Ricky Sakoda was first introduced to the unparalleled beauty and culture of Maui in 1986. Beginning at the age of two. He would spend multiple summer vacations rolling in the waves of Baby Beach in Lahaina, and losing golf balls at all the world class courses they have to offer. Ricky's love of food and training under distinguished chefs Sarah Stagner and George Bumbaris would eventually lead him to one of Maui's best restaurants, Merrimen’s in Kapalua. Ricky moved back to Illinois with his wife Meredith and their son Gideon and is a real estate broker with Berkshire Hathaway HomeServices Chicago. 

Sarah Stegner is the co-owner and chef of Prairie Grass Cafe in Northbrook Illinois. She is the former restaurant chef of The Dining Room at the Ritz Carlton Chicago. She is a two-time James Beard Award Winner and was recently named Restaurateur of the Year by the Illinois Restaurant Association. Stegner is a founding member-past president of Green City Market (501c3). Stegner is a founding member of The Abundance Setting, (501c3). Stegner is passionate about local food, creating a better model in the culinary industry and helping others. Stegner is a co-founder of Chicago Chefs Cook which raised over 1 million dollars since 2022 through culinary events. She is now a member of the Chef Corp for WCKITCHEN. She also acts as an advisor to Chef Sebastian White of The Evolved Network.

Arshiya grew up in India, trained professionally in Paris, and is the executive chef and owner of Verzênay, a French patisserie/cafe in Lincoln Park, Chicago. She started Verzênay in 2014 at Green City Farmers Market and catered to hotels and coffee shops. At Verzênay, we provide customers with food focused on flavor and quality, using locally sourced and clean ingredients. 

Sebastian is a trained psychotherapist, who was working with youth who were gang-involved, labeled at-risk, and many others who were simply struggling with the complexities of life before being hit and devastated by the unexpected deaths of both his aunt (Gwen Barjon) and father (William White Jr). In their honor, he founded The Evolved Network, NFP and established Evolved Kitchen and Garden, LLC. Network. The Evolved Network works with inner city youth by way of food and farming as a therapeutic means for change. Our work lays a foundation for our kids to rise above the effects of poverty, gang life, and forms of political, communal, and social violence that are all too present. The Evolved Network seeks to inspire through food and use its lessons to heal.

Randall Sabado is the Sr. Executive R&D Chef for Cooper's Hawk Winery & Restaurants. He is a Chicagoland native and graduate of Kendall College (back at the old Evanston Campus) and DePaul University. His culinary experience includes time at Carlos' Restaurant, Ambrosia Patisserie, The Four Seasons Chicago, and Food For Thought Catering. Outside of developing recipes and training in his current role at Cooper's Hawk, Randall loves to cook for his family and friends.

If you cannot attend the event but would like to donate to the cause, please email sarah@prairiegrasscafe.com with the amount so that they can include your donation in the amount raised. To donate, go here and in the comment section, say “donation to Hawai’i Community Foundation—Chef Hui Fund.’ If you have any questions, please feel free to contact Chef Sarah Stegner sarah@prairiegrasscafe.com (847.205.4433) or Chef Ricky Sakoda (Rsakoda@gmail.com).