Behind every plate,
a person worth knowing.

While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, New York, Eric found excitement, challenges and passion in his favorite place—the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food. Chef Eric believes that food speaks a universal language. To become a truly accomplished chef, one must be aware of the styles from other cultures. Working with some of the best chefs from around the world , he learned how to finesse the romance of a dish, learned how to infuse passion and robust flavor into his cooking. And learned how to meld old-world practices with modern cuisine. The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation. The James Beard Foundation, world famous for re-establishing the American way of cooking and the technique of using only fresh, indigenous ingredients, recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States. Chef Eric has been invited 6 times to host a dinners at the James Be¬ard House in New York, the first internationally recognized catering chef to be given this prestigious opportunity. The superlatives continued when The International Chef’s Association named Chef Eric Creative Caterer of the Year and Chef of the Year—the only American chef to receive that distinction. Complimenting the industry recognition was the tremendous media attention Chef Eric has received. He has twice featured in Wine Spectator Magazine with an Award of Excellence. USA Today recognized him as one of the Top Ten

I’m the owner and operator of Vanille Patisserie, a Chicago-based French pastry shop that I’ve had the privilege of leading since 2011. As a classically trained pastry chef, I’m involved in all aspects of the business, from planning and product development to sales, marketing, and the overall guest experience. Over the years, I’ve worked to grow Vanille into a business rooted not only in beautiful French pastry, but also in hospitality, community, and giving back. I’m passionate about honoring the tradition and technique of French pastry while creating an experience that feels warm, welcoming, and approachable. I’m incredibly proud of the recognition Vanille and I have received over the years, including being named the #1 Retailer in Lincoln Park and being recognized by Time Out as one of the best bakeries in America. I was also honored to be the first female business owner to receive the James Tyree Emerging Business Leadership Award in 2016, named a Woman of Influence by the Chicago Business Journal in 2019, awarded the prestigious Ordre du Mérite Agricole by the French government in 2021, and recognized by Enterprising Women as a 2023 Woman of the Year Award winner. Before pursuing my passion for pastry, I earned my bachelor’s degree in psychology from the University of Michigan-Dearborn. I later graduated from Chicago’s French Pastry School and completed the Goldman Sachs 10,000 Small Businesses Program. Outside of Vanille, giving back and staying connected to my community are very important to me. I’m involved with several nonprofit and community organizations, where I’ve had the opportunity to serve as both a board member and volunteer. I’m grateful to be able to use my experience as a small business owner to support the community that has supported Vanille for so many years.

Chef Ryan Rondeno is an acclaimed celebrity private chef, author, and entrepreneur best known for pioneering "Creole-Cali" fusion cuisine, which seamlessly blends the bold, soulful flavors of his native Louisiana with the fresh, local, and sustainable ingredients of California. Operating out of Los Angeles, he is the executive chef and owner of Rondeno Culinary Designs, a premier luxury catering, experience hosting, and meal preparation service. Over his career, he has built a highly sought-after reputation cooking for A-list Hollywood celebrities, including Will Smith, Ashton Kutcher, Ben Affleck, Lizzo, Stevie Wonder, and Mike Tyson.Culinary Philosophy & BackgroundOriginally from Metairie, Louisiana, Rondeno's passion for cooking was initially nurtured by his family. He formalised his culinary training at the Chef John Folse Culinary Institute and went on to sharpen his skills at legendary New Orleans establishments, including Commander's Palace and La Petite Grocery, as well as restaurants in Atlanta and New York. After relocating to California following Hurricane Katrina, he adapted his deep-rooted Southern traditions to fit the health-conscious, farm-to-table ethos of the West Coast.Rather than limiting his menus to standard New Orleans staples like jambalaya and étouffée, Rondeno reimagines classic Southern comfort into elegant, modern culinary experiences. His repertoire crosses French, Italian, Southern, and Cajun-Creole styles, resulting in signature upscale dishes such as Lobster Cappuccino, Crawfish Enchiladas, Blue Crab Beignets, and Duck Confit with Whipped Ricotta and Picked Peaches.Major Projects & MediaCookbooks: He is the author of the widely praised cookbook, My Creole-Cali Kitchen: Louisiana Roots with California Flavors (published by Agate Surrey), which features over 100 accessible fusion recipes for home cooks.

My love of food and entertaining is what drives me as a private chef in the yachting industry. I strive to provide the highest level of service to all principals, charter guests and crew. I have the experience and ability to create new and exciting dishes to accommodate the dietary needs of each guest and to ensure that their stay onboard is a memorable one. I have over 20 years of maritime experience and have been mentored by some of the best, high-end and high volume chefs in the Lowcountry. I spent many years living on Hilton Head Island, South Carolina where I learned most of my culinary and maritime skills. I am a quick learner and can get along with everyone. I am best known for getting the job done by doing whatever it takes. I am a team player that loves helping others.