Meet the Spring 2026 Chef Bootcamp Participants

This May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather at Carnation Farms in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®. For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system. Read on to meet our spring 2026 Chef Bootcamp cohort!

Women’s Entrepreneurial Leadership Alum
Mahina Akimoto Reppun
Morning Glass Cafe
Honolulu, HI

James Beard Award Nominee®
Johnny Courtney
James Beard Award Nominee®
Atoma
Seattle, WA

Aaron Fish
Eat Good Group
Spokane, WA

James Beard Award Semifinalist® 
Shawn Gawle
Camaraderie
Houston, TX

James Beard Award Semifinalist® 
Fernando Gonzalez
2Fifty Texas BBQ
Washington, D.C.

Keisha Griggs
Bocage Catering
Missouri City, TX

Kevin Grossi
Big F Restaurant Group
Boulder, CO

Dominick Lee
Augustine’s
Houston, TX

TasteTwenty Chef
Geronimo Lopez
San Antonio Food Bank
San Antonio, TX

Women’s Entrepreneurial Leadership Alum
Kaia Matheny
Adrift
Anacortes, WA

Vanessa Parish
Queer Food Foundation and Sweet Comfort
Holly Springs, NC

James Beard Award Semifinalist® 
Kayla Pfeiffer
Bicyclette Cookshop, Heyday Cookshop, and Thank You Kindly Cookshop
Naples, FL

Massimo Piedimonte 
Cabaret L’enfer
Montreal, Canada

Raina Poré
Poré Private Chefs
Los Angeles, CA

Devon Quinn
Eden Restaurant, Paramount Events
Chicago, IL

James Beard Award Semifinalist® 
Carlos Raba
James Beard Award Nominee®
Clavel
Baltimore, MD

Josh Rathbun
Lottē
Wichita, KS

Alex Skrzypczyk
Granor Farm
Three Oaks, MI

James Beard Award Semifinalist®
Emily Thompson
The Wolf’s Tailor
Denver, CO