You’re in for a day packed with incredible flavors. Join us for free cooking demonstrations by award-winning celebrity chefs and esteemed local chefs, attend book signings and more. Technical skill and culinary artistry converge on every plate as you and a Sur La Table chef create signature dishes from four honorees of the James Beard Foundation. A portion of the proceeds from this class benefits the James Beard Foundation.
Denotes a book signing after the chef demo.
Impero Caffe, NYC
A graduate of the Culinary Institute of America, Conant brings unwavering passion to a career that spans nearly 30 years. With multiple restaurants—including the beloved L’Impero and Scarpetta—three popular Italian cookbooks and legions of fans from his regular appearances as a judge on Chopped, Conant has established himself as one of the country’s top chefs.
Lucques, Los Angeles
Food Network's Chopped and American Diner Revival
Co-star of Food Network’s hit series Chopped, Amanda Freitag has battled Bobby Flay on Iron Chef America and competed for the title of America’s Next Iron Chef. A graduate of the Culinary Institute of America, Freitag has worked as the executive chef at some of New York’s most popular restaurants, including Gusto and The Harrison, where her food was met with critical acclaim.
Christopher's & Crush Lounge, Phoenix
Country Club Plaza
Spoon and Stable, Minneapolis
Gavin Kaysen has cooked in top kitchens across the U.S. and Europe, including Café Boulud, where he earned the James Beard Foundation’s Rising Star Chef of the Year award and a coveted Michelin star. In 2014, Kaysen returned home to Minneapolis to focus on soulful and seasonal cooking from the Heartland. His restaurant, Spoon and Stable, was a 2015 James Beard Award nominee for Best New Restaurant.
Kansas City, MO
A frequent judge on Food Network’s Chopped, Alex Guarnaschelli bested nine rival chefs to become The Next Iron Chef. She is one of few American chefs who can boast about staying power in Michelin-starred restaurants, including Daniel in New York City and chef Guy Savoy’s esteemed three-star kitchen in Paris. Guarnaschelli also inspires budding chefs as an instructor at the Institute of Culinary Education in New York City.
Baton Rouge, LA
900 North Michigan
Lilia, Brooklyn, NY
Celebrated chef Missy Robbins has earned critical acclaim for her exemplary Italian cuisine. As executive chef of A Voce restaurants, Robbins earned a prestigious Michelin star for both A Voce Madison and A Voce Columbus. She was named as a Best New Chef by Food & Wine magazine in 2010 and was a 2011 semifinalist for the James Beard Foundation’s Best Chef: New York award.
Jimmy Bannos, Jr.
The Purple Pig, Chicago
Girl & the Goat, Chicago
The first woman to win Bravo’s Top Chef, Stephanie Izard received a James Beard Award in 2013 and was named a Best New Chef by Food & Wine magazine in 2011. The executive chef of three popular Chicago restaurants—including the James Beard Award–nominated Girl & the Goat—Izard has been praised by high-profile publications such as Saveur, the New York Times, and Better Homes and Gardens.
Higgins Restaurant and Bar, Portland
City Place Woodbury
Garces Restaurants, Philadelphia
Renowned Latin-American chef Jose Garces translates his rich cultural traditions and culinary vision into personal dining experiences in more than 15 restaurants across the country. His Philadelphia-based hospitality group also operates a full-service catering and event division, the 40-acre Luna Farm and the Garces Foundation, which is dedicated to Philadelphia’s underserved immigrant community.
The Bachelor Farmer, Minneapolis
Besh Restaurant Group, New Orleans
John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. With his twelve restaurants, event space, entrepreneurial pursuits, and public activities, he aims to preserve ingredients, techniques and heritage. He hosts two national public television shows that are based on his award-winning cookbooks.
Flour Bakery + Café, Boston
One of the country’s most respected chefs, Anita Lo has earned numerous accolades for her inventive American cuisine, which reflects her multicultural upbringing and classic French training at Ecole Ritz-Escoffier. Lo has competed on Top Chef Masters, worked as guest chef for a White House state dinner, and earned prestigious two-and three-star reviews from the New York Times.
The Slanted Door, San Francisco