Outstanding In The Field

Friday, 4/11

Born and raised in Northern Italy, Chef Silvia Barban grew up cooking alongside her grandmother Adelia. She trained at “E. Maggia” Stresa Culinary School and honed her craft under Gualtiero Marchesi, the first chef in Italy to be awarded three Michelin stars, and Giancarlo Perbellini of the two-Michelin-starred 12 Apostoli in Verona. In 2012 Barban moved to New York where she rose to Executive Chef at Brooklyn’s Aita. The ‘Top Chef‘ competitor and winner of ‘Bobby’s Triple Threat’ opened LaRina Pastificio e Vino followed by Briscola Trattoria in Crown Heights, a 2024 New York Magazine ‘Top 10 New Restaurant.’

Saturday, 4/12

Los Angeles chef Diego Argoti learned butchery and baking from an early age and bounced around professional kitchens before finding his stride at Nancy Silverton’s Chi Spacca and Bestia under Ori Menashe. Diego helped open Ray Garcia’s Broken Spanish and rose to sous at Bavel before opening his Estrano pop-up in a Silver Lake alley, which bears his renegade style. His recent residency at the beloved Poltergeist at Button Mash inspired fearless cooks across LA.

Sunday, 4/13

Tara Monsod, Executive Chef of ANIMAE and Le Coq in San Diego, draws on a decade of experience and her Filipino heritage to shape her cuisine. Her early work spanned Richard Blais’ Juniper & Ivy, Herringbone, Burlap, and Mozza. She joined ANIMAE as Executive Sous Chef under James Beard winner Nate Appleman, then took over the kitchen. Monsod’s inventive dishes—like Tuna Kinilaw and Kare Kare Short Ribs—led to her being named San Diego’s first James Beard Best Chef California finalist in 2024. She fosters a positive team culture, inspiring future AAPI cooks.

Friday, 4/18

Chef Eric Greenspan is an acclaimed chef, TV personality, and author of two cookbooks (The Great Grilled Cheese Book and Cook Up Comfort). After graduating from UC Berkeley’s Haas School of Business, he trained at Le Cordon Bleu in Paris and under icons like Alain Ducasse and Ferran Adrià. Greenspan led LA’s Patina and opened The Foundry on Melrose, which earned a James Beard semifinalist nod. A familiar face on Food Network, he pioneered ghost kitchens with Alt/Grub/Faction, launched celebrity-driven concepts at Virtual Dining Concepts, and co-founded New School American Cheese.

Saturday, 4/19

Byron Lazaroff-Puck, born and raised in LA, is the son of Chef Wolfgang Puck and designer Barbara Lazaroff. Immersed in hospitality from an early age, he began working at Spago at 12, later studying at Cornell. He staged at Alinea, Le Bernardin, El Celler de Can Roca, Guy Savoy, and Stierereck. After cooking at Wolfgang Puck Test Kitchen—ranked 19th best in North America—Byron returned to Spago to lead front-of-house operations. As Director of Food, Beverage, and Hospitality for Wolfgang Puck Fine Dining, Byron oversees finance and leads innovation and sustainability efforts worldwide, shaping the future of hospitality.

Sunday, 4/20

Chef Danielle graduated with honors from Le Cordon Bleu and refined her craft under LA icons Walter Manzke, Neal Fraser, and Sang Yoon. In NYC, she rose to sous chef at The Modern, helmed Vespa, and worked at Le Coucou, which won a James Beard Award for Best New Restaurant in 2017. A Food Network competitor (Kitchen Casino champion, Beat Bobby Flay, Supermarket Stakeout), Danielle merges her Mexican heritage with her husband’s Italian roots to create “MexItalian” cuisine. After a James Beard House pop-up in 2019, she opened Amiga Amore in 2024, earning two James Beard Award noms for Best Chef: California in 2024 and 2025.

Alessandro Zecca

Raised in an Italian restaurant family, Alessandro Zecca moved to the US in 2009, aspiring to own a beachfront eatery. He worked his way up the ranks before becoming co-owner at Vespa, where he met wife Danielle. Following stints at Le Coucou, Republique and The Ponte in LA,he and Danielle founded a catering business and launched their pop-up Amiga Amore. Now an LA fixture, Alessandro earned a James Beard Award nomination in 2024, reflecting his passion for genuine hospitality and Italian tradition.