Meet this week's judges

Chef Ahmed Azizy

Executive Chef Westin Chicago Northwest

Born and raised in, Morocco, Ahmed took a circuitous route to the world of "chefdom." Following his 1991 graduation from The New England Culinary Institute, Azizy accepted a position at Chicago's Ritz Carlton and The Four Season's hotels along the The Magnificent Mile, where he quickly worked his way up the fine dining corporate ladder. He exercised his innate talent, with the Hilton Charlotte & Tower and the Marriott executive park Charlotte North Carolina. In 2008, Azizy joined Charlotte's GF Hotels - Hilton university place and currently The Westin Chicago Northwest, Executive Chef. Azizy oversees the banquet kitchen, as well as, the culinary team in all three restaurants at the hotel; Seared, 400 Park Bistro and Market Place. His credentials include, but are not limited to his: 1996 first place win in the US Division of the Grand Prix Auguste Escoffier Competition; 1997 he placed second overall in Auguste Escoffier Word competition; 1998, Ahmed placed first in the US Division, Bocuse d'Or Competition and in 1999, in Lyon, France, he went on to win Best Fish Platter, another win in the World Division Bocuse d'Or Competition.

Argie Karafotias

Owner of Golden Brunch

Argie "RG" Karafotias is the owner of Golden Brunch Restaurant in Arlington Heights. RG is originally from Greece, where he learned to love food. He is soon to graduate from Harper College with a certificate in accounting. Golden Brunch has received many accolades over the past few years for its innovative, breakfast and lunch menu. Golden Brunch also offers a full catering menu that includes Greek, Italian, Mexican and American cuisine. They can also host parties such as weddings, baptisms and birthday parties. RG lives in Arlington Heights with his big, fat Greek happy family, his lovely wife and two wonderful children.

Robert Kempa

Executive Chef, Chandlers Chophouse

In 2005, Kempa joined Chandler's as executive chef bringing with him a lifelong passion of the hospitality industry.

Starting his career as a host/order taker, Kempa quickly discovered the kitchen is where he could make the most impact. Learning from the line cooks and chefs at various restaurants was not enough, so he decided to attend the Cooking & Hospitality Institute of Chicago. Surrounding himself with talented chefs, he found his true passion in food.

Kempa interned at Moretti's in Edison Park and quickly rose to the rank of sous chef then went on to Magnum's Steakhouse as sous chef and perfected his skill butchering and broiling different cuts of meat.

As a part of the Ala Carte Family, he has been able to keep his skills sharp with the opening of our different concepts and learning from various chef's throughout the company. Though training has been important in shaping his culinary talents, even more significant is the passion he finds in the kitchen. His knowledge of local ingredients and culinary techniques ensures a flavorful plate.

Beth Nielsen

VP of Culinary - Nielsen-Massey Vanillas

Beth Nielsen is a third-generation owner and manager of Nielsen-Massey Vanillas, serving as Vice President of Culinary. Her responsibilities have included overseeing the company's international division and its food service division, sales and recipe application, research and development and product innovation.

Before returning to Nielsen-Massey Vanillas in 2006, Beth founded and operated her own successful business, was a restaurant manager in resorts and fine dining and served as the financial controller and director of marketing for a team that opened five Nation's Restaurant News' Hot Concepts Award-winning restaurants.

Beth has been the guest speaker at many conferences, seminars and culinary schools, educating chefs and attendees about Nielsen-Massey's products. She offers innovative and creative ways to incorporate the products in both sweet and savory recipes, mixology and beauty products.

Beth holds degrees in Psychology, Spanish and Music from Denison University in Granville, Ohio. She also studied International Business and Language at one of Europe's top business schools, Esade. She spends her free time experimenting with Nielsen-Massey extracts and products in the kitchen, hosting chefs from around the globe and tending to her organic vegetable and herb garden.

Elizabeth Schuttler

2017 Cook of the Year

Elizabeth is director of Business Development for Victor Construction, is 2017 Daily Herald Cook Of the Year, and writes a monthly recipe column in Inverness Life Magazine.

For more than 20 years Elizabeth and her husband, Jeff, have been bringing family and friends together through her love of cooking and entertaining.

Chef Suzy Singh

R&D Corporate Chef at NOW Foods

Chef Suzy Singh made it to the Top 4 in FOX's "MasterChef" Season 2 (2011-2012). While cooking has always been a passion of Singh's, it hasn't always been her profession. In fact, as a first generation South Asian (Punjabi, Sikh), Singh practiced in the field of Neurosurgery as a Neural Engineer before making the switch to follow what she loved.

She joined NOW Foods as R&D Corporate Chef in 2013 to drive new product development and create healthy solutions for existing products in the Food category. Her talent for cooking is matched only by her passion and commitment to helping people live healthier lives through food. Singh is currently heading up the product development of a new line for NOW Foods called Ellyndale. This line is a focus on delicious, healthy and innovative products and really allows her passion for great tasting healthy food to come to life.