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.

Stephanie has a track record of 15 years in entrepreneurship, she has expertise in building Sales and Go To Market teams, with experience ranging from startups to public companies. In her last role, Stephanie joined the founding team of a FinTech company, eventually leading to a successful IPO. Besides running Blue Cove Preserves, she is an angel investor and advisor.

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.

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.

Lex Evan is the Founder, CEO & Chef of LEXINGTON BAKES.He is focused on building the company into the next great American bakery brand rooted in empowering consumer choice, improving equitability, and inspiring radical change in the food world.Before founding LXB, Lex developed his expertise in design and brand strategy through a 15-year career working in CPG.Spending a decade of his career at Johnson & Johnson, Lex led the design, strategy, and creative direction of iconic global brands, products, and teams for some of the world's most impactful beauty, health and wellness brands.Alongside his career in design, Lex also founded three previous startups, including a digital publication, a design marketplace, an LGBTQ+ activism apparel brand, Alt Pronouns, and a subsequent digital platform, Queerist.He holds a Bachelor of Fine Arts in Graphic Design from Montclair State University.

Eytan Zias’ career began as a busboy, and he rose through the kitchen ranks in New York City, and then attending culinary school in Arizona. He worked at Craft Bar, Le Cote Basque and Fiamma Osteria in NYC, then moved to Phoenix to help open Fiamma Trattoria at the James Hotel, and stayed to work at Kai, the only 5 Star/5 Diamond property in Arizona. Eytan initially developed an interest in cutlery out of necessity in the kitchen, but quickly found knife-work to be his favorite part of the day, and sharpening to be his way to relax and compose his thoughts. After a ten year cooking career, he opened the Phoenix Knife House in 2007, creating the go-to place for the culinary community and home cooks alike to purchase and learn about knives. In 2014, he relocated to Portland, Oregon with his family and opened a second outpost of Knife House. His two shops contain one of the largest collections of kitchen knives of any independently owned store in the country. During all of this, Eytan was simultaneously pursuing a personal passion for knife making, studying and experimenting with steel properties, blade geometry and traditional forging techniques. He channeled his passion for knives into learning forging techniques and has pursued the art for the last 15 years. With 30 years of experience using, sharpening, selling and making knifes, Eytan is expert in the field. STEELPORT has been the culmination of all of his experience an understanding of the best features a chef would want in their ultimate kitchen tool.“After 25 years of sharpening, using, selling, and making knives, we’ve created the knife that I would want to use for myself.” Eytan Zias, Co-founder and Bladesmith 

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.

Lori “Chef Lorious” Rogers is a celebrity chef, cookbook author, and influencer with roots in both California and Alabama. Chef Lorious proudly combines her California upbringing with her Alabama family influences into a cooking style that is uniquely her own – “Calibama Cooking.” Known for her warm, down-to-earth approach, lots of laughs and her signature Calibama cooking style, Chef Lori’s recipes and cooking show are beloved by home cooks and professionals alike. A trailblazing entrepreneur, Chef Lorious created the first wine-infused jam aptly named, “Jam Vino.” For Chef Lorious, jam-making is a time-honored Southern tradition and cherished ritual protected and transported by her father from Alabama, amidst her family’s move westward. As a California native, Chef Lori’s creative juices began to explore the innovative fusion of West Coast wine country and her southern Alabama roots. What started as a creative twist on a family spread for “a gourmet” grilled cheese evolved into something spectacular during a cooking demo at Williams-Sonoma. As she layered this one-of-a-kind homemade wine-infused jam into sandwiches during the demo, the crowd’s curiosity turned into delight. They kept asking, "What’s in this?" and Chef Lorious realized she had more than just a family favorite — she had a hit, Jam Vino! Five years later, Jam Vino continues to be a hit and in September 2024, Chef Lorious was awarded the coveted Golden Ticket to sell Jam Vino in Walmart stores!A sought-after personality, Chef Lorious has been featured on “Good Morning Washington,” “Good Day DC,” “Good Day Philadelphia,” “Good Day Atlanta,” and has a recurring monthly “Taste Texas” segment on “Good Morning Texas.” Chef Lorious is the author of “Calibama Cooking: Classic & Contemporary Comfort Food.” The Chef Lorious Group, LLC is a woman-owned business certified by the Women’s Business Enterprise National Council and the National Minority Supplier Development Council. Jam Vino products are available online at Amazon.com, Walmart.com and will debut in Walmart stores in June 2025. All things Lorious can be found at www.ChefLorious.com and www.JamVino.com. For media inquiries contact Anita@SenseiCommunications.com.

Chef Brian Malarkey has created 15 wildly successful restaurants across the United States. He serves as the Partner of four concepts in Southern California, including San Diego's Herb & Wood, Herb & Sea, Animae, and Orange County's Herb & Ranch.He was the founding executive chef/partner of Searsucker and Herringbone restaurants, which sold a majority stake to Hakkasan Group in 2014. Under his guidance, the brands expanded both across the country and internationally to 10 locations. Brian has been a contestant on Bravo's Top Chef All-Stars and past Top Chef finalists. He has also appeared in Guy's Grocery Games, the Today Show, and Good Morning America.He was a Top Chef season 3 finalist and winning mentor on ABC’s The Taste, which he co-hosted alongside Anthony Bourdain, Nigella Lawson, and Ludo Lefebvre. Malarkey has judged a variety of television cooking programs, including Rachael vs. Guy: Kids Cook-Off, Chopped All-Stars, and Cutthroat Kitchen, and can be seen headlining food and wine festivals around the country.

Brett Christoffel is the visionary founder and CEO of All Y’alls Foods, a mission-driven company specializing in plant-based proteins that are as delicious as they are impactful. With a passion for compassionate living, Brett’s leadership has seen All Y’alls Foods grow from a bold idea into a thriving brand, offering innovative products with a deep commitment to sustainability, animal welfare, and a better food system for all fuels Brett’s drive to make plant-based eating accessible and enjoyable. Through All Y’alls Foods, Brett supports Rowdy Girl Sanctuary by donating a portion of every sale to help rescue animals and promote compassionate farming alternatives.Under Brett’s leadership, All Y’alls Foods has introduced exciting, certified non-GMO, gluten-free, and vegan flavors such as Prickly Pear Teriyaki and Cinnamon Churro, all while creating healthier, more sustainable snack options. Brett’s relentless pursuit of quality, innovation, and ethical business practices has positioned All Y’alls Foods as a leader in the plant-based protein space.Brett is also known for connecting with customers, promoting kindness and sustainability, and creating a sense of community through product storytelling. This approach is exemplified by the introduction of Luna the Longhorn, a mascot who embodies All Y’alls Foods' core values of compassion and sustainability. Brett’s work is not just about creating great food—it’s about fostering a kinder, more sustainable world.