Jennifer Abadi is a preserver of Sephardic, Mizrahi, and Judeo-Arabic recipes and food customs. She teaches cooking and is the author of A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen and Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe.

Viviane Bowell was born and brought up in Cairo, Egypt. She was expelled with her family in 1956 as a result of the Suez crisis and came to England as a refugee. Her maternal grandparents were born and lived in Aleppo, later settling in Egypt in 1910. Her paternal ancestors originated from Toledo and were expelled from Spain in 1492, first settling in Constantinople and later in Egypt. Bowell is the author of A Culinary legacy: Recipes from a Sephardi Egyptian kitchen, which highlights her family’s unique blend of three different cultures and styles of cooking. The Tel Aviv Institute recently named Bowell one of the most influential Jews of 2021-2022 for her work highlighting the Sephardic story of the Middle East. 

Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) and Modern Jewish Cooking. (Chronicle Books). She is currently at work on her next book, Portico, which explores Rome's historic Jewish cuisine. Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, Food52, and Tablet, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.

Genie Milgrom is the author of My 15 Grandmothers, Recipes of my 15 Grandmothers and several other award winning books. She speaks globally on the history of the Crypto-Jews including the culture and food history as found in her family’s archival material in Pre-Inquisition Spain and Portugal. She has spoken on this topic at the Knesset in Israel and the EU Parliament to bring awareness to the Sephardic History of her family. She has been awarded the Highest accolade of the Four Sephardic Synagogues in Jerusalem for her tireless work in uncovering the history of the Cypto-Jews.

Hélène Jawhara Piñer is a PhD in Medieval History and History of Food. She is also a renowned chef of Sephardic cuisine. She is the author of Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th century to Today, which won the 2021 Gourmand World Cookbook Awards Prize for Best Jewish Cuisine Book, and Jews, Food and Spain. The oldest Medieval Spanish cookbook and the Sephardic culinary heritage (Academic Studies Press).

Sibel Pinto is a Le Cordon Bleu Paris & Reims University trained chef-instructor, sustainability trainer, consultant and Gourmand Cookbooks Award winning author. In her latest book KASHKARIKAS: WASTELESS KITCHEN - A Turkish-Sephardi Chef's Recipes and Stories (2021) Pinto shares the secrets of her easy techniques and helpful insights to raise awareness in food waste reduction, inspired by the memories of her Sephardi ancestors' kitchens, her travels and the rich stories of her charity mission. 

Member of Slow Food, Les Amis du Cordon Bleu, World Chefs, AGAFED Euro-Asia Gastronomy and Chefs Association, honorary member of TAFED Turkish Chefs Federation, Pinto divides her time between Paris and Istanbul.