October 11-25, 2026

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.

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.

September 3-7, 2026

Chef Angelo Sosa is celebrated for his bold fusion of Asian and Latin American flavors, honed across acclaimed kitchens and street food stalls worldwide. A "Top Chef" finalist and award-winning restaurateur, Angelo brings inventive techniques and a passion for vibrant, expressive cuisine to every plate.

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.