Anita Lo, chef and owner of Annisa in New York City, is one of the most respected chefs in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training.
In 2000, Lo opened Annisa (whose name means ''women'' in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning rave reviews from critics. Food & Wine magazine named her one of ten “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef.” In June 2009, after nearly ten years in business, Annisa suffered an unfortunate blow—a fire destroyed the restaurant entirely. Lo decided to take some time to travel as plans for rebuilding Annisa got underway. She scoured the globe for inspiration. Meanwhile, Lo appeared on the first season of Top Chef Masters where she battled her contemporaries on weekly challenges that tested their culinary prowess. She finished fourth out of 24 chefs.
In April 2010, after a complete renovation of the original Barrow Street location, Lo reopened Annisa. She kept many of the same elements—clean design, welcoming atmosphere, small menu and a few signature dishes—but shook it up with new additions to the menu inspired by her recent travels that range from culinary trips to Senegal and Russia to a fishing trip to Alaska.
In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. Interspersed are stories from Lo’s life, memories of her travels and tips on cooking.
In October 2015, President Barack Obama and First Lady Michelle Obama invited Lo to the White House as the guest chef for the state dinner honoring Chinese President Xi Jingping. Lo is the first female chef asked to collaborate with the White House chefs on a state dinner.
One of the nation’s top Tandoor masters, Executive Chef and Michelin-starred restaurateur Hemant Mathur during his early years in New York, he contributed to the success of some of the city’s top Indian restaurants.
Working with the late Raji Jallepali, he created huge buzz behind the line at Tamarind, that he helped open in 2000. In 2002 he served as Executive Chef of Diwan Grill and then moved on to the popular eatery Amma.
In 2004 Chef Mathur teamed up with Suvir saran and opened Devi. In 2007 Devi became the country’s first Michelin-starred Indian restaurant. In 2010 he opened Tulsi, Tusli has also received Michelin-star rating.
At the onset of 2015, he became both the Executive Chef and co-owner of 6 Indian eateries in New York City – Chola, kokum, Chote nawab, Dhaba, Malai Marke and Haldi. He is now in charge of overseeing the kitchen and menus, creating signature dishes and specials inspired by each venue’s regional focus.
Watt is a health nut, Muay Thai contender, and talented cook who thrives on a plant-based lifestyle. She learned firsthand the power of a raw, vegan diet while training for one of her amateur Muay Thai fights in 2012. Not only did Watt double her energy through this regimen, she was also able to remain satiated and healthy while the pounds melted off effortlessly—enough for her to compete in a lower weight division. Since then she has been following a raw, vegan diet, and encouraging people around her to stay healthy through the same lifestyle.
The following year, in late 2013, Watt founded Rawsome Treats, a raw dessert boutique based in New York City. While her original inspiration was to satisfy her own sweet tooth without hindering athletic performance or weight loss, her exquisite desserts have since developed an adamant following among professional fighters and competitive athletes, health-conscious individuals, and most importantly, food enthusiasts in general. She is passionate about showing the world that indulgence doesn't always equal decadence and guilt; it can be healthy and delectable at the same time.
Chef Chris Cheung learned his craft in NYC's top kitchens. He was part of the opening kitchen staff at Nobu in Tribeca, where he worked with Iron Chef Morimoto. He also was part of the opening staff at Jean-Georges, working alongside Wylie Dufresne and helped earn them 4 stars from the New York Times. He shared his passion with the world appearing on many TV shows, including Anthony Bourdain's No Reservations, The Martha Stewart Show, and The Food Network Challenge. In 2012 he was recognized by the Museum of Chinese Americans and received the YXP Award for excellence in his field.
Chef Cheung is now focused on his own place, East Wind Snack Shop, a new Chinese concept, serving hand made bao, dumplings and delicious Chinese snacks. It is very reminiscent of the old Toishan coffee shops that were very popular in Chinatown many years ago. As a reflection of his own Toishan heritage, Chef Cheung is very proud and excited to cook the food he grew up with. "I want to go back to the days when Chinese food was prepared the right way, with care and precision." With this passion, the best accolades are yet to come.
Chef Chris Scott worked alongside notable chefs such as Kevin Sbraga (Top Chef season 7 winner) Mike Isabella (Top chef season 6 finalist) Al Paris ( Executive chef of Heirloom Restaurant) Michael Solomanov (Zahav, Marigold Kitchen, Federal Donuts, Percy St. BBQ) and Jim Burke (caffe storico NYC).
In New York, Chef Chris opened Brooklyn Commune with his wife Eugenie. They both shared a love for food and community and vowed to save the world through food. Three years into a stellar opening, they have provided food, clothes and further education for children in India. They helped build a victory garden for a local women's shelter and provide food for them prepared by Chef Chris and local children in Windsor Terrace at a monthly kids cooking class. In addition, Chef Chris has twice been part of a team that the James Beard Foundation has recognized with the prestigious "Dinner of the Year Award." In September 2011, he had the honor of having his name and Brooklyn Commune grace the marquee headline for the "Best of Brooklyn" dinner. In February 2014, he has been invited back to cook for the James Beard Foundation at an event at the legendary Lincoln Center.
Lucinda is the managing partner of Middle Branch, Sasha Petraske’s latest speakeasy-style bar in Murray Hill. Middle Branch is a cozy jazz infused lounge that opened in late August. The bar occupies a former antiques shop on a stretch of East 33rd Street that would be forgettable were it not for the Second Avenue Deli nearby.
Before moving to New York from Wisconsin, Alicia was a community activist and advocate, building community through civic engagement. Eight years ago, she moved to NYC to attend graduate school at NYU. At a dive bar in BedStuy, she was bitten by the bug. She has stayed in the industry because it is the most collaborative, creative, exhausting, and enlivening job she could ever imagine. In the last six years, she has opened 5 still-open bars and restaurants in Brooklyn and Manhattan. Hospitality and community building are as important to her as delicious cocktails. Presently, she is General Manager and Director of Onsite Events at The Noble Experiment, a lady-run craft rum distillery in Bushwick, Brooklyn.
Yian bartends at Amber on the Upper East Side and creates websites & photography at LEVL3design.com. He comes from Seattle and watches every Seahawks game.