Yousef Ghalaini, The Bench at The Lodge at Pebble Beach

A native of Lebanon, Chef Ghalaini experienced an immersion into the culture of food at a young age with lively family meals and early service lessons at his grandfather's bakery. With an education from the Culinary Institute of America at the Greystone campus in Napa Valley, Chef Ghalaini began his career at the Michelin-rated REDD restaurant under Richard Reddington, where he executed the celebrity chef's style of California French cuisine with a focus on stellar food and wine pairings.


Chef Yousef Ghalaini


Tim Wood, Carmel Valley Ranch

Tim Wood, Executive Chef at Carmel Valley Ranch, began his culinary career in the Catskills region of New York’s Hudson Valley. It was here amongst the area’s countless small family farms that Wood learned the importance of local seasonal ingredients — where they come from, how they are grown, and how to be creative with them. This early awareness of quality ingredients planted an initial seed of interest in a culinary career, which continued to sow when Wood enrolled at the Culinary Institute of America at Hyde Park, New York.


Tim Wood


Ted Glennon, Founder & Chef of Trouble, Wine & Spirit

Named "Top Sommelier of 2012" by Food + Wine Magazine

Native to California, Ronin Wine & Spirit Services Founder
Ted Glennon was raised on a family ranch in the Mojave Desert at the foot of the Eastern Sierra Nevada Mountains and the Sequoia National Forest. As a true connoisseur, lover and enthusiast of all things wine, Ted’s passion has driven his dedication increasing his knowledge of the ever-expanding industry.


Ted Glennon

Mary Sue Milliken & Susan Feniger, Co-Chef/Owners or Border Grill Restaurants & Truck

Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, and most recently in the new Tom Bradley International Terminal at Los Angeles International Airport. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Border Grill will open its second Vegas location at The Forum Shops in Summer 2014.

Pioneers of world cuisine with the creation of City Café and CITY Restaurant in Los Angeles in the 1980’s, Mary Sue and Susan are also well known as Food Network’s dynamic “Too Hot Tamales,” and from Bravo’s “Top Chef Masters.” For nearly 30 years, the two have remained preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks together, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.

Active members of the community, Mary Sue and Susan play leading roles in many charities, notably Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with eco-friendly policies at the Border Grill restaurants and Truck, including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program. In 2013, Mary Sue and Susan were awarded the California Restaurant Association’s Elizabeth Burns Lifetime Achievement Award for their ongoing involvement and commitment to the restaurant industry.

For more information about Mary Sue and Susan, visit


Sue Milliken and Susan Feniger

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