Hannah Bae is a native of Queens, New York where she grew up among creative Asian-American culinary delights, and developed a particular affinity for American ice cream. After working as a pastry chef and in operations management, Bae founded Noona’s Ice Cream in 2016 after winning NYC's annual ice cream contest held by Hester Street Fair. All Noona's recipes celebrate Asian American stories and global food experiences with others.

Vivian Chen started her career as a corporate attorney before starting a law firm, Chen and Lahey LLP, where she served as “in-house counsel on demand” for small to mid-size businesses and advised high net worth individuals. She has also worked as the Chief Operating Officer of LUCKYRICE where she identified her passion for food, the importance of experiential marketing, structural organization and operations. Through her private practice, Vivian Chen Legal Consulting PLLC, Chen volunteers pro-bono to help many former and new hospitality clients get through the pandemic. Additionally, she was the lawyer that formed Heart of Dinner, Inc., a 501(c)(3) nonprofit organization that started at the beginning of the pandemic which donates food to the elderly Asian American community in New York and the outer boroughs. She is the lawyer to over 60 prominent restaurants and chefs nationwide including Atomix, Atoboy, Naro, Nom Wah, Jungsik, SEA, Fish Cheeks, Bangkok Supper Club, Kimbap Lab, Kochi, and Mari to name a few. In 2024, she launched a hospitality management company called Chinatown Hospitality Group.

Julia Choi-Rodriguez is a long-time creator in the culinary world, first working in advertising on major food brands, then as a pastry chef for top restaurants who turned food stylist. After working as an account executive for major brands such as Baskin Robbins, Quiznos and Bonefish grill, she enrolled in the baking and pastry program at Culinary Institute of America (CIA) and upon graduation worked for a few years as a pastry chef at top New York City restaurants including Gramercy Tavern, Jean-Georges, and Bouchon Bakery. From there she decided to branch out on her own into food styling by starting her own business, Baby One More Bite, whose clients included some of the most recognizable brands including, Wendy’s, Starbucks, Guinness, KRAFT, and Food Network. Julia founded Vesta Chocolate, a place where small batch craft chocolate can be applied to everyday goods, with her husband Roger.

Alice Jun is the founder and brewer of Hana Makgeolli, the first traditional Korean rice wine brewery in the United States, based in Brooklyn, NY. A passionate advocate for authentic Korean food and drink, Alice launched Hana Makgeolli in September 2020 as a way to honor and expand on the homebrewing techniques passed down by her father. Her work is rooted in the belief that traditionally crafted Korean sool (alcoholic beverages) possesses unparalleled depth—in its history, artistry, and flavor—deserving recognition as a world-class category. Through brewing and education, Alice continues to inspire a deeper appreciation for the cultural and culinary heritage of Korean sool.

Jee Young Kim is a dynamic professional with a background in brand development and hospitality. She holds an MBA from Columbia Business School, where she specialized in venture capital and real estate, and a B.A. in Art History & French from New York University. Jee is the Co-Founder and Director of Operations at Lion Hospitality LLC, where she launched 8282, a modern Korean dining restaurant that earned a Michelin Bib Gourmand in both 2023 and 2024. A dedicated advocate for social responsibility, Jee played a key role in expanding employment opportunities for disabled individuals within her family company, contributing to its recognition as an Outstanding Firm for Disabled Employment for 15 consecutive years. With a passion for projects that create meaningful impact, Jee continues to work at the intersection of business, real estate, hospitality, and social good.

Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continued her journey into a culinary and creative career. She recently published her debut cookbook, Banchan: 60 Korean American Recipes for Delicious, Shareable Sides, which was named as one of the 26 Best Cookbooks for 2024 by Serious Eats. She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, NY1, NBC's Today Show, and Good Morning America.