Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine at Oleana Restaurant and Sofra, before joining The Montagu Kitchen in London’s Grand Hyatt Hotel and then Danny Meyer’s historic Union Square Cafe in New York. He returned to Boston to join chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. We know Nicco from his work at Mamnoon, in Seattle, where he became Chef de Cuisine in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local foods. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in the woods hunting for mushrooms.

Janet Beeby is a wine educator and a certified sommelier. She’s crazy about wine, food, and pairing wine with food. She believes that wine doesn’t have to break the bank to be thoroughly enjoyable. She enjoys writing and teaching about unusual wines and far-flung winemakers, and she’s on a mission to show people how fun and approachable wine can be. Janet is certified through the Court of Master Sommeliers and the Wine and Spirit Education Trust. She is also a French and Spanish wine scholar, certified through the Wine Scholar Guild.