Amanda Toups, Toups Family Meal (TFM), New Orleans
Amanda Toups is co-owner of the award-winning restaurant Toups Meatery and co-founder/President of New Orleans-based 501c3 nonprofit Toups Family Meal (TFM). What began as a small initiative during the COVID-19 pandemic – has grown into a year-round vital resource for families in NOLA battling food insecurity. From providing weekly dinners and summer school lunches to a mobile pumpkin patch that delivered pumpkins, decorating kits, and pizzas in advance of Halloween, no effort is too big, no gesture too small for Amanda, her husband Chef Isaac Toups, and her wonderful crew of volunteers. Amanda’s story of community impact and resilience has earned her recognition and multiple awards, including Les Dames d’Escoffier’s “Leading from the Heart”; Ella Brennan “Lifetime Achievement in Hospitality” & “Stand Up for Your Hometown”; and Biz New Orleans “Executives of the Year 2024.”
Amarys Koenig Herndon, Palm&Pine, New Orleans
Chef Amarys Koenig Herndon, Chef/Co-owner of Palm&Pine is the culinary trailblazer redefining the flavors & techniques of “the South and south of that.” The James Beard: Best Chef South semifinalist’s celebrated restaurant in the French Quarter has become a beacon of New New Orleans cuisine, blending the culinary traditions of Louisiana, the Caribbean, Mexico, and Central America into dishes that are as bold as they are meaningful. Palm&Pine is more than a restaurant—it’s a cultural hub. Amarys, a James Beard Award semi-finalist for “Best Chef: South 2024,” isn’t just cooking; she’s educating. Her menu pays homage to the rich and diverse communities that form the foundation of Southern food, while her philosophy emphasizes advancing these cultures through historical awareness and active community engagement. Dishes are vibrant expressions of a deeply layered story—a celebration of the past and a vision for the future of New Orleans cuisine. Standouts include Corner Store Crudo with Big Shot Pineapple Nuoc Cham and shrimp chips and Lemongrass Fried Chicken Gumbo using a dark roux as coined by the legendary Paul Prudhomme.
Andrea Moreno, Food Network South Beach Wine & Food Festival presented by Capital One
A Miami native, Andrea Moreno, PR and Marketing Director of South Beach Wine and Food Festival is a graduate of FIU School of Hospitality and Management and a driving force behind that Festival’s well-earned reputation as one of the most popular, largest and most successful food & wine fundraisers in the country. Her role as a Director at the Festival seemed preordained as she started her career as an Public Relations intern at Brustman Carrino Public Relations, which oversees the public relations for the Festival. The diehard Panther (FIU alumnus) and talented publicist quickly rose up the ranks not just becoming an Account Executive at the agency, overseeing all manner of food & beverage-centric accounts but taking lead on the Festival account. Her blend of genuine enthusiasm, strategic smarts, positive attitude and drive for success made her both a valuable member of the BCPR team but the ideal candidate to head such a challenging and multi-layered campaign. In 2020, as the Festival – and the world at large – prepared for its post-COVID incarnation Andrea was able to transition seamlessly inhouse at the Festival and make it her complete professional focus. During her time the Festival has not just survived but thrived, enjoying record-breaking attendance, ticket sales and, most importantly, raised millions of dollars for its beneficiary, the FIU School of Hospitality Management.
Melissa Araujo, Alma Cafe, New Orleans
Two-time James Beard: Best Chef South semifinalist (2024,2025), Chef Melissa Araujo is the culinary force bridging the flavors of Honduras and Louisiana with soul, purpose & passion. At Alma – which means “soul” in Spanish, the Honduran native pays tribute to her grandmother’s cooking. Her menu celebrates traditional Honduran flavors while embracing Louisiana’s rich bounty, showcasing local seafood, seasonal produce, and the state’s celebrated spices. But beyond the kitchen is where Chef Araujo really shines. Whether she’s organizing fundraisers or cooking workshops for young aspiring chefs from immigrant communities, she works hard to create a space where Honduran and Central American youth can feel seen and celebrated. She collaborates with local farms to ensure her ingredients are sustainably sourced, enriching the local economy and empowering small farmers. As both a female in New Orleans’ highly competitive culinary industry and a member of the Latina community, Araujo works to empower Latina New Orleanians in the kitchen. In fact, all of her back-of-house staff are Latin women.
Nina Compton, Compere Lapin & Bywater American Bistro, New Orleans
St. Lucian native Nina Compton is Chef/Owner of gastronomic gems Compère Lapin and BABs in New Orleans, along with her newest concept Nina’s Creole Cottage in Caesar’s New Orleans. In March 2025, the savvy Chef will release her new book: Kweyol/Creole: Recipes, Stories and Tings from a St. Lucian Chef’s Journey. Since her flagship restaurant, Compère Lapin, opened in 2015, the restaurant has garnered critical acclaim – both nationally and locally – for Compton’s one-of-a-kind Caribbean-inspired Louisiana cuisine. Sister restaurant BABs (formerly Bywater American Bistro), has been touted as one of the city’s best restaurants and showcases house-made pastas and other ingredient-driven fare. Compton has been name-checked across the globe and, in 2018, was named “Best Chef: South” by The James Beard Foundation.
Eileen Andrade, Amelia’s 1931, Miami
Eileen Andrade, a renowned Miami chef, traces her culinary roots to Islas Canarias, her family’s iconic Cuban restaurant. From a young age, she immersed herself in the kitchen, cultivating a passion for gastronomy. Venturing out with her brother, she launched the Cuban Cube food truck which gained rapid popularity. A transformative trip to South Korea in 2013 exposed Andrade to new flavors, reshaping her approach to cooking. This journey laid the foundation for her restaurant, Finka Table & Tap, which opened in 2014, blending Korean and Cuban influences. The restaurant quickly became a hit, marking the beginning of Andrade’s ascent in Miami’s culinary scene. In 2017, Andrade introduced Amelia’s 1931, a cozy diner paying homage to her grandmother. Media acclaim prompted further expansion, leading to Barbakoa by Finka in Doral, blending Cuban, Korean, and Peruvian cuisines. In 2023, Andrade transformed Amelia’s 1931, expanding its footprint and reinventing its concept. The redesigned space, with a speakeasy vibe and chic aesthetic, features a new menu and signature cocktails. The restaurant’s success reinforces Andrade’s status as a rising star in Miami’s culinary landscape.
Luciana Giangrandi, Boia De and Walrus Rodeo, Miami
Luciana, co-chef and owner of Miami Michelin Award One Star restaurant Boia De and chef/partner in Walrus Rodeo, is a Miami native who earned her culinary stripes elsewhere before returning to the Magic City to open a restaurant in her hometown. Bringing her career full circle, Luciana returned to Miami with now husband Alex Meyer and together they opened La Pollita; a beloved Mexican food truck formerly stationed in Miami Midtown Garden Center before its final outpost in the Design District. In June 2019, the two closed up the taco shop and opened Boia De, a 24-seat restaurant and bar in a strip mall in Miami’s Little Haiti neighborhood. From day one, Alex Meyer and Luciana Giangrandi set out to create a welcoming and inclusive environment; more than 50 percent of the restaurant staff identifies as female, 35% BIPOC, and top-level management is 70% female. Creating a safe, positive space has attracted talented minorities, members of the LGBTQ+ community and allies of these communities. Luci works hard to create a positive environment based on respect where staff is encouraged to excel, share ideas and subsequently develop a sense of ownership in the restaurants. At the root of it all is passion; that is what is responsible for turning a 900-square-foot space with no storage, or room for a “real” kitchen into a Michelin-starred, nationally renowned restaurant. But it’s the passion for the team and their well-being that inspires everyone on staff to excel that translates into an incredible restaurant experience. Boia De has held its Michelin Star for two years now and has been a semi-finalist for a James Beard Award.
Gina Genna, InterContinental Miami
A consummate hospitality professional with dedication to service and attention to detail as her north stars, Gina Genna is the marketing and communications powerhouse at the iconic InterContinental Miami hotel. With the property for close to five years, her overarching goal as its Director of Marketing is to both further cement its well-earned reputation as a conference and business property but also as a premier destination for lifestyle travel. In short, helping redefine the hotel’s image as both a commercial, luxury and urban lifestyle resort. Her day to day revolves around building and executing the branding, communications and marketing for the hotel while overseeing social media, public relations, web, digital and reputation management channels. As she prepares for a new season and new opportunities at the hotel, she looks ahead to her 22nd anniversary in the marketing and communications field.
