Chef Chang is a James Beard award winning chef, the author of four cookbooks, and a restauranteur. In addition to being the owner of Flour Bakery which has multiple locations in Boston and Cambridge, she and her husband Christopher own Myers+Chang, an Asian-inspired upscale hip restaurant in the South End. Myers+Chang was awarded four stars by the Boston Globe in 2017 at their 10th Anniversary. Sauté offers her glazed salmon with cucumber salad, a dish that inspired the two to open Myers+Chang. She says it's still her favorite dish.
Chef Pedrosa is Corporate Chef, Lolita and a nominee for James Beard Rising Chef Star of the year. He launched his restaurant career in the sixth grade with a job at a Greek pizzeria and hasn't stopped yet. He was formerly Executive Chef at Yvonne's in Boston. "There is something bout creating a moment for someone that makes them say, "Wow, I wish I could cook like this," or "How did you make this?" that makes me realize we are doing something right and gets me excited to run right back into the kitchen and create something new. He is always creating new dishes for Sauté.
Chef Irene Li is the owner of the Chinese-American food establishment, Mei, Mei Restaurant. She is a five-time James Beard Foundation Rising Star Chef semi-finalist. Her other accolades include Eater Young Gun award, Zagat 30 Under 30 recognition and the Bustle Upstart Award. Her guest dish is a twist on a Li family favorite vegetable dish with the unusual addition of dried cranberries and almonds served over a mound of rice as a main.