The Chefs

Anthony (Tony) Seta

Anthony (Tony) Seta

Master Chef

Master Chef (one of 65 Certified Master Chefs—Certified by the American Culinary Federation) Anthony (Tony) Seta is a culinary professional with 30 plus years experience in successfully developing creative and signature items for restaurant chains and food manufacturers.

Chef Aida Mollenkamp

Chef Aida Mollenkamp

Chef, television personality and food writer

“In my cookbook, the first advice I give to readers is to know where their food comes from. Part of that knowledge means seeking out and using products and ingredients that are humanely raised.”

Chef Alex Seidel

Chef Alex Seidel

Fruition Restaurant and Mercantile dining & provision - Denver, CO

Alex Seidel, a Food & Wine Best New Chef, is chef-owner of Fruition Restaurant and Mercantile dining & provision in Denver and owner of Fruition Farms Dairy, Colorado’s first artisan sheep’s milk creamery, located in Larkspur, Colorado.

Chef Beth Fisher

Chef Beth Fisher

Wise Acre Eatery - Minneapolis, MN

"I firmly believe that a chef's commitment to using only products from sources who humanely raise animals shows up on the plate in many ways."

Chef Caroline Glover

Chef Caroline Glover

Annette - Denver, CO

Chef Caroline Glover grew up in Texas with a strong mentor in her life, Aunt Netsie, for whom her restaurant, Annette, is named. After spending two years at Texas Christian University, she discovered that her true calling was working with food. That drive and inspiration led Caroline to pursue an education at the Culinary Institute of America. After graduating she went on to serve as sous chef at the Spotted Pig in New York City and then at Acorn in Denver.
Chef Douglas Keane

Chef Douglas Keane

BravoTV’s “Top Chef Masters.”

In the eight years that Chef Douglas Keane owned and operated his flagship restaurant, Cyrus, in Sonoma County, he amassed a litany of local and national awards. Keane’s cooking follows a simple philosophy…

Chef Jennifer Jasinski

Chef Jennifer Jasinski

Rioja and Bistro Vendome - Denver, CO

“As an animal lover and a chef, I have always believed that the animals we consume should be raised in a humane way.”

Chef Kevin Gillespie

Chef Kevin Gillespie

Gunshow - Atlanta, GA
Revival - Decatur, GA

When Kevin Gillespie hesitantly signed up to compete on the sixth season of Bravo’s “Top Chef” in 2009, he did it to save Woodfire Grill, his critically acclaimed but financially struggling Atlanta restaurant...

Chef Lon Symensma

Chef Lon Symensma

ChoLon Modern Asian Bistro - Denver, CO

Lon Symensma was only 14 when he took a job at a local diner near his home in rural Iowa and discovered how much he enjoyed the demanding environment of a professional kitchen.

Chef Peter Underhill

Chef Peter Underhill

Dots Diner - Boulder, CO

My customers started requesting cage-free eggs about three years ago.

Chef Sondra Bernstein

Chef Sondra Bernstein

The Girl and The Fig - Sonoma, CA

Bernstein began buying milk, cheese and eggs from Clover Stornetta 18 years ago, when she launched the first of her two California restaurants.

Chef Todd Gray

Chef Todd Gray

Equinox - Washington, DC

Since opening Equinox in 1999, Todd Gray and Ellen Kassoff Gray have risen to the top of Washington DC’s vibrant culinary scene.

Chef Troy Guard

Chef Troy Guard

TAG, Guard and Grace - Denver, CO

“I use humanely raised meat in every one of my restaurants. It makes a big difference in the taste of the meat! Not only does it elevate the flavors, but it is ethical and moral. It is important to us to provide the best products to our customers, and that starts with the ingredients” -Chef/Owner Troy Guard, TAG Restaurant Group

Chef Kevin Taylor

Chef Kevin Taylor

Kevin Taylor Restaurant Group - Denver, CO

Chef Kevin Taylor is a Colorado native with a national reputation for his creative, unpretentious approach to American cuisine.