Suzanne Barr is a Toronto and Miami-based chef and restaurateur, a judge on Food Network Canada’s Wall of Chefs, an author, and a committed social advocate. Chef Barr draws inspiration from her Jamaican descent by using local, seasonal ingredients and traditional techniques. With a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of color and LGBTQ communities, a dish is far more than just food to Chef Barr.

Ansley Carlisle is an Investor at Mark Cuban Companies in Dallas, Texas. Her responsibilities include due diligence, deal sourcing, and portfolio company support. She is active in local and national venture communities, serving as a volunteer and mentor with organizations including Venture Dallas, Black Ambition, and Black Women in Venture Capital. Ansley earned a B.S. in Chemistry from Spelman and a B.S. in Environmental Engineering from Columbia University.

Ehime Eigbe is the Founder of Sweetkiwi, an awarding winning, woman & minority owned better for you CPG food brand which is whipping up the frozen dessert category and reinvigorating the space through uniqueness, nutrition, functionality and taste! A Uterine Fibroid diagnosis led her to a greater understanding of the power of food. She changed her eating habits and delved into learning more about different ingredients that supports our bodies development.

Yasmine Fofana is a celebrated host, culinary content creator and founder of Afrofoodie: the 1st food blog of Côte d’Ivoire, Abidjan Restaurant Week & Co-founder of Abidjan Cocktail Week. For the past 11 years, her mission has been to shift the African narrative through its cuisines and elevate culinary tourism on the continent. Through her unique content that celebrate culinary cultures around the world, Yasmine aims at changing the global conversation around African cuisines.

Courtnee Futch’s love of culinary entrepreneurship extends also beyond her corporate work. She has been a chef, culinary instructor and culinary producer since 2018, hosting curated dining experiences across NYC metro. In 2020, Courtnee self-published her debut cookbook, Early Enough. Her work as a chef and culinary producer has been featured on Food Network’s Chopped, Chip & Joanna Gaines’ Magnolia Network, Glamour Magazine, Essence Magazine, Ebony and more. Currently, Courtnee is building a culinary production agency and studio in Atlanta GA.

Margo Gabriel is an award-winning Haitian American freelance journalist, author, associate producer and culinary creative from Boston, MA. She is based in Lisbon, Portugal. She is the author of The Expat Kitchen cookbook and Quick Guide to Lisbon. Her words have been published in Boston Art Review, Cuisine Noir, Culinary Backstreets, Fodor’s Travel, and Refinery29. She is a contributing writer at Cuisine Noir magazine. She is also the Food & Drink columnist at Lisbon by Time Out Lisboa. She hosts curated dinners in Lisbon introducing locals to Haitian culture and cuisine.

Amethyst Ganaway is a chef, food writer, recipe developer, and content creator. Her area of expertise is the culture and foodways of the South, African-Americans, and the African diaspora. She is the recipient of the Les Dames d'Escoffier International Legacy Culinary Award for 2020 and 2021.

Eden Hagos is a celebrated host, food content creator, and founder of the media company, BLACK FOODIE. She's an East African Canadian with a passion for African and Caribbean cuisine and creates unique content that explores identity, food and culture. Her work and notable mentions have been featured in: Chatelaine, Essence, Globe and Mail, Toronto Star, and CBC to name a few.

Alex Hill is a Washington, D.C. born now Los Angeles based self-taught cook with a passion for making food that’s filled with flavor, functional and achievable.  Alex is the host of the new cooking show Spice Spice Baby on the Tastemade streaming channel.

Gaïana Joseph’s roots were planted in Haiti and she is currently blooming in NYC. A Smith College graduate and tech professional working in product management, Gaïana is a self-proclaimed multi-hyphenate. Outside of her 9-5, Gaïana dedicates her time resolving issues of housing and food insecurity in NYC + DC, being the hostess with the mostest and challenging herself with new recipes.

Kalisa Marie Martin is a classically trained chef, travel curator, and media personality based in Los Angeles, California. She has degrees in food science and the culinary arts and an extensive career in food media. After years of working in digital publishing in NYC, she launched a boutique, food-focused travel company that has taken her around the globe. With her food content brand Kalisa Marie Eats, she partners with publications and brands on recipe development, video production, and food writing.

Robin McBride is President and Cofounder of McBride Sisters Wine Company, a multinational organization headquartered in Oakland, California. It is in the top 1% of volume, largest Black-owned wine company in the United States, as well as one of the most inclusive, accessible, and socially aware. In 2018, she launched Black Girl Magic Wines, a celebratory wine brand paying homage to women in their family and community, and in 2019 the sisters debuted She Can Wines, a premium canned wine.

Mawa McQueen is the proud owner of three restaurants, Mawa’s Kitchen, Mawita, and The Crepe Shack, which she recently opened the second location of the creperie in downtown Aspen. She recently launched her first cookbook, Mawa's Way. The cookbook is not only a collection of fan favorite recipes from Mawa’s Kitchen in Aspen, CO, but also a story of grit and perseverance to achieve one's dreams. In 2022, Chef Mawa was nominated as a James Beard Award Semi-Finalist for “Best Chef” in the Mountain region. In 2023, her flagship restaurant, Mawa’s Kitchen, was selected in the first ever edition of the Colorado MICHELIN Guide.

Ndidi Nwuneli is a TED speaker, was recognized as a Schwab Fellow and a Young Global Leader by the World Economic Forum and has received numerous awards and recognitions including a National Honor by the Nigerian Government and the 2021 Harvard Business School Distinguished Alumni Award. She is the author of "Social Innovation in Africa: A Practical Guide for Scaling Impact," and "Food Entrepreneurs in Africa: Scaling Resilient Agriculture Businesses," both published by Routledge and “Walking for God in the Marketplace.”

Margaret Nyamumbo is the founder & CEO of Kahawa 1893, a coffee company leveraging new technologies to revolutionize the global coffee supply chain and close the gender gap in the industry. Consumers can scan a QR code on the bag to send a tip to women farmers. Prior to launching Kahawa 1893, Margaret worked in Finance at Citi evaluating retail and consumer companies and also at the World Bank and in consulting. Margaret holds an MBA from Harvard Business and studied Economics at Smith College and the London School of Economics.

Mavis-Jay Sanders’ food focuses on celebrating Black American heritage, joy, and a journey to reclaim Black food sovereignty. Since 2018, she has worked closely with numerous non-profit organizations to develop curriculums offering free, paid, world-class culinary and hospitality training to formerly incarcerated youth, culminating in career placement. A list of experience and accolades will never give a complete description of who a person really is. If someone wants to gain insight into the core of who Mavis-Jay is, all they would have to do is ask what she wanted to be when she grew up. Her answer, “a blessing.”

Debra Freeman has written for national outlets such as Eater, Conde Nast Traveler, Plate Magazine, Food 52, Epicurious, Garden and Gun, Gravy, and Gastro Obscura on topics including the legacy of Black farmers, the significance of yellow cake in the Black community, Black veganism, and the importance of spoon bread in Southern culinary history. Freeman is also the creator and host of Setting the Table, the critically acclaimed podcast about African-American foodways that was recently named by Apple Podcasts as one of the “Shows We Loved in 2022."

Audarshia Townsend is a lifelong Chicagoan, and a veteran food and beverage journalist who serves as Content Director for Informa Markets/SupplySide’s Food & Beverage Insider brand. She is regularly called upon to serve as a judge for national food, beverage and restaurant competitions. Audarshia also appears regularly on local and national broadcast networks and panels to discuss food and beverage trends.

Karen Washington is a farmer and activist. She is Co-owner/Farmer at Rise & Root Farm in Chester New York. An activist, food advocate; in 2010, Co- Founded Black Urban Growers (BUGS) an organization supporting growers in both urban and rural settings. In 2012, Ebony magazine voted her one of their 100 most influential African Americans in the country and in 2014 was the recipient of the James Beard Leadership Award. In 2020 Essence magazine name Karen one of their Essential Heroes recipients, in 2021 Forbes magazine named Karen one of their 50 over 50 impact list of women making a difference and in 2023 was just named the recipient of the James Beard Humanitarian Award. Karen serves on the boards of the New York Botanical Gardens, Soul Fire Farm, the Mary Mitchell Center, Black Farmer Fund, and Green Workers Cooperative

Brittney "Stikxz" Williams is a renowned Chef hailing from NYC, of Jamaican descent. She alchemizes dishes spotlighting the Caribbean diaspora, all while reinventing the narrative through pop ups at Michelin Starred restaurants all over New York. Chef has been featured on Food Network's "Taste of Jamaica", Chopped, Food Network's Kwanzaa special, and has developed easy to make recipes on their platform. Not only has she taken part in television features, but Stikxz, has spearheaded a multitude of food styling campaigns for companies like Crux, Saks Fifth Avenue and Ghetto Gastro's cookbook. Her experience in all things culinary, makes her a powerhouse in this industry. With a love & passion for people and the food we eat, it is her determination to embody the notion..."Out of many, One people", through food.

Veronica Womack, an advocate and researcher of the Southern Black Belt region, Dr. Womack’s work highlights the rich history, Southern foodways, socioeconomic and political culture and traditions of rural people in the American South. She is a noted author, practitioner and researcher of the region. She is the founder of the www.blackfarmersnetwork.com, a website that highlights the legacy of African American farmers, within the Black Belt region. She has been featured on various media outlets including The New York Times, The Washington Post, NPR, GPB, The Nation, and Georgia Trend for her work in the region. Funders of her research include USDA, the Robert W. Johnson foundation, and the Southern Economic Advancement Project (SEAP).

Désirée Younge’s education achievements includes a TRIUM Global Executive Master of Business Administration (EMBA), awarded by London School of Economics & Political Science, NYU Stern School of Business, and HEC Paris School of Management. She also holds a Master of Arts (MA), International Affairs, and a Bachelor of Arts, Business Administration (BABA).