Meet the Spring 2025 Chef Bootcamp Participants

This May, 17 chefs dedicated to advocacy, sustainability, and food system change will gather at Carnation Farms in Carnation, Washington for the 28th James Beard Foundation Chef Bootcamp for Policy and Change®. For almost 13 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our food system. Read on to meet our spring 2025 Chef Bootcamp cohort!

Demetrius Brown
Bread & Butterfly
Atlanta, GA

James Beard Award Semifinalist®
Jose Contreras
Amelia's Mexican Kitchen
Tucson, AZ

Women’s Entrepreneurial Leadership Alum
Sarah Ecolano
Copper River Fish Market
Cordova, AK

James Beard Award Semifinalist®
Linda Huang
Hummingbird's Kitchen
Bozeman, MT

Seth Kinder
Barn8 on Hermitage Farm
Goshen, KY

James Beard Award Semifinalist®
Kyle Knall
Birch
Milwaukee, WI

James Beard Award Semifinalist® 
Lordfer Lalicon
Kaya
Orlando, FL

Elise Landry
Chicory
Olympia, WA

James Beard Award Semifinalist®
Dayna Lee
Comal 864
Greenville, SC

Samuel McCandless
Corrida 
Boulder, CO

Kevin McGee
The Urban Oak Initiative | The Food Studio
Atlanta, GA

James Beard Award Nominee®
Felipe Riccio
Goodnight Hospitality (MARCH Restaurant, Montrose Cheese & Wine, Rosie Cannonball, andThe Marigold Club)
Houston, TX

Claire Sumadiwirya 
Bellden Cafe
Bellevue, WA

Women’s Entrepreneurial Leadership Alum
Sugar Sungkamee
Jitlada
Los Angeles, CA

James Beard Award Winner®
Matt Vawter
Rootstalk and Radicato
Breckinridge, CO

Rose Wilde
Red Bread
Los Angeles, CA

James Beard Award Semifinalist®
Luke Zahm
Driftless Café
Viroqua, WA