Meet FSR’s 40 Under 40 Rising Stars in 2024

In an industry where innovation and creativity drive success, recognizing the emerging talents shaping its future is crucial. FSR’s Rising Stars report highlights the best and brightest who are finding new ways to serve the full-service restaurant community. From chefs and restaurateurs to marketing leaders and beverage innovators, these dynamic individuals are not waiting for the future; they’re creating it now. Whether scouting new locations, revamping menus, or implementing cutting-edge technology, they are setting new standards and redefining what it means to excel in the restaurant industry. From smaller markets like Elmhurst, Illinois, to large cities like New York, Dallas, Miami, Los Angeles, and even all the way to Amsterdam, join us as we celebrate these up-and-coming stars who are making significant impacts and paving the way for the future of foodservice.

Past Rising Stars:

2023

2022

2021

2020

2019

2018

2017

Image credits: FB Society

Caroline Skinner

Age: 36

Chief Operating Officer

Tupelo Honey

Asheville, North Carolina

Our story begins with Caroline Skinner, who has successfully navigated multiple roles while maintaining a consistent focus on investing in people and driving sustainable growth as chief operating officer of Asheville, North Carolina-based Tupelo Honey.

A native of Asheville—a small, artsy city nestled against North Carolina’s Blue Ridge Mountains—Skinner joined Tupelo Honey in 2013 after working for a natural and organic grocer, Earth Fare, and expanding it to a national brand. “When I got the phone call from Tupelo, I was about, can you help us grow particularly with people, and that was the focus of the role—in HR,” she recalls. “It seemed like a really great opportunity to take an iconic Asheville-based brand and be part of the early phases of growth.”

In 2019, Skinner was elevated to Tupelo’s chief operating officer, with an initial focus of restructuring the company’s new store opening process to make it more efficient. In less than two months, Skinner was able to attain normalized profit levels and reduce new store opening costs by 100 percent. While only in her mid-30s, Skinner has successfully managed many roles, but her approach to leadership has remained focused on consistent investment in people from the time they join and train to internal promotions to helping them through hard times in their life.

Her commitment to elevating the brand has already left a lasting legacy, though she’s nowhere near to being done. Skinner’s efforts in raising the team member experience and offering cutting-edge benefits over the lifespan of their careers hasn’t gone unnoticed, either. In addition to Tupelo receiving national recognition for its approach to human-centered hospitality, Skinner has also been tapped to take the helm of the brand within the next few years, and has been announced internally as Tupelo’s future Chief Executive Officer, pending board approval. 

“As this brand has grown, I’ve grown as a person,” Skinner adds. “For most in this industry, you learn it as a dishwasher or as a server. I learned it a little bit backwards. I had the advantage of being in a position of hearing from people about what they loved about their jobs and what they didn’t like about their jobs … I think we still work really hard to make their jobs as enjoyable as possible, as easy as possible, and at the end of the day as successful as possible, because when they’re successful, we know our guest has a great experience.”

Click here to read more of Caroline’s story

Elyse Perez

Age: 30

Bartender

Bar Louie

Tempe, Arizona

The first bartender to shake up FSR’s Rising Stars list, Elyse Perez joined Bar Louie in 2015 and has been a driving force behind the bar ever since. Although she’s held virtually every position in restaurant operations at Bar Louie, her creativity and cocktail prowess lead to her being named “Most Valuable Bartender” in 2023. Her creation, The Wake Up Call, is now the 7th most sold martini for the brand. With her passion for servitude and ability to redefine the bartender’s playbook, Perez continues to make a lasting impact on guests and exemplify Bar Louie’s mission. She is recognized by her peers as a rising star and brand leader.

Hilary Hawks

Age: 39

Cross-functional Supervisor

Gigglewaters

Safety Harbor, Florida

Since 2021, Hilary Hawks has turned her career at the growing eatertainment concept, Gigglewaters, into an insatiable passion. From server, trainer, supervisor, assistant manager, corporate marketer and graphic designer, her intrinsic sense of leadership guides her to standout status. Hospitality runs through Hawks’s bones, with a natural instinct for responsibility and understanding the guest experience. She’s on her way to becoming Gigglewaters’s very first franchisee, setting the bar high for those who follow. 

Jessica Kruebbe

Age: 26

Marketing Director

Milkshake Concepts

Dallas, Texas

Jessica Kruebbe juggles the marketing for several brands within Milkshake Concepts’s umbrella across the greater Dallas and Nashville areas. She takes a special interest in promoting these unique offerings through influencer partnerships, media opportunities, and immersive activations. She takes it upon herself to get behind the scenes at the restaurant level, allowing her to identify customer needs more effectively. This rising star has also orchestrated new restaurant openings for Milkshake Concepts and launched several unique full-service locations. Under her leadership, the brand only expects bigger and brighter ideas in the future. 

Rachel Richal

Age: 38

VP of Training

Buffalo Wild Wings

Atlanta, Georgia

Rachel Richal began her restaurant career at 15, and while in college, she recognized her passion for enhancing culture and helping others achieve success. This led her to Buffalo Wild Wings, where she designs award-winning training programs that improve performance and positively develops the team member experience. Richal believes in sharing her expertise with the hospitality industry, speaking at numerous events including the inaugural Women in Restaurant Leadership Conference in 2024 and holding leadership positions at organizations like CHART. She is dedicated to balancing brand strategy, performance objectives, and most importantly, fun.

Mark Bolchoz

Age: 31

Culinary Director, Italian Concepts

Indigo Road Hospitality Group

Charleston, South Carolina

Mark Bolchoz’s culinary journey began with studying abroad in Italy and training under acclaimed New York chef Gianni Scappin. Returning to South Carolina, he immersed himself in the local food scene before joining Indigo Road Hospitality in 2020 as executive chef at Indaco Charleston. Advancing to culinary director of Italian concepts, he now oversees six restaurants across the Southeast, including four Indaco locations, Coletta, and the new Luminosa. Known for locally-sourced ingredients and fresh pastas, each restaurant’s menu reflects its locale’s personality, while Bolchoz’s leadership ensures a cohesive culinary vision throughout the hospitality group’s Italian concepts.

Image credits: Andrew Cebulka

Ashish Alfred

Age: 39

Chef, Restaurateur

Alfred Restaurant Group

Baltimore, Maryland

With over two decades of experience and a trio of former restaurants in Baltimore—Duck Duck Goose, Anchor Tavern, and Osteria Pirata—Alfred Ashish has made a name for himself with a unique fusion of French, Latino, and Indian cuisines. Beyond his culinary achievements, he’s a prominent media personality who has showcased his skills on national platforms such as Food Network’s “Cutthroat Kitchen” and “Chopped.” He recently stepped in to fill Jon Taffer’s shoes on “Bar Rescue,” where he leveraged his knowledge to help struggling bars and restaurants transform into successful ventures. 

Nickey Boyd

Age: 39

Executive Pastry Chef

Indigo Road Hospitality Group

Atlanta, Georgia

Nickey Boyd, pastry chef at the Indigo Road Hospitality Group, oversees dessert programs at Oak Steakhouse, Coletta, Indaco, and O-Ku. Boyd, who studied massage therapy and social work, discovered her passion for cooking and baking at home before realizing she could make it a career. After moving from Brooklyn, New York, to Jacksonville, Florida, and working multiple jobs at restaurants and bakeries, Boyd finally landed in Atlanta last year. She also competed in season 10 of “Spring Baking Championship” on Food Network this year.

Ashley Albrizio

Age: 39

Founder/CEO

equipt

Los Angeles, California

Ashley Albrizio has been working in restaurants since she was 16, and eventually got tired of purchasing the same variation of unfunctional, uncomfortable clothing. In 2019, she founded equipt, redefining workwear by creating performance clothing for those who work in hospitality. Her company is a “go-to” for functional, stylish, and accessible workwear. For employees working tirelessly to provide a memorable guest experience, this rising star is providing them with comfortable clothing that elevates and empowers.

Hisham Abdelfattah

Age: 38

Founder, Executive Chef, Managing Partner

El Halal Amigos & Willow Street Pizza

San Jose, California

El Halal Amigos, founded by Hisham Abdelfattah, was born from a gap in authentic Mexican restaurants offering halal items. After opening in the peak of COVID-19, he brought a food truck from Utah to Fremont, California, found investors, and recruited friends to work alongside him. Now, El Halal Amigos is a brick-and-mortar in San Jose, California, and can also be found in the San Jose Sharks’ SAP Center and San Francisco 49er’s Levi’s Stadium. In 2023, Abdelfattah accepted a position as executive chef and managing partner of Willow Street Pizza, a Bay Area pizzeria that has been around for 30 years.

Ray Tremblay

Age: 39

Director of Beverage

COJE Management Group

Boston, Massachusetts

Ray Tremblay began his 20-year hospitality career as a bartender and beverage manager in Boston and Miami. After joining COJE in 2021, Tremblay designed the beverage program for Coquette, and now oversees beverage programs for all the restaurant group’s concepts including Lolita Cocina & Tequila Bar, Yvonne’s, RUKA, Mariel, and more. His innovative approach, educational initiatives, and community involvement, including founding One 2 One Hospitality and a non-profit for children with autism, showcase his impact on the industry.

Mike Valdes

Age: 35

Regional Vice President, South Florida market

First Watch

Bradenton, Florida

First Watch’s “You First” culture comes second nature for Mike Valdes, who began with the company overseeing one store and today directs 14. He’s a leader who prioritizes internal growth, team empowerment, and a culture built for upward mobility. Valdes, in February, launched a “High Potential Hourly Meetings” initiative that was a first for the category giant. The meetings cover essential skills such as communication, delegation, conflict resolution, and customer service—bridging the gap between hourly roles and management positions. Employees engage in exercises, break into groups, and discuss case studies to brainstorm. Valdes implemented a similar program for operations managers transitioning into GMs. While the program is currently exclusive to his market, the success garnered attention from other regions hoping to follow suit. Valdes’ goal is to create a framework that allows directors of operations to alternate in teaching classes. In four months, the initiative led to two employees completing the program and another six are going through the interview process for elevated roles. Under his leadership, combined average hourly and manager turn over has dropped nearly 44 percent, year over year.

Ellen Saathoff

Age: 34

Design Director

Hai Hospitality

Austin, Texas

Ellen Saathoff became Hai Hospitality’s first Director of Design five years ago, and since then, she has built the in-house Hai Design Studio into a creative force to be reckoned with. She has an eye for retaining fresh talent, citing mentorship as her speciality. Saathoff encourages her team to rattle boundaries, a core part of what sets Hai apart in the industry. Her instinct for finding up and coming designers to collaborate with and bring unique spaces to life allows Hai to be successful in standing on its commitment to telling each restaurant’s story with beauty and effective design.

Maddie Koelzer

Age: 26

Senior Brand Manager

Sixty Vines, Mexican Sugar (FB Society)

Dallas, Texas

Maddie Koelzer seems to have the magic touch with brand activation for Sixty Vines and Mexican Sugar—at 26 years old, she has already facilitated the successful launch of six grand openings in the past year. She is a trailblazer in experiential marketing and strategic vision, reinforcing brand culture in a sustainable, unique way. Koelzer’s holistic approach to the guest experience specializes in resonating with the younger generation, making both wine and Mexican culture accessible through her ability to leverage creative development, web design, social media, influencer partnerships, and unforgettable events. She continues to serve as the driving force behind transformative connections at Sixty Vines and Mexican Sugar.

Matthew Livingston

Age: 38

VP of Real Estate and Asset Management

First Watch

Bradenton, Florida

Matthew Livingston has played a lead role in one of the industry’s most-compelling growth stories—First Watch nearly doubled its footprint from 2017 to 2022 and opened 51 stores across 19 states in 2023 alone. In that year, Livingston and his 14-person team opened more corporate units than any other calendar; signed more leases (60 plus) than ever before; and secure north of 75 real estate committee approvals. During his career at First Watch, he’s been involved in nearly 250 deals—with more than 100 others in various stages of development in the pipeline. In addition to growing this store pool and opening an average of about a restaurant per week, Livingston has also established relationships with many of the industry’s largest landlords, leading to a significant number of new deals with repeat landlords each year.

Keena Hanson

Age: 30

Training & Development Manager

Ida Claire (FB Society)

Dallas, Texas

Keena Hanson is not afraid to push boundaries. At 30 years old, she has revolutionized the bar program at Ida Claire, crafting nationally-recognized cocktails and encouraging her team of bartenders to experiment and develop new skills. An expert of shaking things up (literally), Hanson has been developing Ida Claire’s new Delta-8 Cocktails, aligning with the brand’s funky, laid-back atmosphere. She has a knack for predicting trends before they hit, turning drinks into experiences that are just as creative as they are timeless. Her curious spirit, drive for innovation, and interest in her team’s development gives Hanson a dedicated approach to bar management and making sure Ida Claire remains a guest favorite. 

Annie Cassius

Age: 26

Co-Founder, Managing Partner, Head of Brand

Jrk! and Mangrove

Miami, Florida

Annie Cassius, in addition to working with Meta, oversees all marketing and branding efforts at Jrk! in Miami, as well as its latest venture, Mangrove. Her marketing career began at NYU and followed with five years of experience at Farrynheight. She cofounded Jrk! with Harrison Bernstein, Wayne Sharpe, and Kavan Burke in 2020, bringing a blend of art, science, and emotion to the restaurant scene in an industry where guests have unappalled choices and access to information. Her background also includes experience at Columbia Records and Siegel+Gale.

Caitlin Palmer

Age: 36

VP, Restaurant Platform Products

DoorDash

San Francisco, California

In large part due to Caitlin Palmer’s leadership, Platform Products at DoorDash now includes a suite of solutions to support the growth of restaurants as their needs continue to evolve during today’s unpredictable times. She began growing the white-label local fulfillment DoorDash Drive in 2019, accelerated the launch of online ordering DoorDash Storefront when COVID hit in 2020, and sponsored the acquisition of order-and-pay-at-the-table tech Bbot after identifying operators were looking for in-store support during the pandemic to facilitate contactless transactions. More recently, Palmer’s team launched a Voice Ordering product that incorporates AI to help restaurants capture phone orders during labor shortages. Another example of Palmer’s ability to go beyond her typical responsibilities was taking DoorDash’s existing agent-led Voice Ordering capabilities, listening to restaurant partner feedback, and experimenting with AI implementation. Building on DoorDash’s existing team of agents, Voice Ordering now incorporates AI to bolster operations. She’s grown Platform Products from the ground up, with more than 250,000 stores now using DoorDash’s technology.

Sean MacDonald

Age: 32

Chef/Owner

Bar Monette and Burgette

Santa Monica, California

Known for his versatile roles, from design to guest services, Sean MacDonald’s engaging personality and culinary expertise attract loyal patrons. He has earned numerous accolades, including winning the San Pellegrino Young Chef Competition and being ranked No. 65 on the World’s Top 100 Pizza Chefs list. Both of his restaurants have received high praise from prominent publications like Forbes, Los Angeles Times, and Eater. Sean previously founded ēst Restaurant in Toronto, which was ranked No. 35 on Canada’s 100 Best Restaurants List in 2021.

Avner Levi

Age: 33

Chef

Cento Pasta Bar

Los Angeles, California

Chef Avner Levi, born and raised in Los Angeles, trained under renowned chefs like Steve Samson and Ori Menashe. After helping open Bestia, he launched Cento Pasta Bar as a pop-up, quickly gaining a cult following. Cento’s permanent location in West Adams has transformed the neighborhood’s food scene with innovative dishes. Avner now plans to open four new concepts, including Raw Bar, featuring Mediterranean seafood in a design-driven atmosphere. His work has earned media attention and accolades from Food & Wine Magazine.

Elyse Owens

Age: 36

Director of Sales

Haywire and The Ranch Las Colinas (FB Society)

Plano, Texas

Elyse Owens is leading the effort to solidify Haywire’s reputation for delivering exceptional guest experiences. Her dedication to crafting innovative events has boosted sales and redefined the Texas-inspired concept’s approach to event planning. Owens aims to transform Haywire into a full-service event concierge, offering signature experiences like cigar rolling, bandana stitching, glass etching, and s’mores grazing tables. As the chain plans to double its footprint in 2024, Owens is at the forefront, designing unique private dining spaces and implementing new technology to enhance operational efficiency and elevate the guest experience.

Gabe Kennedy

Age: 33

Chef Partner

Checker Hall Restaurant

Los Angeles, California

Chef Gabe Kennedy, a Culinary Institute of America and Cornell University graduate, has worked with renowned chefs and restaurants, including David Bouley and Blue Hill at Stone Barns. Kennedy cofounded Plant People, a natural health food company, and has been recognized by Forbes’ “30 Under 30” in 2020. He has appeared on HBO’s “Selena and Chef,” Food Network’s “Chopped,” and won Anthony Bourdain’s “The Taste.” Kennedy is a culinary advocate for brands like GQ, Lululemon, and Nespresso, promoting food as a tool for health and regeneration.

Kevin Ferguson

Age: 35

Director of Operations

Creation Hospitality

Scottsdale, Arizona

As the director of operations at Creation Hospitality, Kevin Ferguson leads the strategy and creative direction for three nationally acclaimed restaurants in collaboration with celebrity chef Beau MacMillan: The Americano and Tell Your Friends in Scottsdale, Arizona, and Mora Italian in Phoenix. His leadership helped earn The Americano and Mora Italian spots in FSR’s list of top independent restaurants in 2023, and the opening of Tell Your Friends earlier this year received widespread national praise.

Zoe Boyd

Age: 29

Senior Brand Marketing Manager

Bar Louie

Addison, Texas

Think you know Bar Louie? Zoe Boyd says think again. As senior brand marketing manager, she’s challenging conventions and elevating the brand’s marketing strategy for the next generation of cocktail enthusiasts. Under her leadership, Bar Louie’s social media platforms saw a 29.9 percent increase in post impressions and an 86 percent increase in engagements in just four months. Her creative strategies, including “FOMO” effects, video-forward content, trending audio, and round-the-clock social listening, have expanded the audience and monetized loyal customers. Boyd’s strong PR strategy has garnered national attention, boosting awareness and internal excitement, reinvigorating Bar Louie with a fresh marketing perspective.

Tony Hopkins

Age: 39

VP of Supply Chain

Hai Hospitality

Austin, Texas

Tony Hopkins began his Hai Hospitality career a decade ago as a pastry chef before transitioning into supply chain in 2016. Since, the company, whose footprint extends through five states, with more to come, has grown its sales over fivefold. During COVID, he played a key role in helping Hai Hospitality navigate backend challenges. It was able to avoid “out of stocks” on vital ingredient and capture savings to minimize the impact of inflation, from 2022 onward. Whether it’s running a competitive Broadliner RFP, communicating market and economic trends during financial reviews, understanding the complexities of the Toyosu fish market, or negotiating favorable smallwares purchase agreements, Hopkins’ analytical and collaborative approach continues to drive results at the growing group.

Emma Blecker

Age: 33

Chief of Staff, Director of Data & Systems

Boqueria Restaurants

New York City

Emma Blecker has transformed Boqueria through her innovative use of data and systems. Since joining the Spanish-inspired restaurant chain in 2018, she has integrated various platforms, saving $100,000 in the first year and improving labor management, marketing processes, and payroll systems. Her data-driven approach has optimized operations and maximized profits. She also launched Cube AI for guest review analysis and developed comprehensive training programs through Wisetail. In 2024, Blecker was invited to join the board of the NY Restaurant Association, allowing her to expand the scope of her influence in the area of hospitality tech.

Rachel Hansen

Age: 36

Group Account Director

FoodMix Marketing Communications

Elmhurst, Illinois

At Foodmix, Rachel Hansen helps foodservice brands navigate the complexities of the business while remaining focused on their operator customers. As a student of the “Operator’s Path to Purchase,” she understands the challenges and opportunities the industry faces and works to find strategic and creative solutions. Her efforts have helped grow leading brands such as Red Diamond Coffee & Tea, Sara Lee, Conagra and Smithfield Culinary, to name a few. Her roots are based in the world of CPG, having worked with brands such as Coca-Cola, Pop-Tarts, Pringles, Cheez-It, and Keebler.

Arrel “Kirt” Strock

Age: 34

Managing Partner, Director of Operations

Your 3rd Spot

Atlanta, Georgia

Arrel “Kirt” Strock began his career as a line cook at Disney World and quickly ascended to pivotal leadership roles. At Your 3rd Spot, he has been instrumental from conception to operation, integrating food, beverage, and gaming into a holistic guest experience across a 24,000-square-foot venue. Under his leadership, the brand has seen over 300,000 guests in its first year, received multiple industry accolades, and created a culture of growth and community engagement.

Ryan Russell

Age: 33

Senior Director of Communications & Cause Marketing

SPB Hospitality

Houston, Texas

Ryan Russell has more than 12 years of experience in hospitality management. He began his career at SPB in November 2021 as senior manager of strategic sales. That track took him to a current role leading communications for business programs and company initiatives across the company’s 14 brands (including J. Alexander’s, Logan’s Roadhouse, Krystal, and Old Chicago). He directs PR strategy and enhances awareness and reputation by activating strategic external partnerships, as well as overseeing SPB’s guest relations department that handles complaints, gift cards, donations, and fundraising for more than 500 restaurants. Alongside these communications duties, Russell also keys the development of community partnership strategies and leads the SPB Foundation and HOPE Program. He recently directed efforts through a partnership between Logan’s and Gift A Meal to donate more than 20,000 meals to local food banks.

Mario Valles

Age: 31

Director of Supply Chain

FB Society

Dallas, Texas

Understanding exceptional dining experiences start with supplier relationships, Mario Valles’ focus on creating personal connections has powered FB Society’s ability to deliver on its mission of “creating and executing experiences never imagined.” It’s also helped the multi-brand operator save more than $500,000 across brands due to well-executed food contracts and the strategic relationships Valles has built with vendor partners. Additionally, his skill in product selection and partnerships brought in added funds in rebate dollars. Valles spearheaded the creation of a pricing and specification compliance standard across all FB Society brands, including Haywire, Sixty Vines, Whiskey Cake, Mexican Sugar, Ida Claire, The Ranch at Los Colinas, and Son of a Butcher. Under his leadership, FB Society brands are ensured consistency and cost-efficiency. His organization enabled the group to identify thousands of dollars in accidental overcharges, a key practice often overlooked by many companies. Valles is also a champion of product quality and helped brands upgrade staple menu items, from pizza flour to Wagyu steak to dessert.

Sameer Patel

Age: 35

Co-CEO

UNCO Hospitality Group

Dallas, Texas

Sameer Patel has a diverse background in financial services, technology, and hospitality. Before co-founding UNCO Hospitality Group, a Dallas-based hospitality group, he built a career in New York City with firms like Bank of America, IBM, Eze, and Goldman Sachs. In 2016, Sameer pivoted to pursue entrepreneurship, leading to the creation of his first restaurant, Feed Company, in 2017. He founded Alta Hospitality, overseeing several successful projects and raising significant capital. As CFO of 8020 Hospitality, he doubled revenue and secured substantial funding. Post-pandemic, Sameer and his business partner Elias Pope restructured 8020 Hospitality and Alta Hospitality to form UNCO, where he now drives growth as co-CEO.

Zackariha McKinney

Age: 27

Chef

La Planchada (Vivili Hospitality)

Prescott, Arizona

Chef Zack McKinney transitioned seamlessly into La Planchada, starting humbly on the line before taking charge of the kitchen. He revamped the menu, infusing it with depth and flavor, and introduced hundreds of Agave spirits, expertly pairing them with complementary dishes. Zack’s efforts improved kitchen efficiency, creating a custom brigade system and reducing food costs by nearly 20 percent. His impact has enhanced both the cuisine and the overall restaurant environment.

Travis Caison

Age: 34

Associate Director of Marketing

Golden Corral

Raleigh, North Carolina

Travis Caison, associate director of marketing at Golden Corral for six years, has spearheaded the company’s military initiatives for the past five. Under his leadership, the brand’s philanthropic efforts, such as fundraising for Camp Corral and the annual Military Appreciation Night, have flourished, raising significant funds and serving thousands of military members. Additionally, Travis oversees local marketing for 350 franchises and supports national campaigns, leading to substantial sales growth and industry recognition, including being named a top U.S. advertiser by YouGov and featured on Yelp’s Most Loved Brands list in 2023.

Jessica Leyva

Age: 33

Director of Marketing

Another Broken Egg Cafe

Orlando, Florida

Jessica Leyva brings over a decade of marketing expertise to the restaurant industry, with experience on both the brand and agency sides. Currently at Another Broken Egg Cafe, she drives guest counts and boosts average unit volume across the 100-plus unit system. Leyva excels in brand positioning and marketing activation, overseeing new product launches and seasonal menu rollouts while supporting local store marketing efforts, making her an influential leader in the organization.

Andrew Glantz

Age: 29

Founder

GiftAMeal

St. Louis, Missouri

Andrew Glantz is recognized in the restaurant industry for his innovative approach to restaurant technology and community support. Since its inception, GiftAMeal has facilitated hundreds of thousands of meals for those in need, partnering with nearly 1,000 restaurants and 135 food banks. Under Glantz’s leadership, the platform has donated two million meals, showcasing his commitment to social impact and ability to scale a business effectively in a competitive market.

Vaidas Imsha

Age: 39

Chef de Cuisine

Uchiba Austin (Hai Hospitality)

Austin, Texas

Hailing from Lithuania, chef Vaidas Imsha began his culinary journey in Chicago before moving to Seattle to explore seasonal flavors and farm-to-table cuisine. In 2017, he became executive sous chef at Uchi. Now as chef de cuisine of Hai Hospitality’s Uchiba, Imsha leads the bustling kitchen that puts an Izakaya spin on the signature classics of the established sibling concepts in the Hai family. He also drives the evolution of the concept, incorporating his Lithuanian heritage and mentoring young chefs, making Uchiba a standout in Austin’s culinary scene.

Tony Monaco

Age: 35

Owner, Co-Founder

The Blind Pig Kitchen + Bar

Rancho Santa Margarita, California

A visionary restaurateur from Orange County, Tony Monaco began his culinary journey at 25, aiming to showcase American progressive cuisine with eclectic wines, rotating craft beers, and top-notch cocktails. In 2013, he opened The Blind Pig Kitchen + Bar in Rancho Santa Margarita, which quickly earned acclaim. Expanding his footprint, Monaco is set to open Monaco Italian Kitchen in Irvine and The Blind Coyote Cantina in Yorba Linda.

Peter McQuaid

Age: 25

Executive Chef

Cala Scottsdale

Scottsdale, Arizona

In addition to becoming executive chef at a top Scottsdale restaurant at just 25 years old, Peter McQuaid was recently crowned grand champion on Food Network’s “Chopped: Spin It to Win It.” He has worked alongside celebrity chef Beau MacMillan, who praises McQuaid’s talent, leadership, and team-building skills. A 2016 James Beard Foundation Taste America scholar, McQuaid has trained with notable chefs and is already mentoring the next generation of culinary professionals.

Courtney Stevens

Age: 31

Corporate Counsel

Brix Holdings

Dallas, Texas

A powerhouse corporate counsel at Brix Holdings, parent company of family dining chain Friendly’s Restaurants, Courtney Stevens has expertly managed the company’s legal operations with a keen eye for detail. Stevens has navigated complex legal landscapes, ensuring compliance, protecting the brand, and fostering innovation. Stevens’ proactive approach, dedication, and expertise have saved significant company resources and facilitated rapid growth.

Joseph Odoom

Age: 28

Head Chef

MOMI

Amsterdam, Netherlands

Growing up in Ghana, chef Joseph Odoom developed a unique ability to work with a wide range of ingredients and gained a culinary foundation distinct from those trained in the West. He worked in kitchens in Ghana and Nigeria and won the “House of Chefs” competition show in 2021. Following this achievement, a hospitality group in the Netherlands recruited him to open and lead a new restaurant in Amsterdam. Today, Odoom’s passion for fine dining and Afro-fusion cuisine is evident at MOMI, earning him recognition in the culinary world.