Chef Chris Weber is partner and Executive Chef of The Herbfarm, where he has been at the forefront of guiding this iconic restaurant into its next generation. An upstate New York native, Chris developed a deep appreciation for food at an early age—drawn equally by his curiosity about new flavors and the satisfaction of preserving tradition. He joined The Herbfarm in 2007 as a commis and steadily rose through the ranks, becoming the youngest chef to lead the kitchen in 2011. Today, Chris continues to shape The Herbfarm’s legacy through a cuisine that honors seasonality, terroir, and the timeless connection between land and table.

Daniel O’Malley’s lifelong fascination with knives began in childhood and eventually led him from a computer career to pursue a hands-on apprenticeship with Master Bladesmiths Bob Kramer, Bill Burke, Ed Fowler, and others. What began as a childhood collection of knives from visiting family friends grew into a deep respect for the craft and the makers behind it. Today, at his Seattle shop and online galleries, Epicurean Edge and BladeGallery, O’Malley crafts his own knives, curates work from some of the world’s top makers, and offers expert sharpening services and classes. While best known for his exceptional kitchen knives, he also designs and builds custom hunting blades prized for their performance in the field. A frequent contributor to Blade Magazine, O’Malley remains an active part of the global knife community—where knowledge, technique, and passion are always shared.