Danny Meyer is a New York City restauranteur and CEO of the Union Square Hospitality Group. His massive list of restaurants include Union Square Cafe, Shake Shack and Gramercy Tavern. He is the author of the bestselling book “Setting the Table.”
Legendary French-born chef Michel Richard is credited with pioneering French/California cuisine. He moved to Washington, D.C. to open Michel Richard Citronelle. In 2007 Michel won the James Beard Foundation Award for Outstanding Chef in the USA. Central Michel Richard opened in Washington to rave reviews, winning the 2008 James Beard Foundation Award for Best New Restaurant.
Washington Post food writer Tim Carman has been nominated for two James Beard Foundation Awards; he won one in 2011 for Food-Related Columns and Commentary. His work has appeared in four editions of the “Best Food Writing” collections as well as the sixth edition of “Cornbread Nation.” He’s written for various publications, including Food Network magazine, Men’s Journal and Maxim.
Dustin is an award-winning director, cinematographer and editor. He has worked in the creative media industry for more than 15 years. In that time, his commercial work has taken him across the globe, shooting and editing branded and television content for everyone from National Geographic to The Washington Post. His documentaries have won audience favorite awards and played in festivals around the world. His most recent documentary, New Chefs on the Block, received worldwide distribution, including a streaming deal with Hulu. Before starting his own company in 2008, Dustin worked for Discovery Communications in both post-production and development from 2005 to 2007. In 2008, Dustin started Lateral Line Productions and decided to simultaneously pursue an MFA in film and electronic media at American University's School of Communication in Washington, DC. In 2010, Dustin was given the high honor of Graduating with Distinction. In 2011, Dustin was featured by LinkTV as a “Rising star in documentary filmmaking.”
Adrian began his professional career as a derivatives analyst for JP Morgan/Chase in New York City and London. Adrian taught himself the craft of filmmaking and has produced films for the United Nations, USAID, Chemonics International, the National Science Foundation and American Express. He wrote, directed and edited the award-winning feature documentary Hands of Harvest, currently airing nationally on PBS. Adrian has 14 years of experience in producing both documentaries and commercial videos and has had the pleasure of working globally in 22 countries...and counting.
Frank Linn began his culinary career in 1999 by earning a certificate from the culinary arts program at L’Academie de Cuisine in Gaithersburg, Maryland. Since graduating, Frank has cooked in the kitchens of some of Washington D.C.’s top restaurants. Due to his long time love affair with pizza, Frank decided to use his culinary expertise to pursue his dream and opened Frankly…Pizza!, a mobile, wood-fired brick oven pizza business in 2011. After two years toting his mobile pizza oven around to farmers markets and gaining many loyal customers, Frank opened a brick and mortar restaurant in Kensington, MD in July of 2014.
Aaron Silverman is chef/owner of the hottest restaurant in DC, Rose’s Luxury. A DC-area local, he grew up in Rockville, Maryland. Aaron has worked for such chefs as David Chang at Momofuku Noodle Bar in New York and Sean Brock at McCrady’s in South Carolina. Like Frank Linn, but a decade later, Aaron attended L’Academie de Cuisine in Gaithersburg, Maryland, a happy coincidence for the film.