Easterseals South Florida Hosts 35th Annual Festival of Chefs

MIAMI, FL - On Thursday, September 25, 2025, Easterseals South Florida celebrated the 35th Annual Festival of Chefs at Jungle Island, Miami, a world-class culinary experience benefiting the Easterseals South Florida Culinary Arts High School. The event featured Michelin-starred celebrity chef Jeremy Ford and a lineup of South Florida’s most beloved chefs, bringing together South Florida’s culinary community in support of students with autism and other developmental disabilities.
 

Festival of Chefs raises funds to provide vocational training, life skills development, and career opportunities for students at the Easterseals Culinary Arts High School, helping them gain independence and succeed in the workforce.

“Festival of Chefs is a shining example of our commitment to empowering students with disabilities through meaningful education and vocational training,” said Kendra Davenport, President and CEO of Easterseals National. “Each year, the generosity of our community and the passion of our chefs make it possible for these students to gain skills that will carry them into a lifetime of success.”

“Our Festival of Chefs is one of South Florida’s longest-running events, and we are so proud of the impact this event has on the students enrolled in our Culinary Arts program,” said Camila Rocha, President and CEO of Easterseals South Florida. “We are grateful to everyone who joined us to celebrate the talent, perseverance, and potential of our students. Every dollar raised goes directly toward helping students achieve their goals inside and outside the classroom.”

Close to 40 top local chefs, along with vendors of wine, spirits, and desserts, came together for an ultimate foodie festival and fundraiser, attracting over 400 guests. This annual event raised $160,000 while honoring South Florida’s vibrant culinary scene. Attendees enjoyed an evening filled with featured signature dishes, tastings of wines and spirits, a silent auction, and entertainment, all to support the Easterseals South Florida Culinary Arts High School—a vocational training program for students with autism and other disabilities. At Festival of Chefs, Easterseals culinary students showcased their talents through signature dishes and exceptional hospitality.

A Heartfelt Thanks to Our Participants. Special gratitude goes to the talented chefs and dessert creators who made this year’s Festival of Chefs a remarkable success: our Event Chef Chair Jeremy Ford of Ford’s Farm and the outstanding award winners: Executive Chef Nicolas Caicedo (La Brisa at Miccosukee) for TOP CHEF; Iliana Reyes (Oh My Pavlova) for GOLDEN CHEF - SWEET DISH; and Chef Javier Florez (Peruvian Ceviches + Bar) for GOLDEN CHEF - SAVORY DISH.

Additional chefs participating were Chef Adrianne Calvo of Chef Adrianne’s Vineyard Restaurant & Bar; Chef Santo Agnello of Bar Luca Eatery; Chef Bernie Matz of Cafe Bernie; Chef Craig Giunta of Casadonna; Chef Christian Barruos-Brens of Chef Christian LLC; Chef Veronica Mauri of Chef Veronica Healthy Meals & Catering; Chef Gregg Nuguid of Jungle Island; Ana Crolla of Dora’s Bakery & Bistro; Chef Wendy Zacca & Easterseals Students of Easterseals Culinary Arts School; Chef Juan Camilo Liscano of Palma; Chef Alan Bergman of St. Thomas University; Chef Samer Altillawi of Sufrat Mediterranean Grill; Chef Rocco Carulli of R House Wynwood; Chef Giorgio Rapicavoli of The Grape Ape; Chef Jessica Simon of Nicklaus Children’s Hospital; Chef Martha Palacios of Jarana; Chef Vicky Ardaya of Miami Culinary Institute; Chef Pete Valdes of Elia on the River; Chef Fernando Desa of Goya Foods; Chef Wally Rice of Rice Catering; Chef Jon Nguyen of Tran An Miami; Fernando Panizo of Helena Chocalatier; Chef Jorge Luis Hernaiz of Paella y Ole Catering; Chef Tomas Iribarren of Irimaki Sushi; Chef Paolo Pincente of The Real Food Academy; Chef José Mendin of Pubbelly Sushi Casa Isola; Chef Elimay Arrastia of Nothing Bundt Cakes; Chef Sabrina Donato of Nothing Bundt Cakes; Mauricio Estrada of Zozo’s Ice Cream Cart; Chef Anthony Galleno of Mandolin Aegean Bistro; Chef Victor Rosado of Ouink Culinary Firm; Chef Fernando Guajardo of Casa Fea Restaurant; Chef David Pavon of Woody’s Backyard Grill; The Crepemaker Team of Crepemaker Miami.
Their signature dishes were paired with an array of wines and spirits provided by The Tank Brewing Co., Ole Smoky, Santos Sangria, Boston Beer Co., Juver, Smart Water, deClaramunt, Zyr Vodka, Estrella Galicia, El Guitarron Agave Wine, Mar & Sol, Tanteo, Topo Chico, Centinela Eterno, The Islander Rum, Sun Cruiser, and Twisted Tea. Additionally, a silent auction showcased original paintings, multimedia artwork, travel experiences, fine jewelry, and dining opportunities, promising an unforgettable evening featuring multiple support opportunities..

We extend our gratitude to our generous sponsors, including: Presenting Sponsor Lorient Capital; Chairman Corporate Roundtable, Ryder System; Top Chef Sponsors Goya Foods and Solstice Point Partners; Chef de Partie Sponsors Do Unto Others Trust, Rossman Baumberger Reboso & Spier, The Wayne and Nicole Cypen Philanthropic Fund, Celebrity Cruises, Bank of America, Holland & Knight, MasTec, and Applebaum Law, PA; Patisserie Sponsors Northern Trust, The Rivas Family, and Alliance for Aging, Inc.; Sommelier Sponsors Security Alliance, Simply Healthcare, Miami Dade College Medical Campus, Baba’s Bunch, USI, Center for Autism & Related Disabilities, Best Office, TKE, Hentschel x Lanza, ABS Distributors, FLEIT Intellectual Property Law, Karin and Bob Ajmani, Shelly Rutherford & Bonnie Petrat, and City National Bank; Flavor Sponsor, Nicklaus Children’s Hospital; La Cocina Loca Sponsor, Miccosukee Casino & Resort; and Cigar Sponsor, Dream Team Law.
 

About the Culinary Arts Program
For over 30 years, the Easterseals South Florida Culinary Arts High School has provided culturally competent, developmentally appropriate education and vocational training for students ages 14-22 with autism and other developmental disabilities. Accredited and recognized for its effective strategies, the program equips students with the skills, confidence, and experience needed to succeed in the culinary workforce and live more independent lives.