Who's Cooking At The Healthy Chef Challenge?

We are honored to share this year's Healthy Chef Challenge lineup! Get to know the participating chefs:

Javauneeka Jacobs (Sous Chef Frontera Grill, Chopped Winner—Julia Child Challenge)

Javauneeka Jacobs is a rising talent in Chicago's vibrant culinary scene, currently serving as the sous chef at Rick Bayless's acclaimed Frontera Grill. Jacobs grew up in the small town of Harvard, Illinois, near the Wisconsin border. She loved chemistry, biology, and cooking shows from a young age and that curiosity took her to Le Cordon Bleu. Since then, Jacobs has steadily ascended through the ranks of the Bayless restaurant group, with roles at Xoco, Leña Brava, Cruz Blanca, Topolobampo, and Frontera. She was 24 when she assumed the role of sous chef, the youngest at Frontera Grill.

Chef Jacobs has a culinary style deeply rooted in seasonal cooking, sustainable sourcing, and respect for traditional techniques. At Frontera Grill, Jacobs leads the production kitchen, managing the preparation of high-volume, high-quality dishes while playing a key role in menu development. Her innovative touch has left a lasting mark, with creations like her signature mini empanadas earning a spot as a staple at Topolobampo.

Jacobs has also earned national recognition for her skills. She competed—and won—a Julia Child-themed episode of Chopped on the Food Network, where she showcased her ability to perform under pressure and adapt creatively. Her winning cassoulet inspired a Mexican-inflected version that was featured on the Frontera menu, highlighting her knack for bridging culinary traditions with her unique perspective.

Beyond the kitchen, her career has been shaped by meaningful mentorship and diverse experiences, including a transformative internship at Disney's Epcot and her role assisting Rick Bayless on his YouTube channel.

Today, Jacobs continues to thrive at Frontera Grill, where she blends technical mastery, innovative leadership, and a strong commitment to quality and community-focused cuisine.

César Murillo (Executive Chef North Pond, Top Chef Competitor Season 22)

Chef César Murillo is the Executive Chef of North Pond located in the heart of Chicago's Lincoln Park. You may also recognize him from the current season of Bravo's Top Chef!

Originally from Chihuahua, Mexico, and raised in Dallas, Texas, Murillo knew early on that he loved the hands-on, sensory, and creative experience of cooking. After earning his degree from the Texas Culinary Academy, he came to the Windy City and launched his professional career in Chicago under Chef Rick Bayless at Frontera Grill. During his time there, he built up a strong work ethic and cultivated a great foundation in regional flavors.

Eager to explore the origins of the ingredients he used daily, Murillo moved to the Bay Area to cook at Nopalito and Mateo's Cocina Latina, where he deepened his understanding of sustainable sourcing and hyper-local cooking. His journey continued back in Texas at FT33, then returned him to Chicago as a sous chef at the fine-dining restaurant, Grace, earning three Michelin stars during his tenure. His culinary and creative voice grew clearer when he became senior sous chef at Sepia.

Murillo took the helm at North Pond in 2020. Since arriving, he has masterfully crafted a dining experience that combines elegance, curiosity, and simplicity. His culinary approach seamlessly weaves elements of his heritage with local ingredients, all while remaining unwaveringly loyal to the restaurant's farm-to-table ethos.

When Murillo is not in the kitchen, he recharges outdoors, often running along the lakefront or exploring the natural beauty that fuels his creativity.

Greg Wade (Managing Partner - Publican Quality Bread, James Beard Award Winner - Outstanding Baker)

Leading America's bread renaissance in Chicago is Greg Wade, Managing Partner at Publican Quality Bread, the renowned bakery under the Publican family of restaurants by Chicago's nine-time James Beard Award-winning One Off Hospitality group and Partners Donnie Madia, Paul Kahan, Terry Alexander, and Eduard Seitan.

A graduate of the Illinois Institute of Art's Culinary Program, Wade started his career specializing in breads and pastries. Joining Publican Quality Bread as a head baker in 2014, Wade has transformed the concept's baking program from a seedling operation within Publican Quality Meats to a highly successful wholesale division that works hand-in-hand with One Off Hospitality's other concepts as well as the top chefs, farmers, and retail owners in the Windy City.

In 2022, Wade and partners opened a standalone bakery for Publican Quality Bread in West Town, brining his award-winning loaves and an expanded menu of artisan sandwiches, tartines, and decadent pastries to a public-facing location for the first time ever, followed by a second location in Oak Park in spring of 2024. Specializing in whole grains and fermentation, Wade was honored with a James Beard Award for "Outstanding Baker" in 2019 and is an active member of the Artisan Grain Collaborative, an organization of farmers, millers, and chefs committed to biodiversity and preserving ancient grains.

He is the author of "Bread Head: Baking for the Road Less Traveled" (Food & Wine, Eater, Epicurious: "Best Cookbooks of 2022") and has been featured in the documentary, "Sustainable: A Documentary on the Local Food Movement in America," which is available for streaming on Amazon Prime.