Burke’s first executive chef post was at the River Café in New York City, where he earned three stars from The New York Times. Since then, he’s opened several restaurants: the acclaimed davidburke & donatella; David Burke at Bloomingdale’s; David Burke’s Primehouse, his first Chicago steakhouse; David Burke Fromagerie in Rumson, New Jersey; and most recently, David Burke Las Vegas, in the Venetian Resort Casino, Las Vegas. He’s also the inventor of many groundbreaking products and techniques including Pastrami Salmon™, flavored oils, tuna tartare, GourmetPops™ (gourmetpops.com), and Flavor Sprays—named one of the top 100 inventions of the year by Time Magazine. Burke’s first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke’s New American Classics debuted in 2006. David Burke will open David Burke Prime and Burke in the Box at the Grand Pequot Tower at Foxwoods in May 2008.

Tom Colicchio, the acclaimed chef and restaurateur best known for his expanding national restaurant portfolio including Craft, Craftsteak, Craftbar and ‘wichcraft will open his third Craftsteak at MGM Grand at Foxwoods in May 2008. Colicchio is the recipient of several awards, including being named one of Food & Wine magazine’s “Best New Chefs” in 1991, followed by the 2002 American Food and Entertaining Award for “Chef of the Year” by Bon Appétit magazine, and the honor of five James Beard Foundation Awards, including “Best Chef: New York City” and “Best New Restaurant” for Craft. He is the author of two highly successful cookbooks, and is known to many as a head judge on Bravo’s Emmy-nominated show “Top Chef.”

Guy Fieri, the dynamic Food Network “Wild Guy”, began his culinary career at age ten. Guy now owns four restaurants in Northern California, with a fifth due later this year. His first restaurant theme, Johnny Garlic’s, offers big bold flavors in an eclectic menu for those with larger than life appetites. Johnny Garlic’s is a California wine country favorite. Guy’s second restaurant genre is Tex Wasabi’s, a fusion restaurant of succulent BBQ along with cutting edge and old school sushi. Guy was the victor of the 2006 “Next Food Network Star,” and in just two years has rocketed to the pinnacle of Food Network’s world, hosting three popular shows; “Guy’s Big Bite,” “Diners, Drive-Ins and Dives,” and recently, co-hosting “Ultimate Recipe Showdown”. His fun and family friendly persona makes for entertaining and appropriate viewing for all. Guy’s extroverted personality and approachable style has captured people’s hearts, appetites and imaginations.

Ingrid Hoffmann's obsession with food, cooking and style began when she was a little girl, cooking with her mother, a Cordon Bleu chef. Raised in Colombia, Hoffmann moved to Miami where she opened La Capriceuse, a chain of high-fashion luxury boutiques, and Rocca, the first restaurant to feature tabletop cooking on heated lava rocks. Her restaurant attracted Miami’s jet set, while Hoffmann became one of the city’s premier event planners with a client list that included M&M Mars, Bottega Veneta, Gucci, and Thomas Maier. In 2005, Hoffmann premiered “Delicioso with Ingrid Hoffmann,” on DirecTv. Now, Hoffmann shares her passion for food and entertaining on two television series: Food Network’s “Simply Delicioso,” and her Spanish-language cooking and lifestyle show, “Delicioso,” on Galavision/Univision. Hoffmann also appears regularly on Univision's “Despierta America,” and just released her cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist.

Chef Masaharu Morimoto—known to millions as star of “Iron Chef” and “Iron Chef America”—is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants. But no matter the circumstances, wherever Morimoto cooks, his inspired and innovative dishes garner critical and popular acclaim. Through the seamless integration of Western and Japanese ingredients, Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration. In 2001, he opened Morimoto restaurant in Philadelphia. In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal in Mumbai, followed in 2005 by the Michelin-star rated Morimoto-XEX in Tokyo. In January 2006, Morimoto brought his eponymous restaurant to New York City. Morimoto’s first cookbook, Morimoto: The New Art of Japanese Cooking, has been nominated for 2008 James Beard Foundation and IACP awards.

One of America’s best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 25 books and numerous articles, and has hosted nine acclaimed public television cooking series. His newest book and series are follow-ups to his previous PBS-TV series and companion cookbook, Jacques Pépin: Fast Food My Way. Debuting in early October of 2008, the new series and book will be entitled Jacques Pépin: More Fast Food My Way.

Michael Schlow is one of the leading chefs in America and is considered by many to be Boston’s best chef and restaurateur. He is the chef and co-owner of four wildly popular and successful restaurants, Radius, Via Matta, Alta Strada, and Great Bay, and is the recipient of the James Beard Award for “Best Chef: Northeast,” the prestigious Robert Mondavi Culinary Award of Excellence, and Santé magazine’s “Chef of the Year”. He makes numerous national TV appearances and is the author of It’s About Time. Schlow will open his second Alta Strada, an authentic, exciting Italian restaurant and wine bar at MGM Grand at Foxwoods in May of 2008.