At just 28 years old, Chef Eddy Zapil brings a playful energy and creativity to Fern Street’s scratch kitchen that shines through his menu. In 2019, he joined Fern Street Wine Bar & Kitchen’s opening team as sous chef, and after quickly earning the respect of his culinary team was promoted to chef de cuisine in November 2020. There are no rules in Chef Eddy’s kitchen when it comes to cooking, as he loves to mix old traditions with modern cooking techniques in his menus. A native of Guatemala, Eddy loves incorporating fresh fruits, vegetables, and a hint of Latin American flavors into his dishes, and takes pride in being open minded and inventive in the kitchen. He participates in the West Palm GreenMarket with the vendor Rancher's Reserve, and is food-safety certified.

Before coming to West Palm Beach in 2008, Chef Joey got his start cooking at his Mom’s French restaurant in Germany, and later worked as a Chef on luxury yachts in the French Riviera.

His cuisine is focused on fresh ingredients from local farms and heavily inspired by his European background.

With his crew at Palm Beach Catering, Chef Joey is the creative mind behind many Palm Beach galas and events.

Having had a booth at the Green Market for many years, he is very excited to be back to show off his culinary expertise and display his competitive nature that he hones playing tennis and pickleball. 

Before coming to West Palm Beach in 2008, Chef Joey got his start cooking at his Mom’s French restaurant in Germany, and later worked as a Chef on luxury yachts in the French Riviera.

His cuisine is focused on fresh ingredients from local farms and heavily inspired by his European background.

With his crew at Palm Beach Catering, Chef Joey is the creative mind behind many Palm Beach galas and events.

Having had a booth at the Green Market for many years, he is very excited to be back to show off his culinary expertise and display his competitive nature that he hones playing tennis and pickleball. 

Chef Winston Williams is a culinary enthusiast who has a wild passion and pursuit of perfection as it relates to all things edible. Born in Tortola BVI (British Virgin Islands), he grew up in the United States Virgin Islands (USVI), and has not only raised the bar for Caribbean haute cuisine but has also created a heightened awareness for “Floribbean Cuisine”- Classical cuisine with a Caribbean twist.

Chef Winston provides personal chef services, curated dinners, weddings, corporate events, catering coaching, and home cook instruction. Thanks to his YouTube channel, Chef Winston has become a local icon in the culinary arena and is followed by a whole new generation of budding chefs and caterers.

At just 28 years old, Chef Eddy Zapil brings a playful energy and creativity to Fern Street’s scratch kitchen that shines through his menu. In 2019, he joined Fern Street Wine Bar & Kitchen’s opening team as sous chef, and after quickly earning the respect of his culinary team was promoted to chef de cuisine in November 2020. There are no rules in Chef Eddy’s kitchen when it comes to cooking, as he loves to mix old traditions with modern cooking techniques in his menus. A native of Guatemala, Eddy loves incorporating fresh fruits, vegetables, and a hint of Latin American flavors into his dishes, and takes pride in being open minded and inventive in the kitchen. He participates in the West Palm GreenMarket with the vendor Rancher's Reserve, and is food-safety certified.

Chef Rodrigo Cuevas, age 33, originates from Cancun, Mexico, where his profound connection with food first took root in 2011. Having graduated from the esteemed Lincoln Culinary Institute in 2013, Cuevas masterfully blends traditional Mexican flavors with innovative techniques, earning acclaim for his culinary finesse and commitment to preserving his cultural heritage. He enters the chef competition with an unyielding dedication to crafting exceptional dishes, and is poised to display his expertise and artistic creativity on a prestigious platform.

Chef Rodrigo Cuevas, age 33, originates from Cancun, Mexico, where his profound connection with food first took root in 2011. Having graduated from the esteemed Lincoln Culinary Institute in 2013, Cuevas masterfully blends traditional Mexican flavors with innovative techniques, earning acclaim for his culinary finesse and commitment to preserving his cultural heritage. He enters the chef competition with an unyielding dedication to crafting exceptional dishes, and is poised to display his expertise and artistic creativity on a prestigious platform.

Jonathan Richards is the visionary and owner of Palm Beach Salt Company, a renowned sea salt producer out of West Palm Beach, Florida.  With a passion for exceptional ingredients, Jonathan has created a unique identity by crafting exquisite sea salts that enhance the flavors of dishes from around the world.  His journey into fine cuisine and salt production has been nothing short of extraordinary, and his commitment to innovation and quality has not only elevated his brand, it has contributed to the broader culinary landscape.  At Palm Beach Salt Company he takes a spartan approach, focusing on the pure essence of sea salt, resulting in a product that stands out in its quality and simplicity.  Jonathan's dedication to his craft and his business is truly inspirational, distinguishing him in the world of fine dining.

At just 28 years old, Chef Eddy Zapil brings a playful energy and creativity to Fern Street’s scratch kitchen that shines through his menu. In 2019, he joined Fern Street Wine Bar & Kitchen’s opening team as sous chef, and after quickly earning the respect of his culinary team was promoted to chef de cuisine in November 2020. There are no rules in Chef Eddy’s kitchen when it comes to cooking, as he loves to mix old traditions with modern cooking techniques in his menus. A native of Guatemala, Eddy loves incorporating fresh fruits, vegetables, and a hint of Latin American flavors into his dishes, and takes pride in being open minded and inventive in the kitchen. He participates in the West Palm GreenMarket with the vendor Rancher's Reserve, and is food-safety certified.

Chef Winston Williams is a culinary enthusiast who has a wild passion and pursuit of perfection as it relates to all things edible. Born in Tortola BVI (British Virgin Islands), he grew up in the United States Virgin Islands (USVI), and has not only raised the bar for Caribbean haute cuisine but has also created a heightened awareness for “Floribbean Cuisine”- Classical cuisine with a Caribbean twist.

Chef Winston provides personal chef services, curated dinners, weddings, corporate events, catering coaching, and home cook instruction. Thanks to his YouTube channel, Chef Winston has become a local icon in the culinary arena and is followed by a whole new generation of budding chefs and caterers.

Chef Laura Todd is the Executive Chef & Owner of Laura Ashley Catering. Chef Laura has over 15 years experience in the catering and special events industry serving guests all over South Florida. Prior to establishing her own catering and event company. Laura worked for several prestigious clubs and properties throughout the United States, as well as established chefs and catering companies in her hometown of West Palm Beach, Florida. These endeavors have helped Chef Laura gain the experience and intimate touch necessary to build meaningful, lasting relationships with clients, vendors, and industry professionals.

Celebrity Chef Brett Portier hails from New York City, and has been featured on the Food Network, the Cooking Channel, Oprah Magazine, and Restaurant Hunters.  After a very successful business in the smoked foods industry he relocated to South Florida, where he began offering artisanal BBQ creations to the public through local markets and catering events.  In the span of only two years he is operating at multiple locations, with his first brick-and-mortar Pepe's Hey Babe! opening on Clematis Street in downtown West Palm Beach in January, 2024.

Before coming to West Palm Beach in 2008, Chef Joey got his start cooking at his Mom’s French restaurant in Germany, and later worked as a Chef on luxury yachts in the French Riviera.

His cuisine is focused on fresh ingredients from local farms and heavily inspired by his European background.

With his crew at Palm Beach Catering, Chef Joey is the creative mind behind many Palm Beach galas and events.

Having had a booth at the Green Market for many years, he is very excited to be back to show off his culinary expertise and display his competitive nature that he hones playing tennis and pickleball. 

Johnny Vancora is the owner and head baker at Bread by Johnny, an organic bakery in Jupiter, Florida, specializing in naturally leavened loaves made with freshly milled flour. Johnny has been a regular vendor at local farmers markets since baking and selling bread out of his parent’s house in high school. Growing up around fresh food markets directly influenced Johnny’s cooking style, which draws on the bounty from our incredible farmers, producers, and artisans.

Chef Ari Alejandro loves working for Watermark. He is a Washington D.C. Native, loves the Ravens, and is a Rottweiler lover. He also only eats meat. He was formerly mentored under Tom Collichio, Brad Kilgore, Danny Grant, Angel Pallacios, and Geoffrey Zakarian. He admires Jeremy Ford and Michael Fiorello. His favorite chef is Marco Pierre White, and his favorite restaurants are Juvia, 1826, Altar, MaryGolds, SurfClub.

Chef Rosen has been in the hospitality business for 40 years, and an Executive Chef for 27.  For 15 years he worked in Manhattan at The Russian Tea Room, Le Chantilly, Demi, and The York Grill.  In Chicago, he has been a corporate chef for La Strada Corporation. In New England he worked at The Capital Grille, and opened The Providence Hilton, as well as The Renaissance Hotel at Patriot Place in Foxboro. He has worked for The Bar Louie Corporation as a corporate trainer, and has served as Executive Chef at Disney Vero Beach Resort, PGA National Resort & Spa, and has successfully worked two Honda Classic golf tournaments.  

He has cooked for the likes of President Ronald Reagan, Barbara Streisand, Billy Joel, Billy Christal, NYC Mayor Rudolph Giuliani, Coach Bill Belichick, Uncle Junior (from The Sopranos), Joe Morgan, Keith Hernandez, Rollie Fingers, Tiger Woods, Phil Simmons, Jim Nance, as well as many others, and has been featured on The Food Network, and other Chicago and Manhattan affiliates. He has earned the 3-Star rating in Manhattan, Chicago, and Rhode Island restaurants, has cooked for the Bolshoi Ballet, and provided his talents to such charities such as Share Our Strength, as well as many others. 

Chef Ari Alejandro loves working for Watermark. He is a Washington D.C. Native, loves the Ravens, and is a Rottweiler lover. He also only eats meat. He was formerly mentored under Tom Collichio, Brad Kilgore, Danny Grant, Angel Pallacios, and Geoffrey Zakarian. He admires Jeremy Ford and Michael Fiorello. His favorite chef is Marco Pierre White, and his favorite restaurants are Juvia, 1826, Altar, MaryGolds, SurfClub.

Chef Laura Todd is the Executive Chef & Owner of Laura Ashley Catering. Chef Laura has over 15 years experience in the catering and special events industry serving guests all over South Florida. Prior to establishing her own catering and event company. Laura worked for several prestigious clubs and properties throughout the United States, as well as established chefs and catering companies in her hometown of West Palm Beach, Florida. These endeavors have helped Chef Laura gain the experience and intimate touch necessary to build meaningful, lasting relationships with clients, vendors, and industry professionals.