Emmy and Four-Time James Beard Award-Winning Chef, Writer, Advocate, and Teacher

Andrew Zimmern

Andrew Zimmern is a chef, humanitarian, entrepreneur, and global citizen who has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. Best known for his groundbreaking television work—including the Bizarre Foods franchise, The Zimmern List, What’s Eating America, Family Dinner, and Wild Game Kitchen—he has redefined culinary storytelling by pairing global exploration with empathy, curiosity, and cultural respect. Through his production company Intuitive Content and his multimedia company Food Works, Zimmern continues to produce, write, and develop innovative food concepts rooted in the belief that shared meals can bridge divides and create meaningful social change.

Zimmern’s commitment to sustainability and the future of food has become a central pillar of his work. He is the co-creator and executive producer of the Emmy- and James Beard–nominated PBS documentary series Hope in the Water, building on more than two decades of telling stories about global water systems across 12 different series. His advocacy extends to the plate as well: he co-authored The Blue Food Cookbook with Barton Seaver in collaboration with Fed by Blue, and he champions resilient fresh- and saltwater food systems as a Global Ambassador for the United Nations World Food Programme and The Nature Conservancy. As a founding member of the Coalition for Sustainable Aquaculture and a dedicated partner of the Environmental Working Group, Zimmern works to expand access to sustainable fish and seafood and inspire collective action for healthier oceans and a more sustainable food future.

His path to becoming one of the most influential voices in food is shaped by a personal journey that includes early success in New York’s restaurant world, a period of homelessness brought on by addiction, and a profound recovery that began in Minnesota. Rising from dishwasher to executive chef at Café Un Deux Trois, Zimmern rebuilt his life with purpose, later channeling his experiences into advocacy, philanthropy, and storytelling. Today, consistently recognized by outlets like Fast Company, Adweek, and The Daily Meal for his impact on food and culture, Andrew Zimmern continues to champion sustainable systems, fight hunger, and promote global understanding.

Executive Chef, In Bocca Al Lupo | Juneau, Alaska

Beau Schooler

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over a decade of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau began his culinary journey at the Culinary Institute of America, where he honed his skills and gained a deep appreciation for the craft of cooking.

In 2010, Beau moved to Juneau to take on the role of Executive Chef at the award-winning restaurant, The Rookery Café. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at In Bocca Al Lupo, a popular Italian restaurant in Juneau where has earned several nominations by the James Beard Foundation, most recently a finalist in 2025 for Best Chef: Northwest & Pacific.

In Bocca Al Lupo was recently recognized by the New York Times on their 2023 Best Restaurant List and among the Top 22 Best Pizza Places in the U.S. in 2024. He has also been a vocal advocate for sustainability and supporting local farmers and fishermen, helping to build a more resilient and vibrant food community in the region. His connection to Alaska’s food system is deeply personal as Beau harvests salmon locally each year, giving him a firsthand connection to the ingredients he cooks with. This experience informs his approach to food and reflects his commitment to sourcing and celebrating Alaska’s wild, seasonal bounty.

Today, Beau is recognized as one of the most talented and influential chefs in Alaska, and continues to inspire others with his passion for cooking and commitment to using local, seasonal ingredients.

Executive Chef & Seafood Advocate

Bradley Gale

Chef Bradley Gale is a San Diego-based chef with more than 15 years of culinary experience and a deep passion for seafood, sustainability, and the people behind the ingredients he serves. As Executive Chef of The Fishery in San Diego, Bradley is dedicated to working closely with local fishermen, farmers, and purveyors to showcase the best of Southern California’s coastal bounty. His culinary journey has also taken him to Blue Hill at Stone Barns in New York and, most recently, to Monsieur Dior by Dominique Crenn in Beverly Hills where he served as Executive Sous Chef. These experiences further shaped his respect for seasonality, thoughtful sourcing, and a more sustainable approach to cooking.

Chef, Author, Cyclist, and Philanthropist

Chris Cosentino

Chris Cosentino is a passionate chef, author, cyclist, and philanthropist.
After graduating from Johnson & Wales University, Cosentino got his professional start at some of the country’s most beloved restaurants in Washington, D.C. and then the Bay Area. In his first executive chef position at Incanto in San Francisco, he elevated a neighborhood Italian restaurant to the international scene. Cosentino helped raise awareness about sustainability and utilizing the entire animal. He then mastered the art of hand-crafted cured meats in creating Boccalone, a celebrated cured meat company.
In 2014, Cosentino opened Cockscomb, showcasing dishes inspired by San Francisco’s rich culinary and artistic history. As critic Michael Bauer noted: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.”
In 2017 Cosentino expanded beyond the Bay Area with Jackrabbit in Portland, celebrating the Pacific Northwest’s rich history, ingredients, and artisans. Next, he opened Acacia House in the Napa Valley to rave reviews. “Cosentino strategically blends his bold style with a more refined approach.”
In 2019, Cosentino opened Rosalie Italian Soul in Houston, inspired by his great-grandmother and his Italian American upbringing.
In 2023, Cosentino channeled his New England roots to revamp the menu at Nick’s Cove, updating classic dishes to create a delightful blend of East and West Coast fish houses at this West Marin destination.
Next up, Cosentino partnered with Cockscomb alums to open Koast, a celebration of local ingredients and coastal cuisine, in Wailea Village on the island of Maui.
Cosentino wrote a James Beard Award nominated cookbook, Offal Good: Cooking from the Heart with Guts (2017), the seminal cookbook on offal. He also wrote Beginnings: My Way to Start a Meal in (2012), collaborated with Marvel to write Wolverine: In the Flesh (2013).
Cosentino won BRAVO’s “Top Chef Masters,” earning over $140,000 for The Michael J. Fox & A member of the POW bicycle alliance dedicated to protecting the planets climate.

Award-Winning Chef, Sustainable Seafood Advocate & Fourth-Generation Restauranteur

Dustin J. Trani

At the age of six, 4th generation Chef Dustin discovered his life’s calling in the kitchen of the family’s legendary restaurant J. Trani’s near the waterfront of San Pedro. Opening in 1925 by Filippo Trani, “The Majestic Café” became a staple in the San Pedro community. Dustin’s true culinary mentor’s, Grandfather, Jim Sr. & Father, Jim jr., passed on a unique, rich & vivid legacy of restaurant experience to guide him to become Executive Chef of J.Trani’s at the age of 18.

In Spring of 2007, Dustin broadened his culinary horizon by sailing to Thailand where he worked at The Oriental Hotel in Bangkok to develop his technique to fuse elements of Asian cuisine with a more traditional Italian bill of fare. Dustin also worked alongside acclaimed Chef’s, Todd English of Olive’s and Ming Tsai of The Blue Ginger. In 2008 Dustin trained in pasta making with Lidia Alciati of One Star Michelin Guido da Costigliole in Italy, a life changing experience.

In 2012, Dustin opened “Doma” Beverly Hills where he brought touch of modern Italian with global influences. Drawing the attention of Esquire’s “Knife Fight” & critic Sofie Gayot who rated him one of her “Top 5 Rising Star Chefs” in U.S. 2013. Dustin was also featured with Doma in Bravo’s “Best New Restaurant”, hosted by Tom Colicchio

In 2016, Dustin retuned home to J.Trani’s with the ambition of expanding with a sister restaurant. Coming 2023, Trani’s Dockside Station is scheduled to open.  Located on the L.A. waterfront in the historical building that once stood as Los Angeles’s original immigration station, built in 1918. Dockside’s menu will have a strong emphasis on oysters & seafood featuring all things local and sustainable.  Being just steps from LA’s commercial fish market, Chef Dustin aims to share his love of seafood and hometown of San Pedro, CA.

Innovative Chef, Mexican Roots, Contemporary Cuisine

Manuel Bañuelos

Chef Manuel Bañuelos began his culinary career in Guadalajara, Mexico, where regional ingredients and traditional Mexican cooking shaped his approach to food. His career has spanned restaurants, hospitality, catering, healthcare, and large-scale food programs. Today, as a Corporate Innovation Chef, Manuel creates food rooted in Mexican heritage while exploring contemporary techniques and new ideas.

Chef, Blue Economy Culinary Ambassador

Robert Lee

Chef Robert Lee will be at the helm of the Blue Robotics pavilion at AltaSea’s Blue Hour, serving freshly shucked oysters from Holdfast Aquaculture, an innovative San Pedro ocean-farming operation that began at AltaSea before outgrowing its space and expanding to a larger local facility.

Featuring Holdfast Aquaculture oysters paired with creative, ocean-inspired accompaniments, Chef Lee’s menu will give guests a true taste of the local blue economy. His presentation connects sustainable aquaculture, ocean technology and culinary creativity—bringing the journey from ocean to plate directly to Blue Hour guests.

Through his collaboration with Blue Robotics and Holdfast Aquaculture, Chef Lee will showcase how innovation happening right here at AltaSea can help shape a more sustainable future for seafood and our oceans.

Sushi Chef, creator of the world's first hydrogen-powered, zero-emission authentic Japanese sushi street cart

Tak Yokoo & Juli Yokoo

Tak Yokoo and Juli Yokoo co-founded Jozen Power LLC. They created the world’s first hydrogen-powered, zero-emission authentic Japanese sushi street cart, inspired by the traditional sushi vendors that first appeared on the streets of Tokyo nearly 200 years ago. The cart produces only pure water as its exhaust, demonstrating that clean energy and authentic Japanese cuisine can coexist.

The mission of Jozen Power is to introduce the history and culture of authentic Japanese sushi while promoting sustainable food service through hydrogen-powered technology. By recreating the traditional Japanese street-vendor experience, the company aims to deepen public appreciation of Japanese culinary heritage and environmental sustainability.

Tak successfully completed intensive professional training at the Sushi Chef Institute in Torrance, California. Juli Yokoo, who was born and raised in Japan, brings a deep understanding of Japanese culture and traditions, helping ensure that every aspect of the business reflects authenticity.

Juli and Tak are passionate about educating people about the health benefits of traditional Japanese cuisine. Seafood provides valuable nutrients such as DHA, EPA, vitamins, and essential minerals. Traditional Japanese cuisine features nutrient-rich ingredients such as seafood, vinegar, and kelp, which have long been valued as part of a healthy and balanced diet.

Their greatest satisfaction comes from bringing people together to enjoy healthy, authentic Japanese cuisine with family, friends, coworkers, and even their pets, while contributing to a cleaner environment through hydrogen-powered food service.

Chef & Owner, Selva - Long Beach

Carlos Jurado