Experts

Tasuku Murakami helms the kitchen at Umi, Atlanta’s destination for modern Japanese cuisine. The Michelin-starred chef oversees the menu that unites classic and modern Japanese flavors and has earned Umi accolades from media outlets including The New York Times, Time Out and USA Today. Murakami’s career spans more than 20 years and includes stints in Tokyo, Osaka and Kobe, Japan, as well as Turin, Italy. Murakami came to Umi from New York’s The Lobster Club, a Japanese-style brasserie where he served as executive sushi chef. While in New York, he also was executive sushi chef at the Michelin-starred Tribeca hot spot Sushi Azabu. In Japan, Murakami served as sushi chef at Sushi Kobe in Kobe and Ginza Sushi in Tokyo. In Osaka, he was executive sushi chef and managed nine restaurants for E-ownersfood Inc. and was proprietor for the sushi and Japanese restaurant Dateya, responsible for all areas of the restaurant. Murakami also served as executive chef for Ristorante Tobiko and was sushi chef for Ristorante Arcadia and Tsukiji Sushi Iwa in Turin.

Shatoune Shepard is the culinary genius and driving force behind Shepard's Sweets, an emblem of dessert excellence rooted in the vibrant flavors of Los Angeles. With an innate passion for confectionery, Shatoune began her journey experimenting in her home kitchen, transforming simple ingredients into extraordinary dessert masterpieces. Today, her brand stands as a testament to her dedication and artistry, specializing in an array of desserts with a particular emphasis on intricately crafted cakes and her signature chocolate toffees. These toffees, a harmonious blend of rich chocolate and nuanced flavors, have become a sought-after delicacy, setting new standards in the world of sweets. As the owner and founder, Shatoune's commitment to quality, innovation, and the sheer joy of dessert-making has not only garnered her accolades from top culinary critics but has also etched her name as a trendsetter in the global dessert arena. Her story is one of passion, perseverance, and the pursuit of perfection, making every bite of Shepard's Sweets a celebration of her journey. Shatoune Shepard is the culinary genius and driving force behind Shepard's Sweets, an emblem of dessert excellence rooted in the vibrant flavors of Los Angeles. With an innate passion for confectionery, Shatoune began her journey experimenting in her home kitchen, transforming simple ingredients into extraordinary dessert masterpieces. Today, her brand stands as a testament to her dedication and artistry, specializing in an array of desserts with a particular emphasis on intricately crafted cakes and her signature chocolate toffees. These toffees, a harmonious blend of rich chocolate and nuanced flavors, have become a sought-after delicacy, setting new standards in the world of sweets. As the owner and founder, Shatoune's commitment to quality, innovation, and the sheer joy of dessert-making has not only garnered her accolades from top culinary critics but has also etched her name as a trendsetter in the global dessert arena. Her story is one of passion, perseverance, and the pursuit of perfection, making every bite of Shepard's Sweets a celebration of her journey.

Mary Tobias is a Chicago chef and holistic health coach. She received her degree in culinary arts from Kendall College and has worked for an array of Chicago restaurants including Top Chef Stephanie Izard’s Girl & the Goat, Grant Achatz’s Michelin-starred Roister and for Matthew Kenney Cuisine at vegan hotspot Althea. Inspired by all aspects of the culinary industry, Tobias enrolled in a nutrition program focusing on integrative and holistic health to further diversify her experience with food and health. As a lifelong ice cream lover on a personal health journey, she was inspired to begin her own entrepreneurial business and create a functional dessert that was not only delicious, but good for you and guilt free. Her unique and delicious Vegan Ice Cream Bars became GLOW Superfood and her passion project turned business venture has changed the way people think about dessert, health, indulgence, incorporating superfoods into one's lifestyle and the beauty of plant-based eating. In March 2023, her continued passion to offer Chicagoans Vegan Friendly options as well as a comfortable, inviting place to enjoy them, led her to open Lincoln Cafe and Market, where she not only makes and sells GLOW superfood, but supports and sells many of Chicago’s local food entrepreneur’s products as well. When Tobias is not concocting her next dessert masterpiece she enjoys yoga, cycling, live music, spending time with her family and truly connecting with others. You can also find her volunteering at the CHicago Help Initiative, a food pantry that serves hot meals as well as supplies guests with a lunch for the following day. She is also part of the Good Food Accelerator in Chicago and involves herself in various Chicagoland Entrepreneurial opportunities.

Magnus's culinary journey began in his hometown of Calgary, AB, Canada, where he developed a love for cooking under the guidance of his father. From an early age, food has been central to Magnus's family, and his passion for the culinary arts has only grown stronger over the years. His diverse culinary experiences include working at renowned establishments such as Earls Restaurants, Cibo, The Glass Onion, Sean Brock’s McCrady’s, and Napa Valley’s former Terra Restaurant under the direction of celebrated chef Hiro Sone.After completing his culinary education at the Culinary Institute of America, Magnus joined Clif Family Winery and Farm, drawn by the unique opportunity to work with our Bruschetteria Food Truck and the abundance of organic produce sourced directly from the Clif Family Farm. His commitment to cooking seasonally and utilizing high-quality ingredients aligned perfectly with Clif Family's culinary philosophy.

My name is Lymarie Jimenez and I'm originally from Puerto Rico. I started my entrepreneurial journey when I became pregnant with my miracle IVF baby - Nokomis. I built a sustainable eco-friendly brand dedicated to her and to improving the environment one candle at a time. I'm a proud latina business owner and I'm active within my community. I am a Tory Burch Entrepreneur, a Fearless Fund Women of Color grant recipient and a Digital Undivided Cohort 2023 participant and grant winner.

As a professional chef to athletes in the NBA, NFL, and WNBA, a mother to two kids with a rare genetic cancer disease, and a living kidney donor herself, Chef Kirsten Sandoval couldn't find healthy convenience products on the market in inclusive flavors that fit all of her needs.She knew there was a way we could have it all: convenient blends that work as hard as we do, globally-inspired flavors that invite everyone to the table, quality ingredients that boost flavor AND nutrition, variety, versatility, and above all GREAT taste.So, she went out and created them for her clients, and now we are sharing them with you!Kirsten Sandoval is also a driven entrepreneur with a diverse culinary and professional skill set. Prior to launching Mesa de Vida, she owned and operated her own personal chef and nutrition consulting business for over 12 years, served as a chef spokesperson for nutritious food brands and health nonprofits. She has a wide variety of nutrition education, combined with her life experiences of overcoming obstacles (health transformation losing over 100 pounds, being single mother to two kids with a rare genetic disease, food addiction, domestic violence, poverty), in addition to a healthy dose of grit.Her journey to living the most delicious, vibrant life - and helping others do the same - has led to the honor of having been on Food Network and the covers of Womans Day and Womans World magazines, and more. (Fun fact: she won her episode of Guy's Grocery Games!)Chef Kirsten and her kids are also domestic violence survivors. After receiving help from a domestic violence shelter they rebuilt a life of happiness, respect, and big dreams.This passion has forged a life, business, and career devoted to making it easier for people to live more healthier, more delicious lives, and shaping the type of products she wants to bring into the world, and company she wants to create.

Jessica Entzel Nolan honed her skills working in the kitchens of celebrated chefs Gordon Ramsay, Wolfgang Puck, Jean-Georges Vongerichten, and Masaharu Morimoto. She was nominated as Food and Wine magazine's Best New Pastry Chef at just 27 years old, Zagat's 30 under 30, and is the reigning champion of Food Network's Cutthroat Kitchen. Most recently, she worked as a Senior Inspector for the Michelin Guide, one of the most exclusive and prestigious jobs in the culinary world. Despite nearly 20 years of hospitality industry experience, however, Jessica found that being a stay-at-home mom was the most difficult position she had held. She and her family had moved from San Francisco to suburbia, and she left her dream job as a Michelin Inspector. She struggled to settle into her SAHM life, and the pandemic only added to the stress. She was exhausted and running on fumes. She desperately needed some time to feel like herself.  As the youngest of eight children, Jessica used to spend time in the kitchen with her mother. Spanish was her mom’s native language, but cooking was her mom’s love language, and she passed down the love of feeding others as an expression of love and self-care to Jessica. Everything from a humble pot of frijoles to recipes from a tattered, red spiral-ring-bound “Betty Crocker ‘s Cooky Book" were regularly made together and left lasting comforting food memories that still trigger nostalgia. Baking cookies had always felt warm and comforting. That need for comfort, and Jessica’s pastry chef instincts inspired her to begin batch-producing cookies at home, scooping and freezing the dough. Anytime she needed a hit of dopamine, she was only 10 minutes away from the warm, gooey bliss of freshly baked cookies. She frequently gifted them to new neighbors and new mothers. With her kids in school, it allowed her the bandwidth to start something new while still allowing her the flexibility to be the primary caregiver. Doughpamine gourmet frozen cookie dough was born in October 2023.   

Jackie Alpers is a professional food photographer and cookbook author. She is a noted expert on Tucson's Sonoran style regional cuisine, and she was named the #1 Famous Food Photographer to follow in 2023 by Shotkit. She he has been awarded the Taste Awards medallion, a gold Muse Photography Award in the food photography category, and multiple awards from American Photography, The Lucie Foundation's International Photography Awards, The London Photography Awards, The Color Awards and The American Advertising Federation.  She is the author of Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona which is an official selection of UNESCO's Tucson City of Gastronomy, and a RUSA and Eating the West Award winner, The Unofficial Yellowstone Cookbook  to be released Oct. 2023, and  Sprinkles!:Recipes and Ideas for Rainbowlicous Desserts.She is especially interested in experimenting with regional culinary influences while exploring food history and culture, and the relationship that people have with food and drink. She teaches creativity in the kitchen from her home in Tucson, Arizona.Alpers started contributing a monthly column, food photography and additional illustrated articles to the Food Network and  Refinery29 in 2013. She also contributes to Random House’s Tastebook, TheKitchn, Today.com, Real Simple, National Geographic and Edible Baja Arizona Magazine. She has been featured in The Wall Street Journal, New York Magazine,  Reader’s Digest, CNN, Good Morning America, The New York Times,  NPR. Cosmopolitan, Esquire, Glamour, Better Homes and Gardens, MSN, Brit + Co. and Buzzfeed Food. Other corporate and editorial clients include, P.F. Chang's China Bistro/Pei Wei, Newman's Own, Penguin Random House, Cherry Bombe Magazine, Visit Arizona, Canyon Ranch Health Resorts, Loews Hotels, NBC/Universal, Rovio Entertainment/Angry Birds, Cuisinart, Mattress Firm, George Foreman Grills, Epicurious.com, AARP and The U.S. White House.She is an experienced educator who speaks on industry related topics at workshops and universities. She has been a professional photo editor for over 25 years, starting her career as the managing photo editor at Swanstock, the premier fine art photography division of Getty Images.

David Leite is the publisher of the website Leite's Culinaria, which has won two James Beard awards. He is the author of Notes on a Banana: A Memoir of Food, Love, and Manic Depression, as well as The New Portuguese Table: Exciting Flavors from Europe's Western Coast, which won the 2010 IACP First Book/Julia Child Award. His writing has appeared in publications such as The New York Times, Martha Stewart Living, Saveur, Bon Appetit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, the Los Angeles Times, the Chicago Sun-Times, The Washington Post and the Charlotte Observer. His awards include a 2008 James Beard award for Newspaper Feature Writing Without Recipes, a 2006 Bert Green Award for Food Journalism, and the Association of Food Journalists awards in 2006 and 2007.

As co-executive chef at Atlanta’s top destination for sushi, Todd Dae Kulper unites classic and modern Japanese flavors with two decades of experience as a sushi chef. At Umi, he creates an assortment of sashimi, nigiri and specialty rolls as well as a selection of “aburi” or slightly cooked sushi-grade fish, hot items such as black cod miso and smoked duck breast tataki, and desserts like the “donut touch my donut.”Kulper spent two years working for Nobu Matsuhisa, honing his skills as a sushi chef at NOBU in Miami Beach, Florida. During this time, he was able to stage at The French Laundry in Yountville, California. Before arriving at Umi in 2017, his career path also has taken him to Kansas City, Missouri, Honolulu and Ho Chi Minh City.Kulper was born in Seoul, South Korea but grew up on a dairy farm in Northeast Iowa. A self-taught chef who got his start in the industry right after college working as a dishwasher and expediter, he has since made a name for himself developing skills in French, Japanese, Vietnamese, Italian, Mexican, Korean and Sichuan Chinese cuisines, in addition to holistic vegan and vegetarian fare. He also is a trained pastry chef.

Chef Matt Vawter was raised in Summit County, Colorado, where his first exposure to the culinary arts occurred as an underclassman at Summit High School.  Before his senior year, Vawter was invited to the Colorado Mountain College Culinary Apprenticeship Program in Keystone. After completing the program at CMC while fulfilling coursework for high school graduation, he was encouraged by mentors to explore beyond Summit County and gain experience in the burgeoning Denver restaurant scene. In 2007 Vawter joined the culinary team at Fruition restaurant under Chef Alex Seidel. Seidel and Vawter proved powerful collaborators, leading Fruition to nationwide prominence, and then, in 2014 opening Mercantile Dining & Provision at Union Station. During Vawter’s time at Fruition and Mercantile, he developed his cooking style and honed his culinary ethos with a focus on intentional sourcing. Vawter has maintained a commitment to local purveyors, to utilize the best ingredients available, and to nurture relationships with Colorado’s farmers, ranchers, and artisans. The challenges of seasonality with the elevated mountain environment have expanded relationships nationwide with a network of small, independent partners. Rootstalk has dedicated its efforts to using techniques to highlight these ingredients in a sustainable manner.Amidst the collective successes of Mercantile and Fruition, Vawter was drawn to return to his mountain roots and to raise his children at home in Summit County. In December of 2020, he opened Rootstalk in Breckenridge intending to provide an approachable, technique-focused, ingredient-driven dining experience to the local community. Rootstalk was designed to feel like coming home, evoking Vawter’s own nostalgic return to the place that he loves dearly. With a steadfast commitment to fostering an environment where hospitality professionals can feel empowered and flourish amidst the backdrop of mountain living, Vawter envisions Rootstalk as more than just a dining destination—it's a place where guests are welcomed, embraced, and invited to savor exceptional food, drink, and genuine hospitality. Eighteen months after Rootstalk’s opening, Vawter and his partners opened Radicato in the heart of Breckenridge. Radicato celebrates the rich heritage of Italy and speaks to feeling deeply rooted in a place and the desire to embrace the energy there, while also echoing Rootstalk’s commitment to intentionality and excellence on every level.Both of Vawter’s restaurants are gathering places for the Summit County community and visitors alike, providing a welcome home to this special place and a memory in the making.    Milestones, Awards, and Accolades 2005 | Completes CMC Culinary Apprenticeship Program 2007 | Begins career at Fruition Restaurant in Denver, CO 2014 | Zagat 30 Under 30 Culinary Game Changers 2014 | Eater Young Guns 2014 | Opening of Mercantile Dining & Provision in Denver, CO 2017 | Starchefs Rising Star 2020 | Opening of Rootstalk in Breckenridge, CO 2022 | Opening of Radicato in Breckenridge, CO  2023 | Best of Summit Awards ‘Best Chef’  2024 | James Beard Award Semifinalist ‘Best Chef: Mountain’

As a professional chef to athletes in the NBA, NFL, and WNBA, a mother to two kids with a rare genetic cancer disease, and a living kidney donor herself, Chef Kirsten Sandoval couldn't find healthy convenience products on the market in inclusive flavors that fit all of her needs.She knew there was a way we could have it all: convenient blends that work as hard as we do, globally-inspired flavors that invite everyone to the table, quality ingredients that boost flavor AND nutrition, variety, versatility, and above all GREAT taste.So, she went out and created them for her clients, and now we are sharing them with you! (Here is the link to Mesa de Vida on Press Hook!)Kirsten Sandoval is also a driven entrepreneur with a diverse culinary and professional skill set. Prior to launching Mesa de Vida, she owned and operated her own personal chef and nutrition consulting business for over 12 years, served as a chef spokesperson for nutritious food brands and health nonprofits. She has a wide variety of nutrition education, combined with her life experiences of overcoming obstacles (health transformation losing over 100 pounds, being single mother to two kids with a rare genetic disease, food addiction, domestic violence, poverty), in addition to a healthy dose of grit.Her journey to living the most delicious, vibrant life - and helping others do the same - has led to the honor of having been on Food Network and the covers of Womans Day and Womans World magazines, and more. (Fun fact: she won her episode of Guy's Grocery Games!)Chef Kirsten and her kids are also domestic violence survivors. After receiving help from a domestic violence shelter they rebuilt a life of happiness, respect, and big dreams.This passion has forged a life, business, and career devoted to making it easier for people to live more healthier, more delicious lives, and shaping the type of products she wants to bring into the world, and company she wants to create.