Ruby Tuesday - Julie Reid, Director of Culinary Research and Development.
This Maryville, Tennessee-based chain has embraced the low-carb trend in its more than 670 locations with a program featuring up to 30 new menu items as well as revised cooking techniques and extensive nutritional information for customers.

IHOP - Monte Loiacono, Director of Research and Development.
These items from the more than 1,100-unit IHOP chain include golden crepes with scrambled eggs and jack and cheddar cheeses; bacon and cheddar-stuffed crepes; and grilled ham and swiss-stuffed crepes.

Olive Garden - Greg Schweizer, Director of Culinary Development.
With 531 domestic locations and six in Canada, Orlando-Florida-based Olive Garden has introduced new menu items like chicken sienna, chicken castellina, three meat ravioli with sage butter, salmon piccata, shrimp and crab ravioli, and berries and zabaione.

Famous Dave's - Dan Conroy, Food and Beverage Director.
Based in Eden Prairie, Minnesota, this 93-unit chain offers salads with lettuce, bacon, cheddar cheese, diced tomatoes, green onions and honey barbecue dressing, topped with a choice of meats such as beef brisket, double-smoked ham and barbecue-pulled chicken.

99 Restaurant & Pub - George Tagarelis, Executive Chef.
Owned and operated by O'Charley's Inc., this 92-unit Woburn, Massachusetts chain is offering five flame-broiled chicken skewers glazed with sesame pineapple sauce, plus shrimp primavera with garlic-buttered shrimp, and a two apple bourbon-glazed chicken breast dish called Smokin' Apple.

Nacional 27 - Randy Zweiban, Executive Chef.
Located on West Huron Street in Chicago, this Latin restaurant's menu and decor celebrates the unique cultural heritage of South and Central America with a contemporary "Nuevo Latino" menu and Latin dancing on the weekends.

HDS Services - Bruce Kane, Culinary Specialist. HDS provides contract food service to hospitals, retirement communities, nursing homes, corporations, schools, clubs and resorts. HDS is being honored for trendolis, an ethnic and trendy twist on the popular stromboli dish.

Oona Settembre - Corporate Executive Chef, Dave & Buster's.
Oona will be honored for continually updating the chain's lunch menu, adding new tastes and launching her own repertoire of signature items. Born in Folkstone, England, Chef Settembre learned her craft from her father, a classically trained chef. Following her father around the world from Canada to Tasmania contributed to spicing up her culinary repertoire. Today, her menus show influences from Italian, French, British, Irish, Austrian, Swiss, Mexican, Caribbean and Cajun cuisines, as well as a reflecting a talent for balancing ingredients and flavors.

A master chef and well-known television personality, Martin Yan began his career as a chef's apprentice, first in Hong Kong and then in China. After cooking in restaurants throughout Asia and North America, he received certification as a master Chinese chef from the Ontario Restaurant Association. He now holds a master's degree in food science from the University of California at Davis and an honorary doctorate from Johnson and Wales University in Providence, R.I.
Martin is best known to television viewers as the host of "Yan Can Cook," a show that is seen in more than 240 markets in more than 70 countries. The program has received two James Beard Awards, one in 1994 for "Best Cooking Show" and another in 1996 for "Best Television Food Journalism." In addition to the show, he now operates seven Yan Can Fresh Asian Cooking restaurants in California in a joint venture with Yum! Brands Inc. The author of 10 cookbooks has lived and traveled extensively throughout Asia and speaks several Chinese dialects. As a speaker, instructor and food demonstrator, Yan showcases a high degree of expertise in Asian cultures and cuisine.