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. James Beard Foundation National Scholar for the year 2023, Chef Aditya is from the Himalayas and takes inspiration from the culture, art and people of the New York City and brings it to the plate.

Food and beverage has always been a passion of Maria's. Ignited by her first restaurant job as a busser in 2018, Maria has quickly moved through the ranks and is currently employed at Jean-Georges Restaurant as a Server. Maria is from Karachi, Pakistan, and has always taken an avid interest in South Asian cuisine. She loves to work with desi flavours in upscale dining environments. Having worked practically every Front of House position at various French restaurants, she has grown her knowledge of all things service, food, and beverage. 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.