Real Food for Kids: Culinary Challenge

Perry's | Executive Chef

Chef Masako Morishita

Chef Masako Masako is an award-winning chef cooking Japanese comfort food inspired by the flavors and lesser-known culinary traditions of her hometown of Kobe. Previously an NFL cheer captain, Masako’s professional culinary career was born through her desire to share the everyday flavors of Japanese culture with a broader audience. Her first concept, the pop-up OTABE, led her to her subsequent position as Executive Chef of Maxwell Park until October 2022, when she was tapped to lead the kitchen of Perry’s. In recognition of her work, Masako received the 2024 James Beard Emerging Chef Award, was named Eater DC’s 2023 Chef of the Year, received a 2023 RAMMY nomination for Culinary Rising Star, was selected to join the US State Department’s American Culinary Corp, and in 2022 was named a StarChef Rising Star.

Owner | Queen Mother’s Kitchen and Hill Prince

Chef Rock Harper

Winner of Hell’s Kitchen Season 3 and a graduate of Johnson & Wales University, Chef Rock Harper is a celebrated culinary expert with over 30 years of experience. A James Beard-nominated chef, Rock was part of the inaugural cohort of the U.S. State Department’s Chef Corps, using culinary diplomacy to build cultural bridges worldwide. As the owner of Queen Mother’s Kitchen and Hill Prince, Chef Rock masterfully blends his passion for Southern cuisine with a commitment to fostering community and creativity. His dynamic career spans media appearances, leadership in the hospitality industry, and a dedication to inspiring through food and storytelling.

Founder/Restaurateur | Eastern Point Collective (La Collina, The Duck & The Peach, and The Wells)

Hollis Wells Silverman

Hospitality expert Hollis Wells Silverman has built her career on exceptional leadership and business acumen combined with creativity and versatility. A graduate of Cornell University’s School of Hotel Administration, Hollis played a pivotal role in the growth of a number of restaurant organizations, most notably of award-winning chef José Andrés’ ThinkFoodGroup. As
Chief of Operations, she led the organization’s food & beverage, service, and human resources teams as the group tripled in size and expanded into new markets. In 2021, Hollis founded Eastern Point Collective, the DC-based restaurant group that owns and operates four concepts: The Duck & The Peach, a new American restaurant; La Collina, an easy and approachable Italian restaurant; the Wells, an intimate, speakeasy-style gin bar and Méli, a Greekish wine and mezze cafe. Hollis was named to Restaurant Hospitality Magazine’s Power List as one of the top restaurant operators changing the industry. In April 2024, Hollis was named a finalist by the James Beard Foundation for Outstanding Restaurateur.

Chef de Partie | Moon Rabbit & Former two-time Culinary Challenge Participant

Forrest Gonia

Forrest was born in Fairfax and competed twice in the Real Food for Kids Culinary Challenge, representing Chantilly High School. It was through this competition that he first met Chef Kevin Tien, a connection that ultimately led to his first job after graduation at the Michelin-recognized Moon Rabbit in DC. Passionate about sustainability in restaurants, Forrest has a particular interest in fermentation as a means to reduce waste and enhance flavors. Early in his career, he had the opportunity to cook for Kamala Harris at the Vice President’s residence and has since been involved in multiple events for the former Vice President of the United States. Dedicated to giving back, Forrest also contributes his talents to charitable organizations, including Chefs Stopping AAPI Hate, No Kid Hungry, and Real Food for Kids.

Director of Contract Meals and Nutrition | DC Central Kitchen

Sami Reilly

Sami Reilly serves as Director of Contract Meals and Nutrition overseeing DC Central Kitchen’s Healthy School Food program, as well as our community meals, menu development, and nutrition education programming. Under her stewardship, DCCK provides more than 12,000 scratch-cooked, farm-to-table meals within USDA and HSA guidelines to 30 schools each day, and an additional 5,000 to Community Meal Programs across the city. A registered dietitian with degrees from the University of Delaware, Sami joined the Kitchen in 2021 after three years in the Montgomery County Public School system where she had oversight of the day-to-day operations and meal service at 30 school sites. Sami dedicates a portion of her time outside of the Kitchen to teaching culinary and nutrition classes for the Arlington Public Schools Adult Learning Program.

General Manager | The Ritz-Carlton Washington D.C.

Olivier Lau

Olivier Lau is the General Manager at The Ritz-Carlton, Washington, D.C., where he leads a dedicated team in delivering unparalleled luxury hospitality experiences. With nearly two decades of experience in the hospitality industry, Olivier has a proven track record of exceeding key metrics in employee, guest, and owner satisfaction.

Before his current role, Olivier served as General Manager at The Ritz-Carlton, Tysons Corner, where he continued to establish the hotel as a luxury destination in picturesque Northern Virginia.

He also held the position of General Manager at JW Marriott New Orleans, achieving remarkable results during the height of the pandemic. His career includes significant roles such as Director of Operations at JW Marriott Minneapolis Mall of America and Director of Food and Beverage at The Ritz-Carlton, San Francisco.

In addition to his professional roles, Olivier serves on the Board of Directors for Visit Fairfax, contributing his expertise to promote tourism and economic growth in Fairfax County.

Born and raised in Paris, Olivier holds a Bachelor of Tourism Management from Haute Ecole Lucia de Brouckere in Brussels and has completed certifications in Revenue Management, Real Estate Investment, and Asset Management from Cornell University. His extensive experience and commitment to excellence continue to elevate the guest experience at The Ritz-Carlton, Washington, D.C.

Lead Farm to School Specialist | Virginia Department of Education

Brittany “Bee” Thorp

Bee Thorp is the Lead Farm to School Specialist with the Virginia Department of Education, Office of School and Community Nutrition Programs. In this role, Bee manages the Virginia Food for Virginia Kids initiative, which increases scratch cooking, local food procurement, and student inspired meals in school nutrition programs. She also manages the Virginia Farm to School program,
partnering with national, state, and local stakeholders to build the connections between Virginia farms, school cafeterias, classrooms, career and technical education programs, and outdoor learning environments.

Bee has been strengthening local food systems for over a decade within the public, private, and nonprofit sectors. She holds Master’s in Food Studies from Chatham University.

CEO | Kitchen of Purpose

Brian MacNair

Brian MacNair, CEO, is Kitchen of Purpose’s inspiring leader with more than 20 years of experience fighting hunger and creating opportunity.

MacNair’s unique approach combines the vision of the nonprofit sector with a business mindset. MacNair worked for 10 years as the Chief Development Officer of DC Central Kitchen, expanding the food justice organizations work by 500% through initiatives like the “Farm to School” program.

MacNair later served as the first Executive Director of the renowned World Central Kitchen, working with Jose Andres to build the humanitarian organization from the ground up.

Brian actively engages with non-profit organizations to develop impactful domestic and international food-based programming.