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Chad League is a seasoned foodservice executive with more than 20 years of leadership experience in the food distribution industry. As President of the US Foods Rocky Mountain Area, he oversees a complex, multi-market operation, leading the strategic execution of initiatives that drive growth, operational excellence, and customer success across the region.

Known for his ability to connect people, processes, and performance, Chad brings together the many functions that power the business, including supply chain, warehousing, transportation, sales, marketing, and customer support. His leadership ensures seamless collaboration across teams, transforming operational excellence into meaningful customer outcomes.

Recognized for his people-first leadership style, Chad is passionate about driving business results while supporting the chefs, restaurateurs, and hospitality professionals who rely on US Foods every day. He is recognized across the organization for building strong partnerships, fostering a culture of accountability and innovation, and strengthening the connection between US Foods and the communities it serves throughout the Rocky Mountain region.

Chef Brother Luck is the chef/owner of Four by Brother Luck, a restaurant rooted in Four Corners cuisine and consistently recognized for its storytelling approach to food and culture. Along the way, he became a fan favorite on Bravo’s Top Chef (Seasons 15 & 16), a winner on Beat Bobby Flay, and a finalist on Chopped.

Beyond the kitchen, Brother is the creator of #NoLucksGiven, a mental health advocacy platform sparking honest conversations about vulnerability, sobriety, and leadership in hospitality. He is also a sought-after keynote speaker, delivering talks that blend lessons from high-pressure kitchens with practical tools for resilience, leadership, and growth.

As an author, Brother has published his memoir No Lucks Given and is developing multiple new works, including The Four Corners Table and The Recipe for Reinvention. His writing merges storytelling with leadership frameworks designed for chefs, entrepreneurs, and changemakers.

Today, Brother Luck is more than a chef—he’s a brand builder, cultural storyteller, and advocate who uses food, words, and lived experience to challenge industries and empower people to lead with purpose.

Sally Ray serves as Vice President of Marketing at Hoshizaki America, where she is responsible for brand strategy, market positioning, and integrated marketing initiatives for a leading global manufacturer of foodservice equipment. Her role also includes oversight of product management, encompassing product development, innovation, and lifecycle strategy, as well as product training, ensuring strong alignment between customer needs, product solutions, and field execution.

Executive Chef and Owner Hosea Rosenberg is the culinary force and founder of Blackbelly and Santo restaurants, located in Boulder and Denver, CO. He is celebrated for his dedication to seasonal ingredients, responsibly sourced meats, and bold flavors. As a rising chef, Rosenberg earned national culinary acclaim after winning Bravo TV’s Top Chef, Season 5, in 2009. Since then, he built Blackbelly from a small Boulder-based catering operation with a food truck and farm into a full-service restaurant, butcher shop, and market (2014). In 2017, Rosenberg further enriched Boulder’s dining scene with SANTO, a heartfelt tribute to the flavors of his Taos, New Mexico upbringing. Expanding his footprint beyond Boulder, Rosenberg opened Blackbelly Market Denver in 2024, which focuses primarily on the craft of house made charcuterie, salami, salumi, and deli meats; along with gourmet grocery goods, provisions, and counter service breakfast and lunch. Most recently, in partnership with High Flying Foods, he opened a new location of SANTO in Terminal C of the Denver International Airport, bringing the flavors of northern New Mexico to mile high travelers near and far.

Chef Hosea has received multiple accolades and honors over the years, with Blackbelly being named among the 25 Best Restaurants in Denver by 5280 Magazine repeatedly since its inception; he has been celebrated by the U.S. Small Business Administration for inspiring the entrepreneurial spirit of the nation; and Rosenberg has made several appearances cooking at the prestigious James Beard House. Further underscoring his commitment to sustainable practices, Blackbelly received multiple Michelin Award Green Stars for sustainable gastronomy, and, both Blackbelly and SANTO are distinguished as Michelin-recommended restaurants.

Colleen Silk is a creative producer, hospitality strategist, and founder of Hospitality Bites Media. With nearly 20 years in the food and beverage industry, she combines deep operational expertise with a passion for storytelling that centers the human experience in hospitality. Colleen is the host of the Hospitality Bites podcast and the producer of an upcoming feature-length documentary that explores the often-ignored realities of women’s health in hospitality—from periods and pregnancy to perimenopause and postpartum struggles. As a Burnt Chef Project US ambassador, she champions mental health and systemic change through media, consulting, and community-building. Colleen brings empathy, grit, and vision to every story she tells.

Nokkie Lipsey is a hospitality leader with over 25 years of experience spanning back-of-house, front-of-house, and executive leadership. She currently serves as Program Director for OneKitchen, where she supports chef-led coalitions advocating for equitable food policy and community-centered food systems. Nokkie is also the founder of Pre-Shift Hospitality Experts, a hospitality leadership practice focused on empathy-driven culture, operational clarity, and sustainable leadership. She is the author of the forthcoming book Pre-Shift, which centers the often-overlooked leaders who keep restaurants and communities moving forward.

Ashley Murray is the Colorado Advisor for the Diageo Hospitality Partnership, bringing over a decade of experience with Diageo’s spirits portfolio. Originally from Chicago and now rooted in Denver, she blends her hospitality marketing expertise with a passion for teaching and mentorship—making brand education engaging, accessible, and inspiring for industry professionals. A dedicated advocate for wellness and community, Ashley is honored to support CHOW’s mission of fostering empathy, connection, and outreach in the hospitality sector.

Nicole “Nio” DiPietrantonio is a passionate advocate for mental health and well-being in the hospitality industry. With eighteen years of hands-on experience as a chef, community leader, and founder of Serving Up Support: Maine, Nio is dedicated to supporting hospitality professionals both in and out of the kitchen. She believes in the power of food to bring people together and create spaces of care, connection, and healing. Nio’s work centers on breaking the stigma around mental health, building strong support networks, and making sure everyone in hospitality feels valued and seen. Whether she’s cooking for a crowd or championing industry-wide change, Nio leads with empathy, integrity, and a genuine love for helping others thrive.