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 highlighting a Member every month in the Member Voices section of our E-Newsletter.
2018
- Ryan Rison, Bouquet Restaurant (June)
- Andy Teixeira, Newport Vineyards (May)
- Fleishers Craft Butchery (April)
- Charleen Badman, FnB Restaurant (March)
- Samantha Buyskes, Three Brothers Wineries & Estates/H.J. Stead Co. (February)
- Herb Eckhouse, La Quercia (January)
2017
- Ashley Auer, Cooks & Soldiers (December)
- Wyatt Sarbacker (November)
- David Dadekian, EatDrinkRI (October)
- Anna Barbara, Baldanza (September)
- Charlie Negrete, LA Kitchen (August)
- Evan Gastman, The Cottage (July)
- Andy Cox, Smith College Dining Services (January)
2016
- Joshua Pollack, Rosenberg’s Bagels (December)
- Laura Ohm, Grand Central Bakery (November)
- Clark Barlowe, 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)
2015
- 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)