Alice Achayo, originally from East Africa, is the founder of The Wine Linguist, a company with a mission to break down barriers in the wine industry. The Wine Linguist is dedicated to making wine more accessible to a culturally and generationally diverse audience. Through seminars, culinary collaborations and storytelling, Achayo fosters genuine and intentional engagement with wine. Her work is encouraging a deeper connection to wine that reflects the people, cultures, and stories behind every bottle, while highlighting the cuisines of the Global South and the Diaspora.

Ashia Aubourg is a freelance food writer, editor, and producer. She has years of experience working in kitchens, non-profits, tech companies, and farms. Ashia's work appears in Eater, The Kitchn, Cuisine Noir, The National Black Food & Justice Alliance, America's Test Kitchen, Food52, and more. Before going into food media, she completed her Bachelor of Science in Food Studies and Policy Studies from Syracuse University.

Mashama is a New York City girl – born in the Bronx and raised in Queens. Her maternal roots hail from Waynseboro, GA and as a result Mashama attended grammar school in Savannah at Charles Ellis and spent many summers at her grandmother’s in Waynesboro. Mashama learned to cook at the hands of the women in her family with grandmothers, aunts and her mom giving her the best kind of education – a real world one. As executive chef of The Grey, Mashama has earned a number of accolades, including James Beard Foundation’s Best Chef Southeast award in 2019. She also serves as Vice Chairman on the board of the Edna Lewis Foundation, working to preserve and celebrate Edna’s legacy that heavily influenced her menu at The Grey.

Angela Bankhead is the Senior Director of Brands at Marcus Samuelsson Group, known for her inclusive leadership and deep commitment to community and culture. She oversees large-scale events like Harlem EatUp!’s dine-around series, connecting local chefs with celebrities, and works with Marcus Samuelsson’s restaurants, sponsors, and his Emmy-nominated show EatUp! NYC. Angela’s work extends beyond New York, highlighting chefs in other cities, and her dedication shapes the culinary landscape while championing diversity and authentic cultural representation.

Kimberly Brock Brown’s culinary journey has taken her from her hometown of Maywood, Illinois, to global stages. Inspired by her heritage, with roots in Haiti, Missouri, and Mississippi, she developed a deep appreciation for diverse American food traditions. Chef Brock Brown's accolades include induction into the National Canadian Culinary Federation (2022) and the Saudi Arabian Chefs Table Circle (2023). She also joined the Chaîne des Rôtisseurs in 2018 and serves as a chef-advisor for the U.S. State Department’s American Culinary Corps alongside José Andrés. A Certified Executive Pastry Chef, she has run a specialty food business and enjoys sharing her passion and industry insights with students and aspiring chefs.

Althea Brown is the creator of metemgee.com, a blog focused on Guyanese (Caribbean) recipes and traditions with diet-specific adaptations. She is also the author of the bestselling cookbook Caribbean Paleo. After struggling with acid reflux and migraines, Althea revamped her favorite Caribbean dishes to be gluten-, dairy-, and refined sugar-free, later eliminating grains to improve her health. Passionate about sharing Caribbean food through a healthier lens, Althea continues to inspire others to explore these flavors. She lives in Aurora, Colorado, with her husband and three children.

Dr. Dominique Carter is an award-winning scientist, science diplomat, and entrepreneur recognized for her work at the intersection of science policy and strategy, particularly in agriculture, health, and bioeconomy. Honored with the 2024 Black Women in Food Trailblazer Award, she has made groundbreaking contributions to sustainable food systems policy. Currently a Principal at Lewis-Burke & Associates, Dr. Carter leverages her expertise to advance clients in health, agriculture, and technology. Previously, she was Vice President of Food & Nutrition Affairs at FoodMinds and Assistant Director for Agricultural Sciences at the White House Office of Science & Technology Policy, where she helped shape key policy initiatives, including the first White House Strategy on Hunger, Nutrition, and Health. She is an Aspen Institute Food Leaders Fellow, CFR member, and advisory board member for SIA-Africa.

Rosalynn Daniels is a dynamic entrepreneur in the food, beverage, and social media industries, known for her work in recipe development, food photography, content creation, and TV appearances. Her ability to create family recipes that foster lasting memories has made her a trusted voice for families and brands alike.

Recently, Rosalynn launched RD Blends Tea, an herbal tea brand focused on wellness and product excellence. With her sharp business acumen and passion for crafting elevated experiences, she continues to inspire and set new standards in the industry.

Sherry Ephraim is a visionary Head of Business Development at ISS Guckenheimer, a provider of workplace culinary programs focused on transforming the landscape of food service. Sherry focuses on identifying, connecting with, and marketing the company’s food services to new clients, while bringing fresh innovative ideas, collaborating seamlessly with regional leaders, sector experts and internal teams. Sherry harnesses her deep market expertise to curate transformative nutritious programs that engage employees and create positive work environments. Her unparalleled experience spans 25 years of integrating resources to ensure optimal client solutions, exceptional account management, and unmatched service performance.

Sherry is a trailblazer leaving an indelible impact on the industry as she paves the way for a new era of business development and extraordinary culinary experiences for her clients.

Yolanda Evans is an award-winning freelance writer with more than 18 years of experience covering dining, cocktails, travel, and lifestyle. Her work has appeared in The Smithsonian, CNN, Travel + Leisure, Afar Architectural Digest, Food & Wine, Here Magazine, Washington Post, Imbibe, Vinepair, Shondaland, Food 52, Good Beer Hunting Punch, Wine Enthusiast, Lonely Planet, Thrillist just to name a few. In 2022, She won an IACP award for Narrative Beverage Writing Without Recipes. Evans also contributed to Savoring Gotham: A Food Lover’s Companion to New York City, a comprehensive reference book about New York City's culinary and drink history.

Maya Feller, MS, RD, CDN, is the founder of Maya Feller Nutrition, where she leads a team providing medical nutrition therapy for various health issues, including hormone and metabolic health, cardiovascular disease, diabetes, and more. She emphasizes inclusive, anti-bias, patient-centered nutrition education to help individuals make informed food choices. Maya shares her expertise through on-demand courses, speaking engagements, writing, and appearances on Good Morning America, TODAY Show, and in top publications like The New York Times, Food Network, and Martha Stewart. She is also the author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World and co-hosts the Well, Now Podcast.

Ribka Getachew is a community organizer, policy advocate, and chef. As Director of the NY Good Food Purchasing Program (GFPP) Campaign at Community Food Advocates, she leads efforts to advance healthy, affordable, and culturally appropriate food access across New York. Ribka's work is rooted in racial equity and justice. She has supported local food infrastructures, protected green spaces, and sparked policy change through community-driven initiatives. Additionally, Ribka has worked as a community chef and nutrition coach, focusing on food sovereignty and justice while teaching cultural cooking practices.

Lana Lagomarsini discovered her passion for cooking in high school and college, leading her to pursue a career in the culinary arts. After graduating from Northeastern University, she worked in various kitchens before attending the Culinary Institute of America (CIA). While at CIA, she gained invaluable experience at Blue Hill at Stone Barns under Dan Barber, which deepened her understanding of food systems and the restaurant industry. Her career includes roles at acclaimed establishments such as Gramercy Tavern, Daniel, Momofuku Ko, and Charlie Bird. During the pandemic, she launched her private chef business, Lana Cooks, serving clients across the U.S. and the Caribbean. She has focused on showcasing the African diaspora's influence on American cuisine through pop-ups and events. A stint in Patagonia with legendary chef Francis Mallmann further honed her skills. Her work has been featured on the Cherry Bombe podcast, Eater, The Infatuation, and Netflix’s Pressure Cooker.

LP O’Brien, an Afro-Boricua trailblazer and winner of Netflix’s Drink Master, is renowned for her creativity and expertise in mixology. Sober for over a year, she continues to excel, crafting innovative beverages and redefining the industry. Her collaborations include Disney Food & Wine, American Express, and bespoke drinks for stars like Vanessa Hudgens. She also co-owns Siponey Spritz Co., known for premium canned cocktails, including a new non-alcoholic line. A health and wellness advocate, LP works with Focus on Health and No Kid Hungry’s Culinary Council, inspiring others with her dedication to innovation and community impact.

Clarice Owens is the co-founder of Healthy Oceans Seafood Company, creator of the Pescavore brand. Based in Santa Cruz, California, the company produces sustainable, wild-caught seafood products. Pescavore’s flagship tuna jerky is a low-carbon, nutrient-rich alternative to traditional meat snacks, redefining the $3 billion U.S. meat snacks market. A trailblazer as the first Black woman to graduate from Cal Poly San Luis Obispo’s Aerospace Engineering program, Clarice transitioned from a career at companies like Boeing to focus on sustainable food systems. She is dedicated to innovating U.S. seafood supply chains and merging technology with sustainability.

Dr. Jeanine Prime owns Cane and St. James, two acclaimed Caribbean restaurants in Washington, DC. Cane, opened in 2019 with her brother Chef Peter Prime, celebrates the flavors of Trinidad and Tobago with a focus on East Indian influences. After Peter’s departure in 2021, Jeanine continued Cane's success and launched St. James in 2022, offering a modern Caribbean menu inspired by the region’s diverse cultural roots. Both restaurants have earned national recognition, with accolades from Michelin, The Washington Post, and The New York Times. Beyond her role as a restaurateur, Jeanine is an organizational psychologist with over 20 years of expertise in leadership, inclusion, and workplace effectiveness. She has held senior research roles at Catalyst and Gartner and co-edited the influential volume Inclusive Leadership. Jeanine holds degrees from Spellman College, Cornell University (Ph.D.), and SUNY Binghamton (MBA).

Perteet Spencer is the co-founder of Ayo West African Foods, the first national platform for frozen West African cuisine. Launched in 2020 with her husband Fred, Ayo celebrates the rich flavors of the West African diaspora. The brand has earned national acclaim, with features in Good Morning America and Food & Wine, and its Mini Meat Pies named People Magazine's best new frozen snack.

Previously, Perteet held roles at LEGO, General Mills, and SPINS. Recognized as one of INC Magazine's Female Founders 100, she also advocates for food equity, serving on the Naturally Chicago board and as former President of the Food Recovery Network. She holds an MBA from the University of Minnesota and a Bachelor’s from DePaul.

Chef Tonya Thomas, a Baltimore-based chef and entrepreneur, has over 25 years of experience in the culinary industry. Alongside her husband, Chef David Thomas, she co-founded award-winning Herb & Soul Gastro Café and Ida B’s Table. In 2020, they launched H3irloom Food Group, a Black, woman-owned company focused on dining experiences, catering, food service management, and the H3 product line, aimed at uplifting the Black food narrative. Tonya also leads Nostalgia Baking Company, a pop-up inspired by her family’s legacy of baking, where her Sweet Potato Sticky Bun Biscuit and vegan Honey Bun Biscuit have gained a loyal following. Throughout her career, Tonya has been dedicated to sharing and evolving African American cooking traditions. She has been featured on CBS This Morning, the Sherry Shepherd Show, and more. Tonya is also involved in food education with TasteWise Kids and the Muloma Heritage Center. She is a 2021 & 2023 JBF Bootcamp alum, a JBF Legacy Advisor, and a 2024 Black Women in Food Culinarian Awardee.

A lifelong Chicagoan, Audarshia Townsend is an award-winning food and beverage journalist with over 30 years of experience in print and digital media. As content director for SupplySide Food & Beverage Journal, she champions underserved business communities. Audarshia frequently appears on outlets like FOX-32 Chicago, WGN-TV, and NPR-Chicago to discuss food trends and serves as a judge for prestigious awards, including the James Beard Foundation.

Her writing credits include Chicago magazine, Esquire, Essence, and Los Angeles Times, and she has created content for brands like Google, Lexus, and MasterCard. Audarshia also guest lectures at universities and mentors aspiring journalists.

Dominek Tubbs is an award-winning food blogger and digital creator based in Harlem, NYC. Since founding Dom N' The City in 2017, she has become a trusted voice in food, lifestyle, and travel content, focusing on amplifying Black-owned, women-owned, and BIPOC businesses, especially in Harlem. Her vibrant photography and engaging storytelling have led to collaborations with brands like Pepsi, OpenTable, and NYC Tourism. Recognized as "Creator of the Year" by Black Women in Food, Dominek continues to be a go-to guide for food enthusiasts, offering a unique perspective on NYC’s culinary scene while championing underrepresented voices.

Crystal Wilkinson, a recent recipient of a Writing Freedom fellowship , is the award-winning author of Praisesong for the Kitchen Ghosts, a national-bestselling culinary memoir, Perfect Black, a collection of poems, and three works of fiction—The Birds of Opulence , Water Street and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, an Academy of American Poets Fellowship, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Vermont Studio Center for the Arts, The Hermitage Foundation and others. Her short stories, poems and essays have appeared in numerous journals and anthologies including most recently in The Atlantic, The Kenyon Review, STORY, Agni Literary Journal, Emergence, Oxford American and Southern Cultures.  She was Poet Laureate of Kentucky from 2021 to 2023. She currently teaches creative writing at the University of Kentucky where she is a Bush-Holbrook Endowed Professor and Director of the Divsion of Creative Writing. Her memoir Heartsick is forthcoming from Crown.