How The Sausage Is Made with Chef Chris Cosentino

Chef Johnny Courtney

Chef Johnny Courtney is the chef and co-owner of Atoma in Seattle’s Wallingford neighborhood, operating out of a charming 100-year-old Craftsman home. The restaurant has earned significant recognition, including being named a 2025 James Beard Award finalist for Best New Restaurant and one of Eater, Robb Report and Esquire’s Best New Restaurants in 2025.

Chef Ken Frank

An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque in Napa Valley with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.

Chef Nini Nguyen

Based in New Orleans, Nini Nguyen is a chef and cookbook author known for blending her Vietnamese heritage with Louisiana flavors. She began her culinary journey in some of the country’s most innovative kitchens, including Eleven Madison Park in New York, before stepping into the spotlight on Top Chef Season 16 and Top Chef: All-Stars Los Angeles, where she earned a dedicated fan following.

Chef Ilan Hall

lan Hall rose to national attention as the winner of Top Chef and went on to host and executive produce shows like Knife Fight and Food to Get You Laid, captivating audiences with his bold point of view and infectious energy. His culinary legacy lives on through his groundbreaking restaurants—The Gorbals in Los Angeles and Brooklyn, Esh, and Ramen Hood at LA’s Grand Central Market—each celebrated for pushing boundaries while fostering a deep sense of community.

Chef Amanda Shulman

Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the restaurant My Loup with her husband and the chef of the restaurant, Alex Kemp, and co-founded their restaurant group, Libbie Loup Hospitality.