Chef Dan Capello is a hospitality veteran with over 30 years of experience in the food industry. As a renowned chef and wine expert, he led F&B programs at elite clubs, where he earned awards and recognitions from many professional guilds, including 3-time Arkansas Diamond Chef winner. Today, Dan is the author of "Deliberate Evolution" and a leadership mentor who guides ambitious individuals through a transformative six-step journey toward purpose-driven success in life and leadership. Drawing from his rich culinary background, he empowers others to deliberately evolve and achieve excellence both personally and professionally. Team Capello features students Tyler Hobbs and Michael Stout.

Chef Jordan Davis graduated from UA - Pulaski Technical College. He is the Director of Food and Beverage at Chenal Country Club. He has worked in many different positions in the culinary world, beginning as a dishwasher and being promoted to positions that included prep cook, line cook, sous chef, executive sous chef and executive chef. He was named Diamond Chef Arkansas in 2019. Team Davis features students Austin Robinson and Jason Cook.

Chef Donnie Ferneau is an award-winning, nationally recognized culinary expert celebrated for his innovative approach to healthy, flavorful cuisine. He attended Kirkwood Culinary Academy and apprenticed under Philippe Forcioli of the Orient Express before establishing himself as a standout chef in Little Rock. As the former owner and executive chef of Ferneau in Hillcrest, Donnie gained acclaim for blending creativity with classic techniques.

Named among the top 1% of Best Chefs in America, Donnie has earned titles like Chef of the Year (American Culinary Federation), Diamond Chef Arkansas, and multiple "Best Chef in Arkansas" awards. His culinary expertise has delighted high-profile clients, including President Bill Clinton, Warren Buffet, and Gordon Ramsay, who featured Donnie as a "culinary expert" on 24 Hours to Hell and Back. He is also a former part-time instructor at UA-PTC's Culinary Arts and Hospitality Management Institute.

Currently, Donnie thrives as a culinary business specialist at Sysco Foods while continuing to consult and cater privately. He is passionate about giving back and supporting children's charities like Share Our Strength's No Kid Hungry campaign and Eva Longoria's Heroes Foundation.

Donnie lives in central Arkansas with his wife, Meaghan, their daughter, and their three rescue dogs. He enjoys fitness and spending Sundays with family over a home-cooked meal.

Team Ferneau features students Alyssa Frisby and Kenneth Knowlton.

Chef Marc B. Guizol is a Certified Executive Chef with 25+ years experience in fine dining management, including restaurant operations in France, Italy, Portugal, England and the United States.

He has extensive knowledge of creative and classical cuisine, French, fusion, Asian, Spanish, organic and local-farm sourced cuisine, health conscious spa and nutritionally-focused or diet-restricted fine cuisine, desserts and pastries.

He has created and taught cooking classes in French, Asian fusion, North African and cooking methods. His professional awards include Diamond Chef Arkansas in 2014 and 2015.

He is currently the Executive Chef at the Oklahoma City Golf and Country Club. In Little Rock, he served for six years as the Executive Sous Chef at The Capital Hotel. He has also served in leadership positions in Montana, Nevada and Florida.

Chef Guizol will be out of the country the evening of Diamond Chef Arkansas. He will mentor students in advance of the celebration.

Chef Jason Knapp discovered his passion for food while working at the Waffle House in the late 1990's. He began developing his talent by working many kitchen jobs, such as Pleasant Valley Country Club and Sonny Williams Steak Room. Soon thereafter, Jason was offered a position at the Arkansas Governor's Mansion as their Sous Chef. One year later, Jason graduated from the Central Arkansas Chapter School of Apprenticeship with the American Culinary Federation, which later merged and became the UA-PTC Culinary School. Jason served five years as the Sous Chef for Governor Mike Huckabee at the Arkansas Governor's Mansion. From 2007 to 2009, Jason served as the Executive Chef for Governor Mike Beebe. For the next four years, Jason served thousands of students at multiple universities as the Executive Chef for Pulaski Technical College and the University of Central Arkansas before moving to Arkansas Blue Cross Blue Shield to start the Green Leaf Grill. Jason next served as the Culinary Specialist for Sysco Foods for eight years and Performance Food Service for one year. After PFG, there was a homecoming as Jason was invited back to serve Governor Sanders as her family's executive chef at the Governor's Mansion. Currently, Jason is using his 26 years of culinary expertise to be a culinary consultant and District Sales Manager to restaurants in central Arkansas with Performance Foodservice.

Team Knapp will feature students Kathleen Rollings and Cassidy Perry.

Chef André Poirot is an aficionado of fine dining and the art of haute cuisine. He was born and raised in France where he received his culinary diploma in 1977. He served as a commis at the Ets Blache restaurant in Remiremont, France, and in the hallowed kitchens of The Savoy on the Strand in London. He completed his military duty at Pont St. Vincent, France as a chef mess officer, and went on to be saucier at Thomas de Quincey's restaurant in London.

Chef André returned to the verdant valleys of Bordeaux where he was sous-chef at Ets Cuny Traiteur. He progressed to head chef at Relais de Ballons in St. Maurice-Moselle before moving to Strasbourg for a complete change of pace. Then the roar of the Atlantic waves called, and chef André, like millions before him, answered the call. He came ashore in Bermuda at the Princess Hotel, as chef de cuisine at Harley's restaurant, and gourmet chef at the Tiara restaurant.

The clang of the street cars of New Orleans were the next clarion call. He worked for fourteen years at the Royal Sonesta Hotel for the celebrated Begue's Restaurant. In 2004, the Peabody Hotel Little Rock recruited him as executive chef to supervise all the food and beverage functions held at the hotel and at the Statehouse Convention Center.

In 2013, the Peabody was sold and Chef André joined the Crowne Plaza Hotel Little Rock. In 2018, he joined the Capital Hotel as Executive Chef of in-room dining before being recruited by the Clinton Foundation to run the kitchen of 42 Bar + Table where he still works.

Chef Andre has been part of the Diamond Chef Arkansas since its inception, first as a competitor and then as a judge.

Team Poirot will feature students Jackson Haus and Cierra Miller.

Chef Mary Beth Ringgold is a highly acclaimed restaurateur and chef throughout the state of Arkansas and nationally. She is well known as the former owner of local dining favorites Copper Grill, Capers, and the legendary Cajun's Wharf. As a chef, Mary Beth competed in Diamond Chef, winning back-to-back years, which ascended her to the Diamond Chef Hall of Fame. She was also the first and only woman to ever win the event.

Team Ringgold will feature students Sarah King and Andrew Geisler.

Pamela Smith made history as the first-ever emcee for the original Diamond Chef event, a role she proudly continued for several years, and is happy to reprise at the 2025 reimagined event. Pamela was also the first television news host of a weekly restaurant feature - Pam's Picks. Through her groundbreaking series, Pamela took viewers behind the scenes of local eateries, spotlighting the stories and passion of Arkansas restaurateurs, helping to elevate the state's culinary industry-a perfect alignment with UA - Pulaski Tech's mission to support culinary excellence.

Adding to her impressive resume, Pamela has been the dynamic lead communicator for the Little Rock School District (LRSD) since 2012, driving internal and external communications, marketing, and public relations with over 30 years of experience in media and public relations. She is a former co-host of Good Morning Arkansas and weekend anchor for KATV and spent more than a decade as on-air talent and news director for the top-rated Broadway Joe Radio Show in Little Rock. 

A Little Rock native raised in Houston, Pamela earned a Bachelor of Science in Telecommunications with a specialization in Broadcast Journalism from Oral Roberts University. Passionate about supporting LRSD's 20,000 students and advocating for youth and elderly populations, she serves on numerous boards, including Volunteers in Public Schools, the UA Pulaski Tech Foundation, the Little Rock Advertising and Promotion Commission, Arvest Little Rock Community Board, and Art Porter Music Education, Inc. Pamela's achievements include an Emmy nomination, recognition as one of Soiree Magazine's "Women to Watch," the 2024 Arkansas Martin Luther King Commission Lifetime Achievement and Joel Ratliff Woman of Impact awards.

A food enthusiast and former AY Magazine contributor with her beloved feature Pamela's Palate, she continues to inspire through volunteer work as a moderator, host, and emcee for various charitable organizations. Pamela enjoys reading, singing, traveling, and exploring new restaurants. She is the proud mother of her son, Brandon, and a devoted, longtime mentor to a 12-year-old student.

Chef Suzanne Campbell is a classically trained chef from Europe, where she earned her Bachelor's degree in Culinary Arts in England. She apprenticed in the major London hotels, the Piccadilly and the Mayfair. Suzanne taught American Culinary Federation students through the local Arkansas Chapter until the Pulaski Technical College opened their new culinary school. Then, she was an instructor at Pulaski Technical College CAMHI from its opening until her retirement.

Suzanne has been a member of the American Culinary Federation Central Arkansas Chapter (ACF CAC) since 1996, and is currently a ACF Certified Executive Chef. She was previously the ACF Chef Child Chair of the Arkansas Chapter.

Suzanne has been given many awards during her culinary career. She was awarded the ACF CAC Formica Award. In 2001, ACF CAC Hall of Fame in 2005, ACF CAC Pastry Chef of the Year in 2006, and Chef Educator of the Year in 2018. She was also a finalist for a Food Network Show.

Her community Service involved ACF CAC "Cooking is for Kids" Instructor and Program Manager, the USDA Food Corp Instructor and Mentor, and a Balfour Beatty "Nourish Program" Partner. She also has helped in many fundraisers over the years.

Chef Ken Dempsey is an award-winning chef and pitmaster located in Central Arkansas. He began his culinary career at the Maumelle Country Club before moving on to the kitchen at Ristorante Capeo. He credits a lot of his love for fine dining from his time at Capeo. After Capeo, Chef Dempsey took over the kitchen at the former E's Bistro in Park Hill. After a couple of years with E's, he became the head chef at Arkansas Surgical Hospital and eventually the Executive for the Russellville School District's Childhood Nutrition Program. Chef Dempsey left childhood nutrition after nearly 10 years to become the Executive Chef for the Arkansas Governor's Mansion.

Dempsey loves to look from a wide variety of cuisines and seeks out ways to incorporate and elevate Southern foods into various cuisines. He is perhaps most well-known for his love of barbecue, however. Trips to Austin, Texas, and surrounding areas, resulted in a healthy obsession with smoking brisket. A born and bred Arkansan though, his barbecue affinity extends to pork, ribs, and all things meat, though he's been known to throw some cheese in the smoker too.

Chef Dempsey currently resides in Sherwood, Arkansas, with his wife Jessica and daughter Savannah.

Chef Jennifer Maune is an award-winning, certified culinary and pastry chef, and a blogger, public speaker, and interior decorator. She was a Finalist on MasterChef on FOX Network with Gordon Ramsay where her expertise carried her through 17 challenges to 2nd place, out of 40,000 applicants. She completed a Stage at The French Laundry, a Three Michelin Star Restaurant in Yountville, CA by Chef Thomas Keller, who holds Eight Michelin Stars. She is one of 10 in the world to be chosen to complete an Expert Diploma in Culinary Arts at the World's Best Culinary Institute, Ecole Ducasse in Paris, which was founded by Chef Alain Ducasse, who holds 21 Michelin Stars.

Jennifer is working with investors to open a fine dining French-American restaurant and pastry shop, utilizing seasonal and locally sourced ingredients with a focus on regenerative farming and sustainability.

Her lifestyle website, JenniferMaune.com, and social media channels garner over 1+ million monthly impressions and 272,000+ followers. Jennifer was chosen as a Better Homes and Gardens Stylemaker 2021-2024. She has a licensed kitchen mat line in Williams Sonoma, and recently founded Heritage Seasoning, available on her website.

She has a BA in Speech Communications from Ouachita Baptist University. She has an AAS in Culinary Arts and Pastry Arts from University of Arkansas PTC Culinary Arts Institute, graduating with highest honors, named to the Chancellor's List and inducted into the Phi Theta Kappa Honor Society. She was awarded a Gold and Bronze Medal from the American Culinary Federation, and obtained advanced pastry certification at the Le Cordon Bleu Paris.

Represented by Brave Artist Management of Los Angeles, Sungate Licensing Partners and The Whalen Agency of New York, Jennifer has additional TV opportunities, a cookbook, and a license product line coming to national retailers.

Jennifer is a certified culinary and pastry chef, interior decorator, and lifestyle blogger sharing recipes, home design, and more. She is a MasterChef Season 13 Finalist, and is a Better Homes and Gardens Stylemaker and High Point Market Design Influencer. You can see her work on the TODAY Show, Better Homes and Gardens, American Farmhouse Style, Country Living Magazine, and more.

Kevin Shalin started his food writing career in his hometown of Houston, Texas, with the Houston Press's Eating Our Words. He has been covering the often-underrated Arkansas food and drink scene for more than 12 years. In addition to maintaining his popular food blog, The Mighty Rib, Kevin was the food editor for AY Magazine, and has been a contributing writer for Little Rock Soiree, Bourbon and Boots, Little Rock Family, Arkansas Times, Local Palate and OnlyinArk.com.