This August, 15 chefs dedicated to advocacy, sustainability, and food system change will gather at Glynwood Center for Regional Food and Farming in Cold Spring, New York for the 26th James Beard Foundation Chef Bootcamp for Policy and Change ™. For 12 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 get to know our summer 2024 Chef Bootcamp cohort!
Kenneth Baker
Rethink Food, New York, NY
A Baltimore, Maryland native, Kenneth Baker studied hospitality management at Indiana University of Pennsylvania, then worked as a catering assistant at the Belvedere Hotel. He co-led Aramark’s campus dining operations at Johns Hopkins University and American University. Baker pivoted to explore his passion for public policy, landing an internship with the U.S. Senate Small Business Committee and policy manager position at the National Development Council. Baker relocated to New York City during COVID-19, where he was introduced to Rethink Food. He joined the organization in 2021 and is currently the culinary director, leading all the culinary and logistics operations.
Jamie Barnes
What the Fries, Charlotte, NC
Born in Newport News, Virginia, Jamie Barnes grew up around Southern cuisine and with a love of Food Network. He attended Johnson & Wales University and went on to work with Harpers Restaurant Group and Ballantyne County Club. Gaining a passion for the food truck scene, Barnes and college friend Greg Williams started What The Fries food truck in 2015, which expanded to a brick-and-mortar location. Barnes oversees the culinary aspects of Serving the Culture, a music-based pop-up dinner series, and hopes to open a cafe-style eatery exploring the future of Virginian and Southern foods.
D’Andre Carter
Soul & Smoke, Evanston, IL
D’Andre Carter’s love of barbecue started at his grandma’s house on the South Side of Chicago. Carter attended Le Cordon Bleu, then worked his way up in Chicago’s fine-dining scene at the renowned Moto. He is the founder of Soul & Smoke, which has grown to four locations and a retail sauce line, including an Evanston location that supplies food to those in need with a 24-hour community fridge. Carter ignites change by example as a member of the World Central Kitchen Chef Corps, Trotter Project board, and Illinois Restaurant Association Advisory Council.
Nadia Casaperalta
South Texas College, McAllen, TX
Nadia Casaperalta’s culinary journey is a tapestry woven from the fields of Durango, Mexico to the borderlands of Elsa, Texas. Casaperalta witnessed the disparities in food access, sparking her passion for using nourishment as a tool for equity and empowerment. She further honed her skills at the Culinary Institute of America, San Antonio, staged in kitchens across the country, and earned an MBA in hospitality from the University of Houston. Casaperalta’s work focuses on fostering financial equity across the Frontera region. Today, she mentors aspiring food advocates at South Texas College from underrepresented backgrounds, bridging gaps in traditional food education.
Stacy Deetz
Hangry Kitchen, Pawtucket, RI
Stacy Deetz is the chef-owner of Hangry Kitchen in Pawtucket, Rhode Island and the acclaimed author of The New New England Cookbook, a modern take on regional classics. Graduating from Johnson & Wales University with a degree in culinary arts, Deetz began her journey in the bustling kitchens of Boston. She honed her craft at acclaimed Boston restaurants and went on to compete on Top Chef season 12. Informed by her extensive travels and immersion in diverse culinary traditions, Deetz elevates local New England ingredients with international flair, delighting food lovers in Pawtucket and beyond.
Dianne DeStefano
Lilith, Pittsburgh, PA
Dianne DeStefano is a pastry chef with over 20 years of experience and the co-owner Lilith, a bistro specializing in coastal-inspired seasonal cuisine. DeStefano began her culinary career at the Cafe at the Frick in Pittsburgh, then ran the kitchen at 7D Ranch in Wyoming. She studied baking and pastry arts at Johnson & Wales University-Denver before becoming the pastry chef at Pittsburgh’s award-winning Bar Marco. There, she met Jamilka Borges, and the two chefs formed a decade-long partnership that led them to create Lilith.
Diego Galicia
Mixtli, San Antonio, TX
Born in Toluca, Mexico, Diego Galicia moved to San Antonio, Texas in 2002. While a student at the Culinary Institute of America, Galicia worked at various restaurants, including chef John Besh’s Lüke. Galicia and his chef partner and co-owner, Rico Torres, started Mixtli as the natural evolution to serve their higher purpose of re-embracing their heritage. Galicia was listed in Food & Wine's "Best New Chefs" in 2017 and has received numerous James Beard Awards nods, including a semifinalist recognition for Best Chef: Southwest and an Outstanding Restaurant nomination for Mixtli.
Byron Gomez
Brutø, Denver, CO
Born in Costa Rica, Byron Gomez migrated to the U.S when he was eight years old. His culinary interest started at a young age, going on to refine his skills under culinary luminaries including Daniel Boulud, Ronny Emborg, and Daniel Humm. After working at Eleven Madison Park’s pop-up series in Aspen, he planted roots and joined the team at 7908 Aspen in 2019. In 2023, Kelly Whitaker of ID EST tapped Gomez to reimagine the menu at the 18-seat, Michelin Green-starred restaurant Brutø, which highlights local Colorado ingredients. Gomez competed in season 18 of Bravo’s Top Chef.
Micah Klasky
The Hive at 21c Museum Hotels, Bentonville, AR
As executive chef, Micah Klasky upholds The Hive’s mission of showcasing the culinary identity of Arkansas through deep-rooted connections with local purveyors and creative preparations. Klasky worked for various chefs in Arkansas, including Cassidee Dabney at the Capital Hotel, where he helped develop several culinary programs. In 2014, he became sous chef at The Hive and has worked his way up to executive chef, continuing to build upon 21c Museum Hotels’ robust food and beverage program along the way.
Lana Lagomarsini
Lana Cooks, Beacon, NY
After graduating from Northeastern University, Lana Lagomarsini attended the Culinary Institute of America, while also working with Dan Barber at Blue Hill at Stone Barns, gaining knowledge of industry food systems. After graduating, Lana went on to work in notable kitchens including Gramercy Tavern, Daniel, and Momofuku Ko. In response to the pandemic’s impact on restaurants, Lagomarsini started and now runs her private chef business, Lana Cooks. Her vision is to explore what is deemed as “American” food and trace the lines back to Africa and the experiences of her ancestors in this country. Lagomarsini participated in Netflix’s Pressure Cooker chef competition series.
Jessica Robertson
Oak Park, Des Moines, IA
Growing up, Jessica Robertson helped at her mom’s Iowa restaurant, Dunners. She learned pastry making in fine-dining restaurants, like Baru 66. After honing her craft and starting a family, Robertson continued her career at Eleven Madison Park then moved to Scotland to work at Michelin-starred The Peat Inn. Now at Oak Park, Robertson delights diners with familiar yet unexpected flavors in her luxurious and beautiful desserts. Her epic confections are the perfect punctuation to the work of her husband and Oak Park’s executive chef, Ian Robertson.
Ashland Tann
Independent Chef, Randallstown, MD
Ashland Tann is a multifaceted world traveler with a background in political science and sustainable agriculture. At Elva’s Kitchen Initiative (EKI), Tann worked to bridge farmers in rural communities and inner-city residents. Tann began forging relationships between mentors at the Wendell Berry Farming Program and EKI, feeding over 10,000 families in the area. Additionally, Tann and EKI founder Sara Turney developed a nutrition education curriculum that teaches cooking skills and the importance of healthy food to children. Their culinary style embraces modern techniques yet remains steeped in nostalgia.
Brandon Velie
Juniper, Ridge Spring, SC
At 18, Brandon Velie joined the U.S. Marine Corps, serving honorably for four years as a cook and completing a U.S. Department of Labor cook apprenticeship. After exploring other careers, Velie returned to restaurants in Washington, D.C. and South Carolina, becoming executive chef at The Green Boundary Club. He opened Juniper in 2005 with his wife, Jeanne. In 2014, he worked with Governor Nikki Haley and South Carolina’s Department of Agriculture and Department of Parks, Recreation & Tourism to create the South Carolina Chef Ambassador Program, which he now supports as chef advisor emeritus.
David Viana
Heirloom Kitchen Hospitality, Old Bridge, NJ
David Viana grew up in Little Lisboa—Newark, New Jersey’s Portuguese immigrant neighborhood. Growing up, Viana spent afternoons with his grandmother, Isaura, who introduced him to many of the dishes that grace Lita’s menu today. He rose through the ranks at Mesa Grill, Eleven Madison Park, Marea, and Villa Joya, and joined the team at Heirloom Kitchen in 2016, receiving three-and-a-half stars from The Star-Ledger within weeks. Viana is a James Beard Award semifinalist, alum of Top Chef season 16, and partner and executive chef at Heirloom Kitchen and Heirloom at The St Laurent.
Chi Walker
Wild Flower Hospitality Group LLC and Fried Chicken and Caviar, Detroit, MI
Chi Walker’s journey began in community development, but she felt called to pursue her passion for food. With no formal culinary training, she immersed herself in gastronomy and moved back to Detroit to start a successful catering business, Wild Flower Hospitality. She partnered with chef Nik Renee Cole to start a pop-up, Fried Chicken and Caviar. Additionally, Walker worked under chef Mariya Moore-Russell to help launch supper club Connie’s Underground and became culinary director of Crane Street Garden, an urban garden in Detroit. Walker strives to create a world where everyone can experience the joy and connection that food brings.
Learn more about the Chef Bootcamp for Policy and Change and sign up for our Industry Support Newsletter for updates on how to get involved with JBF’s advocacy efforts year-round.
