Kaimana Chee is the Executive Chef of Uncle’s Hawaiian Grindz, a modern Hawaiian restaurant in Fallston, MD. In addition, he is the Culinary Concierge Chef for JUST Inc., traveling across the globe as an advocate for the JUST product line promoting sustainable, delicious and healthier food products. Chef Kaimana identifies his multi-ethnic upbringing as one of the key contributing factors in developing his passion for food. Starting his professional culinary journey on a food truck a decade ago, Chef Kaimana has since earned a collection of culinary accolades that include numerous television appearances and culinary competitions.

Television Appearances/Awards
 2017 3rd Annual Chef’s Taste Challenge – 1st Place
 2017 2nd Annual National Submarine Sandwich Contest – Chef Adjudicator
 2017 American Health Association’s Featured Celebrity Chef
 2016 Food Network’s Guy’s Grocery Games – Fan Favorite Redemption Tournament
 2016 Food Network’s Cutthroat Kitchen S.10 Ep. 11 – Winner
 2015 Smithsonian’s Iron Chef Competition - Winner
 2015 Food Network’s Guy’s Grocery Games – Runner Up
 2015 Macy’s Chef of the Cherry Blossom Festival
 2014 Bravo’s Newlyweds – Guest Chef
 2012 Fox’s MasterChef Season 3 Contestant

Chef Patrice Olivon, the creator and chef instructor of Cooking Live, is one of the most successful and well-known chefs in America. With a star-studded career of more than 4 decades of culinary experience, he has cooked for the White House, served as Executive Chef at the French Embassy and as Chef at leading French restaurants in Washington D.C, competed on prize-winning teams on Food Network television shows, and appeared in cooking demonstrations at the nation’s top culinary festivals.

Chef Patrice established “Cooking Live” to fulfill his dream of making the home chef a better cook. Presenting live online streaming cooking classes, the chef has designed an eminently practical and accessible school that gives amateur cooks the professional techniques of a master chef.

Before establishing “Cooking Live,” Chef Patrice, who holds a culinary degree from the prestigious Ecole Hôtelière de Marseille in the South of France, had most recently served as Program Director for “L’academie de Cuisine,” one of the nation’s top 10 culinary schools, where he taught 100’s of chefs, many of whom have become very successful professional chefs in the culinary world. He had also conducted numerous recreational classes for home cooks, classes that have become immensely popular throughout the Washington D.C, metropolitan area.

Chef Tobias Dorzon, 33, is a celebrity chef, founder of Victory Chefs Catering and The Victory Truck, and new co-owner and Executive Chef of Union District Oyster Bar & Lounge. Born and raised in the Washington, D.C. metropolitan area, Chef Tobias grew up watching his Liberian father and chef in the kitchen, but opted to pursue football and attended Jackson State University on a full athletic scholarship.

After 3 years in the NFL and CFL, and studying at the Art Institute of Washington and abroad in Brazil, Chef Tobias began apprenticing at local restaurants. His career trajectory shifted, however, when retired Pro Bowler and Washington Redskin Santana Moss saw his Instagram photos and invited him to feed his family. Chef Tobias is unofficially THE chef of the DMV and, with 56K+ Instagram followers (which include Hollywood elite, pro athletes, etc.), is quickly becoming a celebrity in his own right.

Chef Tobias is passionate about bringing his upscale food experiences to the masses and is working to build a culinary empire that rivals the greats! When he isn't cooking, he's preparing and serving his food to the homeless, speaking to youth groups and, most importantly, spending time with his 2 beautiful daughters. To learn more, please visit www.thevictorychefs.com.

Chef Peter Prime was born in the Republic of Trinidad and Tobago, a beautiful twin island country in the South of the Caribbean. He grew up with his parents and has fond memories of being in the kitchen with his mother, Glenda. He recalls the vibrant, fragrant Trinidadian spices that seem to still linger in his senses as he speaks about how he would follow her around the kitchen as a child. This truly shaped his love for cooking from an early age and today he continues to apply her influence. Once in the states, Peter spent the latter part of his childhood in the DMV and attended Morgan State University. With a degree in Hospitality Management, Peter then set out for a career in the culinary arts and enrolled in the French Culinary Institute in NY which further solidified his passion. Upon graduating, Chef Peter began his career as a Line Cook under the tutelage of Chef Joel Hatton, the Executive Chef at the Leopold Café in NY, and finished his tenure there as Sous Chef. Since then he’s worked with some of the most talented Chefs in the industry, including Todd Gray and Michel Richard with stints at Equinox and Central. Today Chef Peter Prime is beyond excited to reign over his own menu at Spark at Engine Comany12. His vision for Spark is to ignite the reception and appreciation of flavors and traditions from his native Trinidad. Grilled and smoked meats complimented by appetizers such as jerk wings, beef patties and fry bread speak to his first culinary inspirations as a kid. The communal dining experience offered at Spark is also a testament to his Trinidadian heritage. However, a dining experience created by Chef Peter is one that will also reflect culinary traditions from around the world and highlight influences from his 2nd home, New York.

An Afro Latina native of Panama City, Panama, Yadira Stamp realized her passion for the culinary arts at an early age, assisting her caterer mother in the kitchen as she prepared meals for her clients. Her first dream however, was to become an Astronaut and she obtained an Electrical Engineering Degree in its pursuit, but the apprenticeship program at NASA was abolished, and switched to Technical Design and Analysis, which she did for 32 years.

Because her culinary interest never waned, she later decided to return to school and earned a Culinary Degree at the Art Institute of Washington (AIW). Upon graduation in 2010, she immediately accepted a position at Pinzimini, an Italian-inspired eatery located within The Westin Arlington Gateway. From 2010 to 2011 she performed virtually every restaurant job available to her, as part of AIW's internship program. She worked as a dishwasher, a busboy, a waitress, a line cook, a bartender, and a front-of-the-house assistant Manager. She also shadowed both the Executive Chef and Front-of-the-house Manager in hopes of acquiring additional skill sets that were not taught in school.

Over the past 30 years, Chef Yadira has spent much of her career serving culinary creations at churches, weddings, graduations, repass, birthday parties, and in homes as a Private Chef, in the Washington DC Metro Area. She has performed cooking demonstrations at the Farm-to-Street Party, as part of the 'Eat Local First Week', as well as during 'Growing Healthy Schools Month', which celebrated the DC Healthy Schools initiative that was launched by First Lady Michelle Obama in public schools throughout the District of Columbia. She also volunteered for three (3) consecutive years, from 2009 to 2011, at The Metropolitan Cooking & Entertaining Show, which is an annual two-day culinary extravaganza where she assisted in the preparation of the food presented by The Neelys and by Paula Deen.

In 2012, Chef Yadira joined the volunteer team at 'N Street Village', a community of empowerment and recovery for women in Washington, DC, where she continues to cooks and serves meals. In 2014, she participated in the Ovarian Cancer National Alliance Organization's annual "Turn Up the Heat: A Celebration of Women Chefs" event, where she prepared and served her native Panamanian dishes to 400 attendees.

On July 20, 2015, Chef Yadira's dream of becoming a Restaurateur finally came to fruition. She opened Esencias Panameñas Restaurant & Catering, in Washington, DC, where she prepares authentic Panamanian dishes and beverages. In 2016, she was featured on the CBS channel 9 Morning Show, where she showcased her dishes. She was also featured in the Washington Post for her delectable Panamanian Fruit Cake.

In 2016 and 2017, in celebration of 'Hispanic Heritage Month', she was called upon to cater events for the AARP Organization, for NBC4 News, and for the FDA, serving dishes from Panama and other Hispanic countries, as well as she was featured in 'El Tiempo Latino' (Washington Post Spanish Newspaper) for her Latin cuisine. In 2017, Chef Yadira served as one of the Chefs for the 2017 Presidential Inauguration luncheon, as well as she participated in The Congressional Black Caucus 47th Annual Legislative Conference, where she demoed and served one of her native Panamanian dishes to 100 attendees.

Adrienne Walker is the owner of Blue Henry Spirits. BlueHenry is new to the market in 2018, crafting all-natural cocktail candy: rich simple syrups, fruit garnishes, complex rimmers, and bittered cotton candy mixers. Adrienne is a former senior manager at the FDA. Now, she’s on the other side of the regulations making delicious, all-natural mixers for the cocktail enthusiast.

As an award – winning, best-selling, author, chef, television personality, and educator, Amy Riolo is one of the world’s foremost authorities on culinary culture. She is known for sharing history, culture, and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University, Amy is considered a culinary thought leader who enjoys changing the way we think about food and the people who create it. Amy is a food historian, culinary anthropologist and Mediterranean Diet advocate who makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, ABC, CBS, NBC, The Hallmark Channel, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television. She also created and appeared weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. One of her videos reached a record of four million hits.

Adrienne Walker is the owner of Blue Henry Spirits. BlueHenry is new to the market in 2018, crafting all-natural cocktail candy: rich simple syrups, fruit garnishes, complex rimmers, and bittered cotton candy mixers. Adrienne is a former senior manager at the FDA. Now, she’s on the other side of the regulations making delicious, all-natural mixers for the cocktail enthusiast.

Eric Kozlik is a DC-based cocktail entrepreneur, educator, and podcaster. He is the CEO of Modern Bar Cart, a cocktail platform helping home bartenders and industry pros make better drinks. As host of The Modern Bar Cart Podcast, Eric creates in-depth, long-form cocktail content by interviewing cocktail experts from around the world. He is the creator of The Essential Tasting Journal for Spirits & Cocktails and a 2019 spirits judge for the American Distilling Institute. Follow him on Instagram @quixologist or visit modernbarcart.com to learn more.