Chefs – need a Chef? Check out these outstanding Individuals.

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Chefs from the United States


Fee Range of these chefs:  $7,500 – $40,000 USD plus expenses.  Please contact us for an exact quote.

Chef Amanda Freitag
Chef Amanda Freitag, Atlantic Speakers Bureau


Amanda Freitag

New York, NY

Growing up in New Jersey, Amanda Freitag’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. Today Amanda Freitag has emerged as one of New York City’s most celebrated chefs.

A graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, Amanda’s first position in a New York City kitchen was as rotissier and garde manger at Vong in 1993, under the guidance of Jean-Georges Vongerichten. It was there that she became proficient in French techniques, while being introduced to numerous southeast Asian ingredients and flavors and how the two concepts could blend seamlessly in his dishes.In 1994, Amanda started working with her mentor and friend Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Diane taught Amanda the importance of using local, organic ingredients and introduced her to the greenmarket in Union Square.

It was while she was at Verbena that Amanda realized how much she had yet to learn about the culinary world, and so in 1999 she traveled extensively through France and Italy to explore markets and restaurants.While in Paris, she spent two weeks working in the kitchen of the venerable Arpege restaurant under chef Alain Passard. While her time there was short, the lessons she learned were life changing.

Working in a restaurant where nothing was left overnight in the walk-in except for butter was an eye-opening experience, and further developed her love of fresh ingredients and the flavors of the Mediterranean region.Amanda came back to New York where she worked at some of the city’s most popular restaurants including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times.

Most recently, Amanda was the executive chef at Gusto in the West Village, where she received both critical and popular acclaim.In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she was the chef, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times, as well as features in Time Out New York, New York Magazine and Forbes Life.

Amanda has battled Bobby Flay on Iron Chef America and has a recurring role as a judge on the new Food Network series, Chopped. In the Fall of 2009 she graced the Food Network stage again and competed for the title of America’s Next Iron Chef. Currently you can also find her as a contributing chef on Unique Eats a weekly program on The Cooking Channel.Now after almost 20 years of being a groundbreaking, highly acclaimed female Chef in New York City, Amanda is proud to be working on her passion project and lifelong dream, a restaurant of her own.

‣First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Graham Elliot
Chef Graham Elliot, Atlantic Speakers Bureau

Chef Graham Elliot

Chicago, IL

Chef Graham Elliot is a “Navy brat” who has traveled the world and all fifty states. He’s a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest Four Star Chef to be named in any major U.S. city and was named one of Food & Wine Magazine’s “Best New Chef” in 2004. In recent years has accrued several prestigious accolades, including multiple James Beard Foundation nominations as well as being named one of Crain’s Chicago Business list of “40 Under Forty”, putting him in an elite club that includes luminaries such as Oprah Winfrey.

In May of 2008 at the age of 31, Graham opened the aptly named Graham Elliot, a restaurant that would not only bear his name but become an extension of his passionate personality, embodying his core belief that cooking is an artistic, creative outlet. Since opening its doors the restaurant has hypnotized the city of Chicago, garnering one Michelin star in both 2011 and 2012. In addition to major celebrities who regularly frequent Graham Elliot, the restaurant recently hosted an intimate birthday dinner for President Obama.

‣First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Aarón Sánchez
Chef Aarón Sánchez, Atlantic Speakers Bureau

Aarón Sánchez

New York, NY

Aarón Sánchez is the chef/owner Mestizo in Leawood, Kansas, and in 2014 will open Paloma in Stamford, CT, Alegre in New York, NY, and Johnny Sánchez alongside friend and colleague Chef John Besh in Baltimore, Maryland.  Aarón is the co-star of Food Network’s hit series, Chopped, as well as the star of FOX Life’s #1 rated series Aarón Loves NY and the travel-food series MOTOCHEFS.  He is also the culinary visionary behind Crossroads at House of Blues nationwide.  The son of celebrated Mexican cooking authority Zarela Martinez, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.

Celebrated by critics and contemporaries alike, Aarón recently appeared at the White House as a guest chef and received the “National Award” at the Flavors of Passion Awards, honoring the nation’s best Latin chefs. He has also starred on multiple Food Network shows including: ChoppedHeat Seekers, Chefs vs. City, Best Thing I Ever Ate and Next Iron Chef.  In 2011, he appeared on the debut season of The Best Thing I Ever Made, where Food Network stars share their culinary secrets.

In addition to being a restaurateur, television personality, consultant and spokesperson, Aarón is an author and entrepreneur.  His first book, La Comida del Barrio, was published in May 2003.  His second book, Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours, was released in October 2011. Aarón also designed a line of cookware products in collaboration with IMUSA and is a spokesperson for their “Global Kitchen” line. He is also a Chef Ambassador for “Why Hunger,” a leader in building the movement to end hunger and poverty.

Aarón’s creativity extends far beyond the kitchen.  He is a partner at Daredevil Tattoo in NYC and is an avid music lover; he enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Sade, and The Cure.  Aarón lives in Brooklyn, New York.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef John Besh
Chef John Besh, Atlantic Speakers Bureau

John Besh

New Orleans, LA

John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to it’s food. His eight acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence,Domenica, Pizza Domenicaand Borgne) celebrate the bounty and traditions of the region.

From the outset of his career, Besh’s talent and drive have earned him continuous kudos. In 2014, the James Beard Foundation inducted him into “Who’s Who in Food & Beverage.” Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef of the Southeast in 2006. In 2009, he was awarded Food Arts’ Silver Spoon Award for revitalizing the culinary legacy of New Orleans.  His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being a 2012 and 2013 James Beard Nominee for Outstanding National Restaurant (eligible only to restaurants open for ten years or more).

In August 2014, Besh will partner with his longtime friend, chef Aarón Sánchez, to open “Johnny Sánchez,” a farm-to-table taqueria with its first location in Baltimore’s Horseshoe Casino, with a second New Orleans location to follow in the fall.

Besh has authored three cookbooks: My New Orleans in October 2009 and My Family Table in November 2011, and Cooking from the Heart, November 2013 (Andrews McMeel Publishing). The books were recognized by John’s peers and the culinary industry by being awarded the prestigious IACP Award in the American category (2010, My New Orleans) and the Children, Youth and Family category (2012, My Family Table), with a nomination in 2014 for Cooking from the Heart.

He is the host of two national public television cooking shows, based on his award-winning cookbooks: “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table.”

“Hungry Investors,” Besh’s latest television endeavor, premiered in May 2014 on the Spike network. The show sees him traveling around the country alongside Chef Tiffany Derry and Jon Taffer to seek out and assist “diamond in the rough” failing restaurants to meet their potential. He has also appeared on top television programs on The Food Network and the acclaimed Sundance Channel “Iconoclast” series alongside his longtime friend, jazz musician Wynton Marsalis.

A  U.S. Marine, Besh is proud to have partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, for which he creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world; the initiative promotes the Gulf Coast’s food culture as it elevates the Louisiana economy.

Besh’s non-profit organization, the John Besh Foundation, works to protect and preserve the culinary heritage and foodways of New Orleans and the Gulf Coast area. In 2011, as part of the Foundation, the Chefs Move! scholarship was established to send a minority recipient to the International Culinary Center in New York City. The scholar pledges to return to New Orleans and work in the restaurant industry for five years, promoting and supporting diversity in the kitchen. To date, seven Chefs Move scholarships have been awarded. The Foundation also started a microloan program, in partnership with the Tulane School of Business, to financially assist and advise farmers and artisanal producers within 200 miles of New Orleans to grow their business.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Chris Cosentino
Chef Chris Cosentino Atlantic Speakers Bureau

Chris Cosenteno

San Fransisco, CA

Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Creating good food was a family tradition, as Cosentino’s maternal ancestors, the Eastons, were the founders of Newport’s beloved Easton’s Sausage Company.

Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse. Incanto’s lauded charcuterie selection, all cured in-house, ranges from mortadella to fragrant fennel salame to a sweetbread terrine and an intense salt-cured pork liver. Cosentino also has an abiding passion for offal, and is currently at work on a definitive cookbook on the subject. At Incanto, he features offal on his daily changing menu as well as in an annual Head to Tail dinner, and in a Quarto Quinto, or fifth quarter tasting menu.

Yet this meat-loving chef does not ignore produce. California is a giant garden, he says, and indeed, he can be spotted at San Francisco’s Ferry Plaza farmers market every Saturday morning, rain or shine. His curiosity does not stop at the farm, and Cosentino is an avid researcher of cooking techniques, equipment, and culinary lore through the ages, which he is eager to share with his customers. Everyday I have the opportunity to educate people, just as each day is ultimately an education for me, he says.

Cosentino’s formal education took place at Johnson and Wales. Upon graduation, he worked at Mark Miller’s Red Sage in Washington, DC. “This was the best first kitchen job I could have had”, he recalls, because I learned from Mark that food is deeply rooted in history and is not just something that a chef merely creates out of thin air. He credits Miller with sparking his love of reading and research through the access he gave him to his prodigious cookbook library.

After Red Sage, Cosentino worked at Kinkead’s before moving to San Francisco to work under Traci des Jardins at Rubicon. He was then tapped by Drew Nieporent to open The Coach House on Martha’s Vineyard. Cosentino returned to California to work briefly at Chez Panisse, as well as the three-star Belon as sous chef, and as a chef/consultant at Michael Mina’s Aqua group, opening Nob Hill in Las Vegas.

One weekend while working at a gala event in Napa Valley, Cosentino found himself cooking alongside Jean-Louis Palladin. The meeting formed into a friendship that lasted until Palladin’s death, and deeply influenced Cosentino’s outlook on cooking. Jean-Louis taught me never to cook for reviews, but for my diners and myself, he says. An avid hunter, Palladin also taught him to be realistic and respectful about the path an animal takes from farm or forest to plate, sparking his interest in offal cooking.

At Incanto, Cosentino makes his Executive Chef debut. He took over the helm of the one year-old restaurant in 2003, immediately garnering a three-star review from SF Chronicle’s Michael Bauer, the first of many critical accolades.

In addition to spending time with his wife and young son, Cosentino’s other passion is endurance cycling. In between restaurant jobs, he was a professional cyclist, putting his single speed mountain bike through its paces in 24-hour ultra endurance mountain bike races through some of the most punishing terrain in North America.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Jonathan Waxman
Chef Jonathan Waxman Atlantic Speakers Bureau

Jonathan Waxman

New York, NY

Jonathan Waxman  is an American chef who was one of the pioneers of California cuisine and is credited with being the first to bring its style, fusing French cooking techniques with the freshest local ingredients, to New York. 

Waxman eventually gave up his career as a trombonist to study at La Varenne cooking school in France.[ He then became chef at the birthplace of California cuisine, Chez Panisse, following the departure of Jeremiah Tower. In 1979, he and chef-entrepreneur Michael McCarty opened Michael’s restaurant in an old mansion near the Santa Monica beach; the groundbreaking cuisine attracted diners from all over America.Five years later, he opened Jams Restaurant on East 79th Street in New York; the chance to dine with what New York Magazine called “an elder statesman of the new California cooking” made Jams the most sought after dining sensation of the season. His work at Jams made him a celebrity chef; “whoever said chefs in the 80’s were like rock-and-roll stars”, said one reviewer, “had Jonathan in mind.” Among other restaurants created by Waxman are Bud’s, Hulot’s, Jams of London and Table 29. Esquire magazine put him on its list of most influential Americans.

Waxman is currently the chef-owner of Barbuto in New York City’s West Village. (West County Grill closed in August 2008) According to New York Magazine, Barbuto’s food is “rustic Italian,” and the mood is “casually hip.” His new cookbook, Italian, My Way published by Simon & Schuster, features recipes that are “Italian flavored by unmistakably Californian elements”.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef April Bloomfield Atlantic Speakers Bureau
Chef April Bloomfield
Atlantic Speakers Bureau

April Bloomfield

New York, NY

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig. Under April’s direction, The Spotted Pig has earned one star from the Michelin Guide for six consecutive years, and since 2010, April & Ken’s The Breslin Bar & Dining Room also earned a star in the esteemed guidebook. A Food & Wine “Best New Chef,” April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned a glowing, two-star review from the New York Times. April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Andrew Carmellini Atlantic Speakers Bureau
Chef Andrew Carmellini
Atlantic Speakers Bureau

Andrew Carmellini

New York, NY

I’m an American chef and restaurateur who lives and cooks in New York City. I’ve been in the game for twenty years, and I’ve cooked in some amazing places and tasted some amazing things. I love to cook food from all over the world. For me, it’s all about having a good time and making people happy. I started cooking at age fourteen at this local Italian joint in my hometown, Seven Hills, OH, then at a fine-dining French place on the lake. I moved east to go to school at the CIA, and spent my weekends cooking for New York’s Governor Mario Cuomo in Albany.

After I graduated, I came to Manhattan and spent some time on the line at San Domenico. Then I took off for Italy to work for Valentino Mercatile at San Domenico in Emilio-Romagna, plus a few other spots that were good enough to take me in. I hunted truffles, learned from pastafarians, and hung around with some Italians who made wine, cheese, and prosciutto.

I came back to New York to work with Gray Kunz at Lespinasse. After three years on the line there (and a four-star review from The New York Times), I headed back to Europe, where I spent a year cooking and traveling in France. My next gig: Opening sous chef at the new Le Cirque in Manhattan. Then in 1998, I opened Café Boulud as the chef de cuisine. Six years, two James Beard Awards, a Food & Wine Best New Chef nod and a three-star review from The New York Times later, I launched an Italian restaurant in Madison Square Park. I haven’t been affiliated with that restaurant since 2008, but I’ve got some good memories, it’s where I earned my first Michelin star.

In 2009, I opened Locanda Verde in Robert DeNiro’s Greenwich Hotel in Tribeca.

Next came The Dutch, a roots-inspired American restaurant I opened in SoHo with two of my partners from Locanda Verde–Josh Pickard and Luke Ostrom. Later that year, we took The Dutch on the road down to Miami Beach, Florida not too far from where my grandfather ran The Surf Club back in the day.

This past October I got involved up at The Public Theater making sure everybody there had something nice to eat and something good to drink inside Joe’s Pub, one of my favorite music venues in the city, and The Library at The Public.

As you’re reading this, Josh, Luke and I have just opened Lafayette in NoHo, our French grand café and bakery open morning, noon and night on the corner of Lafayette and Great Jones Street inside a Hardenbergh landmark building.

I have also written two cookbooks with my wife, Gwen Hyman: Urban Italian: True Stories and Simple Recipes from a Life In Food (Bloomsbury) and American Flavor (Ecco/HarperCollins).

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)



Chef Alex Thomopoulos Atlantic Speakers Bureau
Chef Alex Thomopoulos
Atlantic Speakers Bureau

Alex Thomopoulos

Los Angeles, CA

Now the host of HUNGRY’s “Bites & Booze: Gluten Free” and “Gluten Free with Alex T”, Alex Thomopoulos is a stand-up comic turned chef who was diagnosed with Celiac Disease in 2010. After more than two years doing stand-up comedy in Los Angeles, Alex often found  greater joy in the kitchen cooking then on stage performing. She enrolled in the International Culinary School at the Art Institute, and soon after started her own catering company. Her unique and flavor packed cooking style has led to a growing success for her and her business.
Having Celiac Disease, Alex never focuses on the few ingredients she can’t eat, but rather celebrates the never-ending list of ones she can enjoy. Her goal is to create delicious, approachable and comforting food and drink recipes perfect for easy entertaining – and they just happen to be gluten free.

Passionate about the environment and cooking with sustainable ingredients, she strives to prove just how versatile and doable a gluten-free lifestyle can be and believes her diagnoses with Celiac Disease has completely changed the way she cooks – for the better.  Alex graduated from The Second City Hollywood as well as studied at The Groundlings, and Upright Citizen Brigade. Alex’s passion for food and laughter is infectious. Her spontaneous, quirky and honest personality is something that makes her a unique talent both on camera and in her writing.

In addition to hosting her own cooking shows, she was a series regular on MTV’s Disaster Date, and is a regular recipe and content contributor for KitchenAid, and the Chalkboard Magazine websites.  She also is a reoccurring guest and guest co-host of Hallmark Channel’s Home and Family Show.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)


Chef Aliya-LeeKong Atlantic Speakers Bureau
Chef Aliya-LeeKong
Atlantic Speakers Bureau

Aliya LeeKong

New York, NY

Aliya earned degrees from both Brown University and Columbia University before deciding to be a chef. She then studied at the International Culinary Center in New York and honed her skills by staging and working on the line at such reputable restaurants as New York City’s Jean Georges, Devi, and Per Se as well as at a number of small ethnic restaurants in and around the city. She most recently and prominently served as Chef and Culinary Creative Director of the renowned Indian restaurant Junoon, also in Manhattan.

Her passion for global home cooking has led her to travel extensively, visiting over 30 countries in the last 10 years alone (and counting…) in what she considers to be her ongoing culinary grad school.  She credits her breadth of knowledge across cuisines to the numerous friends, families, cooks and chefs who have opened their homes, hearts and kitchens to teach her some of the more undocumented cooking traditions – her best lessons came from being in new countries where she convinced home cooks to allow her to spend time with them in their kitchens to learn their indigenous techniques, those that she would never have learned or heard of in a book.  First and foremost an entertainer, Aliya spends the better part of her free time in the kitchen, cooking for friends and testing recipes that are inspired by her travels and her family’s heritage – her own and her husband’s, whose family is from Trinidad by way of Venezuela, Spain and China.

Both her multicultural upbringing and her world travels not only greatly inspire Aliya’s cooking but also inform her awareness of global issues as related to food and food security, women’s rights and roles, and children’s education.  Aliya has a strong voice on subjects as diverse as food waste, food education and female empowerment in and beyond the hospitality industry. As a new mother, she is also passionate about translating her maternal experiences into culinary adventures in the kitchen such as creating all-natural baby food and exposing her daughter’s palate to international flavors.

Aliya introduced her first cookbook, Exotic Table – Flavors, Inspiration, and Recipes from Around the World – to Your Kitchen, in 2013 and received nationwide acclaim for making international flavors as familiar as they are exciting.

In just the past year, Aliya has been a guest chef on NBC’s Today Show, a judge on Food Network shows Kitchen Casino and Beat Bobby Flay, and has been widely covered in publications like Food & Wine, Vogue India, Shape, Oprah, Eater, Food Republic and the San Francisco Chronicle.

Aliya resides in Brooklyn with her husband and baby girl.

First Class Travel (and/or Business Class if First not vailable)‣Ground Transfers
‣Available for: ‣Keynote (min :45) ‣Demo‣Q & A ‣Private Event(s)




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