Alex's Lemonade Stand Foundation for Childhood Cancer

2024 Featured Chefs

• Chef Gavin Fine (Bin22, Jackson Hole)
• Chef Suzanne Goin (A.O.C., Larder Baking Company)
• Chef David Lentz (Los Angeles, CA)
• Chef Chris Massad (Kampai, Jackson Hole)
• Chef Nancy Oakes (Boulevard, San Francisco, CA)
• Chef Dana Younkin (St. Paul, MN)

Gavin Fine

Il Villaggio Osteria, The Kitchen, Bin22, Roadhouse Pub & Eatery, The Bistro, Bodega, Bistro Catering, Bovine + Swine, Cream + Sugar, Roadhouse Brewing Co.

Gavin Fine developed a passion for the culinary world as a young boy growing up in Chicago. After working for Richard Melman’s restaurant group, Lettuce Entertain You, in his home town, he followed his passion to Cornell University's Hotel and Restaurant Management School and then to Jackson Hole. While his visions of becoming a ski bum never fully materialized, Fine worked nearly every job between the front- and back-of-house, where he met his soon-to-be business partner Roger Freedman, working side-by-side in one of the area’s top restaurant kitchens. Fine and Freedman forged a friendship and opened their first restaurant, Rendezvous Bistro, in 2001, when Fine was just 26-years-old. After a number of years, Fine opened his second business in 2003 (Bistro Catering). Many years later, several restaurants (Il Villaggio Osteria, The Kitchen, Bin22, The Bistro), a specialty grocer (Bodega) and retail brands (Cream + Sugar artisan ice cream and Bovine & Swine craft meats) added to what is now Fine Dining Restaurant Group, Fine continues to be considered a premier restauranteur of the Rocky Mountain region. In addition to FDRG, Fine is also the co-owner and founder of Roadhouse Brewing Co.

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Suzanne Goin

A.O.C., Larder Baking Company

Suzanne Goin is a graduate of Brown University and a four-time James Beard award-winning chef and cookbook author. Suzanne’s background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison, L’Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard’s Arpège in Paris.

Her work as Executive Chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for her first restaurant. In 1998, Suzanne opened Lucques in West Hollywood with her business partner Caroline Styne.  The restaurant met with instant success and Suzanne was named one of Food and Wine magazine’s “Best New Chefs” in 1999. She has two outposts of her market-driven small plates restaurant A.O.C, both in Los Angeles. She also runs the Food + Wine operations at the iconic Hollywood Bowl as well as Larder Baking Company.

Goin lives in her native Los Angeles with her husband David Lentz, their three children, and two giant dogs. Suzanne is one of the co-founders on ALSF’s LA Loves Alex’s Lemonade event.

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Chris Massad

Kampai, Akiko’s Restaurant and Sushi Bar

Chris Massad is the sushi chef at Jackson Hole’s new sushi restaurant, Kampai. He also served as the head chef of Akiko's Restaurant and Sushi Bar. He was born in Colorado; however, he grew up all over the world — from Texas to the Middle East and finally to Tokyo. He spent middle and high school in Tokyo, and upon returning, he wanted to remain connected to Japan in a creative way. Cooking gave him the ability to do so. 

Chris originally focused on sushi and still holds it as his specialty. However, training in Japan made him realize how much more there was.  As a chef, he’s worked to connect with American diners to see what they enjoy. He also has been studying sake and visiting breweries for many years, which has led to an interest in wine. 

He worked at Nobu in Colorado, then relocated to San Francisco to work as head chef at Akikos, and finally moved onto training at a kaiseki restaurant in Kyoto and making sushi in Tokyo.

During the COVID-19 pandemic, Chef Massad relocated to Jackson Hole to open Kampai after traveling in Japan to fish farms and markets to learn more about the systems. Kampai features a modern take on traditional Japanese cuisine and featuring local products when possible.

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David Lentz

Los Angeles, CA

David Lentz was born and raised in Maryland, where he spent most summers fishing and sailing on the Chesapeake Bay. David began cooking at the critically acclaimed Antrim 1844 Inn as well as The Milton Inn in Maryland. Feeling that he needed to gain more experience and a different perspective on cooking, he left Maryland and moved to San Francisco where he worked at Charles Solomon’s The Heights.

After a few years in San Francisco, David moved to Miami and began working with the highly regarded China Grill Management team. He quickly rose to a sous chef role at China Grill and was recruited to open the group’s restaurants at the infamous Delano Hotel. After three years in Miami, David was enlisted to open China Grill in Las Vegas at Mandalay Bay. After several years in Las Vegas, David was missing the coast and wanted a change from corporate restaurants, so he moved to Los Angeles.

Inspired by the market-driven California Cuisine of Mark Peel and Nancy Silverton, David was thrilled to cook at the iconic restaurant Campanile upon his arrival in L.A. David went on to open two popular restaurants in town: Firefly and Opaline. In 2005, David struck out on his own, creating an intimate and very personal seafood restaurant that melded the flavors of his childhood with his newly found passion for local Farmer’s Market produce. The “wildly popular” Hungry Cat in Hollywood was an instant hit with devoted fans from locals to celebrities to the press. Over the next ten years, David opened outposts of the Hungry Cat in Santa Barbara & Santa Monica. In 2019 David decided to take a break from the business and sold his restaurant group to spend time with his three young children.

David along with his wife, Suzanne Goin & Suzanne’s business partner Caroline Styne started L.A. Loves Alex’s Lemonade event that benefits childhood cancer in 2010 and has raised over 11 million dollars for the charity.

Nancy Oakes

San Francisco, CA

A pioneering American chef and a mentor to many in the last decades, Oakes is often credited for her generosity, consistency, and vision. Having worked all aspects of a restaurant, from her early career at the Carnelian Room & Alexis Tangier's on through to the highly praised Boulevard & Prospect, Oakes has developed a well-rounded hospitality philosophy. She is a student of other cultures and cuisines and a tireless champion of artisans. Throughout her career, her restaurants have received numerous local, national, and international accolades, nominations and awards; among them, The James Beard Foundation Award for Best Chef in California 2001 and Outstanding Restaurant in the United States 2012, as well as the Filiale des Etats-Unis in France.

Chef Oakes co-wrote Boulevard: The Cookbook with Pam Mazzola in 2005 which was nominated for awards from both the James Beard Foundation and the International Association of Culinary Professionals.

In 2010, Chef Oakes opened Prospect Restaurant with Pam Mazzola and Kathy King in San Francisco's flourishing South of Market/Embarcadero neighborhood. Located at the base of the Infinity Towers, it is a warm and modern urban environment, with high service standards and exceptional cuisine.

Chef Oakes' energy and sense of community are reflected in the time and talent she has devoted to cooking for charitable organizations. In addition to serving on the Board of Directors for Meals on Wheels of San Francisco, she has been Gala Chef Chair for the organization's annual fundraiser for 12 years. She enjoys continuous involvement with numerous other philanthropies, including Share Our Strength, The San Francisco Food Bank, The Center for Urban Education about Sustainable Agriculture, Make-a-Wish Foundation, Auction Napa Valley, Alex's Lemonade, and Maitri Compassionate Care.

Dana Younkin

St. Paul, MN

Chef Dana Younkin hails from St. Paul, Minnesota, where her culinary journey began when she was fifteen years old assisting her mother at local bakery A Toast to Bread and further continued at their family-owned café, Swede Hollow. After completing a degree in Anthropology, she moved to San Francisco to attend the California Culinary Academy. Younkin worked and staged in some of the city's top kitchens before joining Boulevard in 2006.

Younkin says that developing and cooking side by side with Chef Nancy Oakes for the last 15 years has been an invaluable experience. "Nancy has always pushed me to think of different ways of seeing food and flavor combinations, while always staying anchored in a context, whether that is seasonal or regional. We are always bouncing ideas off one another. Our collaborative effort results in a more interesting and delicious experience. " Younkin credits Oakes with giving her an advanced, hands-on understanding of regional Italian and French cuisine, which she uses daily at Boulevard. Younkin and Oakes have also travelled extensively together learning about food and culture in Italy, London, Orcas Island, New York City and Los Angeles, to name a few.

Younkin regularly contributes to the following charities: Alex's Lemonade Stand Foundation, Meals on Wheels, Sprouts and The SF Food Bank.