Chef Nancy Silverton

Nancy  Silverton is the co-owner of the Mozza Restaurant Group which consists of Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles, with other locations in Washington DC, Lanai, Los Cabos and Singapore.

Max & Helen’s in collaboration with television personality Phil Rosenthal is slated to open in the fall of 2025.

Silverton is a 3-time James Beard Award Winning chef, winning the highest honor given by the foundation for “Outstanding Chef” in 2014. In 2017, Silverton was profiled in an episode of Netflix’s award-winning docuseries Chef’s Table. She has authored eleven cookbooks, including New York Time’s Bestseller The Cookie That Changed My Life.

Chef Ravi Kapur

Ravi was born in Hawaii to his Hawaiian-Chinese Mother. The flavors of his diversity and upbringing in Hawaii have cultivated his palate, a treasure he draws from to create his unique and delicious food.

In 2010 Ravi became Executive Chef/Partner of Prospect Restaurant and received 4.5 stars from The SF Chronicle. Ravi’s life shifted in 2011 with the birth of his son, and for the first time, he pulled back from the kitchen. The time away led him to a renaissance, as he tapped into the soul of his culinary roots, driven by his heritage. 

Liholiho Yacht Club opened in 2015 and was dubbed by The Chronicle as redefining California Cuisine. Ravi became a Food and Wine Magazine’s Best Chef’ and was nominated for Best New Restaurant by James Beard. Good Good Culture Club opened in 2022, inspired by the transformation the Pandemic encouraged and the motivation he saw within his Chef team. With the opening of GGCC came the focus on equity and inclusion. The incorporation of this ethos has been a lifelong pursuit.

Ravi’s restaurants are rooted in his culture. “What could be better than throwing a party allowing you to do what you love?” while caring for people in the process.

Chef James London

James London is a Charleston native who began working in professional kitchens at 14. Rooted in the South’s rich culinary traditions, he honed his craft while earning a double major at the College of Charleston and later at The French Culinary Institute in New York. After gaining experience in both New York and San Francisco, James returned home to open Chubby Fish, a dock-to-table seafood restaurant. Chubby Fish has been named one of Bon Appétit’s Best New Restaurants, ranked #7 onFood & Wine’s Best Restaurants in the U.S., and earned multiple James Beard Award nominations, including Outstanding Restaurant in 2025.