to Northern California to work alongside Chef Michael Chiarello at Bottega Ristorante in Yountville and at San Francisco’s Coqueta. The latter positions providing her the opportunity to immerse herself in Italian dessert making with the country’s best seasonality at her fingertips. Along the way, Kaelberer competed on “Iron Chef America” with Chiarello and in two StarChef pastry events, and collaborated with Rosetta Constantino to test recipes for her cookbook Southern Italian Desserts. A stint in New York placed Kaelberer back in the large-scale kitchens of Spice Market and then the famed Rainbow Room, which then led to an opening of two restaurants in Miami, Marion Brasserie a French inspired restaurant and el Tucan, a Peruvian inspired latin cabaret.

Deb Hey, Corporate Chef for Schwan's Company, is responsible for bringing Schwan's brand promise to life through the development of recipes, product videos and tips to inspire consumers. Deb's passion for cooking is based upon the goal of creating simple, wholesome and tasty meals for families and customers. As a mother, Deb fully understands how busy life can get and focuses on creating meals to help busy parents.