The Anchor Of Hope Dinner

Chef Eric LeVine

Participating Chef · Board of Directors

Award-winning Executive Chef and HMWIUSA Board of Directors member, bringing culinary excellence and a deep commitment to mental wellness in the hospitality industry to The Anchor of Hope Dinner.

Chef Stephen Yen

Participating Chef

A New York–born culinary professional and French Culinary Institute graduate whose career spans Morimoto, Catch, Paige Hospitality Group, TAO Downtown, Liberty National Golf Club, and beyond — currently Director of Culinary for Jacob's Pickles. A dynamic force in modern hospitality and dedicated mentor to the next generation of culinary talent.

Chef Eric Girerd

Participating Chef · Pastry

Chef Eric Girerd is widely recognized as one of the world's foremost pastry chefs and chocolatiers, celebrated for his exceptional craftsmanship and global culinary influence. Over the course of his distinguished career, he has worked in multiple two- and three-star Michelin establishments, as well as one- and two-star venues, refining his expertise at the highest levels of fine dining. His international experience spans countries such as France, Japan, Morocco, and Venezuela, allowing him to develop a unique culinary perspective shaped by diverse cultures and traditions. Since 1979, Chef Girerd has earned an impressive 13 awards, a testament to both his technical mastery and his enduring impact on the pastry world. What sets Chef Girerd apart is his ability to seamlessly blend regional flavors into sophisticated, well-crafted desserts and chocolate creations. Drawing inspiration from his global experiences, he combines ingredients and techniques from different culinary traditions to produce innovative yet balanced confections. His work reflects not only precision and artistry but also a deep understanding of flavor harmony, making his desserts both visually striking and memorable to the palate. Through decades of dedication and creativity, Chef Girerd has solidified his reputation as a leading authority in pastry and chocolate, influencing both aspiring chefs and the broader culinary industry.

Chef Amy Riolo

Participating Chef

Dame Amy Riolo isn't just an award-winning chef; she's a culinary virtuoso. The best-selling author of 26 books, television personality, and Mediterranean lifestyle ambassador was named Knight of the Order of the Star of Italy by the President of the Italian Republic. From her ancestral homeland of Calabria, Italy to kitchens around the world, she's been hailed as "The Ambassador of Italian Cuisine in the US" by The Italian International Agency for Foreign Press, "Ambassador of the Italian Mediterranean Diet" by the International Academy of the Italian Mediterranean Diet, "The Cook to the Kings" by the Egyptian newspaper El Ain, and "Ambassador of Mediterranean Cuisine in the World" by the Rome-based media agency We The Italians. In 2019, Amy Riolo launched her own private label collection of premium Italian imported culinary ingredients called Amy Riolo Selections and include extra-virgin olive oil, balsamic vinegar, and pesto sauce from award-winning artisan companies. Amy is an honorary member of the Associazione Regionale Cuochi Pittagorici in Calabria, Italy as well as the Digital Bridges Organization in Luxor, Egypt. The world-renowned food historian and culinary anthropologist makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, ABC, CBS, NBC, The Hallmark Channel, Nile TV, The Travel Channel, Martha Stewart Living Radio, Calabria Uno TV, Esperia TV and Abu Dhabi Television as well as many others. She began her on screen career by creating and appearing weekly in cooking videos entitled "Culture of Cuisine" which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. Amy has also worked as an onscreen talent for many international organizations and companies. As a respected culinary diplomat, Amy has created menus, culinary ceremonies, and educational seminars for diplomats, international chefs, and world leaders. Known for sharing history, culture, and nutrition through global cuisine as well as simplifying recipes for the home cook, Amy Riolo is one of the world's foremost authorities on culinary culture. She is has lived and/or worked in the United States, Italy, Egypt, Greece, Turkey, Morocco, and the United Arab Emirates. Amy began her professional career in the world of fashion. She majored in Apparel and Textile Management at Cornell University (where she was recently featured as one of the "30 Faces of Cornell" Initiative) and worked in the clothing sector for a decade before becoming a professional chef and author. While a profile poster dedicated to her culinary achievements is on display in the department of Nutrition at Cornell, she has never abandoned her love of fashion. For this reason, she has collaborated with the Textile Museum in Washington, DC, Emcees events dedicated to fashion at the Italian Embassy, and continues to infuse both passions into her daily life and work. The "Pen and Ladle Virtuoso" as she was dubbed by an Abu Dhabi newspaper, currently co-leads experiential cuisine and culture tours to Italy with Italian Sensory Experience, and to Morocco and Greece with Indigo Gazelle Tours. Her work has appeared in numerous print media including USA Today, Cooking Light magazine, Elle Magazine, The Washington Post, CNN.com, The Wall Street Journal, Parade Magazine, Gulf News, The Jerusalem Post Magazine, Popular Anthropology Magazine, Insider, Eating Well, Business Insider, Tasting Table, Authority, Medium, Ambassador, The Examiner, La Cucina Italiana, Perugia Today, The National Post, Mashed, The UAE National, Crotone OK, Il Crotonese, Crotone Informa, La Nuova Calabria, Corriere della Calabria, and Miradas, as well as hundreds of other national and international newspapers and magazines. In one of her favorite media interviews, Amy was asked by CNN.com to create a fantasy wedding menu for Prince William. She also collaborated with Martha Stewart and her team during her presentation at Metro Cooking DC.