THE SPLENDID TABLE'S TURKEY CONFIDENTIAL

Paola Velez
Paola Velez, an award-winning chef, entrepreneur, and community activist, is set to release her debut cookbook, "Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store," in October 2024. Raised in the Bronx and the Dominican Republic, Velez draws inspiration from her Afro-Latina culinary heritage. She has received numerous accolades and nominations, including being recognized as "Pastry Chef of the Year" by Esquire and "Best New Chef" by Food & Wine. Velez was also nominated as "Rising Star Chef of The Year" by the James Beard Foundation. After graduating from Le Cordon Bleu, Velez gained experience working under culinary icons such as Jacques Torres and Christina Tosi. In addition, she has presented at prestigious events and has been featured in publications like Food Network, The Art of Plating, Time Out, Cherry Bombe, and Instyle Magazine.

Joe Yonan
Joe Yonan is the two-time James Beard Foundation Award-winning food and dining editor of The Washington Post. He is the author of Mastering the Art of Plant-Based Cooking, a first-of-its-kind compendium of approachable, plant-based recipes and wisdom from across the globe; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's “Weeknight Vegetarian” column, and for five years wrote the “Cooking for One” column, both of which have won honors from the Association of Food Journalists.

Tiffany Derry
Beaumont, Texas native Tiffany Derry is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table, Radici and ‘Shef Tiffany spice and apparel line. Denied from her first cooking job at the age of 15 because of her race and gender, Tiffany has risen her way through the culinary ranks to run her own restaurant concepts, appear on national television, and cook for President Obama at the White House. Tiffany’s authentic approach to Southern cooking landed her on the 2022 James Beard Award finalist list in two categories – Best Chef: Texas and Best New Restaurant for Roots Southern Table. She is currently a judge on The Great American Recipe on PBS and one of Bobby Flay’s culinary titans on Bobby’s Triple Threat on the Food Network. Outside of her restaurants and television appearances, Tiffany is a fierce advocate for social justice and equity across gender, race, and food access. She spends much of her spare time lobbying politicians to pass sustainable and healthy food polices.

Andrea Nguyen
A culinary bridge builder and leading authority on Asian cuisines, Andrea Nguyen is a James Beard award-winning author, cooking teacher, and consultant. Her newest cookbook, Ever-Green Vietnamese, centers doable, modern takes on Viet plant-based traditions. Named one of the best cookbooks of 2023, it was also a 2024 double finalist for awards from the Beard Foundation and International Association of Culinary Professionals.