Steve Chu is the executive chef and co-founder of Ekiben, an award-winning Asian fusion restaurant in Baltimore. Known for bold flavor and inventive cuisine, Ekiben has expanded to four locations and earned national recognition from Yelp, Travel + Leisure, Bon Appétit, Eater, Vogue, and more.

Raised in Mexico City and shaped by kitchens across India, Europe, New York City, and New Orleans, Ana Castro brings a deeply personal perspective to Mexican cuisine. She is the chef behind Acamaya and Lengua Madre, which earned national recognition from the James Beard Foundation, The New York Times, and Bon Appétit.

Since its inception in 2000, Kevan has been a key member of the McCormick Flavor Forecast team – a global group that spotlights current trends while constantly pursuing and identifying what’s next in flavor.

Dan Clark is a Senior Research Chef with McCormick For Chefs at McCormick & Company. With 15+ years in the food industry, he combines professional kitchen experience with culinary and food science training. He develops trend-forward, flavor-driven solutions that help operators create exceptional menu experiences.

Bringing over a decade of professional kitchen experience, Sarah Malphrus has built her career in acclaimed restaurants across Charleston, New York City and Baltimore. Now with McCormick For Chefs, she applies that chef-driven perspective to product and menu development for foodservice operators.

Jordan Carfagno is an Executive Chef with McCormick For Chefs, leading culinary strategy, innovation, and menu development. With over 20 years of industry experience, he helps bring the McCormick For Chefs portfolio to life for chefs and operators.