Williams Sonoma has named the members of its 2017 Chefs’ Collective advisory group.
The company selected the 14 chefs and bar experts to serve as brand advisors based on their accomplishments in redefining the culinary landscape, Williams Sonoma said. They will provide culinary insights, feedback on product development, testing, testimonials, exclusive content and new recipes.
“The Williams Sonoma Chefs’ Collective is an important group of talented leaders,” said Janet Hayes, president of Williams Sonoma. “Their creativity, knowledge and appetite for innovation inspires us to think in new ways as a brand. We’re looking forward to collaborating with them in 2017 and beyond.”
Williams Sonoma’s 2017 Chefs’ Collective members are:
- Matt Bolus, executive chef, 404 Kitchen, Nashville, TN
- Katie Button, executive chef/owner of Heirloom Hospitality Group, Cúrate and Nightbell, Asheville, NC
- Ashley Christensen, chef/proprietor, Beasley’s Chicken + Honey, Bridge Club, Chuck’s, Death & Taxes, Fox Liquor Bar, Poole’s Diner, Raleigh, NC
- Derek Dammann, chef/owner, Maison Publique, Montreal, QC
- Deuki Hong, owner, Deuki Hong Hospitality Group, executive chef, Sunday Bird, San Francisco, CA
- Brandon Jew, executive chef/owner, Mister Jiu’s, San Francisco, CA
- Gavin Kaysen, chef/owner, Spoon and Stable, Minneapolis, MN and Bellecour, Wayzata, MN
- Joshua McFadden, executive chef/owner, Ava Gene’s, founding partner, Tusk, consulting chef, The Suttle Lodge & Boathouse, Portland, OR
- Julia Momose, bartender at large, Eater Young Gun, Chicago, IL
- Steven Satterfield, executive chef/co-owner, Miller Union, Atlanta, GA
- Daniela Soto-Innes, chef de cuisine, Cosme, Alta, New York, NY
- Jeremiah Stone, chef/owner, Contra, Wildair, New York, NY
- Fabian von Hauske, chef/owner, Contra, Wildair, New York, NY
- Kris Yenbamroong, chef/owner, Night + Market, Los Angeles, CA
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