Kohler Food & Wine Celebrity Chefs
CELEBRITY PRESENTERS
Martha Stewart is a New York Times-bestselling author, Emmy Award-winning TV host, entrepreneur, and lifestyle expert who has taught billions of people the joy of homemaking. Martha is best known for turning her passion for everyday living into a business empire that has made her a household name around the world. In 1972, she launched a catering business in Westport, Connecticut, which led to her first book, Entertaining. She has since authored over 100 books and founded Martha Stewart Living Omnimedia, spanning publishing, television, and digital platforms. Her products are sold worldwide, reaching over 100 million fans each month. Among her philanthropic efforts, she established the Martha Stewart Center for Living at Mount Sinai in 2007. She is the proud mother of Alexis Stewart and grandmother of Jude and Truman.
Scott Conant is a two-time James Beard Award-winning chef, cookbook author, and TV personality. With a career spanning more than 35 years, Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. His portfolio of acclaimed restaurants includes The Americano in Atlanta, Georgia, and Cellaio at Resorts World Catskills in Monticello, New York. Conant has been a popular presence on Food Network as a recurring judge on Chopped since 2009 and frequent co-host on Beat Bobby Flay. Conant has published four cookbooks to date with the most recent one in 2021, Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.
Claudette Zepeda is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. Claudette’s multifaceted expertise is showcased in her role overseeing the creative vision as founder of Chispa Hospitality with projects in San Diego, Nashville, Australia, and México. Her latest project is Leu Leu in North County San Diego, where she is the executive chef and partner. Leu Lue authors a love letter to San Diego and the beach bungalow culture with the space and its menu celebrates global cuisine through her creative lens.
Robert Irvine is a world-class chef, entrepreneur, and tireless philanthropic supporter of our nation’s military. Formerly, as the host of Food Network’s hit show Restaurant: Impossible, he gave struggling restaurateurs a second chance to turn their lives and businesses around in over 300 episodes across 22 seasons.
He would know a thing or two about running a successful business. First, there are his restaurants; he has two Fresh Kitchen by Robert Irvine locations, one within the Pentagon and the other at Joint Base Andrews. He also created Victory Fresh, a healthy grab-and-go concept restaurant for the U.S. Army at Fort Jackson. He is the owner or co-owner of several other companies, including Terra Arma, makers of luxurious hard-use clothing; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, Pennsylvania-based Boardroom Spirits, creators of handcrafted rum and whiskey as well as his own signature Irvine Spirits line of vodka and American dry gin. He is also the founder of FitCrunch, whose protein bars, powders, and snacks are available nationwide.
A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders.
Learn more at chefirvine.com.
Top Chef Alum, Food Network Host, Restaurateur
Host of Alex Vs America and Wild Card Kitchen on Food Network, Eric Adjepong is a network favorite and rising superstar. First generation Ghanaian-American, Chef Eric Adjepong was born and raised in New York City. He is passionate about introducing West African cuisine to the mainstream culinary conversation, alongside the impact its diaspora has had on South American, Latin American, Caribbean, and American food. After graduating with degrees in culinary arts and nutrition from Johnson & Wales, Eric went on to obtain his masters of public health in international public health and nutrition from the University of Westminster in London. From there, he cooked in several Michelin-starred restaurants before taking his talents to Top Chef. He was a finalist on season 16, and competed on Top Chef All-Stars. Now you can catch him across Food Network, with appearances on Selena + Chef, Chopped, Guy’s Grocery Games, Supermarket Stakeout, Tournament of Champions, and more. He has partnered with brands such as AYO Foods, Bowery, Tanqueray, and works with charitable organizations like Save the Children. Eric’s first children’s book, Sankofa: A Culinary Story of Resilience and Belonging, was published by Penguin Workshop in 2023, and his debut cookbook with Clarkson Potter was released in spring of 2025. A man of many titles, Chef Eric added one more to the list—restaurateur. Elmina, a contemporary Ghanaian restaurant, opened in Washington, D.C. in February 2025.
Beaumont, Texas native Tiffany Derry is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table, Radici. The ‘Shef Food & Wine Festival and ‘Shef Tiffany spice and apparel line. Denied from her first cooking job at the age of 15 because of her race and gender, Tiffany has risen her way through the culinary ranks to run her own restaurant concepts, appear on national television, and cook for President Obama at the White House.
Tiffany’s authentic approach to Southern cooking landed her on the 2022 James Beard Award finalist list in two categories – Best Chef: Texas and Best New Restaurant for Roots Southern Table.
She is currently a judge on The Great American Recipe on PBS and the newest regular judge on MasterChef on Fox. She previously was one of Bobby Flay’s Titans on Bobby’s Triple Threat on The Food Network.
Outside of her restaurants and television appearances, Tiffany is a fierce advocate for social justice and equity across gender, race, and food access. She spends much of her spare time lobbying politicians to pass sustainable and healthy food polices.
