Donald Link

Inspired by his grandfather, Donald Link began cooking at a very young age. From dishwashing at age 15, he quickly began a career cooking in Louisiana restaurants. In 1993 he moved to San Francisco to attend The California Culinary Academy, and during that time he worked at a number of Bay Area Restaurants. After a two year stint as Sous Chef at Bayona, Donald returned to San Francisco to work with Loretta Keller at Bizou and to open Jardiniere with Traci Des Jardin. During his time on the West Coast, Donald’s cooking style became more refined, and his appreciation for raw ingredients and delicate approach to technique came into focus.

Brian Boitano

Brian Anthony Boitano (born October 22, 1963) is an American figure skater from Sunnyvale, California. He is the 1988 Olympic champion, the 1986 and 1988 World Champion, and the 1985-1988 U.S. National Champion. He turned professional following the 1988 season. He returned to competition in 1993 and competed at the 1994 Winter Olympics, where he placed sixth. In What Would Brian Boitano Make?, Brian takes viewers on a reality cooking adventure as he creates amazing food for a new event in each episode focusing on innovative but accessible dishes.

Federico Michieletto

Chef Federico Michieletto has spent the last 20 years of his life mostly in the kitchens. He’s a native of Mogliano, Veneto a small town in between the island of Venice, and the hill of Treviso. Revered for his incredible, contemporary Italian cuisine, Federico’s skills and reputation brought his talents to independent restaurants and hotels in Italy, Singapore and Malaysia. Now days, with his stay in Malaysia, he has been involve in many way in the food and beverage scenario as President of The Chefs Association of Malaysia with different involvement from chef association, CHAINE des Rotisserie and international competition.

Nadia G.

Nadia G. or Nadia Giosia (born May 12, 1980) is young, funny, and can cook up a storm in 3-inch cherry stilettos. Hailed as the “Julia Child of the Net generation,” she is the creator and host of the new Cooking Channel series Bitchin’ Kitchen. Hilarious, informative and deliciously demented, this stylish comedy-cooking show is unlike anything else on TV. Set in a candy-colored kitchen decked out in animal print and leather, Bitchin’ Kitchen looks at the funny side of everyday life situations and turns them into occasions worth celebrating – with great food and big laughs.

Ricardo Larrivée

Ricardo Larrivée -- or simply Ricardo to his fans -- is Canada's most successful bilingual celebrity chef. Over the past twelve years, Ricardo has become a household name in Quebec. He is the author of the latest and acclaimed Meals for Every Occasion (Whitecap Books, 2009), Weekend Cooking and the co-author of a book on dessert chemistry, Chimie des desserts.
Ricardo is deeply involved with children’s issues. He is a spokesman for La Tablée des Chefs, a non-profit organization that provides cooking classes and summer camp stays for underprivileged youth. To Ricardo, it’s a profoundly important mission: he believes that learning to cook and eat well is the key to being independent and building a better future.

Scott Conant

One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. After 15 years of cooking some of the city’s favorite Italian cuisine, he opened Scarpetta in New York in 2008. Scarpetta received rave critical reviews, an enthusiastic following and established Conant as one of the country’s preeminent Italian chefs.
Conant’s love of cooking began at an early age. Growing up in an Italian-American household, he began taking cooking classes at age 11 and later attended the Culinary Institute of America (CIA). After graduation, he studied pastry for a year at the Hotel Bayerischer Hof in Munich, Germany. He returned to New York City to work as a sous chef at The New York Times three-star rated San Domenico, a famed Italian restaurant where Conant externed as a culinary student.

Roger Mooking

Roger Mooking is a Canadian chef and star of the series Everyday Exotic on the Cooking Channel. He is also a musician (formerly a member of Bass is Base) and a third generation restaurateur.
As a third generation restaurateur and chef, he began his formal training through the George Brown Culinary Management Program where he earned Top Student Honours diploma. He continued his training at Epic Dining Room in Toronto's world renowned Royal York Hotel before consulting on several food and beverage openings. He is currently Executive Chef/Co-Owner of Kultura Social Dining and Nyood Restaurant in downtown Toronto.