CHEF/OWNER, VIVA HOSPITALITY

Chef Michael Lugo, a self-taught culinary artist from Puerto Rico, is renowned for blending modern techniques with traditional influences. Based in St. Augustine, Florida, he leads Viva Hospitality, which includes Michael’s, an acclaimed steak and seafood restaurant, and Pesca Rooftop, a Latin-inspired bar in Vilano Beach. Inspired by his Puerto Rican heritage and his grandmother’s cooking, Chef Michael’s latest venture, La Nouvelle, introduces French Nouveau cuisine to St. Augustine, offering an elevated bistro experience reminiscent of the streets of Paris.

CULINARY DIRECTOR, VIVA HOSPITALITY

Chef Natasha Olivera, the Director of Culinary at Viva Hospitality, has built a reputation for her passion and artistic vision in the culinary world. Born and raised in South Africa, Chef Tash grew up surrounded by the country’s vibrant diversity of cultures, flavors, and traditions, which inspired her love for food and her desire to create dishes that tell a story. Her upbringing instilled in her a deep appreciation for the power of food to bring people together, a value that continues to guide her culinary philosophy.

CHEF & CO-OWNER OF CRÉME DE LA COCOA

What started as a deal with his parents at age 13—if they bought the food, he would do the cooking—Nils turned into a profession andpassion. After obtaining his degree in Hospitality Management at UCF,Nils decided to continue his education at the Notter School of Pastry Arts in Orlando. Nils learned directly from some of the world's most renownedsugar artists, chocolatiers, and pastry chefs and it was there that he found his love for the art of sugar. Nils aims to spread joy to those whoindulge in his array of creations through their confections company, Crèmede la Cocoa.

GUEST CHEF

Originally from Mumbai, Hari has been residing in the United States since 1987. He earned his Ph.D. in Mathematics from the University of Florida in 1995. A professional midlife crisis prompted him to pursue culinary arts, resulting in his graduation from classical culinary school in 2004 with top-of-the-class honors. A four-time James Beard Best Chef semifinalist, Hari has been invited to cook at the historic James Beard House in New York City seven times. He was also a featured chef at the 2018 James Beard Awards in Chicago. In 2008, Hari co-founded the award-winning restaurant, Cress, located in DeLand, FL with his wife Jenneffer Pulapaka, which, during his co-ownership and leadership from 2008-2019, garnered numerous accolades, including being rated as ZAGAT’s #1. In 2017, Hari established his company, Global Cooking School, encompassing his culinary pursuits, which include teaching, philanthropy, and crafting world-class, globally inspired, and sustainably minded tasting menus.

SOMMELIER

Dr. Jenneffer Pulapakais a renowned Sommelier with a distinguished career spanning over 18 years. She considers herself a "Pairing Phenom" with extensive experience in creating exquisite menu pairings, crafting comprehensive wine lists, and designing captivating wine dinner programs for restaurants and non-profit organizations. Dr. Pulapaka's expertise has been recognized by prestigious organizations like the Chaîne des Rôtisseurs and Société Mondiale du Vin. She has graced the James Beard Foundation House as a featured "Somm" and curated wine selections for events across the globe, including the USA, Canada, France, Africa, Monaco, India, and Monte Carlo.