Born in New Orleans, Will spent his childhood in Costa Rica where his passion for food was cultivated by the many unique flavors and ingredients around him. With more than 10 years of experience under his belt in Emeril’s restaurants, Will is no stranger to the Lagasse-style of hospitality. From line cook, butcher and saucier at Emeril’s Delmonico, to sous chef at NOLA Restaurant and, most recently, executive sous chec at Emeril’s Delmonico, Avelar has experienced nearly every aspect of back-of-house operations for all three of Emeril’s New Orleans outposts. As chef de cuisine at Meril, Avelar brings his own unique flavors inspired by his Costa Rican roots and creativity to supplement his intimate knowledge of Lagasse’s celebrated style and craft.

Juan Carlos Gonzalez was born in San Juan, Puerto Rico, to a large family of Spanish and Italian descent. Gonzalez began his culinary career with a rare and highly coveted opportunity as an apprentice under Chef Eric Ripert of New York City’s revered Le Bernardin, before relocating to New Orleans to work for Commander’s Palace under the helm of late Chef Jamie Shannon. After more than a decade of culinary experience with the Commander’s Palace Family of Restaurants, Gonzalez returned to New Orleans in 2012 as the executive chef for SoBou. His menu reflects his upbringing and culinary training, combined with the flair of New Orleans street food and Louisiana’s freshest ingredients.

Michael Gulotta got his start working in New Orleans’ famed Creole restaurants. Gulotta remains deeply connected to his city and home, working with farmers, fishermen, and foragers to create a sustainable restuarant that bolsters the local economy. In 2014, Gulotta partnered with his brother Jeff and Jeffrey Bybee to open MoPho, which was named “Restaurant of the Year” by New Orleans Magazine and was a nominee for Bon Appetit’s “Best New Restaurant.” In 2016, Gulotta earned a StarChefs Rising Stars Award and was named a Food & Wine “Best New Chef.” He opened Maypop that same ear, and has been a semifinalist for the James Beard’s “Best Chef, South” two years running.

Born and raised in Galveston, Texas, Chef Jeff Balfour developed a love for his native cuisine and the freshest ingredients. In 2002, Balfour moved to San Antonio after given the honor of creating the food service concept for Hotel Valencia Riverwalk. In April 2015, Balfour brought a new concept to the historic Pearl’s brewhouse with the opening of his restaurant, Southerleigh Fine Food & Brewery. The restaurant, which is Balfour’s modern take on Texas’ cross-cultural cuisine, is influenced by the coastal classics of Chef Balfour’s upbringing in Galveston married with the comfort of southern cuisine. He has received one of the culinary world’s top honors, being chosen to showcase his talents at the James Beard House in New York.

Chef Cariño Cortez is a third-generation food enthusiast who grew up in the restaurant business. Her family tradition began at Mi Tierra Cafe in San Antonio, but her passion for cooking has taken her across the country. After obtaining a bachelor’s degree in Accounting, she attended the CIA to marry her business foundation with her love of comida. Cortez worked at 3 Michelin starred restaurant, Jean Georges, and later went on to study authentic Mexican food in Chicago under Rick Bayless. Cortez regularly lends her time to community efforts in San Antonio. You can hear more about her views on how food plays an intergral role in your memories in her 2016 TEDx Talk “Connection through Comida.”

Jason Dady Restaurants reflects his unique style, embracing Texas pit-smoked meats, Tuscan fare, Spanish twists, and gourmet comfort food in a family-friendly setting. For nearly two decades, the Dady team has redefined the San Antonio culinary culture, and is often crediting for kick-starting the city’s chef-driven restaurant movement. He continues to mentor other chefs and encourages entrepreneurs to explore their wild ideas in the name of innovation and fresh dining experiences. Chef Dady has appeared on the Food Network’s “Iron Chef Gauntlet” and has been named “Best Chef in San Antonio” by both the San Antonio Current and San Antonio Magazine.