b'KEVIN RATHBUNRathbuns, Krog Bar, Kevin Rathbun Steak | AtlantaKevin Rathbun is a pivotal force on the local and national restaurant scenes. In 2004, he opened Rathbuns, which features his take on Mod-ern American cuisine and has earned accolades from Travel & Leisure (Best New American Restaurant) and many others. His award-winning Spanish-style wine bar, Krog Bar, opened in 2005. Kevin Rathbun Steak opened in 2007 and went on to become one of Americas top steakhouses. Kevin continuously donates his time and energy to charitable events. He resides in Atlanta with his wife, Melissa, and in his spare time enjoys philanthropy, reading cookbooks, dining out, fine cigars and traveling.rathbunsrestaurant.comJOHN TESARThe Tesar Restaurant Group | Dallas Known widely for his sustainable-food ethic and seafood mastery, John is culinary director for The Tesar Restaurant Group Dallas and recently opened two new restaurantsThe Commissary and The Cedars Social. He has also been responsible for the creation of three other Dallas restau-rant concepts: Dallas Chop House, Dallas Fish Market and Wild Salsa. John, who was Jimmy Sears in Anthony Bourdains Kitchen Confidential, was a semifinalist in the 2009 James Beard Foundation Awards (Best Chef: Southwest). During his tenure as executive chef at Rosewood Mansion on Turtle Creek, the restaurant earned rave reviews and was named one of Americas best new restaurants by Esquire. John serves on Share Our Strengths Taste of the Nation Culinary Council.thecommissarydallas.comWADE WIESTLINGThe Oceanaire Seafood Room | MinneapolisWade Wiestling has been at the helm of The Oceanaire Seafood Room since 1998. Now, this award-winning recipe has created hit restaurants all over the U.S., in major cities such as Washington, D.C., Dallas, San Diego, Boston, Atlanta and Miami, just to name a few. A well-known figure on the Twin Cities restaurant scene, Wade has donated his time and talents to help many charitable events, including Share Our Strengths Taste of the Nation and the March of Dimes SignatureChefs Auction. His guidance has led Oceanaire to five James BeardHouse appearances and has led 14 chefs through James Beard House kitchen events.theoceanaire.comJASON WILSONCrush | Seattle Jason Wilson, 2010 James Beard Foundation Award winner (Best Chef: Northwest) and alumnus of Food & Wine magazines Best New Chefs class of 2006, is a graduate of the California Culinary Academy and has worked in kitchens as far afield as France and Singapore. In 2005, he realized a lifelong dream when he opened Crush with wife Nicole. One of Seattles hottest restaurants and most innovative dining experiences, Crush offers seasonally changing menus that highlight the finest local, organic ingredients and sustainable seafood, as well as an award-winning wine list. The name of the restaurant was inspired by Jason and Nicoles wedding, which took place at a private estate during the 2001 crush.chefjasonwilson.com229'