Each month Chef’s Roll selects new chefs to induct into our Chef Ambassador Program. We have chefs from around the country receiving products from our partners to create exceptional and unique dishes – which we publish on our Instagram feed, generating millions of impressions, and tens of thousands of likes and comments. Look out for the #chefsrollofficial tag on Instagram to learn about amazing products and get inspired.

Chef’s Roll Official Ambassadors:

From the California bay area, now residing in Tacoma, WA, Chef Mathew Carter‘s inspiration comes from using local sustainable ingredients to create a unique vision of Latin cuisine. Currently the Executive Chef at Sel, he is working on bringing innovation and excitement to the food scene in Tacoma, WA.

Chef David Crinieri started his career in the kitchen as a dishwasher at 17, quickly rising through the ranks. Crinieri found his stride at a Tuscan Market, where he worked up to the rank of Executive Chef and Culinary Educator. Chef David is currently the Executive Chef for the newest Tuscan Kitchen in Portsmouth, NH where he focuses on modern interpretations of authentic artisan Italian cuisine.


Shawn Matijevich draws on a foundation of classic American flavors and French technique and cooking throughout the Middle East, Southeast Asia, and California. Later, bringing his unique style to Washington, DC, as the Pastry Chef, then Chef de Cuisine of Bryan Voltaggio’s RANGE in Friendship Heights. Chef Shawn is now the Executive Chef of BLT Prime by David Burke in the Trump International Hotel Washington, DC.


Claudette Zepeda-Wilkins is the Executive Chef of El Jardín, a modern Mexican restaurant opening in San Diego, CA in 2018. El Jardín is an expression of Zepeda’s culinary journey as a Chef. Born in the U.S. and ​raised between Tijuana and San Diego, Zepeda credits the confluence of flavors and ingredients she was exposed to while ​spending time with family in Tijuana and Guadalajara.


Boisset Collection Culinary Director Victor Scargle, showcases the abundant flavors of Napa Valley, with a special culinary style that melds fresh and seasonal ingredients. Before Napa, Scargle worked in the east coast with chefs in Miami and New York, including at Patria, Gramercy Tavern, Tribeca Grill, Park Avenue Café and East Hampton Point with Chef Gerry Hayden.


Chef Brad Wise is an East Coast native who moved out west. Brad started out in San Diego as Executive Sous Chef at beachside JRDN in Pacific Beach’s Tower 23 Hotel, Belmont Park’s Cannonball and Draft. Along with co-owner and general manager, Steve Schwob, Brad opened Trust Restaurant and a second concept, Hundred Proof.


Chad worked his way through great kitchens throughout San Diego including Hotel Del Coronado, Doubletree Golf Resort, Roseville, Sea Rocket Bistro. Now Chad White is the man behind three area concepts: Craft Pizza, La Justina & Comun Taqueria. Hailing from outside Spokane, Washington in the Pacific Northwest.


Chef Ricardo Heredia passion for food lead him around the U.S., Asia, Mexico and the Caribbean on a constant journey to tell a story through food. Now he has joined Jose Andres’ Think Food Group leading the helm at China Poblano in the Cosmopolitan Las Vegas.


Chef Ben Diaz has worked in numerous restaurants including The Silver Trumpet Restaurant, JW Marriott and Stockdale Country Club where his main focus was on fresh, seasonal and locally grown produce. Currently he is the Executive Chef at Rosa Mexicano LA Live, Director of Epices De La Vie Gourmet Salts & Spice Co., Corporate Chef at CBD Cuisine Consulting Services & Catering Division.


Paul Donnelly, originally hailing from Glasgow, Scotland, is the Executive Chef of Chinese Tuxedo in New York’s Chinatown, where he creates a dynamic menu of reimagined versions of traditional Chinese dishes. In February 2017, Chinese Tuxedo received a glowing two-star review from The New York Times.


Scott Cannon is the Executive Chef of The Cork and Craft at Abnormal in San Diego. He describes his food as elegant yet approachable; embodying the restaurant’s slogan “refined comforts”. He enjoys seasonal cooking and crafting weekly farm to table menus through the Farmers Market program he created at the restaurant.


Mark Amborn was born and raised in Milwaukee,WI.  He chosen as part of the opening team for a new Roka Akor just outside of Chicago in 2013, and reloacted to the downtown location in 2014. He was a finalist in 2015 Ora King Awards and had the opportunity to visit the facilities in New Zealand.


Matt Broussard is cooking in Seattle at Tom Douglas’s Palace Kitchen, and wrangling a blog on days off. He occasionally hosts pop up restaurants inside the Pike Place Market for the public.


Born and raised in the Philippines, Chef Karlo Evaristo moved to the US 5 years ago. He went to CIA at Greystone in St. Helena, Napa Valley and since then he has worked in Orange County and staged in Singapore. Chef Karlo is currently a Sous Chef at the Montage in Laguna Beach California.


Chef Douglas Walls is an Executive Chef in Asheville NC, where he takes pride in fresh quality ingredients, especially when it comes to his favorite staple – beef. He takes the time to travel to local cattle farms to meet the farmers and better understand the livestock. He was featured on Cutthroat Kitchen in 2016 and is a regular in the local ABC network. 


Richard “richie” Farina started his culinary career making pizzas at the age of 16 and attended culinary school at Johnson & Wales in Rhode Island. Since then he moved to Chicago and worked his way up to Executive Chef at Moto and earned a Michelin star. He currently works at Monteverde for Chef Sarah Gruenberg.


A rising star in the downtown Norfolk scene, Sous Chef Robert Norfleet continues to gain local and national attention for pushing the envelope with inventive dishes that showcase a variety of wild game. Most recently, he brought home the People’s Choice award in the East Coast She-Crab Soup Cook-off on behalf of Freemason Abbey.


Chef Jeff Bonilla is a multi award-winning Chef with 17+ years experience in various culinary settings. Bonilla’s modernist approach of “new flavor in food art” incorporates an aggressive “in your face” style on traditional French Cooking techniques with cutting edge modernist techniques. 


Ryan Lory is the Executive Chef for The Charlie Palmer Restaurant in New York City. Originally from New Jersey, Lory began working in restaurants at the age of 16 at his uncle’s restaurant, and learned that the only way to be a successful restaurateur is to start at the bottom and work your way up. 


Michael Langdon is the Executive Chef of Alter House in Clark Summit, PA. Michael’s cooking style can be described as rustic-refined, nouvelle cuisine when French roots. He competed on season 11 of Hell’s Kitchen and the highlight of his career has been cooking at the James Beard House. 


Chef Roy Villacrusis has won numerous “Best Sushi” awards, was Palm Beach Illustrated’s 2014 Food Artist of the Year and was a back-to-back winner for the Palm Beach Food & Wine Fest Throwdown. Back in Vegas, chef Villacrusis brings his flair for sushi as open plans to open his own restaurant focusing on Asiatic cuisine in 2017.


Kwame Onwuachi‘s cuisine is inspired by his Nigerian and Jamaican ancestry, and childhood in the Bronx. He’s worked at michelin-starred Eleven Madison Park and Dinner Lab, a traveling competition across the U.S.. A Top Chef season 13 participant and was noted a “rock star redefining the industry” by Zagat DC for its “30 under 30” 2015 list.


Brian Pancir is the Executive Chef/Partner of four NYC restaurants. With 20+ years in the industry he has worked at Jean-Georges and opened and consulted for Lady Gaga’s restaurant, Joanne’s Trattoria NY. He is known as “the” New York Yankee Chef and has been cooking for players and executives for years.


Franck Desplechin brings his extensive and impressive experience to the team at The St. Regis San Francisco as the Executive Chef. His 17+ year career has included stints in the finest restaurants and resorts in France, French Polynesia, Hawaii, Australia, and French West Indies.


Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute in Milan, Ohio. He hails from a small town in Summerville, S.C. and is en route to becoming a highly sought after chef. He designs dishes around what is available on the farm that day and his dishes look astonishing, always play tricks on the senses and are constantly evolving.


Chef Jason Voiselle is the Exectuive Chef at the Colony Golf & Country Club in Bonita Springs, Florida. He is a well rounded, but finds his passion in Southern and “Floribbean” cuisines.


Ryan Peters is currently a Sous Chef at the Ocean Reef Club in Key Largo, Fl. A graduate of IUP Academy of Culinary Arts, Ryan is a young professional with an unwavering passion that is expressed through his food. He is in the process of starting a series of pop up dinners in South Florida.


Vanessa Lauren is more than just a mere chef, she is a nutritionist, community advocate and urban forager who currently resides in LA. She worked under Ludo Lefebvre at Trois Mec and Petit Trois and helped Marcel Vigneron, as his executive sous chef, open Wolf.


Jenny Dorsey is a NYC based chef specializing in experiential concepts. She is the Co-Founder and Executive Chef of Wednesdays, a tasting restaurant that combines fine dining with thoughtful conversation. Jenny and Wednesdays has been featured in outlets such as Business Insider, Thrillist, The Huffington Post, Bustle as well as on Food Network and Oxygen TV.


Donte Shaw is the Executive Chef of Café’ Navarre in South Bend, Indiana. Rising from line cook to Chef de Tournant at Michelin-starred Alinea helped shaped him into the chef he is today. He stays inspired by constantly exposing himself to the culinary arts through visiting a variety of restaurants, connecting on social media, and networking with other chefs.


Chef Shirley Chung is a multi-season finalist of Top Chef and was the Executive Chef of Jose Andres’ China Poblano in Las Vegas. Her latest project, Steamers Co, will open in 2017!


Michael Longo is a Cleveland native and former Chef De Cuisine at Spice Kitchen + Bar and The Country Club. His food is always evolving and changing with his new experiences.  His next move is to open his own spot in the Cleveland area.


Born in Lima, Richard Arteaga’s love of food is deeply rooted in the culture of Peru. Passionate about working with fresh ingredients, Richard enjoys working with different and unusual food combinations in a playful manner.


Adrian Cruz is an aspiring self taught chef in McAllen, Texas. Chef Adrian incorporates culinary traditions from around the world into his work, adding seasonings and techniques drawn from Asia, Mexico, Europe and the Mediterranean.


Nancy Manlove combined her passion for cooking and business savvy to pursue a culinary career in 2012. Today she handles personal chef & high-end catering assignments, menu planning & recipe development, chef collaborations, food styling/food photography projects and more.


Joel “Tatu” Hererra is founder of The Cocineros and Co-Owner of Tatu’s Food Debauchery. Tatu’s cooking style can be described as “life in a kitchen”.  If you’re lucky enough you’ll catch one of his pop-ups in South Texas.


Current Chef de Cuisine at The Rosewood Mansion on Turtle Creek, Nicolas Walker has traveled across much of the U.S.A. cooking, learning, and perfecting his skills in the kitchen. He “likes to make every plate count”, and instills that culture into everyone he works with.


Jonathan Scinto cooks with passion in every dish he creates. Growing up in an Italian and Jewish family, the Long Island native utilizes rustic Italian flavors and Asian influences to create his signature modern fusion cuisine.


Ethan Speizer recently moved back to his hometown of Napa to start the process of opening Nuri – a small restaurant featuring a hyper-seasonal Southeast Asian influenced menu and small production wines.  For now, he is hosting pop-up dinners at various venues across Napa Valley.


Ruth Maria Schreiber Sanchez is a professional Sushi Chef and a Private Chef with a unique hybrid style that combines the aromatic spicies and exotic flavors from Thailand, India, and Japan creating a fusion with her traditional Spanish cuisine. Ruth was a contestant on Masterchef season 5 where she discovered her real passion for the culinary arts.


Third generation San Francisco native, Tamara Westerhold is heavily influenced by her Spanish roots and the diverse cuisine of her childhood. Her culinary training, which spans four decades, is an amalgamation of formal, informal & experiential learning. Tamara is the Chef/Owner of boutique catering company, Cherubina Catering.


Will Staten, who was seen on MasterChef 7, is the Owner-Chef of Ragin’ Cajun Cookin’ & Dubs’ Rubs Spice Line. Currently exclusive to private parties, catering events & pop-ups, with the vision of a restaurant in the future, Will has a passion for food and all things culinary. 


Chef Louis Robinson is the Chef/Owner of SPICE, specializing in innovative pop up restaurants and luxury personal chef work. Louis cooks modern Latin-Caribbean cusine with an emphasis on bright, fresh ingredients and eye popping, colorful.


Manolo Lopez cooks authentic Puerto Rican food in New York City through his pop up Mofon∙GO NY and “Mi Suegra Food truck” in Puerto Rico.


After serving as the Executive Chef at several restaurants, Ian Ramirez made a transition to the private chef and corporate world where he also partners with the Kitchenaid Commercial product development team. He is a decorated chef with several championship titles under his culinary belt and more recently participates as a guest judge.


Chef Rickie Pérez, is a Chicago born Puerto Rican Michelin trained Nuevo Latino Chef.  Utilizing his background in Puerto Rican, Spanish, Latin American cuisine and his passion for preparing seafood he and his wife Jannice started the award winning Logan Oyster Socials, the Midwest’s first traveling oyster bar.


Felix Tai
Chef Felix Tai is the Executive Chef at Pounders Restaurant in Hawaii. Chef Tai uses local and organic ingredients in a non traditional method to showcase and share his evolving love for food.


Chef Jay Bang has trained under some of the world’s most recognized chefs at El Bulli, Daniel, Hajime and more. He is now the Assistant Chef de Cuisine at the Waldorf Astoria in Palm Springs. He believes the most important aspect as a cook is to allow mother nature’s ingredients to shine.


Curtis Cameron is the Executive Pastry of The Little Nell is Aspen, CO. Curtis is an innovator in his field and is always in pursuit of developing new ideas and enhancing his craft forward. He describes his approach towards desserts as “simplistic and natural, highlighting seasonal flavors and ‘outside of the box’ thinking.”


With a modernist-french approach to the Culinary Arts, Chef Sean Streete revels in the use of seasonal ingredients. Having worked for various Michelin-starred restaurants, Chef Sean Streete is currently a Sous Chef at Medowood Resort  in the Napa Valley.


Ryan Sulikowski is the Executive Chef of Lotus Farm to Table Restaurant in Media, PA and Farmer’s Road Drive Thru in Chadds Ford, PA where he focuses on using the best products available and allowing them to shine through technique and restraint.


Alex Espinoza is the executive chef at Peju Province Winery in Rutherford, California. With beautiful presentations, Alex’s food and wine pairings are as beautiful as they are delicious.
Dish by Chef Alex Espinoza


From The Cooking Channel to Masterchef, The Today Show to Serious Eats, Linda has made the rounds of screen, digital, and print food media, however she finds herself most at home these days behind the pasta board hand-making elaborate ravioli, tajarin, and even politically-charged pasta.


Top Chef alum Katie Weinner loves working with exotic ingredients and spinning classic ingredients into something amazing. She runs SLC POP, a pop-up restaurant business, where she creates dining experiences that are as much of a delight for the senses as they are for the imagination.





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