chef stefano secchi
Stefano Secchi is the chef and partner of Rezdôra and Massara, two celebrated regional Italian restaurants in New York City. Brought up in a home with a strong sense of Sardinian heritage, Stefano has dedicated his career to the craft of Italian cooking. He spent several years honing his skills in Modena at the famed Osteria Francescana under Massimo Bottura and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti and in Piemonte, just outside of the white truffle region of Alba, working with Michelin-starred chef Davide Palluda at All’Enoteca.
Rezdôra, which opened in 2019, showcases the rich culinary traditions of Emilia Romagna. Since Rezdôra’s opening, Stefano has led the team, to a three-star New York Times review from restaurant critic Pete Wells, earned a Michelin star from 2021-2025, named one of the 100 Best Restaurants in New York City by the New York Times, and traveled to Milan to receive recognition as the #4 Italian restaurant in the world by Top 50 Italy.
Massara, Stefano’s second restaurant, opened in 2024 and celebrates the vibrant cuisine of Campania. Inspired by his childhood memories of visiting Southern Italy and the region’s rich abundance of farms and fisheries, the menu is centered around cooking with a wood-burning oven and grill.
Beyond his culinary achievements, Stefano is committed to giving back to the New York food community, supporting No Kid Hungry, City Harvest, Food Education Fund, Wellness in the Schools, and God’s Love We Deliver, among others.
chef davide palluda
Davide Palluda was born in 1971 in Canale, where he lives and works. After his professional studies at the Barolo Hotel School, he gained training experience in the most prestigious Italian and European kitchens. In 1995, with his sister Ivana, he opened the "All’Enoteca" restaurant, attached to the Enoteca Regionale del Roero, based in Canale. In 2000, he was named the best young chef of the year by the Espresso guide. Also in 2000, he received a Michelin star, which he has maintained ever since.
"I arrived on time for the first important appointment with life: the opening, in 1995, of the Enoteca Regionale del Roero and the attached restaurant 'All’Enoteca', right in Canale and almost on my doorstep. I was just 24 years old, but I had dreams and enthusiasm to spare. And I jumped into the saddle of that first organic project to enhance the wine and food culture of Roero, which until then had been overshadowed by the fame of the neighboring Langa hills."
A point of reference for the cuisine of Langa and Roero, the "All’Enoteca" Restaurant stands out for its distinct personality and a modern refinement that is neither artificial nor precious, but presents itself with simple and natural elegance. The cuisine tells the story of the territory and the household wisdom of many anonymous peasant housewives, but without indulging in nostalgia and without closing itself off to tradition and déjà vu. The menu, therefore, follows the seasons of Langa and Roero, but opens up to combinations of colors and flavors that are the result of travel, research, and creativity. There is the utmost respect for the quality of the ingredients, both noble and humble, pursued with an insatiable desire for their most authentic expression. Inseparable is the relationship with fruit and wine: a tribute to a land blessed by Heaven and with products of excellence throughout the year.
chef Nozomu Abe
“Chef Noz”
Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish and seafood of his grandfather, who owned and operated a seafood company.
Chef Noz's own culinary journey began as an apprentice in Sapporo. It was here he decided to dedicate himself to the art of sushi. He then moved to Tokyo, epicenter of the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae. This included working with master chefs and preparing dishes with aged, as well as freshly-caught, fish, and traditional vinegar-seasoned rice.
In 2007, Noz moved to New York with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. After leaving New York's legendary Sushiden in 2016, he opened Sushi Noz in 2018. The restaurant earned its first Michelin star within a year of opening and a second Michelin star in 2023. Chef Noz has since expanded the brand with Noz 17 and Noz Market, with Sushi Noz Los Angeles set to open in 2027.
chef wylie dufresne
Wylie Dufresne, who rose to international fame at his ground-breaking New York City restaurant, wd-50, is one of the world’s most innovative and respected chefs. His modern, science-driven approach to cooking has earned him a Michelin star, a top spot on New York Magazine’s Best Restaurants list, a James Beard Award for Best Chef New York, and many other accolades.
He more recently turned his attention to two of America’s favorite foods: doughnuts, at Du’s Donuts and Coffee in Brooklyn; and pizza, at Stretch in Brooklyn’s Domino Park. Wylie’s whimsical style and cutting-edge kitchen techniques have made him a fan favorite among food lovers.
He appeared as himself on Hulu’s The Bear, he was parodied on Saturday Night Live, and he was immortalized on a food-themed episode of The Simpsons. He also appears regularly as a judge on Bravo’s Top Chef, Food Network’s Beat Bobby Flay and other competitions. Wylie is currently one of the two main judges on CBS's cooking competition show, America's Culinary Cup. He released his first cookbook, wd-50: The Cookbook (Ecco), in 2017. He lives in New York City with his wife and two daughters.