Kim Severson is a Pulitzer Prize–winning journalist for The New York Times who covers food as cultural currency, keeping an eye on how we grow our food, who cooks it and how we eat it, and telling larger stories about where we are as a culture and where we are heading. She has been writing about food full time since 1999, beginning at The San Francisco Chronicle before joining The New York Times in 2004. During her tenure, she also served as Southern bureau chief on the National desk before returning to the Food section with the start of NYT Cooking.

Her reporting has taken her from the kitchens of celebrated Southern cooks to the front lines of disaster relief, exploring the deeper stories behind how food is grown, prepared, and shared. Severson is the author of four books and is based in Atlanta, Ga., where she lives with her family.

Ali Clem is the chef and owner behind the Texas-style smoked brisket you’ll find at Michelin-starred restaurant, la Barbecue, located in Austin, Texas. Ranked among the top barbecue chefs in the world, Ali has devoted her culinary career to perfecting her craft and most importantly, carrying on the barbecue legacy she and her late wife, LeAnn Mueller built together.

A Texas native, Clem grew up in Fort Worth and while attending college in East Texas, jumped right into the restaurant industry at the early age of eighteen. Ali spent several years honing her skills in hospitality and customer service by waiting tables, bartending, catering events, and managing restaurants. However, she didn’t venture into the barbecue business until she moved to Austin. Ali knew then that she was destined for the flamed-kissed pit life when she was hired by barbecue royalty, John Mueller, to help open a food trailer down on South First Street.

Ali, alongside her wife LeAnn, transformed that humble trailer into what is now la Barbecue, the beloved local institution known for its mouth-watering smoked meats and vibrant atmosphere. Ali’s passion for barbecue has made la Barbecue a staple in Austin’s culinary scene, earning it a loyal following and critical acclaim. Under her leadership, la Barbecue gained a reputation for its exceptional quality, earning a spot on Texas Monthly’s “Top 50 Barbecue Joints in Texas” and most recently, being awarded a Michelin Star.

Ali Clem’s journey from bartender to barbecue entrepreneur is a testament to her commitment to excellence, hard work, and overall passion for barbecue. Her story is one of resilience and dedication, making la Barbecue a must-visit destination for anyone in Austin.

Chef Christy Engeran’s journey with Bayona is a true full-circle story. She was part of the original opening kitchen team when Bayona first welcomed guests in 1990. Inspired by her growing passion for food and hospitality, she decided to deepen her culinary knowledge by enrolling at the prestigious New England Culinary Institute (NECI).

After completing her culinary training, Engeran returned to New Orleans and, in 1996, became Susan Spicer’s Sous Chef at Bayona. Her talent, creativity, and leadership quickly earned recognition, and she eventually pursued her own dream, opening DeVille Bistro, a restaurant named in honor of her mother.

Following her years as a restaurateur, Engeran stepped away from the kitchen and returned to school, embarking on a new chapter in her life. Yet the call of the culinary world never faded. When the opportunity arose to return to Bayona as Chef de Cuisine, she embraced it, bringing with her a wealth of experience and a renewed passion for cooking.

Today, following Susan Spicer’s retirement, Chef Christy serves as Executive Chef of Bayona, guiding the restaurant into its next era while honoring the spirit, creativity, and excellence that have defined Bayona for more than three decades. Her remarkable journey, from opening cook to Executive Chef, embodies the dedication, perseverance, and love of hospitality that continue to make Bayona a New Orleans institution.

In her first season at Grand Hotel, Pastry Supervisor Emma Ross brings a decade of culinary experience and a lifelong passion for baking. A native of Ennis, Texas, just outside Dallas, Ross discovered Grand Hotel through Executive Pastry Chef Steve, whom she worked alongside at Ambridge Hospitality in Texas.

Ross’s love of pastry began in the kitchen with her mother and grandmother, inspiring her to pursue formal pastry studies. After a year of school, she chose to accelerate her career by entering the industry full time, steadily working her way into leadership while refining her specialty in pastry.

After graduating from Grand Hotel’s Women in Culinary Leadership Program, Ross is eager to continue building her skills and relationships.

“I’m excited to expand my knowledge in pastry and culinary while building connections,” she said. “I’m also looking forward to growing and learning more.”

Now in her fourth season at Grand Hotel, Melanie has built an impressive culinary journey, growing from the employee cafeteria to the resort’s banquet operation. Originally from Guatemala, where she owned a small business, she discovered Grand Hotel through her government’s employment website and decided to pursue the opportunity.

With 15 years of culinary experience, Melanie’s passion for cooking began in the kitchen alongside her mother. Since arriving at Grand Hotel, she has worked in nearly every restaurant across the resort, beginning at Captain Charlie’s before advancing to the Main Dining Room and Woods Restaurant, where she refined her fine dining skills. She later joined Gate House, gaining experience in a fast-paced kitchen, before finding her place in Banquets, where she also assisted with the beloved Afternoon Tea service.

Asked if she has a favorite kitchen at Grand Hotel, Melanie’s answer is simple: “I don’t have a favorite. I love it all.”

After graduating from Grand Hotel’s Women in Culinary Leadership Program, she is focused on continuing her professional growth.

“I’m looking forward to growing and being a great leader,” she said.