Francis Lam took over the program from long-time host Lynne Rossetto Kasper in January 2018. A regular contributor and frequent guest host on The Splendid Table since 2010, Lam is the former Eat columnist for The New York Times Magazine and is Editor-in-Chief at Clarkson Potter, a division within Penguin Random House that is a leader in cookbook publishing. For two seasons, Lam was a regular judge on Bravo's hit show, Top Chef Masters. An award-winning writer, Lam has written for numerous publications, including Gourmet, Bon Appetít, Food & Wine, Lucky Peach, Saveur, Salon, Men's Journal, and the Financial Times. He graduated first in his class at the Culinary Institute of America and holds a bachelor's degree in Asian Studies and Creative Writing from the University of Michigan. He lives with his family in New York City.

Dalia has been experimenting in the kitchen since she was tall enough to reach the stove, secretly frying up French toast while her mother napped.

Dalia is a vegetarian, and she has won over countless omnivores with her roasted chickpeas. Dalia has also won some professional honors; her multimedia work has been recognized by the Suncoast Regional Emmys, Florida Associated Press Broadcasters, Telly Awards, Tampa Bay Association of Black Journalists and more. Dalia has served as assistant editor at Cleveland Magazine, entertainment reporter for the Tampa Bay Times, and health and features reporter for WUSF. Her freelance creds include NPR, the New York Times Magazine, AOL, Visit Florida, the Miami Herald, Los Angeles Times and others.

In addition to her work on The Zest, Dalia is also associate producer and co-host of WEDU Arts Plus on Tampa Bay’s PBS television station.

Chef Steve Phelps is a nationally recognized award-winning Sarasota-based chef, avid recreational fisherman and strong advocate for sustainable seafood policy and healthy oceans.

Phelps honed his craft as a chef in top Cleveland restaurants before moving to Sarasota over 15 years ago. The exciting transition from freshwater to saltwater fishing introduced him to the expansive resources within the ocean, igniting his mission to focus on sustainable seafood.

Phelps concentrates on sourcing properly farmed vegetables, fruits, and proteins also respecting and conserving the environment. Chef Phelps is currently reviewing aquaculture programs worldwide teaching the value of wild caught and farmed fish working in harmony. His work in the kitchen and out on the water has earned him impressive culinary and conservation accolades, including multiple recognitions as a James Beard “Best Chef South” semifinalist 2014, 2015, a Seafood Watch Blue Ribbon Task Force Ambassador, a Niman Ranch Scholarship Award Winner, and on the Board of Chef’s EDF Coalition for Sustainable Aquaculture and founder of the Seafood Intelligence Group.

Andrea is the great-great-granddaughter of Casimiro Hernandez Sr., founder of the Columbia Restaurant in Ybor City in 1905. Her grandparents were Cesar and Adela Gonzmart, and her parents are Richard & Melanie Gonzmart. Her father, Richard is the President of the Columbia Restaurant Group. Andrea is a member of the fifth generation of the Hernandez-Gonzmart family. She is a 4th generation native Floridian and was born in Tampa.

She began her career at the Columbia Restaurant at the age of 10, by doing filing in the corporate office. By the time she was 12, she was working as a hostess at the Ybor City restaurant and continued working there through high school.

Andrea is a graduate of the Academy of the Holy Names High School in Tampa.

She graduated from the University of South Florida in 2001 with a Bachelor of Science from the College of Business Administration. While she was at USF, she was an active member of Alpha Delta Pi Sorority.

Andrea joined the family business full time after graduating from USF. Upon graduation, she worked at the Columbia Restaurant in Ybor City for six weeks of hands-on culinary training in the kitchen; she was the first female to ever work in the Ybor City kitchen.