The co-author of Art of Attention, Elena has been teaching yoga and meditation since 1999. After graduating from Cornell in 1992, she worked as a textile and apparel designer for 6 years. She began studying yoga in 1997 and thinks about yoga and meditation as a way to approach the world with realistic reverence and gratitude. She has taught large-scale classes at places such as the Museum of Modern Art, Central Park’s Great Lawn, and the Eiffel Tower. Elena teaches classes in New York City and is the founder of Teach.Yoga, a global hub of content and inspiration created by teachers, for teachers.
The editor of Food & Wine, Nilou is a globally recognized food, travel, and lifestyle authority. Before joining Food & Wine, Nilou served as Conrad Hotels’ first-ever Director of Inspiration. She is the former editor-in-chief of Condé Nast’s Epicurious and the former features director and senior correspondent for Travel + Leisure. Born in Iran and raised in Paris and New York, Nilou lives in Brooklyn and is fluent is four languages.
Chris & Alice Canlis
For 30 years, Chris and Alice Canlis ran what is widely recognized as Washington State’s best restaurant: Canlis. A family-owned and operated restaurant, it was opened in 1950 by Peter Canlis (Chris’s father) and today is in the capable hands of two of the Canlis’s sons. A former Navy pilot and Stanford University graduate, Chris went into the family business along with Alice, his wife. While he brought tradition and order to the restaurant, Alice always kept an eye towards the future, and together, they managed to find a balance between honoring the past while also finding room for reinvention.
Drew is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, and Crush Wine & Spirits. He opened his first restaurant, Montrachet, in 1985, which later reopened in 2008 as Corton, In 2014, the award-winning Batard opened in the former Corton space. A born and bred New Yorker, Drew is a graduate of Stuyvesant High School and Cornell’s School of Hotel Management.
Nicolas Jammet, Nathaniel Ru &, Jonathan Neman
Nicolas, Nathaniel, and Jonathan are co-founders and co-CEOs of sweetgreen. They were classmates at Georgetown where they opened their first location in 2007. In 2010 they started the sweetlife Festival, which has grown to become the East Coast’s largest music and food festival. With over 40 locations nationwide, they have been recognized as key innovators and influencers in food and have been named Inc. and Forbes 30 under 30 and Food & Wine’s 40 Big Thinkers Under 40.
Born in Ethiopia, Marcus grew up in Sweden and developed an interest in cooking through his grandmother, Helga. After studying at the Culinary Institute in Gothenburg, he apprenticed in Europe before coming to New York in 1991 to apprentice at Aquavit. At just 24 years old, he became the executive chef there. In 2003, he received the James Beard Award for Best Chef: New York City. Marcus has been instrumental in the revitalization of New York’s Harlem neighborhood with his restaurants Red Rooster, Ginny’s Supper Club, and Streetbird Rotisserie. He is the author of six books including Yes, Chef, a memoir.
A restaurateur and owner of Chicago’s Blackbird, avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, and Nico Osteria, Donnie won the James Beard award for Outstanding Restaurateur in 2015. Donnie’s focus on collaboration and his instinct for style, atmosphere, and hospitality have punctuated his career and his influence on Chicago’s restaurants. He named his One Off Hospitality Group with the implication that each project he and his group take on may be the last, and as such, each project is handled with the utmost attention to detail.
Born in Israel and raised in Pittsburgh, Mike returned to his birthplace at the age of 19 with no Hebrew language skills. Taking a job at a bakery, his culinary career was born. He returned to Philadelphia and worked at some of the city’s best restaurants before opening Zahav in 2008 followed by Abe Fisher, Dizengoff, Percy Street Barbecue, and Federal Donuts. The winner of the 2011 James Beard Award for Best Chef: Mid-Atlantic, Mike is the author of Zahav: A World of Israeli Cuisine.
A native of Arizona, Bobby is a Master Sommelier who opened Frasca Food and Wine in Boulder after having spent time working at The Little Nell in Aspen and The French Laundry in Yountville. Bobby has a passion not only for Italian food and wine but also for hospitality, going so far as coining the term “hospitalian,” a title bestowed upon someone who practices authentic hospitality. In 2013, Frasca won the James Beard award for Outstanding Wine Service.
Christina is the chef, founder, and owner of Milk Bar. With multiple locations throughout the country, they are beloved for Christina’s creative innovations like Cereal Milk Ice Cream, Crack Pie, and Compost Cookies. An applied math and Italian major, she initially moved to New York to work in restaurants and eventually founded the dessert programs at Momofuku. The author of two books, Christina is also a judge on Masterchef and Masterchef Junior.
Dan is a magician, producer, and creative consultant who has worked alongside magic greats such as David Copperfield and David Blaine. He became interested in magic at the age of 10 and now has his own show at the NoMad Hotel. Dan starred in The Supernaturalist on the Discovery Channel, has served as an illusion and creative consultant for Kanye West, and has been a recurring guest on The Tonight Show.
An award-winning TV personality, chef, food writer, and educator, Andrew is the creator, host, and co-executive producer of Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World and Bizarre Foods America with Andrew Zimmern. He got his start as a chef in New York and eventually moved to Minneapolis where he began as a dishwasher and eventually became the executive chef of Café Un Deux Trois. In 2012, Andrew launched his first food truck, AZ Canteen, which has its roots in his experiences visiting food stalls and trucks around the world.