Ken Hom is a chef who specializes in Chinese cuisine. He has written more than a dozen cookbooks and appeared on four television shows.
Randy Clemens is an author and freelance food writer based in Los Angeles. His writing has appeared in publications such as Gourmet, Saveur, Imbibe, Wine Enthusiast and DRAFT. He is the author of The Sriracha Cookbook and co-author of The Craft of Stone Brewing Co.
John Kowalski is an award-winning chef and a professor of culinary arts at The Culinary Institute of America. He is also author of The Art of Charcuterie.
Gabrielle Hamilton is the chef/owner of Prune restaurant in New York. Her writing has appeared in The New Yorker, The New York Times, GQ, Bon Appetit, Saveur and Food & Wine. She has also authored the 8-week "Chef Column" in The New York Times, her work has been anthologized in six volumes of Best Food Writing and she is the author of Blood, Bones & Butter.
Andrea Nguyen is an author, freelance writer and cooking teacher. She is the author of several cookbooks, including Into the Vietnamese Kitchen (a finalist for a James Beard award for Best Asian Cookbook and winner of two IACP award nominations), Asian Dumplings and Asian Tofu. Her writing has appeared in publications such as the Los Angeles Times, the Wall Street Journal, Bon Appetit and Saveur, where she serves a contributing editor.
Diana Henry is the Telegraph's food writer. She is the author of six books, including Plenty, which was selected as one of the top cookbooks of the year by The Washington Post.
Raghavan Iyer is a cookbook author, writer, culinary educator, spokesperson and consultant. He is the author of several cookbooks, including The Tumeric Trail, a 2003 James Beard award finalist for Best International Cookbook. His articles have appeared in publications such as Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, Cooking Pleasures and Gastronomica. He received the IACP's Award of Excellence for Cooking Teacher of the Year in 2004, and was a finalist for the 2005 James Beard journalism award. He is co-founder of the Asian Culinary Arts Institutes, Ltd.
Jacques Pépin is a chef, cookbook author and teacher who has published 26 books and hosted 11 public television cooking series. A former columnist for The New York Times, Pépin is a contributing editor to Food & Wine magazine. In 2004 he was awarded the French Legion of Honor. He is also the first recipient of the Julia Child Award. Since 1998 he has been dean of special programs at the French Culinary Institute in New York. Pépin is a founder of the American Institute of Wine and Food.
Alexandra Guarnaschelli is the executive chef at Butter Restaurant, serves as a chef-instructor at New York City's Institute of Culinary Education, and appears on televsion on shows such as "Iron Chef America," "Chopped," "The Cooking Loft" and "Alex's Day Off."
John Willoughby served as executive editor at Gourmet, senior editor at Cook's Illustrated and has co-authored eight cookbooks, including James Beard award-winner The Thrill of the Grill. He writes for publications such as The New York Times, Martha Stewart Living, Metropolitan Home and Saveur.