Washington, D.C. (March 17, 2025) – SHIA, the groundbreaking fine dining concept and nonprofit by Chef Edward Lee, proudly announces the four aspiring female chefs selected for the inaugural PITCH DAY mentorship program. Designed to provide emerging culinary leaders with the skills, confidence, and industry connections needed to pitch their restaurant concepts to investors, PITCH DAY will culminate in a live competition on June 2, 2025.

The following chefs have been selected to participate in the program:

● Amber Croom: A nationally acclaimed pastry chef with over 15 years of experience, including victories on Chopped Sweets and Crime Scene Kitchen, Amber envisions “Beye Beignets,” a vibrant brick-and-mortar café in Baltimore that fuses classic New Orleans beignets with innovative flavors, creating a community hub for culinary creativity and collaboration.

● Ellen Lee: A former biology student turned chef, Ellen honed her skills in D.C.’s top kitchens, including Izakaya Seki, before launching her signature kimchi brand, AHJUMMEOW. Her dream concept, “AJM Kimchi Factory,” draws inspiration from Willy Wonka, creating an immersive space for traditional kimjang, experimental kimchi pairings, and comforting dishes centered around Korea’s most iconic ingredient.

● Lauren “LP” O’Brien An Afro-Boricua mixology innovator and Drink Masters winner, LP has built a career crafting beverages for celebrities and major brands while advocating for health and wellness. Her concept, “Bar Lienzo,” will serve as a multifaceted hub—a collaborative bar lab by day and an experiential restaurant by night—blending creativity, cultural storytelling, and philanthropy through food and drinks.

● Selasie Dotse With Ghanaian roots and fine dining experience from Michelin-starredrestaurants, Chef Selasie Dotse curates immersive culinary experiences that celebrate Black foodways. Their vision for “e le aɖe Test Kitchen” is to transform it into a permanent restaurant that merges cultural authenticity with innovative cuisine, using shared plates and tasting menus to tell the stories of African and Black diasporic traditions.