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Born and raised in the Philippines, Chef Maynard migrated to the United States in 2004 to pursue his passion for restaurant business management, with the ultimate dream of owning his own restaurant. After graduating from the esteemed Culinary Institute of America in Hyde Park, New York, he relocated to Los Angeles, where his career flourished and eventually made a name for himself in the culinary scene.

For the past 21 years in the culinary industry, he gained invaluable experience and honed his skills in some of the West Coast’s most celebrated kitchens, working with renowned chefs such as Neal Fraser, Nyesha Arrington, Walter Manzke, and Ori Menashe, serving as sous chef at the iconic BESTIA.

Chef Maynard later became the Culinary Director for the h.wood Group, spearheading its culinary programs and creating standout restaurant concepts across the U.S. In 2019, he stepped away from the corporate culinary world to focus on his personal vision. He started hosting occasional pop-ups around Los Angeles. Then came the pandemic in 2020 and he converted his house garage into a full-on kitchen to start R&D for his new restaurant. It became a destination pop-up and rapidly gained popularity through word-of-mouth and food write-ups.

In 2022, Chef Maynard realized his long-held dream of opening his own restaurant, Kuya Lord, in Melrose Hills, where he showcases his deep passion for Filipino cuisine and his commitment to sharing the flavors of his heritage. Since he opened Kuya Lord in 2022, it made a serious mark in the food scene after gaining numerous accolades and recognition as one of the best restaurants not only in Los Angeles, but in America, bestowed upon by Bon Appetite, Timeout, LA Magazine, The Infatuation, LAist, among others. It has also been included in Los Angeles Times’ 101 Best Restaurants for 3 consecutive years now. Los Angeles Times food critic Bill Addison describes it as “Filipino feast as food of power, finesse, and delight.” He also added, “Ller a stepped into the arena as a gripping new expressionist of Filipino cooking - a talent whose time had arrived.”

In June of 2024, Chef Maynard won the James Beard Award for Best Chef in California. This prestigious accolade reflects his exceptional talent, dedication, and the profound impact of his work not only in the culinary industry, but also in the Filipino community. He is truly elevating Filipino cuisine on a global scale.

A finalist and “Fan Favorite” on Top Chef Season 3, Casey has since made waves as a recurring competitor on Guy’s Grocery Games and Guy’s Tournament of Champions.

After launching her career at Rosewood Mansion on Turtle Creek in Dallas, Casey traveled the world—cooking in Thailand and Argentina, honing her techniques, and deepening her knowledge of global cuisine. Now based in Sonoma, she is Executive Chef at Folktable, a Michelin Bib Gourmand-awarded restaurant that reflects her farm-driven, wine-paired approach to cooking.

With each dish, Casey brings the same charisma and creativity that made her a TV standout—earning acclaim from both critics and loyal fans alike.

After graduating from Summit County’s CMC Culinary Program, he cut his teeth in Denver’s top kitchens—including Fruition and Mercantile. There, he rose to executive chef and partner alongside James Beard Award winner Alex Seidel.

In 2020, Matt returned to Breckenridge to open Rootstalk, followed by Radicato—two beloved restaurants that fuse mountain-town charm with elevated technique. A finalist for the James Beard Best Chef: Mountain award, Vawter is known for thoughtful, seasonal cooking that reflects both his alpine upbringing and refined sensibility.

Seidel was named Food & Wine Best New Chef in 2010 and received the James Beard Award for Best Chef: Southwest in 2018.

He is the former chef-owner of Denver favorites Fruition Restaurant, Mercantile dining & provision, and Füdmill. These concepts earned widespread acclaim from Bon Appétit, Zagat, 5280, and Denver Magazine, with multiple nods for Best Restaurant and Chef of the Year.

In addition to his restaurant ventures, Seidel owns Fruition Farms Creamery—Colorado’s first artisan sheep’s milk creamery—furthering his commitment to sustainable, chef-driven sourcing.
Beyond the kitchen, Seidel is an active presence in culinary philanthropy and education. He is a vocal advocate for food access and mindful cooking practices, and his mentorship has launched the careers of chefs and restaurateurs across the country.

He pours each drink with a signature style that’s earned him acclaim across the globe—crafting his own syrups, juices, and garnishes from scratch.

Born and raised in Mexico City, Manny’s deep connection to tequila and Mexican heritage drives his work as the global brand ambassador for Tequila Cazadores and Corzo Tequila. His magnetic presence, encyclopedic tequila knowledge, and unforgettable cocktails have made him a standout at events from coast to coast.

She can be seen sharing her passion for food on NBC, KTLA Channel 5 in Los Angeles, on HSN and on national news shows from coast-to-coast. She brings the best on radio with her weekly Syndicated Radio Show and she has been seen on The Food Network, Bravo, HGTV, Master Chef, Emeril Live, Martha Stewart and more. Her social media posts @ChefJamieGwen are followed by food lovers worldwide.