Experience captivating food demos and engage in insightful conversations with these culinary masters. Discover the creativity of our tasting experiences and immerse yourself in engaging cooking demonstrations. Our event brings together the finest ingredients, flavors, and people for a truly unique experience that will leave you inspired and ready to explore all that this area has to offer. Join us for this incredible weekend of culinary discovery!
You may recognize Chef Joe Sasto from his win on The Food Network’s “Chopped”, and his time competing on NBC’s Top Chef and Top Chef All-Stars. He was recently recognized by The Food Network for their first ever “Hot List” of 2022.
Recently, Sasto has become very popular via the social media landscape, with over 20-million “likes” and countless viral videos. Sasto is a reoccurring judge, host, and chef personality across Food Network, and an All-Star competitor for shows such as Guy Fieri’s Tournament of Champions, and Guy’s Grocery Games. Chef Joe has also developed a high-end customizable pasta and pizza tool line with well-known knife maker and blacksmith Doghouse Forge. Sasto recently launched a puffed pasta snack, entitled TANTOS, which is set to hit the market in 2023. Chef Sasto is also currently writing his first cookbook.
From a very young age, Joe Sasto knew that he wanted to be a Chef. Sasto’s mother had always recognized his talent, passion, and love of the culinary arts. Learning to cook by his mother’s side, Joe became ignited when in the kitchen.
After earning his bachelor’s degree from the University of California at Davis, Sasto dove headfirst into the culinary and restaurant industry, training under some of the Bay Area’s most respected and honorable Chefs. After traveling through Europe, Sasto brought his inspiration to Quince Restaurant. It was at Quince in San Francisco where Sasto’s passion for pasta truly began. Under Chef Michael Tusk, Sasto was trusted to manage the handmade pasta program, learning the traditions and roots from one of the world’s most celebrated, Italian-influenced chefs. Later, during his time as Executive Sous Chef at Lazy Bear in San Francisco, Sasto maintained his strong, cultivated relationships with local farmers, showcasing the beautiful, uniquely seasonal produce of California. A natural leader, Sasto quickly became recognized for his abilities, respectfully contributing to the rise of restaurants such as two-Michelin starred Lazy Bear, and three-Michelin starred Quince. A very driven Chef, Sasto has opened restaurants as Executive Chef in San Francisco and Los Angeles, California.
In 2018, Sasto began focusing on pursing the goal of opening his own restaurant, traveling the country, hosting private events, pasta classes, and fine-dining dinner parties. When the global pandemic began in March 2020, Sasto ceased travel and pivoted. Chef Joe started to virtually teach both public and private livestream pasta lessons weekly, consulting with brands, curating food-focused content, and developing recipes, all while garnering a strong social media following. Sasto excelled due to his passion for food, as well as his ability to connect with others through music, his personality, and through an approachable culinary lens. In 2020 Sasto launched his limited production and highly coveted focaccia popup, Luna Focacceria.
Chef Mary Sue Milliken
Mary Sue Milliken is an award-winning chef, cookbook author, food activist, media personality, and co-owner of Mundo Hospitality Group along with her business partner Susan Feniger.
Milliken leads with a staff- and community-forward approach with sustainability at its core. She has also witnessed the industry catch up to Border Grill in offering accessible, seasonal cuisine and empowering women to join the male-dominated realm of professional cooking. “We ditched the patriarchy long ago,” Milliken recalls, “and took charge of our own destiny.”
After graduating from Washburne Culinary Institute in Chicago, Milliken worked her way up and became the first female chef at Le Perroquet in 1978—where she soon met Susan Feniger. Following, she cooked at the woman-owned, two-Michelin-star Restaurant D’Olympe in Paris, before rejoining Feniger in L.A. to launch City Café in 1981, applying French techniques to unfamiliar dishes from around the world. The culinary pair found further acclaim with CITY Restaurant in 1985, and captured the hearts of Angelenos with Border Grill’s ’85 debut, evidenced by a James Beard Award the same year.
Milliken and Feniger have since opened multiple Border Grill locations, food trucks, and a full-service events and a catering business. With locations in Los Angeles and Las Vegas’ Mandalay Bay Resort and Casino, Border Grill serves street food-inspired regional Mexican cuisine with a commitment to conscientiously-sourced ingredients. The chef duo continue breaking barriers as female restaurateurs in a male-dominated industry, pioneering sustainability initiatives and developing their culinary offerings in a variety of restaurants that include BBQ Mexicana, Pacha Mamas, and SOCALO, a California canteen and Mexican Pub. Most recently, the duo opened Alice B., a California twist on Mediterranean food in Palm Springs.
Milliken and Feniger brought their innovative approaches to The Food Network with the “Too Hot Tamales” and “Tamales World Tour” series, along with the Los Angeles’ popular food-centric radio show, KCRW’s “Good Food.” In 2011, Milliken competed on season three of Bravo’s “Top Chef Masters” and won $40,000 for her chosen charity, Share Our Strength. She has also co-authored five cookbooks.
Milliken uses her platform to enact societal change, serving on the boards of Share Our Strength and the James Beard Foundation. In 1993, she joined other progressives to found Women Chefs & Restaurateurs and Chefs Collaborative, and in 2020 she helped co-found Regarding Her, a non-profit devoted to the advancement and empowerment of female food and beverage entrepreneurs in Los Angeles and beyond. She was selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Her passion for sustainability led her to work with L.A. Food Policy Council, Pew Charitable Trusts, Oxfam, Monterey Bay Aquarium, and others.
In 2018, Feniger and Milliken were named the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. The distinction complements additional accolades, including the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013; earned induction into Menu Masters Hall of Fame in 2014; and the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California. @MarySueMilliken
Chef Lidia Matticchio Bastianich
Lidia Matticchio Bastianich is an Emmy award-winning public television host, best‐selling cookbook author, successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, she has accomplished all of this by marrying her two passions in life—her family and food—to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Lidia’s love of food, cooking, and its ability to connect family and friends was nurtured as a child in Pola, a small city on the Istrian Peninsula of what was then Yugoslavia. Lidia and her family were forced to flee the communist regime. After a dramatic escape that involved temporary separation from her father in Italy, they registered as refugees and lived in a refugee camp in Italy before they were resettled in the United States when Lidia was eleven. It was here that Lidia’s culinary journey took flight, influenced by her experiences and the diverse cultures she encountered. Her cooking style is a tribute to her grandmother Rosa’s farm-to-table approach, Aunt Nina’s sophisticated techniques in Trieste, and the commercial cooking skills she acquired in a refugee camp kitchen.
Lidia has published numerous cookbooks, co-authored with her daughter Tanya, and companion books to her Emmy-winning television series Lidia’s Kitchen, Lidia’s Italy in America, and Lidia’s Italy. Her most recent book is Lidia’s From Our Family Table to Yours which was released in October 2023, a companion to her new 26-part public television series, Lidia’s Kitchen. She is also the author of the English and Italian version of her memoir: My American Dream: A Life of Love, Family, and Food. Lidia’s cooking shows air nationwide in the U.S. on public television and CREATE, internationally, and on various digital networks including Amazon Prime, Tubitv, and Xumo. Her cooking segments are also part of her TUTTOLIDIA YouTube channel.
Lidia is a celebrated chef and restaurateur and a founder of Eataly. Together with Tanya and son-in-law Corrado, she also developed a line of all-natural sauces called LIDIA’S. In March 2023, she released a line of cookware with HSN.
Lidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaurateurs, two non-profit organizations of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education.
Among the numerous awards and accolades Lidia has earned are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, Special 2017 and 2018) and two Emmy Awards for Outstanding Culinary Host (2013 and 2018). In 2022 Lidia received the Silver Award from APT for 25 years on Public Television.
Chef Sharone Hakman
Originally a financial advisor, launched his well-known food brand Chef Hak’s, after leaving his job to pursue his passion in the culinary world. He successfully appeared on the first season of FOX Network’s MasterChef: a reality cooking show which sought to find America’s most promising amateur chef. He stunned TV’s toughest food critics with his recipes and decided to create his food brand, Chef Hak’s, in order to share his creations with the world. Sharone has since hosted and judged several shows on The Food Network, National Geographic, NBC, E! Network and more!
Chef Hak’s is a global brand consisting of BBQ sauces, cooking sauces, salad dressings, prepared meals and more. It all started as a dream of Sharone’s, who built the company on a foundation of integrity and transparency, developing a trusted brand available in over 12,000 stores across the United States.
All recipes are carefully crafted and all ingredients are mindfully sourced with the customer’s healthy lifestyle and convenience in mind. Chef Hak’s is proud to be on the cutting edge of unique flavor profiles, clean ingredients and amazing flavors. Chef Hak’s: Clean Ingredients. Full Flavor. That’s it!
Dara Yu
Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one.
Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She’s spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16.
She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts.
Shortly after graduating, she went on to compete on season 12 of MasterChef “Back to Win”, and was the winner!
Chef Adam Gertler
Adam Gertler is an American chef, television personality, and actor. He was the runner-up on season four of “The Next Food Network Star”, and is a host on FX’s “Movie Download”.
As a contestant on Season 4 of Food Network Star, Adam Gertler revealed his energetic passion for food and fun-loving sense of humor. As the host of Food Network’s primetime series “Kid in a Candy Store”, Adam uncovered the best, most outrageous, most innovative and most loved sweet treats as he travels the nation visiting the bakeries, restaurants, food carts and factories where America’s favorites are produced.
In addition, Adam has been showcasing his signature Dog Haus hot dogs and sausages at Dog Haus NYC at Chefs Club Counter, bringing The Absolute Würst home to his roots in New York. Throughout his cooking career, Adam has had a love of sausages. In 2012 he channeled this passion for encased meets into a new career path, working with the critically acclaimed craft casual hot dog, sausage and burger concept Dog Haus, as their Würstmacher (sausage maker) and brand ambassador.
Chef Hiran Patel
Chef & Co-Founder: Ghar Restaurant, San Miguel, Mexico
In 2010, Chef Hiran’s creative spirit and wanderlust mindset coupled with a passion for crafting sensational dishes led him to follow his dreams and enter the professional culinary world.
Since then Hiran has worked in various roles within the fine dining industry, and it was not long before he began to formulate his own ideas about a progressive Indian concept in the United States. Naansense, a fast casual restaurant headquartered in Chicago, Illinois, started in 2014 and has ballooned to multiple regional locations on the verge of going national!
During the formative Naansense years, Hiran continued to challenge his entrepreneurial spirit by creating fine dining pop-ups and luxury international weddings that ultimately brought him to Mexico. Initially, Hiran came to San Miguel to teach a team of Mexican chefs the fundamentals of Indian cuisine, and a partnership with Zumo Events for south Asian weddings.
After several trips to the area and establishing many amazing relationships in the local community, Hiran was approached to bring a unique concept to a restaurant space located inside Casa Hoyas. The decision was easy. Ghar was born. Ghar, which means “home,” is exactly how Hiran felt about this town and it’s magnificent people. We are thrilled to share his vision of a marriage between Indian flavors and the other great cuisines of the world, especially his beloved Mexico.
Adrien Garcia Evans
Executive Director / Mixologist – Ghar Restaurant, San Miguel, Mexico
Adrian is originally from North Wales, in the United Kingdom and currently has over 26 year working in the hospitality industry. For many years, he has worked all over the United Kingdom in bars, hotels, restaurants and nightclubs.
After gaining experience in the industry within the United Kingdom Adrian was recruited by Princess Cruise lines. While working for Princess Cruise Lines, within various positions in the beverage department Adrian met his now husband Enrique (who comes from Colima Mexico).
After getting married, Adrian moved to Mexico. Firstly to Playa del Carmen where he worked as the Beverage Manager for the opening of the Thompson Hotel where he worked for just over one year, after which he and his husband moved to San Miguel de Allende.
In San Miguel de Allende Adrian worked as Corporate Beverage Director for a private group of bars, hotels and restaurants (Levain & Co.) who own,Cumpanio, Panio, Dos Casas, Aperi and Los Olivos brands. Adrian worked for several years with Levain & Co. during which he also worked closely with Tequila Casa Dragones; Bartending, crafting specialty cocktails, agave spirits education etc.
In November 2021 Adrain left Levain & Co. to work exclusively with tequila Casa Dragones, were he moved into the role of Global Brand Ambassador & Head of Bar, Beverage and Mixology. After working for Casa Dragones Tequila for a few years Adrian left to work on some personal projects, ending up at Ghar in San Miguel de Allende to head up their F&B services and events as Exec Director.
Chef Michael Hung
Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie.
In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold, garnering Best Hotel Restaurant by LA Weekly Magazine, and was recognized by SF Chronicle food critic Michael Bauer as one of LA’s best restaurants.
Daphne Brogdon
Daphne Brogdon explores the intersection of comedy and culinary. As the host of Food Network’s “Daphne Dishes,” she showed viewers how to cook for their families employing her experience in restaurants and stand-up. She has appeared on “Beat Bobby Flay,” “The Kitchen”, and a variety of shows on the Cooking Channel including, “Food: Fact or Fiction.”
A seasoned TV Host, Improviser, and Stand-Up she is the widow of Chef Mark Peel, with whom she collaborated on several restaurants and had two children.
Daphne was the first comedic mom vlogger with “Coolmom” and “Momversation.” She co-created a pop-up, Weed to Table, where she uses the properties of cannabis to enhance flavors. Daphne is an amateur forager and regularly uses common weeds in her cooking. She volunteers to cook for Meals on Wheels and is heading up a scholarship fund in her late husband’s name for The Collins College of Hospitality Management at Cal Poly Pomona. She can be found in the following places online. @coolmomdotcom on Youtube, @daphbrog on IG and Tik Tok
Chef Igor Krichmar
Before becoming the Executive Chef at Colony Palms and L’Horizon restaurants, while at the New Orleans’ Windsor Court Hotel he was named the winner of Food Network’s television show, Supermarket Stakeout.
With an extensive background in fresh and simple cuisine, Igor takes the culinary and hospitality experience he took the Windsor Court Hotel to new levels.
Born in Kiev, Ukraine, he draws much of his inspiration from the time he spent with his grandmother in her kitchen.
After graduating from The Culinary Institute of America in Hyde Park, Igor worked in noted restaurants in England and throughout the states before arriving in New Orleans.
His dedication to the highest quality ingredients, mastery of flavor and cooking techniques, and enthusiastic personality are apparent in his beautifully crafted menus and mission.
Chef Andrew Copley
During the course of his 20-year culinary career, Chef Copley has satisfied some of the most discriminating taste buds at five-star locations all over the world. Upon earning a degree at Westminster Culinary College in London, he gained experience at the world-renowned Savoy and Park Lane hotels, and proceeded to tour the globe as he acquired prestigious culinary positions and numerous “best of” honors at a number of top establishments.
Following his time in London, Chef Copley was recruited by the Grand Hyatt on the Sunshine Coast in Australia, which received the Petrees Award for #1 restaurant in the state for the three consecutive years he was commissioned there.
He then jetted to the U.S. to join the Ritz Carlton in Maui followed by the Ritz Carlton in San Francisco, which won the honor of #1 formal dining room during his tenure. Chef Copley made his way back to Hawaii as Executive Chef of the Lodge at Koele where his refined creations helped earn them the title of #1 restaurant in Hawaii for three straight years.
Chef Copley ultimately settled in the desert hotspot Palm Springs, where he realized his dream of opening his own restaurant in 2004. Chef Andrew Copley has been called an “emerging chef” by the New York Times and is a contributor to media such as Restaurant & Hospitality, Rachael Ray Magazine and NBC.
Executive Chef Hany Ali
Europa Village
Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.
At the age of 14, Chef Hany began his culinary journey at the International Hotel in Hurghada as an apprentice under their Executive Chef. Hany’s passion, creative talents, and desire to achieve his goals in the Culinary Arts, were quickly noticed. While many young men would have crumbled under a six-month apprenticeship, with no compensation and 14-hour workdays, Hany did not.
After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.
The Four Seasons Hotel in Newport Beach, CA is where our Hany found his first home. For ten years, Chef Hany worked as the Garde Manger Chef and Banquet Chef, providing guests with the exemplary culinary standards the Four Season’s is known for. Throughout his ten years at the Four Seasons, a deeper understanding of what pleases the palate emerged. During this time, Chef Hany was also the Executive Chef for a catering company to the stars. Working with many different celebrities and networks was challenging, but Hany soon learned the tricks of the trade and started his own catering company. Without boundaries or stipulations, Hany’s creativity flourished.
As a guest instructor at the Sur La Table cooking school, Chef Hany began to share his techniques with other aspiring chef’s. His charismatic personality, motivation, and exceptional skill set, packed the classroom at this small venue. Throughout this time Hany also brought his love for food to the Great Wolf Lodge in California, in the capacity of Executive Chef, where he received numerous awards and recognition.
After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion is palpable in every plate, sip and bite.
With all his many accomplishments, experiences, and rave reviews, we are pleased to have Chef Hany Ali as our Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, our chef ’s influences are global, resulting in flavorful, inventive border-crossing cuisine. And providing our guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.
Chef Vince Costa
From the classic Italian music to the candlelit tables, the nostalgic atmosphere at Johnny Costa’s Ristorante feels like traveling back to midcentury times. It’s no wonder Frank Sinatra was once a regular at this fine Italian restaurant, where his favorite juicy steak, steak Sinatra and clam dish, Clams Linguini are named in his honor.
The Costa family, continues the legacy of late chef-owner Johnny Costa, who was pals with Sinatra when he moved to Hollywood from New York in the 1960s, and a decade later served as the singer’s personal chef at his desert home.
Johnny’s oldest son and Head Chef Vince Costa perfectly executes the family legendary recipes, including his classic cioppino, clams’ linguini and Johnny’s famous meatballs and continues delighting customers with a dining experience that is amazing. His brothers and cousins assist him in running the restaurant.
Chef Scott Robertson
Scott Robertson opened The Ritz-Carlton in Rancho Mirage as a sous chef in 1988 and worked at Wyndham Palm Springs as chef de cuisine. He was executive chef at Indian Wells, Chaparral, and Avondale country clubs and executive sous chef for Indian Ridge Country Club. In the early 1990s, he cooked for Presidents Carter, Reagan, Clinton, Obama, and Ford at Mission Inn in Riverside.
His experience as executive chef at Eisenhower Medical Center and Heart Hospital of the Desert led him to open New Leaf Catering 20 years ago. New Leaf has earned numerous awards, including gold and silver medals from the American Culinary Federation. The American Culinary Federation with a designation of Certified Executive Chef has recognized Scott.
Cliff Young
We are committed to ensuring a superior coffee experience, from sourcing to serving. Exceptional coffee is our core mission, craft, and passion. Our goal is to elevate coffee standards. We’ve established an environment where we make a positive impact while enjoying the process
Coachella Valley Coffee has a commitment to preserving the environment and contributing to the communities in which we live and work. Since our first trip to a coffee farm in Nicaragua back in 1999, we have always strived to build a one-on-one relationship with each coffee farmer and their local community. We have great partnerships where our farmers know they will be paid a very fair price for quality coffee. Coachella Valley Coffee supports every hand involved in the coffee journey. We are committed to positively impacting our global coffee community from seed to cup. Therefore, we strive to source products from Women-owned Certified Organic / Rainforest Alliance Certified coffee farms.
Chef Mitchell Battersby is an esteemed culinary artist with over 30 years of professional experience. He received his training at the acclaimed Cordon Bleu, where he honed his skills and developed a deep understanding of the art of cooking.
Chef Mitch is best known as the talented host and chef of the popular online healthy cooking show, Neighbors Cooking. Through this platform, he shares his passion for creating delicious and nutritious meals that inspire and delight his audience.
In addition to his online presence, Chef Mitch has also achieved recognition in the culinary world through various competitions. He proudly placed 3rd in Chef Carla Hall’s highly acclaimed “Favorite Chef” competition, showcasing his exceptional talent and ingenuity.
With his extensive experience and creativity, Chef Mitch has served as a personal chef to numerous celebrities, bringing his culinary expertise directly to their tables. His exquisite dishes are a testament to his dedication and meticulous attention to detail.
Chef Mitch’s style can best be described as innovative, adventurous, and precise. He effortlessly blends flavors, creating harmonious taste experiences that captivate the palate. His commitment to culinary magic and his ability to elevate even the simplest ingredients make his dishes truly extraordinary.
Chef Mitchell brings his wealth of expertise and passion to your plate, as he continues to push the boundaries of flavor and deliver culinary excellence.
A Truly Unique Experience
The festival brings together some of the best chefs in the world for a celebration of food, drink, culture, and entertainment that will leave you inspired and ready to explore all that this area has to offer. From creative tasting experiences to celebrity chef dinners and engaging cooking classes, our events bring together the finest ingredients, flavors, and people to create a truly special and unique experience. Join us for this unforgettable weekend of culinary discovery!
Food & Wine Purveyors
If you are interested in having your restaurant or winery showcased at the Palm Springs Food and Wine Festival please complete the form below.
Chef Mary Sue Milliken
Chef Sharone Hakman
Chef Sharone Hakman
