Byron Peck
Originally from Southern California, Chef Byron Peck has firmly re-rooted in New Orleans. In 2005, he became chef-owner of Elizabeth’s Restaurant in the Bywater neighborhood. Although he inherited the "Real Food Done Real Good" philosophy and motto from Elizabeth's original owner, Chef Peck embraced it wholeheartedly. For nearly twenty years, his scratch cooking of classic southern and Creole cuisine has been drawing new fans from near and far.
Maria (Kata) Velez
Chef MariaKata Velez was the chef and co-owner of Mojito Cuban Cuisine in New York City for over a decade, but that venture closed for good in 2016. She also has multiple cooking reality television appearances under her belt. Going by Kata, she and Mojito appeared in 2010 on season 2, episode 4 of Fox’s Kitchen Nightmares. Food Network’s Chopped in 2012 was her second show, then going by Maria, and in 2013 she competed on season 2, episode 3 of Food Network’s Cutthroat Kitchen. Over the years, she has also done numerous cooking segments on Spanish-language programs. Whether going by Maria, Katalina, or some combination of her names, her current whereabouts are unknown.
John Simmons
Chef John Simmons worked at top restaurants in Chicago and Los Angeles. He then followed an opportunity calling him to Las Vegas, where he was the opening executive chef for an outpost of the French bistro Mon Ami Gabi at the Paris Las Vegas Hotel & Casino. Having decided to stay in Vegas and follow his next calling to open his own restaurant, Chef Simmons launched Firefly* Tapas Kitchen + Bar in 2003. Over time, Firefly* grew into a larger space and opened a second location. Meanwhile, in the original Firefly* space, a new simple and delicious concept was born: Tacos & Beer. Most recently, Simmons and his wife, Tabitha, are also partners behind the vegan and vegetarian-friendly Graze Plant-Powered Kitchen run by entrepreneur Amelia Cooper.
Franco Barrio
After rising through the ranks in New York City restaurant kitchens, Chef Franco Barrio stepped into the role of executive chef/culinary director over ten years ago. Since then, he’s worked with several NYC-based hospitality groups in that role, leading food operations for diverse multi-unit businesses. Currently, Chef Barrio is part of the Yves Jadot Restaurant Group where he leads menu R&D and implementation for Dear Irving, Farm to Burger, and The Shakespeare locations throughout Manhattan.