Chef Kevin Finch

Chef Kevin Finch brings a Michelin-starred résumé spanning New York, Bangkok, Shenzhen, San Francisco, and beyond — with stops at Betony, Maialino, Maaemo, Ensue, and Atelier Crenn, where he helped earn three Michelin stars. Rooted in discipline, curiosity, and a deep reverence for seasonality and place, his produce-forward cooking honors tradition while embracing constant evolution. Arthur, his first restaurant, is a space where precise technique, thoughtful sourcing, and a strong sense of place lead the way — relaxed yet refined, and built to feel both timeless and playful.

Chef James Yeun Leong Parry

Born and raised in Hong Kong, Chef James Yeun Leong Parry developed a deep connection to Chinese cuisine and culture through extensive travels across China before beginning his culinary career. With more than 13 years of experience, he has worked in acclaimed kitchens including Michelin-starred Bo Innovation, Ta Vie, Tenku Ryugin, Nihonryori RyuGin in Tokyo, and San Francisco’s three-Michelin-starred Benu. After leading the kitchen at Palette Teahouse and hosting sold-out Bay Area pop-ups, James opened The Happy Crane, a modern Chinese restaurant in Hayes Valley that reflects his vibrant, contemporary vision of Chinese dining.

Chef Saw Naing

Saw Naing arrived in the United States in 2007 from Burma with a musician’s heart and $200 in his pocket. While his instruments changed, his passion for composition remained, finding a new rhythm in the culinary arts. Saw views a kitchen much like an orchestra: a place where discipline, timing, and soul create something moving.

Having refined his craft under world-renowned mentors like Thomas Keller, Jeremy Fox, and Sydney Hunter, Saw spent years treating every food style like a new musical era. Today, he brings that “rock and roll” energy to Ojai, California. Whether he’s honoring his roots at The Dutchess or firing up the pits at the high-vibe Joplin’s BBQ, Saw continues to prove that great food, like great music, is a universal language.