Jamie DeRosa is chef/partner at Tongue & Cheek in South Beach. The chef attended Johnson & Wales University before embarking on a career that would have him work with some of the best names in the culinary world, including Wolfgang Puck. Jamie also served a three-month apprenticeship at The Fat Duck, which was named "Best Restaurant in the World" in 2005 by Britain's Restaurant magazine. In 2009, Jamie returned to south Florida to open Taste Gastropub in Delray Beach alongside Allen Susser. Most recently, he served as executive chef at Tudor House, owned by celebrity chef, Geoffrey Zakarian.

Kris Wessel is chef/partner at Florida Cookery at the James Royal Palm Hotel in South Beach. The Florida native's culinary style draws inspiration from his family ties to Miami, using fresh, seasonal produce, local seafood, and strong Latin influences. In fact, the name of his restaurant is an homage to a cookbook dating back to 1943 that was a staple in his grandmother's kitchen. Prior to Florida Cookery, Kris was the chef/owner of Red Light, Little River, a small restaurant on the Miami River that received praises from both critics and foodies. Kris is a graduate of Florida International University in Miami, with a Bachelor's degree in Hotel Restaurant Management. He has been recognized by the James Beard Foundation, and competed on Food Network's Chopped -- where he won.

Laine Doss is lead food and spirits reporter for Miami New Times and Broward/Palm Beach New Times, where she focuses on the stories behind the beautiful food and cocktails put out by south Florida's best chefs and bartenders. Laine has also written for USA Today, Livestrong, and Buzz magazine, and co-hosted a weekly radio show. Prior to refocusing on journalism, Laine was a public relations and marketing professional at several major radio stations and worked on the project to rebuild the television antenna that was lost atop the World Trade Center after 9/11.