Ingrid Berger a graduate of New England Culinary Institute. Over the past 15 years, she has been a line cook, sous chef, executive chef, food stylist and cooking instructor. She currently caters dinner parties and weekend brunches.

Marisa Catalano is a graduate of the Institute of Culinary Education in New York City and has worked as a food stylist for the Food Network and for high-profile chefs. In addition to teaching classes at The Seasonal Cook, she is a manager at Enoteca Wine Bar.

Ingrid Cordano is a graduate of the Institute of Culinary Education in New York City. She is Chef/Owner of The Red Apron, a personal chef and meal delivery service in Charlottesville.

Paul Deigl has cooked professionallly in the Charlottesville area for years including most recently at the Inn at Meander Plantation, where he was executive chef and taught cooking classes. This year he launched a personal chef and culinary services business called Real Food.

Chad Ervin has cooked professionally at several Charlottesville area restaurants including Oxo, Keswick, and Jimmy's on the James. Prior to his recent return to Charlottesville he was executive chef at the Chester River Yacht and Country Club in Chestertown, MD.

Megan Headley is a graduate of the Institute of Culinary Education in New York City and has studied food and wine in New York, San Francisco, and Florence, Italy. She is currently working towards her Master Sommelier credentials.

Ashley Hightower holds a culinary certificate from Cookery at the Grange in Somerset, England. She operates her own catering business, Dinner at Home, Dinner at Home, and has cooked locally at several restaurants, most recently at the Clifton Inn.

Gail Hobbs Page is currently developing a line of goat cheeses at her farm in Nelson County. She has been cooking in the local area since 1999 when she was at Hamilton's at First and Main on Charlottesville's Downtown Mall and then at The Mark Addy Inn and Restaurant in Nellysford.

Jason McKown is a pastry and baking graduate of the Culinary Institute of America and has worked as a pastry chef at Keswick Hall, The Clifton Inn and OXO. He also sells scrumptious cupcakes through local stores under the name Sugardaddy.

Allison Zinder, originally from Richmond, VA, graduated from the French national culinary school system. She has cooked in Michelin-awarded kitchens, humble country-style restaurants, and personalized catering services. She is now a culinary professor at the Ecole Hoteliere de Paris where she teaches French students who are earning national diplomas in the culinary arts.