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.

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.

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.

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.

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.