2025 JBF Gala for Good™
Honoring Chef Marcus Samuelsson and Colossal
Fri, November 7, 2025
Reception and Silent Auction 6:00 PM
Dinner and Live Auction 7:00 PM
Dessert Reception to follow 10:00 PM
The Pierre, A Taj Hotel, New York City
2 E. 61st Street
New York, NY 10065
$ Prices Vary by Level
The James Beard Foundation Gala for Good™ celebrates chefs and culinary leaders who make our collective future more equitable, sustainable, and delicious.
This year’s Gala will celebrate the 40th anniversary of the founding of the James Beard Foundation® by honoring nearly four decades of impact in the culinary world.
Join us in celebrating our mission-driven work while raising funds to help effect positive change in the culinary industry.
Honoring
Marcus Samuelsson
Award-Winning Chef, Restaurateur, Author, and Activist
Colossal
Honor Accepted By
Mary Hagen
Chief Executive Office
Hosted By
Carla Hall
Chef, Author, and Television Personality
Featured Chefs
Host Chef
Vincenzo Garofalo
The Pierre, New York, NY
James Beard Award Nominee®
Fariyal Abdullahi
Hav and Mar, New York, NY
Chef Bootcamp Alum
Ashfer Biju
Baccarat New York, New York, NY
James Beard Award Nominee®
Gilberto Cetina
Holbox, Los Angeles, CA
James Beard Award Semifinalist®
Aretah Ettarh
James Beard Award Winner®
Gramercy Tavern, New York, NY
James Beard Award Semifinalist®
Eunji Lee
Lysée, New York, NY
Michael Mignano
Wee Burn Country Club, Darien, CT
James Beard Award Winner®, Chef Bootcamp Alum
Ricky Moore
Saltbox Seafood Joint, Durham, NC
Event Leadership
Anniversary Chair
Nancy Lukitsh
Vice Chairs
Marva Smalls and George Cheeks, Paramount
Kim Williams and Trevor Miller
Rodney Williams
Marcus Samuelsson (Photo: Matthew Dutile)
Mary Hagen
Photo: Max Flatow
Photo: Jeffrey Gurwin
Photo: Max Flatow
Photo: Jeffrey Gurwin
Photo: Max Flatow
Vincenzo Garofalo
Fariyal Abdullahi
Ashfer Biju
Gilberto Cetina
Aretah Ettarh (Photo: Rashida Zagon)
Eunji Lee
Michael Mignano
Ricky Moore (Photo: Briana Brough)
Dinner
Ashfer Biju, Baccarat Hotel
New York, New York
Roasted Pear and Sweet Potato with Kokkum–Jaggery Glaze, Moringa–Millet Papdi, and Malnad Forest Spice Mix
Gluten-free and vegetarian; contains alliums and dairy
Fariyal Abdullahi, Hav & Mar
New York, NY
Berbere-Cured Salmon with Squash in Leche de Tigre, Cucumber Salad, and Injera Crumble
Contains alliums
Gilberto Cetina, Holbox
Los Angeles, California
Black Bass à la Veracruzana > Black Bass with Black Bass Sausage–Stuffed Napa Cabbage, Tomato, Capers, and Gordal Olive Sauce
Gluten-free; contains alliums
Vincenzo Garofalo, The Pierre Hotel
New York, New York
Herb-Crusted Lamb Loin with Fondant Potatoes, Thumbelina Carrots Confit, Braised Kale with Chestnut Praline, and Lamb–Yuzu Jus
Gluten-free; contains alliums and nuts
Dessert Reception
Eunji Lee, Lysée
New York, New York
Mini Lysée > Brown Rice Mousse with Pecan Praline, Caramel, and Hazelnut Sablé
Gluten-free; contains dairy and nutsPetit Jardin > Calamansi Cream Tart with Pineapple–Thai Basil Compote, and Coconut Mousse
Contains dairy, nuts, and wheatShortbread Cookies >
Chocolate Shortbread with Chocolate Ganache and Roasted Cocoa Nibs
Butterscotch–Caramel Shortbread with Butterscotch Caramel and French Sea Salt
Contains dairy and wheat
Michael Mignano, Wee Burn Country Club
Darien, Connecticut
Coconut Kheer Cannoli > Coconut–Cardamom Kheer with Toasted Coconut Shards, Sweet Cardamom Snow, and Desi Chai Caramel
Vegetarian; contains dairy and wheatThe Mignano Bar > Cashew–Macadamia Nut Salted Caramel Layered with Caramelized Puffed Rice, Single Origin Dark Chocolate Ganache, and Graham Cracker Crust
Vegetarian; contains dairy, nuts, and wheat
Vincenzo Garofalo, The Pierre Hotel
New York, New York
Pear–Chocolate Tart
Contains dairy and wheatLemon Pudding with Blueberry Compote
Contains dairyFlourless Chocolate Cake with Pistachio Sauce
Contains dairy and nutsMini Cheesecake
Contains dairyMini Tiramisu
Contains dairy and wheatMaple Syrup Crème Brûlée
Contains dairyGala Apple Tart Tatin
Contains dairy and wheatSicilian Mini Cannoli
Contains dairy and wheatKey Lime Tarts
Contains dairy and wheatMacaroons
Contains nutsCaramel Flan
Contains dairyRainbow Cookies
Contains dairy, nuts, and wheat
Support Levels
Premium seating for 12, including two seats reserved for special JBF guests (chef program alumni, etc.), with personalized table signage and place cards.
Exclusive VIP Kitchen tour during the cocktail hour for you and your guests.
Prominent listing as Event Chair on-screen, on all collateral materials, recognition from the podium, and a full-page ad in the event program.
NEW: Personally signed copy of one of Marcus Samuelsson’s cookbooks for the table sponsor (1 cookbook per table.)
NEW: Welcome champagne toast and photo opportunity with JBF CEO Clare Reichenbach and special guests.
NEW: Complimentary Bottle of Champagne with service at your Gala table with a handwritten note of thanks.
NEW: Recognition in our 2026 Annual Report as member of the “Ruby Jubilee Society” of 40th Anniversary major donors.
NEW: Luxury gift bag and early access to tickets for future JBF events for each table guest.
Premium seating for 12, including two seats reserved for special JBF invitees as your guests, with personalized table signage and place cards.
Exclusive VIP Kitchen tour during the cocktail hour for you and your guests.
Prominent listing as Vice Chair on-screen, on all collateral materials, recognition from the podium, and a half-page ad in the event program.
NEW: Welcome champagne toast and photo opportunity with JBF CEO Clare Reichenbach and special guests.
NEW: Complimentary Bottle of Champagne with service at your Gala table with a handwritten note of thanks.
NEW: Luxury gift bag for each table guest.
Priority seating for 10, with personalized table signage and place cards.
Listing as Benefactor on all collateral materials and on-screen.
Preferred dinner seating at a table of 10, with access to general reception.
Listing as Benefactor on all collateral materials and on-screen.
For guests who are members of our Young Patrons program for diners under 40. Dinner seating at a table for 10, with access to general reception.
For more information, contact Senior Manager of Membership, Aaron Hock, at ahock@jamesbeard.org.
Official James Beard Foundation Partners
Proud Host
