MORE THAN MISE

Born in Nice, François Payard trained in France before becoming the pastry chef at Le Bernardin and Daniel in New York, establishing himself as one of the most influential French pastry chefs of his generation.

A French-born chef trained at icons such as Geranium, Le Doyen, and Le Louis XV, Paul now co-owns Tarts de Feybesse in Oakland with his wife, where they blend classical French technique with Filipino flavors and ingredients in a modern pâtisserie.

Born in Pau in the heart of Gascony, Benoit Delos spent 20 years at Chez Jean-Pierre in Palm Beach, led Café L'Europe for five years, and now helms Pistache in West Palm Beach

A New Jersey–raised Italian-American chef, Christopher Zabita was part of the culinary team that earned a Michelin star at Victoria & Albert's in Orlando before becoming Executive Chef at Café Boulud Palm Beach.

From Brittany, Gwen Le Pape is a Chopped winner who trained in classical French kitchens under Jean-Georges Vongerichten and alongside Anthony Bourdain, later teaching at the Culinary Institute of Sainte Anne in Miami before leading the kitchen at La Goulue.

Born in Bretagne, France, Raphaël mastered his craft working with Alain Ducasse and Pierre Hermé in renowned kitchens such as Le Louis XV in Monaco and Ladurée in Paris, and today runs Raphaël's Bakery in Greenwich, Connecticut, with a new location coming soon in Darien.

A Philadelphia native who trained under Michelin-starred chefs Michael Voltagio and Ludo Lefebvre in acclaimed kitchens including ink. and Volt before joining Pasta Bar in Austin.

A Bronx-raised Filipino-American who rose from fast food to kitchens including Noma, Per Se, and Batard, formerly led OKO in Austin, and now runs The Peach in Oakland.