Today, we’re proud to announce the 2024-25 Legacy Network cohort! The James Beard Foundation Legacy Network presented by Heinz trains emerging leaders across the culinary industry and connects them with future generations of excellence. By developing and cultivating the capabilities among, and peer groups of, these influential professionals, the Legacy Network advances the equitable, culturally relevant leadership required to strengthen the industry.
Over the course of seven months, this accomplished group of fifteen advisors will each mentor one advisee as they navigate their emerging careers in the restaurant and beverage industry, joining a powerful network that centers the professional growth of historically underserved communities.
Read on to get to know this year’s cohort!
Advisors
Chaitawat "Bryan" Chunton
Elmhurst, NY
Bryan Chunton was born and raised in the restaurant industry and has over 35 years of experience ranging from working with Wolfgang Puck to opening the critically acclaimed Isaan Thai restaurant Zaab Zaab in Elmhurst, Queens and Thai smash burger concept Zaab Burger. His first experience with mentorship came at the age of nine years old making marinades and prepping meat and vegetables at his parents Hell's Kitchen restaurant, Reonthep.
After graduating from Baruch College, Chunton opened his first restaurant, Kun Paw, in the West Village. Between his work in all manner of service and sourcing fresh herbs for Southeast Asian eateries, Chunton has honed his leadership skills and management prowess.
Kyronn Cordner
New Braunfels, TX
Kyronn Cordner was born in Trinidad and grew up in Tobago surrounded by an abundance of fresh ingredients and spices. In 2001, Cordner moved to New York City and got his first job as a prep cook. He became a fish monger at the city’s first Whole Foods but wanted to cook more and started his culinary education at Axia under chef Alex Gorant. He later became Balaboosta’s chef de cuisine under chef Einat Admony and helped open two New Jersey restaurants and design their menus. Today, he is the executive chef at Makos on the Creek in Cibolo, Texas.
Fernando Divina
Ellensburg, WA
Fernando Divina is the principal and director of FD Food + Restaurant Consultants and divinAmerica, which has provided industry planning, project management, and guidelines since 1989 for clients like the Smithsonian National Museum of the American Indian's Mitsitam Cafe. In addition to contributing photography and articles to publications like The Oregonian, Divina co-authored the James Beard Award–winning book Foods of the Americas: Native Recipes and Traditions. An original signer of the landmark Portland Farmer’s Market Initiative of Chef’s Collaborative, Divina practices his craft, forages, and plants seeds in the alluvial soils, waterways, and forests of the Cascadia region.
Valerie Erwin
Philadelphia, PA
Valerie Erwin is a food justice activist and Philadelphia-based chef. For 12 years, Erwin owned the critically acclaimed Geechee Girl Rice Cafe, which showcased the food of the South Carolina and Georgia coasts, where her grandparents were born. Next, Erwin became the general manager of EAT Café, a West Philadelphia neighborhood restaurant with an innovative pay-what-you-can model. Since 2020, she has been the program manager of Farm to Families, a produce access program of St. Christopher’s Foundation for Children. She has also served on the board of the Southern Foodways Alliance and the historic Germantown house and farm, Wyck, and is the board president of mutual aid kitchen and community farm, The People’s Kitchen Philly.
Tahiirah Habibi
Smyrna, GA
A celebrated figure in the wine industry, Tahiirah Habibi is renowned for her groundbreaking achievements. Recognized as a Wine Enthusiast 40 Under 40 Tastemaker in 2020, she became the first Black woman to grace the publication's cover. Her expertise extends beyond accolades, securing her place among South Florida's top five sommeliers and a prestigious feature in Ebony's 2023 Best Black Sommeliers list. However, Habibi’s legacy is most powerfully etched through her visionary leadership as the founder of The Hue Society, a beacon of inclusivity and empowerment in the world of wine. She also serves on the board of several organizations, and volunteered her time and expertise for a number of advisory boards for the James Beard Foundation.
Cleophus Hethington
Austin, TX
Cleophus Hethington is passionate about sharing the history, flavors, and dishes of the African diaspora. After serving as a Navy hospital corpsman and graduating from the University of Miami, Hethington transitioned to a culinary career that has taken him across the world. In 2019, he launched Ębí Chop Bar, a pop-up dinner series celebrating African diaspora foodways. While working at Benne on Eagle in Asheville, North Carolina, he became a James Beard Award nominee® for Emerging Chef. Returning to Miami, he revitalized the menu at Zak the Baker, contributing to its 2023 James Beard Award nomination and earning a Michelin Bib Gourmand. Today, Hethington is the chef de cuisine at Canje in Austin, Texas and is working towards his goal to open an establishment honoring the African diaspora through fine dining.
Nokkie Lipsey
Denver, CO
Nokkie Lipsey is a trailblazer in the culinary world. As the director of communications and projects for Id Est, Lipsey brings over 22 years of experience to the table, having worked her way through every role in the restaurant industry—from back-of-house to front-of-house, and now to executive leadership. As a first-generation Thai American, she broke barriers and carved out space for herself in an industry where diversity and resilience are paramount. Lipsey’s journey is a testament to the strength of cultural pride, the importance of empathy-driven leadership, and the relentless pursuit of excellence. Her collaborations with organizations like CHOW and Slow Foods Denver underscore her commitment to mental health advocacy and sustainable food practices.
Shachi Mehra
Santa Ana, CA
Shachi Mehra’s culinary career is marked by innovation and acclaim, with achievements including winning Food Network's Chopped and founding award-winning restaurant ADYA. Drawing on her dual heritage of being born in India and raised in New Jersey, Mehra seamlessly blended cultural influences to create a unique culinary style. A decade ago, she opened ADYA, which reimagines Indian street food with a modern twist. In 2021, Mehra expanded her culinary vision with Shachi’s Spice Girl Sauces, designed to elevate everyday meals across the country. As a member of Les Dames d’Escoffier Los Angeles/Orange County Chapter and through her work with organizations like the Illumination Foundation, Mehra supports women in the culinary arts and underserved communities in Orange County.
Lamar Moore
Chicago, IL
Born and raised in the South Side of Chicago, Lamar Moore grew up in a family that inspired his love of cooking and giving back. After graduating from Le Cordon Bleu, Moore worked at McCormick & Schmick’s Seafood Restaurants in San Jose, California. Over the years, he served as the sous chef for the Chicago Bears, worked on a series of restaurants as a chef and restaurateur, and even cooked for Super Bowls, NBA Finals, and Barack and Michelle Obama. He has also appeared on competition shows including Chopped, Beat Bobby Flay, and more. Moore is now the chef and owner of Bronzeville Winery in Chicago.
Marc Quiñones
Albuquerque, NM
A 2024 James Beard Award semifinalist® for Best Chef: Southwest, Marc Quiñones is a highly decorated chef. In addition to coverage in major publications, he appeared on Gordon Ramsay's Hell’s Kitchen, Chopped, Beat Bobby Flay, and Alton Brown's Cutthroat Kitchen. His accolades include being named New Mexico Chef of the Year by the New Mexico Restaurant Association and Local Hero and Best Chef by Edible New Mexico for outstanding culinary excellence and his positive impact on New Mexico's food system. Today, he is the director of culinary operations and executive chef of Ex Novo Brewing in Albuquerque.
Rosana Rivera
Clearwater, FL
Rosana Rivera is an entrepreneur and chef in the Tampa Bay area who led the culinary direction of beloved establishments like Piquant, Xilo Mexican, and Chef & the Baker. She earned an associate’s degree in culinary arts from the Arts Institute Tampa and completed an MBA in business sustainability from Marylhurst University. Rivera serves as a culinary ambassador for Savor St. Pete, collaborates with Archer Roose Wines, and supports the Denard Span Foundation, among others. She also competed on Beat Bobby Flay, where she triumphed with her signature beef empanadas. Today, Rivera provides luxury catering, private dining, and cooking classes in major cities across the South and New York City and co-owns the premier French cafe Chef & the Baker.
Ian Robertson
Des Moines, IA
Ian Robertson’s career began at Ferrandi Paris and staging at L'Epi Dupin. Next, he staged at Michelin three-starred Fat Duck in England. Following experiences staging and opening restaurants in San Francisco, Louisiana, Des Moines, and Chicago, he became executive chef at 801 Restaurant Group, where he ran all three concepts. Next, Robertson moved to New York City to work for Jean-Georges Vongerichten as sous chef of abc kitchen and abc cocina. From there, he helped develop Chicago’s Grill on 21 while overseeing Roanoke before returning to Des Moines to help design and open Oak Park.
Kendra-Nicole Stephens
Washington, D.C.
Kendra-Nicole Stephens was born in Cleveland, Ohio, but grew up in Washington, D.C. A Howard University graduate, Stephens has over 20 years of experience in the culinary arts, starting with her first company Claudette’s Cookies, in 1999. Stephens honed her skills in New York and throughout France, where she attended the internationally acclaimed culinary school, L'École Ritz Escoffier. Upon returning to Washington, D.C., she became the senior executive pastry chef and kitchen manager at the John F. Kennedy Center for Performing Arts, Restaurant Associates. She also worked on a joint venture between José Andrés and Ridgewells catering, in addition to developing menus for Wolfgang Puck Catering and CxRA.
Tambra Raye Stevenson
Washington, D.C.
Tambra Raye Stevenson is the founder of Women Advancing Nutrition, Dietetics, and Agriculture (WANDA) and has dedicated her career to empowering Black women and girls to transform the food system and promote generational health. She serves on the USDA's National Agricultural Research, Extension, Education, and Economics (NAREEE) Advisory Board; the Milken Institute's Food as Medicine Advisory Board; and the Tufts University's Food and Nutrition Innovation Council. Stevenson is a James Beard Awards® judge, media professor at American University, and guest features editor at Eating Well. Her contributions to books such as James Beard Award winner® The Cooking Gene by Michael Twitty underscore her authority in the culinary world.
Preeti Waas
Raleigh, NC
Preeti Waas is a two-time James Beard Award semifinalist®, the owner and executive chef of Cheeni Indian Food Emporium, and a home cook. Becoming a mother inspired her to reconnect with her Indian heritage by recreating dishes from her childhood home. Years later, she began to work alongside her daughters at a bustling regionally focused Indian restaurant in Durham, North Carolina. Waas’s culinary endeavors have provided her with a greater sense of community than she ever imagined having. Today, she sees food as a way to explore her identity and ever-evolving role as an immigrant, mother, business owner, chef, and community member.
Advisees
Kynsley Akens
Brooklyn, NY
Kynsley Akens is a dedicated community chef and food entrepreneur specializing in plant-based cuisine. Originally from South Los Angeles, California, she grew up in an area where access to nutritious food was a daily struggle. This experience shaped her commitment to food justice and community health advocacy. In 2018, Akens founded OKIE! VEGAN, LLC, a micro-food business that collaborates with nonprofit organizations and community initiatives in her hometown to promote the benefits of plant-based eating in food insecure areas. She is an alum of the University of California, Irvine, and is currently a Master of Urban Planning candidate at NYU's Wagner School of Public Service.
Joseph Arakawa
Las Vegas, NV
Born in Oahu, Hawaii, Joseph Arakawa enlisted in the Army Reserve upon high school graduation and has completed 16 years of service, including three combat tours. Arakawa began his hospitality journey in 2013 as a barback and fell in love with spirits and beverage while pursuing a college degree. He has worked his way from barback to the corporate beverage director for EDO in Las Vegas. Arakawa has a passion for creating positive change, competition, and mentoring others. He has competed in various national and global competitions and currently mentors bartenders competing around the country.
Kwame Browne
Maplewood, NJ
Kwame Browne is a hardworking, dedicated individual who strives to be the best version of himself daily. In his work as a chef, these traits have paired together greatly with his adaptability, creativity, and hard work ethic. While Browne still has a lot to learn and challenges to overcome, he hopes that one day he can create meals so beautiful they will be indescribable.
Chester Chambers
Houston, TX
Chester Chambers is a chef with an intense passion for food. He enjoys the exploration of West African, American Soul, and Indigenous North American cuisines with a focus on hyper-local ingredients in Houston, Texas.
Soham Deshpande
Woodside, NY
Soham Deshpande is a distinguished chef and graduate of IHM Chennai, one of India's premier culinary schools. His career spans esteemed positions at ITC Hotels and Marriott, and today, at Unapologetic Foods. Soham served as the chef de cuisine at Adda Indian Canteen and played a pivotal role as the opening chef of Masalawala and Sons, which was recognized as the Best New Restaurant by The New York Times. He also spearheaded the opening of the acclaimed fast-food joint Rowdy Rooster as head chef. Throughout his career in the U.S., Deshpande had the privilege of working with industry leaders, including Roni Mazumdar and Chintan Pandya.
Keyarna Frederick
Dunbar, WV
Keyarna “Chef Ke” Frederick is an Alexandria, Virginia native and currently the head chef of award-winning barbecue restaurant Dem 2 Brothers & A Grill of Charleston, West Virginia. Growing up, Frederick took cooking classes with the YMCA and 4-H Camps and has continued to follow the calling of food. Frederick is inspired by farming and agriculture and became first Black chef in Charleston to host a farm-to-table experience. She aims to shine light on Black farmers and showcase what it means to establish local relationships with producers while sharing the techniques and recipes of Southern cuisine.
Loris Jones-Randolph
Los Angeles, CA
Loris Jones-Randolph is a Court of Masters Sommeliers certified sommelier living in Los Angeles, California. After working in some of the finest restaurants in New York and Los Angeles, she is excited to be opening Alba Los Angeles with Prince Street Hospitality. She has written for Somm Journal, New Wine Review, American Wine Society Journal, and VinoHead and publishes reviews on her own website, boozybushwick.com. Jones-Randolph loves helping people fall in love with wine and spends her spare time studying for the next round of exams and hosting wine events. Loris also serves as The Calling Wine Fellow for this year's Legacy Network.
Ryan "Rainbird" Taylor
Ohkay Owingeh, NM
Rainbird Taylor, a proud member of the Tewa tribe of Ohkay Owingeh, is redefining Indigenous cuisine through his business, Yapopup Indigenous Soul Food. With a deep respect for his heritage and a commitment to community empowerment, Taylor combines traditional flavors with modern techniques to create dishes that celebrate the rich history of the Pueblo people. Along his culinary journey, he has collaborated with notable entities such as the James Beard Foundation and Ghetto Gastro and been involved in initiatives that support and uplift Indigenous communities, like Cooking with Kids New Mexico and YouthWorks. His upcoming restaurant, Popé, named in honor of the Pueblo Revolt leader, is set to open in Santa Fe and promises to be a beacon of Indigenous culinary excellence.
Shelby McFarlane
Tucson, AZ
Shelby McFarlane’s mission is to teach the community how to be more sustainable, cook more nutritious meals, and understand the value of a diet with moderation, whole foods, and food diversity. McFarlane started her journey with a degree in nutrition and food science and found a passion for community nutrition and cooking while working at the University Medical Center. She attended culinary school at her nearby community college, took on jobs as a line cook and baker, and worked in education in a culinary department lab. McFarlane recently started her own bakery, Oeuf White Bakehouse.
Cynthia Medina
Bronx, NY
Cynthia Medina is a community chef hailing from the South Bronx. She works as a development manager providing educational and leadership opportunities to young students. She also serves as a DEI advisor for the Northeast Regional Food Business Center Program, providing technical assistance and capacity building for farmers, ranchers, and other food businesses, with a focus on BIPOC communities. She also volunteers at the Museum of Food and Drink. Her personal mission is to spotlight local chefs of color and collaborate with community gardens and urban farms to grow and maintain seasonal and cultural foods, food tour experiences, and lessons for activism and advocacy.
Gabriela Montes de Oca Fehr
Washington, D.C.
Gabriela Montes de Oca Fehr is a seasoned communications professional with over a decade of experience in the corporate sector. Originally from Caracas, Venezuela, she founded Tepui Culinary Experiences in 2021, a platform dedicated to exploring the intersection of gastronomy, migration, and diaspora. Through content production and curated events, Tepui delves into the evolution of food as a powerful medium for storytelling and connection between cultures. In addition to her entrepreneurial endeavors, Montes de Oca Fehr contributes as a writer to Anchoa Magazine, an independent publication based in Argentina, and has produced documentary videos for restaurants in Washington, D.C., where she resides.
Briana Reamer
Chicago, IL
Briana Reamer is a Michigan native who has called Chicago her home for over a decade. Outside of food photography, Reamer is a registered dietitian. She expresses her creativity and passion for food through photography and recipe development. She is eager to focus on creating visual images that support the healthy food culture of Black Americans and the African diaspora.
Autumn Simmons
Detroit, MI
Autumn Simmon’s passion for baking began in her childhood, inspired by time spent watching, studying, and crafting recipes with her grandmothers. She started her culinary career as a baker assistant at Good Cakes and Bakes in Detroit, where she became immersed in Southern-inspired baked goods and curious about preserving and innovating Southern recipes throughout the Midwest. After some time as the bakery’s chef de cuisine, Simmons is now pursuing a research project centered on the impact of the Great Migration on Midwest cuisine and how it has adapted to reflect the diverse cultural landscape of the region.
Camille Williams
New London, CT
Camille Williams began her career in the fast-casual restaurant industry, working summer jobs while pursuing other opportunities. Following the pandemic, Williams returned to the restaurant industry to help open The Shipwright’s Daughter in Mystic, Connecticut. Within a year, Williams was promoted to assistant general manager and completed eCornell’s Wines of the World program. In the spring of 2023, she transitioned from Mystic’s burgeoning restaurant scene to an internationally renowned hospitality group by joining Tao Mohegan Sun as a floor manager. This shift from a charming vacation town to a high-volume, luxury setting provided her with significant growth opportunities, including the chance to study with Wine Empowered in New York City.
Jean "Jay" Wolfe
Los Angeles, CA
Jay Wolfe (they/them) is an edible storyteller and chef from Inglewood, California. Their life's work revolves around building community and creating memories through food.
Learn more about the Legacy Network here.
