Stefani De Palma
Head Chef, Team USA 2025
Originally from Arcadia, California, Chef De Palma attended the Le Cordon Bleu in Pasadena, CA and after a three-month internship in Italy, moved to San Diego, CA in 2007. De Palma initially applied to Addison for a pastry position, joining the team in 2008 and diligently worked her way up through Addison’s kitchen, ascending the ranks from chef de partie, chef tournant, pastry sous chef to sous chef. In 2016, the 27 year-old assumed the role of Chef de Cuisine, where she worked closely with Chef William Bradley over the next six years to continue Addison's culinary evolution. Stefani was an integral part in helping Addison achieve its third Michelin star recognition in 2022. This was by-far, her most meaningful accomplishment to-date and a moment of pride that will last a lifetime.
In 2017, De Palma was named as one of Zagat’s “30 Under 30 Culinary Game-Changers” and was nominated as an Eater Young Gun Semifinalist. Throughout her 15-year tenure at Addison, Stefani had numerous opportunities to work alongside Ment’or to help support Team USA and to participate in events celebrating Addison's achievements for Forbes, Relais & Chateaux, and the Michelin Guide.
Bradley Waddle
Commis, Team USA 2025
Bradley Waddle is a 21 year old chef from Redding, California. He started cooking when he was roughly 9 years old, always fascinated by cooking shows, watching and helping his parents cook. From age 16, he started working in small restaurants around his hometown, beginning in the dining room, but always associating himself with the cooks, because that was what he truly wanted to do. By age 17, Bradley took his first job in a kitchen, working on the cold section and cooking pizzas. Bradley spent his free time reading and studying the works of renowned chefs and their restaurants, setting his goal to eventually open one of his own.
Bradley worked around Redding while still in school, but always studying and in 2021 he moved to Napa, CA to work for Chef Thomas Keller, one of his culinary idols. Initially hired as a kitchen porter, a little bit of ambition and, likely a bit of luck, put Bradley on the kitchen team as a Chef de Partie. Bradley made the decision in 2022 to move to England, to travel and learn new cuisine, while challenging himself with a new environment. It proved incredibly valuable as he worked under two-Michelin starred chef Michael Caines, absorbing culinary knowledge from his vast repertoire, and traversing England to advance his skills. Bradley traveled to France to experience in person the cuisine he had studied, and ended up in Lyon to watch the Bocuse d’Or finals in early 2023. He says, “I am looking forward to competing in the Bocuse d’Or, pushing myself and my abilities and have high hopes for Team USA getting to the podium in 2025!”
Sebastian Gibrand
Head Coach, Team USA 2025
Sebastian Gibrand has a well-known competition background as former team captain for the Swedish national team, for the win in the Swedish tv show “Kockarnas kamp” & for his silver medal in Bocuse d’Or 2019.
Today he runs his own catering and event business together with his colleague Robert Sjöberg and who has a background from Sweden’s first Michelin starred “krav” certified restaurant.
Their cooking approach has a tight, uncompromising focus on the individual ingredient - elevating its characteristics and bringing out its natural magic, with a polished technical finish.
Devin Knell
Team USA President for the Americas Selection Event
As Head of Research and Development for the Thomas Keller Restaurant Group, Devin Knell provides essential support to Chef Thomas Keller and is responsible for driving innovation, culinary excellence and operational enhancement across all restaurants.
His desire to become a chef was kindled when he was hired as a dishwasher at the Blue Moon Café in Claremont, CA. He was promoted to prep and line cook within a year. Later, he then spent time cooking at Oliver Duvall’s also in Claremont, CA as well as Gordon Biersch Restaurant and Campton Place Hotel in San Francisco, CA to further hone his culinary training. Devin flourished professionally during his time at The French Laundry as Executive Sous Chef and has recently celebrated his 24th year with the restaurant group.
Devin is a graduate of the California Culinary Academy with an Associate's Degree in Culinary Arts. 
Carson Reimer
Team USA Chef de Partie
Carson grew up in Mckinney, Texas and began working in restaurants when he was 15 years old. He quickly realized a passion for food and enjoyed the bustling energy that came with restaurant work.
After high school, he moved to San Diego where he attended the San Diego Culinary Institute in 2016. Since then, he has worked at numerous restaurants in Dallas, San Diego, and San Francisco including 2 Michelin-starred Saison.
He has an innate passion for cooking locally and with the seasons. Embracing his roots, he also enjoys incorporating live fire and smoke into his personal style of cooking. Every year, Carson competes in the charity barbecue competition “Hogs for the Cause” in New Orleans, Louisiana, which raises money for Louisiana children’s hospitals.
Alexis Wells
Team USA Chef de Partie
Alexis Wells was a San Diego based pastry chef who grew up in Anchorage Alaska. She specializes in upscale artisan desserts and loves working with chocolate.
She has had a passion forward career thus far, competing within many food competition communities such as the American Culinary Federation and Chaîne des Rôtisseurs. She has also worked in Michelin restaurant Jeune Et Jolie, artisan bakeries, high end hotels and hosts dessert pairings with wineries and breweries.
