All Experts

<p>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 &amp; 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&#x27;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. </p><p>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. </p><p></p>

<p>Sean McLendon brings over 25 years of culinary product development, innovation, and R&amp;D experience to Farmer Focus. Prior to joining Farmer Focus in 2021, McLendon led product development at Lumina Foods and JBS USA with a focus on quality control and operations in baking, meat, poultry, pork, soups, bases, dressings, and spice blending with food manufacturers. A graduate of the Culinary Institute of America, McLendon began his culinary career as a chef and restaurateur, receiving a James Beard nomination as chef/owner of Sean’s American Bistro before becoming Director of Culinary/Corporate Chef R&amp;D for CraftWorks Restaurants and Breweries.</p><p></p>

<p>Known for his robust, flavorful southern cookery and meticulous technique, Alex Harrell is Executive Chef of Commons Club, the culinary epicenter of Virgin Hotels New Orleans. There, the award-winning toque creates seasonal dishes with a southern sensibility coupled with a healthy dose of Mediterranean influence.</p><p>Born and raised in southeastern Alabama, Harrell spent his childhood weekends on his grandparents’ Gulf Coast farm, where he first learned how to cook with the potatoes, berries and figs they picked. Upon graduating with a Bachelor’s degree from Hampton-Sydney College, Harrell began working in a small, beachside seafood restaurant owned by a family friend. It was this position that ignited his passion and desire to pursue a career as a chef.</p><p>In 1998, Harrell moved to New Orleans and began working as a cook at Bayona for acclaimed chef Susan Spicer. Under Spicer, Harrell acquired proper technical skills. In 2000, he began working for Chef Gerard Maras as a lunch line cook at Gerard’s Downtown. He credits both Spicer and Maras for teaching him proper technique, precision, and the value of fresh, available ingredients.</p><p>Since then, Harrell has been a mainstay on the Crescent City’s culinary landscape with stints at some of the city’s acclaimed restaurants including Ralphs on the Park, Table One and Sylvain, where he served as opening Chef. In 2015, the talented toque opened his first solo venture, Angeline, a French Quarter bistro known for its contemporary Southern cuisine and charming interiors. In 2018 Harrell accepted a position as Executive Chef to open Elysian Bar at the Peter &amp; Paul Hotel in New Orleans’ Marigny neighborhood. Under his tutelage, the restaurant earned a “Best New Restaurant” nomination by the James Beard Foundation and was named a “Hot 10 New Restaurant in 2019” by Bon Appètit magazine.</p><p>In 2021, Harrell was tapped by the iconic Virgin Hotels brand to open their New Orleans property. Harrell’s responsibility includes developing the menu for Commons Club restaurant, The Pool Club and the hotel’s in-room dining and banquet services.</p><p></p>

<p>Adam Terhune is the Chef de Cuisine for Commons Club, the brand’s flagship restaurant concept, at Virgin Hotels Nashville. Born and raised in Kentucky, Terhune was first introduced to the culinary world by spending time with his grandmother in the kitchen and learning from her as they churned out classic Southern dishes like biscuits and gravy, oven roasted chicken, and other cherished family recipes. After spending the majority of his childhood in Kentucky, Terhune moved to St. Joseph, MI where he continued to hone his culinary talents and foster his passion for hospitality. </p><p></p><p>In June 2009, Terhune made the decision to move to Nashville, TN and jumped head first into the fast-growing food scene. Throughout his time in Music City, Terhune has worked under acclaimed chefs such as Julia Sulivan, Executive Chef and Co-Owner of Henrietta Red, and Julia Jaksic, Executive Chef and Owner of Cafe Roze and Roze Pony. In addition to these iconic establishments, Terhune also worked and trained at True Food Kitchen, a restaurant chain focused on the anti-inflammatory food pyramid by Andrew Weil. These experiences coupled with his love for fresh, home cooked meals, laid the foundation for Terhune’s culinary ethos of locally sourced ingredients, an evolving menu based on seasonality, and a variety of vegan, vegetarian, and gluten free offerings. </p><p></p>

<p>Mike Alaridi is the Executive Chef for Virgin Hotels Chicago, overseeing the entire culinary operation from Miss Ricky’s, the hotel’s elevated diner, to banquets &amp; catering. Born and raised in Syria, Alaridi was first introduced to the culinary world by watching his mother cook their family meals from scratch and over open fire. Growing up in a household that prioritized whole foods laid the foundation for Alaridi’s culinary ethos of using the freshest ingredients and preparing them in ways that heighten their flavors. </p><p>At the early age of fourteen, Alaridi stepped into his first professional role at Bawabet Dimashq, the largest restaurant in the world capable of serving over 6,000 people at one time. What started as a passion quickly transitioned into a career as he developed his culinary skills while learning how to efficiently operate a massive establishment. After three years, Alaridi decided it was time for a change and moved to Nicosia, Cyprus to continue to pursue his passion in hospitality. In 2011, he joined Faloremo Trading as the Italian Executive Chef. During his time with the catering company, Alardi traveled all throughout Europe learning a variety of cooking techniques and cuisines. With an emphasis on Italian fare, Alaridi spent over a year training in Sicily learning how to make pasta from scratch as well as other authentic Italian cooking styles and dishes. </p><p>In 2015, he took his globally-inspired culinary talents to the United States and moved to Minneapolis to take the Head Chef role at Loring Kitchen &amp; Bar. Later that year, he joined Thomas Reese Olive Oil &amp; Bistro as Executive Chef and Manager. It was here where Alaridi’s leadership skills blossomed as he oversaw a team while developing a menu featuring housemade pasta and over 64 infused olive oils. In November 2016, Alaridi joined Radisson Hotels as the Sous Chef for Fire Lake Grill House in Bloomington, MN. Alaridi spent the next six years with Radisson Hotels opening restaurant concepts throughout the Midwest as well as overseeing a variety of fine dining and banquet operations. </p><p></p><p></p>

<p>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. </p><p>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. </p><p>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.</p><p></p>

<p>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.”</p><p></p><p>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.</p><p></p><p>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. </p><p></p>

<p>Born and raised in Caracas, Venezuela by Armenian parents, George Duran is a chef and entertainer. Duran proudly joins the Toufayans as a spokesperson ready to talk pita, naan, wraps, bagels and pitettes as well as all things Amernian-food inspired. </p><p>Author of Take This Dish and Twist it, known for his Food Network show Ham on the Street and most recently host of TLC’s Ultimate Cake Off. He’s appeared as a guest on NBC’s Today Show, CBS This Morning, Fox and Friends, The Wendy Williams Show, the Dr. Oz Show, The Nate Berkus Show and many others. </p><p></p>

<p>Alison Cayne founded Haven’s Kitchen in 2012 as a Manhattan cooking school. Now, Haven&#x27;s Kitchen is known for its fresh, squeezable sauces that make anything you cook at home taste better. The top-rated sauces are vegan, gluten-free, keto-verified, non-GMO and kosher. Cayne’s goal has always been to give home cooks a sense of confidence and joy – making them feel like champions in their kitchens. In 2020, Cayne closed the popular cooking school and transitioned to a test kitchen for the rapidly expanding sauce company. It was the end of an era with an unexpected upside, Cayne and the Haven’s Kitchen team could now offer a decade’s worth of recipes, tips and tricks for free online. Education is one of the foundations of Haven’s Kitchen and now they could offer it to everyone.</p><p></p><p>Now Haven’s Kitchen’s line of six squeezable sauces opens up a world of delicious possibilities, whether used for marinating meat, tossing salads, or simply drizzling on anything. Cayne has a MA Food Studies from NYU Steinhardt.</p>

<p>Elizabeth’s passion for food started early with mud pies in the backyard. An epicurean with a flair for innovation, she blends her passion for flavor, purpose, and artistry to create magic. She has had a non-linear career path that started in software development, training, and consulting. But later followed her heart by training as a chef (and traded in mud pies for Liquid Radiance).</p><p>Elizabeth is particular, in the best possible sense. Her appetite for taste exploration and endless creativity are the pioneering force behind SkinTē.<br/></p>