- Raymond Hoffmeister, Art Institute of Las vegas academic director and master chef
- Chef Claude Lambertz, Director of Culinary Arts for the UNLV Management program
- Jennifer White, President of the Cordon Blue School
- Tom Rosenberger, Director of the food and beverage program at CCSN
Left to right: Team Manager Jean-Philipe Maury, Executive Pastry Chef, Bellagio Hotel; Claude Escamilla, Chris Hanmer, both of the Bellagio Hotel; Team Captain Patrice Caillot, Executive Pastry Chef, Ritz-Carlton Lake Las Vegas.