Born and raised in Hawaii, Christopher Teves is the owner and publisher of Service Publications, Inc., publisher of the Hawai‘i Beverage Guide, a comprehensive buyers’ guide and news magazine for the beverage industry in Hawai‘i. Christopher has over 15 years of marketing and sales experience in the beverage industry and oversees production and sales operations for the magazine.

Born into a family of restauranteurs, Chef Ippy is already a veteran of the Food & Beverage industry at the ripe age of 26. He is a graduate of Le Cordon Bleu San Francisco. You may know him as a cast member of Season 8 Food Network Star. He has been recognized by Forbes Magazine on Forbes 30 under 30 list. Today you can find him working as Chef Proprietor of his two restaurants The Three Fat Pigs and Ippy's Hawaiian BBQ on Hawai'i Island.

Born in the corn fields of Nebraska, transplanted to the deserts of Arizona, and finding his calling on the islands, Michael is the Treasurer of the USBG Phoenix chapter, and won the title of World's Best Mai Tai in 2014. A long time bartender, now and then you can find him mixing up drinks at The Ostrich in Chandler or The Woodshed in Tempe. Most recently, Michael competed in the National Bloody Mary Mix Down in NYC.

Sam Choy is a chef, restaurateur, and television personality known as a founding contributor of "Pacific rim cuisine". Choy is an alumnus of the Kapiolani Community College Culinary Arts program. One of his first jobs as a chef was at The Waldorf-Astoria Hotel in New York City. He would then return to Hawaii, where he eventually opened a chain of restaurants. Choy helped develop and popularize Hawaii regional cuisine.

World renowned waterman and entrepreneur Billy Meistrell is the owner of Body Glove and its' parent company Dive 'n' Surf in Redondo Beach California. Founded in 1953 Dive N Surf is one of the oldest family owned Dive Shops in the country. The surf brand Body Glove is a “house hold” name and is currently sold in over 50 countries worldwide.

Kyle Reutner is the brand manager for KoHana Hawaiian Agricole Rum. KoHana is Hawaii’s first vertically integrated distillery where every ounce of rum is made with heirloom Hawaiian sugarcane grown on his own farm. In addition, Kyle crafts cocktails and develops menus for Chef Andrew Le at The Pig & the Lady. He is the also President of the Hawaii United States Bartenders Guild, a non profit industry group.