Akhil is from Atlanta, GA, and studied biochemistry at Georgia Tech. He spent the next couple years understanding food’s relationship to our physiology through his research at Memorial Sloan Kettering Cancer Center. He obtained his culinary degree from the Institute of Culinary Education, his master’s degree in nutrition from Columbia University, and is now in medical school at the Albert Einstein College of Medicine. He’s gained a unique perspective on food through his study of science and the people he’s met along the way. Chef Akhil worked at Junoon, a one-star Michelin restaurant in NYC, and loves to incorporate French technique into desi cuisine.

Cooking is an expression and for Aditya it is a means to articulate his journey. A James Beard Foundation National Scholar, Aditya is a rising chef in the culinary world. Born and raised in the Himalayas of Nepal, his cooking reflects a deep respect for tradition and a passion for innovation. Currently honing his craft at the esteemed three-Michelin-starred Le Bernardin, Chef Mishra is dedicated to introducing the world to the vibrant flavors and rich cultural heritage of Nepalese cuisine.

Food and beverage has always been a passion of Maria's. Ignited by her first restaurant job as a busser in 2018, she worked for various Jean-Georges restaurants for 7 years. She is currently employed as an event manager. Maria is from Karachi, Pakistan, and has always taken an avid interest in South Asian cuisine. Her greatest passion is bringing people together through curated experience and delicious food.

Ebenezer Owusu is a line cook in the Flatiron district and a private chef specializing in West African cuisine. With over three years of professional experience and a lifelong passion for cooking, he crafts seafood delights, Korean dishes, and more. He is currently studying Hospitality Management at City Tech, and his goal is simple: to bring joy to every guest, leaving them with a full stomach and a smile.

Piero Palacios, a Peruvian born in the California Bay Area, is a passionate home cook with aspirations to open several restaurants. His love for food goes beyond mere sustenance; it’s a tool for exploring cultures and history, as well as a medium for social encounters and creating memorable experiences. Being a part of the supper club has provided Piero with invaluable insights into the workings of a professional kitchen, giving him a taste of what it takes to succeed in the culinary field.

Uma moved to New York to pursue a career in software sales. Dining at the original Sewing Tin sparked something in her — an interest in contributing to something immersive and human outside of the tech world. Captivated by the creativity, warmth, and intention behind the experience, she found herself drawn to the community that brought it to life. Now part of the front-of-house team, Uma brings her love for hospitality, event planning, and connecting with people to every service. She thrives on creating memorable moments for every guest who walks through the door.