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SEASON 1, EPISODE 1
Selena + Chef
Since quarantining at home, Selena Gomez has been spending more time in the kitchen than ever. But despite her many talents, it remains to be seen if cooking's one of them. Each episode of this hilariously relatable, informative, and casual cook-along features a different master chef as they help Selena improve her skills and tackle cuisines of every variety - all via video-chat. While Selena teams up with these top-tier culinary artists to embrace both the struggle and the joy of learning to cook, audiences are invited to join the fun and follow along at home.
On the big screen, Selena Gomez began making the transition from young actress to adulthood with such films as the much talked about Harmony Korine’s Spring Breakers. The film premiered at the Venice Film Festival to critical acclaim, and Gomez’s performance was singled out as a “breakout.” She appeared in the Academy Award-nominated film The Big Short opposite Brad Pitt and Ryan Gosling, as well as Fundamentals of Caring alongside Paul Rudd that premiered at the 2016 Sundance Film Festival. Gomez was named by Vulture.com as one of “The 20 Best Performances of Sundance 2016.“ Other credits include Rudderless, Neighbors 2 and the James Franco directed In Dubious Battle. Most recently, Gomez was seen opposite Bill Murray and Adam Driver in The Dead Don’t Die directed by Jim Jarmusch. The film premiered at the Cannes Film Festival.
Selling more than 145 million singles worldwide and over 25 billion global streams it’s safe to say Selena has achieved great success as a recording artist. “Lose You To Love Me,” the first single off her critically acclaimed album “Rare,” marked a historic moment for the singer as she landed her first No. 1 on the Billboard Hot 100 chart. The album debuted at the top of the charts, making it her third consecutive album to debut at No.1 on the Billboard Album chart. Praise for the album was immediate with Variety proclaiming, “‘Rare’ is one of the best pop albums in recent memory”; Time saying it is a “pop gift”; and Rolling Stone proudly called it “an act of divine ruthlessness.” In 2017, Gomez was named Billboard’s “Woman of the Year.”
Selena has added executive producer to her impressive list of credits serving as an executive producer of the hit Netflix original series 13 Reasons Why. Gomez has used her platform to speak out on social causes throughout her career, and executive produced the critically acclaimed Netflix docu-series Living Undocumented that created much buzz and discussion regarding the polarizing issue of undocumented people living in the United States. In addition, Selena serves as executive producer of the upcoming feature film Broken Hearts Gallery for Sony.
2020 Saw Angelo return to Top Chef All Stars. Additionally, Sosa teamed up with radio and television personality, Angie Martinez for the cookbook, Healthy Latin Eating: Our Favorite Family Recipes Remixed. Sosa and Martinez combined their Dominican, Puerto Rican and Cuban heritages by reworking classic dishes to make them healthier. Sosa told The Boston Globe that the recipes have a lot of "soul" to them, which is reminiscent of his grandmother’s cooking. "Recipes from the past don't have to die with the past," he said. "They can evolve and grow to something healthier and more vibrant.”
In addition to the cookbooks, Sosa launched a line of custom aprons and chef uniforms called AOSbySOSA. He made appearances on two Food Network shows, Iron Chef America and Beat Bobby Flay.
Television credits include Knife Fights for the Esquire network; finalist on Top Chef for the Bravo network; and guest chef on Beat Bobby Flay and Iron Chef. Sosa is the owner of two restaurants in New York city, Anejo in mid-town and Tribeca; and he has opened Jean-Georges’s highly notable and trend-setting spice market as executive sous chef.
Chef Antonia Lofaso is the executive chef and owner of three acclaimed Los Angeles restaurants: Black Market Liquor Bar (Studio City, California), Scopa Italian Roots (Venice, California) and DAMA (Downtown Los Angeles, California). Though diverse in cuisine and style, each of her restaurants combine deep-rooted, personal culinary traditions with the influence of her globetrotting adventures and formal French training. Antonia is widely recognized for her recurring roles on Food Network’s Guys Grocery Games, Tournament of Champions, Cutthroat Kitchen and Best Thing I Ever Ate as well as Bravo’s Top Chef and CNBC’s Restaurant Startup. In addition to her thriving restaurant businesses and television career, Antonia is an entrepreneur with Chefletics, an apparel line that redefines the traditional fit and function of kitchen attire.
Named “The Golden Girl of Wellness” by both ELLE and Forbes, Candice sits on The Well+Good Council and was recently chosen as one of Arianna Huffington’s “Top 20 New Role Models.” Candice Kumai is a classically trained chef, former line cook, TV host and former-model-turned journalist. She is also a six-time, best-selling author. In her latest book, Kintsugi Wellness, Candice combines her wellness, wisdom and traditional Japanese heritage with a culinary prowess.
Candice has bylines in Vogue, Cosmopolitan, Bon Appétit, Shape, Yoga Journal, Men’s Journal, Well + Good, Girlboss and Byrdie. She contributes to Forbes, The Wall Street Journal, Pop Sugar and Women’s Health. A Top Chef alumna, Candice has appeared as a regular judge on Iron Chef America & Beat Bobby Flay. She was also the former Food Editor-at-Large at Shape and Men’s Fitness and a columnist at Men’s Health and Women’s Health magazines.
Currently, Candice is shooting with Food Network, Vogue and NHK World in Tokyo & The Today Show coverage for the 2021 Tokyo Olympics in NYC, LA and Japan. She also hosts a wildly popular weekly podcast, “Wabi Sabi”, in the US.
Daniel is the founder and chef of the Meatball Shop restaurants in New York City, and coauthor of The Meatball Shop Cookbook. An avid restaurant-goer, prodigious recipe writer and sought-after educator, Daniel’s work has been published in Saveur, New York Times, TASTE and Afar, among others. He’s appeared in countless local and national broadcast segments and print publications and as a competitor, lead character and judge in hundreds of hours of television programming. Segments include: The Today Show, Good Morning America, CBS This Morning, The Tonight Show, The Martha Stewart Show, the Rachael Ray Show, Anderson Cooper 360 and many others.
JON & VINNY
James Beard award-winning chefs Jon Shook and Vinny Dotolo are the owners of Joint Ventures Restaurant Group, which includes animal, Son of a Gun, Jon & Vinny’s Fairfax, Jon & Vinny’s Brentwood, helen’s Fairfax, helen’s Brentwood, Trois Mec, L’Original Petit Trois, Petit Trois le Valley, Kismet and Kismet Rotisserie. The duo has been credited with innovating and changing the dining scene in Los Angeles through their roster of critically acclaimed restaurants. Their partnership began over a decade ago when they met in culinary school at The Art Institute of Fort Lauderdale. While at school, they worked for Michelle Bernstein at The Strand and Mark’s Place by Mark Militell. After graduation, they traveled west and worked at The Wildflower in Vail, CO. In 2002, they landed in Los Angeles and worked at Chadwick for Benjamin Ford and Govind Armstrong, which would inspire them to launch their initial catering company, Carmelized Productions.
Chef Ludo Lefebvre is one of Los Angeles’s most influential chefs, known for his inventive, refined cooking at Trois Mec, which has been named as the Best New Restaurant (2013) and No. 1 Restaurant in Los Angeles (2014 & 2016) by LA Weekly and earned its first Michelin Star in 2019. In 2015, LA Weekly named Ludo “Best Chef in Los Angeles”. In addition to Trois Mec, Ludo is the chef/owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the STAPLES Center and Universal City Walk.
In December 2015, Ludo became a “knight” when he received the prestigious Chevalier de l’Ordre des Arts et des Lettres award from his home country of France. He has also been named one of the 50 Greatest Chefs in the World by Relais & Châteaux and was a James Beard finalist for Rising Star Chef. Additionally, Petit Trois received a finalist nomination for Best New Restaurant. In 2017, Ludo was nominated for two James Beard Awards, Best Chef West and for his work on Mind of a Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses.
Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go and chi SPACCA in Los Angeles. In 2014, she received the James Beard Foundation award for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazine. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table. Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011) and Mozza at Home (2016). Nancy is active in fundraising for numerous charities including No Kid Hungry and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles and Chicago.
Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus and homemade kimchi. Arrington is celebrated for her advocacy of using farm fresh, local and responsibly sourced ingredients. She has been featured in the Los Angeles Times, Food & Wine Magazine, GQ, Cooking Channel, Essence Magazine and held Partnerships with companies like Nike and Patagonia who continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine Festival, Los Angeles Food Bowl and the New York Food & Wine Festival. More recently, she was featured on the cover of Rachael Ray Everyday (March 2019) and Delta Airlines’ Sky Magazine (May 2018). Today, Arrington sits as the executive director for the non-profit, The Collective Identity and has a new cooking show called Improv Kitchen.
Roy Choi was born in Seoul, Korea and raised in Los Angeles, California. Choi is known as one of the architects of the modern food truck movement with Kogi BBQ by merging food and social media with community and honoring the street food culture. He is also known for his civic-minded TV show Broken Bread on KCET/Tastemade, which in 2020, won him a James Beard Foundation Award for “Outstanding Host in a Television Series.” On a global scale, Roy is a co-host on the Netflix cooking series, The Chef Show with Jon Favreau and is a graduate of the Culinary Institute of America. In 2010, Food and Wine Magazine named him “Best New Chef.” In 2013, he released his cookbook/memoir L.A. Son, which became a New York Times bestseller. In 2016, he was named one of TIME’s 100 Most Influential People in the World. In 2017, his restaurant LocoL in Watts received the first-ever Los Angeles Times “Restaurant of the Year” award. Roy resides in Los Angeles, where he is a voice and advocate for street food culture past, present and future; and the co-owner, co-founder and chef of Kogi BBQ, Chego!, Best Friend at Park MGM Las Vegas and LocoL.
Acclaimed for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of the internationally renowned and beloved, Brown Sugar Kitchen restaurant, located in the San Francisco Bay Area. The author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo and was the host and soul food expert on Food Network’s Melting Pot. She is a frequent contributing writer and chef to the James Beard Foundation. Additionally, Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. Holland has appeared as a special guest on numerous television shows, including the Today Show, The Talk, CBS This Morning, Hallmark Channel’s Home & Family, VH1′s Soul Cities and more.