Chef Rubin began his culinary career at the Ritz-Carlton Boston and worked his way through all the departments of the hotel's kitchens. During the past 40 years, he has held Corporate Chef, Executive Chef, Food & Beverage Director, Executive Sous Chef and Chef de Cuisine positions in many world-class establishments including, most recently, The Hilton Phoenix Resort at the Peak. He opened his own restaurant, Medizona, which was chosen by Esquire Magazine as one of the "Top 22 Best New Restaurants in America." Chef Rubin has won numerous culinary medals, 11 of them gold, and was the grand prize winner at the US Chefs Open in Tampa. In 2019, he represented the U.S. at the G20 Masters World King of Chefs Competition in Awaji, Japan. In 2016, he was awarded the title of ACF Western Region Chef of the Year, and in 2019, he was chosen as the ACF Western Region recipient of the Hermann G. Rusch Chef's Achievement Award. Chef Rubin is especially proud of his membership in the ACF Chef's Association of Arizona, which he joined in 1985. He was twice chosen as “Chapter Chef of the Year.” In 2022, Chef Rubin was inducted into the American Academy of Chefs, the ACF’s honor society. 

Chef Mojica brings over 25 years of experience to the culinary industry. He currently serves as a Corporate Executive Chef for Land O' Lakes. His extensive career spans a variety of culinary environments, including fine dining, upscale casual restaurants, fast-casual restaurants, country clubs, city clubs, golf clubs, high-volume sports and entertainment venues, and food manufacturing companies. As an accomplished culinary competitor, Chef Mojica has earned over 15 competition medals. He has also received numerous accolades, including the prestigious 2023 Dr. LJ Minor Chef Professionalism National Award, making him the first Latino and the youngest chef to receive this honor. Chef Mojica is a Certified Executive Chef and Certified Culinary Administrator and was inducted into the American Academy of Chefs in 2023. He holds a culinary management degree from Elgin (IL) Community College and a restaurant and food service management degree from Columbus (OH) State Community College.