A native of Pasadena, Brian Huskey learned his culinary skills at the California Culinary Academy. After taking time out to travel, he settled in L.A., where he's worked with chef Ricardo Zarate on opening three restaurants: Picca, Mo-chica, and Paiche.
Originally from Milwaukee, Sara Johannes has worked as executive chef at Wolfgang Puck's Five Sixty restaurant in Dallas, and WP24 at the Ritz Carlton Los Angeles. She is now executive chef at Shoyu at Minneapolis St. Paul Airport.
Beijing-born chef Shirley Chung has worked with kitchen luminaries Thomas Keller, Guy Savoy and Meriot Batali. She is the former executive chef at Las Vegas restaurant China Poblano – nominated for a 2011 James Beard award for its fusion of Chinese and Mexican cuisine.
Carrie Mashaney is to be chef de cuisine at new Seattle restaurant Aragona when it opens this fall. Her early focus was on baking and pastry, but she quickly realized she loved cooking savory food as well.
Stephanie Cmar joined the food industry at age 15 by working at a local muffin shop. After honing her culinary skills she is now a sous chef at No. 9 Park in Boston. This is her second shot at winning "Top Chef"; she was eliminated in the first episode last year.
"The people who established Ata Rangi are still the owners. They know about wine, vintage variation... they know it’s not a commodity you can ever repeat. We are allowed to follow what the soil gives rather than making our wine to a particular style."
Interview by Rebecca Gibb Posted Wednesday, 04-Dec-2013