Chef Nathan Flaim (LUCA, Lancaster)
March, 2027
Trained at the Culinary Institute of America and deeply influenced by rustic traditions, world travel, and simple, seasonal cooking, Nathan now leads the kitchen at Luca in Lancaster as Chef de Cuisine and a 2026 James Beard Award Finalist. His approach blends respect for ingredients with a passion for thoughtful, expressive food.
Chefs Justin Tootla & Jennifer Jackson (Bunny Bunny, Detroit)
December 1-22, 2026
Chefs Justin Tootla and Jennifer Jackson are longtime culinary collaborators and partners known for acclaimed restaurants in Michigan: Voyager and Bunny Bunny. Their cooking combines Justin’s South African/Indian heritage with Jenn’s Southern roots, at Heyday this will be expressed through the bounty of southwest Florida.
Chef Tim Lipman (Coolinary, Palm Beach)
September 13-October 3, 2026
Chef Tim Lipman draws inspiration from his Southern-Italian heritage and the flavors of central Florida, crafting soulful, ingredient-driven dishes defined by seasonality and boldness. Founder of Coolinary and The Parched Pig, Tim is recognized for creating warm, inviting dining experiences rooted in community and creative collaboration.
Chef Toni Elkhouri (Cedars Café, Melbourne)
August 23-25, 2026
Chef Toni Elkhouri is a highly accomplished sustainable chef with a deep appreciation for the history of culinary traditions. With a background in history, Chef Toni utilizes her knowledge of the past to bring old techniques into modern-day kitchens, creating a unique and innovative approach to cooking.
Chef Brandon Olson (Charleston, SC)
August 3–24, 2026
From North Carolina, Brandon Olson spent seventeen years in Charleston's kitchen scene, becoming a leader in the New School BBQ movement with expertise in butchery and charcuterie. Known for his work with Top Chef alum Shuai Wang at Jackrabbit Filly and the Bon Appétit-recognized King BBQ, Brandon brings bold technique and a lot of smoke to Heyday.
Chef Pablo Zitzmann (Zitz Sum, Coral Gables)
July 23-24, 2026
Chef Pablo Zitzmann brings a punk-rooted, globally informed perspective to the kitchen, shaped by early influences from Asian flavors and time spent in Hong Kong, Hawaii, and Japan. Recognized for his work at No Name Chinese and known for beating Bobby Flay, Pablo now leads Zitz Sum with bold, inventive cooking and a strong sense of identity.
Chef Isaac Villaverde (La Tapa del Coco, Panamá)
June 18-21, 2026
Chef Isaac Villaverde leads La Tapa del Coco in Panama, celebrating Afro-Panamanian heritage through food. His cooking is bold, soulful, and rooted in tradition, blending ancestral flavors with contemporary expression. Expect vibrant dishes, dynamic storytelling, and a genuine sense of place.
Chef Jorge Luis Pabon (Mili, NYC)
May 2026
Chef Jorge Luis Pabon brings the creative energy of Mili, New York to Heyday. His dishes channel Latin roots with a modern, polished touch—honoring heritage while pushing boundaries. Expect expressive flavors, refined techniques, and a playful sense of identity on every plate.
Chef Kayla Pfeiffer
Rooted in Southwest Florida, Kayla brings modern American cuisine shaped by local harvests and Gulf waters. Her food is vibrant yet precise—technique-driven, ingredient-forward, but never losing warmth and comfort. Expect collaborative dishes that spark conversation and connection.