isi Jean-Baptiste is a Boston-based chef, food advocate, and community builder. She discovered her love of cooking early. She currently is the TBK & LiFT Program Manager at Haley House, where food is used with purpose to break down barriers, empower individuals, and strengthen neighborhoods. Through cooking demos, public events, and workshops, Sisi demonstrates how food can be a tool for social justice, education, and community building, inspiring connection and action. Sisi channels her passion through her Instagram, Well n Fed, a platform dedicated to using food to connect, empower, and nourish communities. For Sisi, “community is revolutionary, at the heart of it is always food.”

Claire Cheney founded Curio Spice in 2015 to source spices directly from farmers and share their stories through her unique blends. She hails from Massachusetts and Maine, where she learned to forage for wild foods and build her own curiosity cabinets. She graduated from Oberlin college where she taught her self to cook while writing essays about food history. Her career in coffee led her to see the possibility to disrupt commodity supply chains in spices. As Curio’s blender-in-chief she creates original blends for our Signature line inspired by her extensive travels to spice origins, and also studies time-honored blends for our Classic line. She lives with her family near Cambridge, MA.

Chef Chris Faison is a Boston-based culinary innovator, educator, and community leader with over 15 years of professional experience. A proud graduate of Johnson & Wales University and featured contestant on Hell’s Kitchen Season 24, Chef Chris is known for his creative approach to global cuisine that celebrates culture, flavor, and purpose.

As the Director of Culinary Arts at NECAT (New England Culinary Arts Training), he leads programs that empower reentry citizens and aspiring chefs through hands-on training, mentorship, and workforce development. His food philosophy bridges the African diaspora, Caribbean traditions, and modern techniques — using each plate as a platform to inspire, educate, and connect people through shared flavor

Chef Oliver (Oli) Prudent is the culinary force behind Toasted Chef, a Boston-based catering and culinary education brand rooted in Caribbean heritage and bold, modern flavors. Born in Haiti, Chef Oli blends tradition with creativity to craft food experiences that celebrate the African diaspora.

Beyond the kitchen, he serves as a Culinary Arts Instructor with the Salvation Army, where he leads a workforce development program designed to equip students with real-world skills and a renewed sense of purpose through food. Whether he’s mentoring aspiring chefs or firing up the grill at community events, Chef Oli is committed to using food as a tool for connection, empowerment, and cultural expression.

Chef Audley Mills brings the heat wherever he cooks — blending the bold, smoky flavors of the Caribbean with a creative modern twist. Known for his signature jerk-inspired dishes and mouthwatering smoked meats, he turns every event into a flavor showdown.

From street-style pop-ups to high-energy cook-offs, Chef Mills cooks with passion, precision, and pure island soul. His dishes tell a story — one of tradition, culture, and the love of great food shared with great people. Representing flavor, fire, and authenticity, Chef Mills is here to prove that Caribbean cuisine isn’t just food — it’s an experience.