Member Voices

Chefs Collaborative Members are powerful change agents, and they are doing their part to create a better food system. We celebrate that dedication by sharing there stories here!





  • Joshua Pollack Q&A, Rosenberg’s Bagels (December)
  • Laura Ohm Q&A, Grand Central Bakery (November)
  • Clark Barlowe Q&A, Heirloom Restaurant (October)
  • Michelle Lainez, Chef Michelle and Company (September)
  • Tracy Freeman, Edible Sarasota (August)
  • Yusha Hu, Local Bushel (July)
  • Kristian Niemi, Bourbon (May)
  • Renee Erickson (April)
  • Bill Telepan, Telepan (March)
  • Andrew Gerson, Brooklyn Brewery (February)
  • Barton Seaver, Harvard University (January)


  • Abra Berens (December)
  • David Rashty (November)
  • Brian Goodman,  The Greenhouse Tavern (October)
  • Anthony Fassio (September)
  • Mary Sue Milliken, Border Grill (August)
  • William Dissen, The Market Place Restaurant & Lounge (July)
  • Shanna Pacifico, Pacifico’s Fine Foods (May)
  • Paul Reilly, Beast and Bottle (April)
  • Cathy Whims, Nostrana (March)
  • Michael Anthony, Gramercy Tavern (February)
  • Steven Satterfield, Miller Union (January)