Mitchell is corporate culinary ambassador for Ben E. Keith Foods in Fort Worth, Texas. A graduate of the Culinary Institute of America in Hyde Park, New York, he is a certified executive chef with more than 45 years in the industry. Mitchell has been a Fellow of the World Master Chefs Society since 1992 and serves as chairman of the board of WMCS-USA after four years as president. In 2018 he was named the organization's USA ambassador. A 35-year member of the American Culinary Federation and Texas Chefs Association, he was inducted into the American Academy of Chefs in 2005 and now serves as a regional director. He received the AAC Chairman's Medallion in 2020, the ACF's Chef Professionalism Award in 2005 and the Hermann Rusch Lifetime Achievement Award for the Central Region in 2023. In 2024 he was inducted into the Texas Chefs Association Hall of Fame. A veteran of 30 years of international competition, Mitchell captained the 2016 Texas Culinary Olympic Team, won gold at the 2014 World Cup in Luxembourg and was named the ACF's 2016 USA National Chef of the Year. In 2024 he published "The Plating Window," chronicling his competition career.

Pierce grew up in the mountains of North Carolina, where his parents owned two restaurants and sparked his early love of cooking. He earned a wrestling scholarship to the University of North Carolina at Greensboro, where he studied food service management, then spent several years honing his craft at the Greensboro Country Club. Pierce came to Tulsa in 2016 as executive chef of Tulsa Country Club before moving to the historic Southern Hills Country Club in 2018. There he has overseen culinary operations for the 2021 Senior PGA Championship, the 2022 PGA Championship, the 2024 U.S. Women's Amateur and numerous collegiate tournaments, including the Big 12 Championships. He also served on the culinary team for the 2023 PGA Championship and the 2024 Masters Tournament. Pierce describes his style as contemporary American with international influences. Mentoring young culinarians is a longstanding passion. He lives with his wife, Danielle, their son, Andrew, and two dogs, and enjoys hunting, fly-fishing, golf and cheering on the Buffalo Bills.

Guizol joined the Oklahoma City Golf & Country Club as executive chef in March 2019, arriving from the Capital Hotel in Little Rock, Arkansas. He oversees daily food service operations for the club, including the Gallery Grill, 1911, and banquet and catering services, along with menu planning and staff development. At the Capital Hotel, Guizol won Diamond Chef Arkansas and Iron Chef Arkansas, was named 2015 Arkansas Chef of the Year and appeared twice on Food Network's "Guy's Grocery Games." He previously spent 13 years as owner-operator of La Provence, a 160-seat restaurant in Montana that won Wine Spectator's Best of Award of Excellence for multiple years. His career includes stints as chef de cuisine at the Palace Court Restaurant at Caesars Palace in Las Vegas and at the Ritz-Carlton Naples Beach Resort, where his kitchen earned the Ivy Award and AAA Five Diamond Award. Guizol trained in France, working under Joel Antunes and at the three-Michelin-star Pierre Gagnaire.

Skinner is a James Beard Award-nominated chef, restaurateur, winemaker and distiller based in Kemah, Texas. He is the creative force behind Eculent, Ishtia, Clear Creek Winery and Meticulous Spirits, ventures built on the idea that dining can be both personal and transportive. A proud Oklahoma State University alumnus, Skinner studied economics and finance at OSU while already pursuing the entrepreneurial path that would define his career. His cooking draws on global travel, family history, Indigenous foodways and modern technique. At Eculent, Skinner is known for immersive, multicourse experiences blending food, scent, sound and storytelling. Washington Post critic Tom Sietsema called him "a chef with a flair for the avant-garde." At Ishtia, Skinner turns his attention to Indigenous ingredients and food sovereignty; Food & Wine's Boris Fishman described the restaurant as home to "some of the most dazzling Indigenous cuisine in America." For Skinner, cooking is a way to preserve memory and bring people together. His return to Oklahoma State is both a professional honor and a personal homecoming.