Jorge Gaviria is the James Beard Award-winning founder of Masienda and the bestselling author of MASA: Techniques, Recipes, and Reflections on a Timeless Staple. Prior to founding Masienda, he was an educator, pig herder, and line cook. He has trained at Danny Meyer's Union Square Hospitality Group and Blue Hill at Stone Barns.

A native of Torreón, México, Fermín Núñez is the chef and co-owner of the award-winning Suerte, Este and Bar Toti restaurants in Austin, Texas. Nuñez has been named among Food & Wine's Best New Chefs and Eater Austin's Chef of the Year. He has been featured on the Food Network, Netflix's Taco Chronicles, as well as in The Wall Street Journal, The New York Times, and Texas Monthly.