Book Fest may be Mardi Gras for the mind, but this year more than ever, it is also Mardi Gras for the belly. With amazing chefs, bartenders, bakers and everything in between, here is a preview of the culinary speakers on the Bookfest lineup. 

Bronwen Wyatt

Bronwen Wyatt is a New Orleans baker, Tulane graduate, recipe developer and founder of Bayou Saint Cake. Known for her inventive, art-driven cakes, she teaches online baking classes and consults on pastry programs for restaurants. Wyatt also publishes a newsletter focused on baking techniques and food trends. 

Arvinder Vilkhu 
Arvinder Vilkhu is co-founder of Saffron NOLA, which blends his Indian heritage with Louisiana flavors. After decades of catering and pop-ups, the restaurant was named a James Beard nominee for Best New Restaurant in 2018. Vilkhu’s work reflects his family’s immigration story and commitment to cultural exchange through food. 

Jordan Salcito 
Jordan Salcito is an award-winning sommelier and founder of Drink RAMONA, a line of organic Italian spritzes credited with elevating canned wine. She previously worked at leading restaurants including Eleven Madison Park. Salcito is the author of “Smart Mouth: Wine Essentials for You, Me, and Everyone We Know,” which aims to make wine more accessible. 

Kelly Jacques
Kelly Jacques is co-owner and chef of Ayu Bakehouse, a modern bakery known for blending Southeast Asian and New Orleans flavors opened in June 2022. Within its first year, Ayu was named among the best restaurants in New Orleans by Southern Living and one of the nation’s most exciting bakeries by Bon Appétit. Jacques was also named one of Food & Wine’s best new chefs for 2025. 

John Currence
John Currence is a James Beard Award–winning chef and founder of the City Grocery Restaurant Group based in Oxford, Mississippi. Since opening City Grocery in 1992, he has expanded to concepts including Bouré, Snackbar and Big Bad Breakfast. He is the author of three cookbooks, “Pickles, Pigs and Whiskey,” “Big Bad Breakfast“ and “Tailgreat.”

Cathy Whims
Cathy Whims is a six-time James Beard finalist for Best Chef: Northwest and Pacific and chef-owner of Nostrana. A leader in Portland, Oregan’s Italian food scene, she also founded Oven & Shaker and Enoteca Nostrana. Her debut cookbook, “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita,” was released in 2025.

Ti Martin
Ti Adelaide Martin is co-proprietor of Commander’s Palace, the Garden District institution founded by her mother, Ella Brennan. The restaurant has won the James Beard Award for Most Outstanding Restaurant and is repeatedly ranked among the city’s best. Martin is the co-author of “Commander’s Kitchen”  and “Commander’s Wild Side,” which celebrates Louisiana ingredients and culinary traditions.

Poppy Tooker
Poppy Tooker is a New Orleans food writer, culinary historian and host of the NPR-affiliated program “Louisiana Eats!“. She has authored and updated several historic Louisiana cookbooks, including “Madame Begue’s Creole Recipes“ and “Tujague’s Cookbook.” Tooker is known for reviving endangered local foods such as Creole cream cheese and rice calas. 

Neal Bodenheimer
Neal Bodenheimer is the owner and founder of Cure, one of New Orleans’ most influential cocktail bars. He is also the managing partner of CureCo., the acclaimed New Orleans hospitality group behind Cane & Table , VALS and Peychaud’s at The Celestine. He co-authored “Cure: New Orleans Drinks and How to Mix ‘Em“ with Emily Timberlake, highlighting the bar’s recipes and philosophy. 

Edgar “Dook” Chase IV
Edgar “Dook” Chase IV is executive chef of Dooky Chase’s Restaurant, the historic Tremé landmark founded by his family. The restaurant is recognized as a James Beard Award for America’s Classic and played a central role in the Civil Rights Movement. Chase continues the family’s Creole culinary tradition while expanding its national profile.  

Alon Shaya  

Alon Shaya is a James Beard Award–winning chef and founder of Saba, a modern Israeli restaurant in Uptown New Orleans. He also operates Miss River and Safta in Denver through his hospitality group, Pomegranate Hospitality. Shaya is the author of “Shaya: An Odyssey of Food, My Journey Back to Israel,” which explores his culinary roots and the intersection of Israeli and Southern cuisine.