Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis’s A Platter of Figs, Michael Anthony’s The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook’s bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors’ Hall of Fame. Dorothy was the first woman ever named Adweek’s Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.

Danny Meyer, a native of St. Louis, opened his first restaurant, Union Square Cafe, in 1985 when he was twenty-seven, and went on to found the Union Square Hospitality Group, which includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke, and Shake Shack, as well as Jazz Standard, Union Square Events, and Hospitality Quotient. Danny, his restaurants, and his chefs have earned an unprecedented twenty-five James Beard Awards. Danny's groundbreaking business book, Setting the Table, was a New York Times bestseller, and he has coauthored two cookbooks with his business partner, Chef Michael Romano. Danny lives in New York with his wife and children.

Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul. In 1993, Michael became Danny Meyer's partner. Under Michael's leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat surveys for a record seven years. The restaurant also received the James Beard Award for Outstanding Restaurant of the Year. Michael has coauthored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. He is the recipient of numerous nominations and awards, including the James Beard Foundation's Best Chef in New York City in 2001, and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.