The Sixth Annual Plates with Purpose—an evening of food, fun, and festivities, will be held September 27, 2025. The evening will take guests on a culinary adventure designed by some of Connecticut’s top chefs.
Get tickets today, because this lineup is a can’t miss!
Luke Venner
Elm, Executive Chef
Born and raised in rural South Dakota, Luke Venner began his culinary career at the age of 18 with a 4-year apprenticeship under acclaimed French Chef Fabrice Beaudoin in Vail, Colorado. Heading further west, he was part of the opening team of Napa Valley darling Redd Restaurant in Yountville, California. His path ultimately led him to New York City, where he garnered a Michelin recommendation as the Executive Chef of the Flatiron district’s beloved BLT Fish. Luke’s approach at Elm is influenced by the culinary traditions of the East Coast, with imaginative nods to the travels that brought him here. His cooking style has been praised by The New York Times, Gotham, Elle, Vogue, Men’s Health, Brides, Smithsonian, and Wine Spectator. Outside the kitchen, Chef Luke battles childhood hunger by participating in Chefs Cycle—an annual 300-mile endurance cycling event along California’s North Coast, which has raised millions of dollars of funding for the No Kid Hungry Foundation. He is also an active supporter and fundraiser for the local Connecticut-based non-profit Filling in the Blanks. When not at the restaurant, Luke enjoys traveling in search of new food inspirations with his wife, Kelli, and can typically be found hunting or fishing with his dog Massimo.
Tyler Anderson
Millwright’s Restaurant, Chef & Owner
Chef Tyler was born and raised in Southern California where he began his career in professional kitchens. Tyler has been fortunate to work throughout the country for some of the best Chefs in the business. His passion for his craft and locale are evident in his cooking style, which is inspired by simple quality goods and the culinary traditions of New England. Tyler has become a well known name in Connecticut, recognized for his numerous restaurants, generosity, and one of a kind sense of humor. His restaurants have garnered numerous statewide awards including best restaurant overall (ten times), three best new restaurant awards along with many more.Tyler has been nominated for the James Beard Best Chef Northeast award seven years in a row. He has also been named CT Chef of the Year. Tyler was a contestant on Season 15 of Top Chef, as well as on episodes of Chopped and Beat Bobby Flay.Tyler and his team are extremely involved in philanthropic works and pride themselves on helping raise money for many local and national charities.
Prasad Chirnomula
Chef Prasad Indian Kitchen & Market, Chef & Owner
Chef Prasad’s culinary training began at an early age; he learned how to cook by his mother’s side. Inspired by food and by hospitality, the eighteen-year-old bucked his family’s expectations that he would be a doctor, and instead pursued an education at the Food Craft Institute of Poona, where he not only studied culinary arts, but also hotel and restaurant management. During his time at school, he worked at the Ritz Hotel in Hyderabad, learning about hospitality from one of his country’s finest hotels. While there, he spent every free moment he had in the Ritz kitchens to learn everything he could from their chefs. Later, after graduating first in his class at Food Craft, he became director of food and beverage at the Ritz, where, at the age of 22, he managed a work force of 250 employees. He learned then how to lead teams and recognize the talents of his employees, and how to work together to create an unparalleled experience for his guests. In 1988, drawing on his training and experience both in India and in the US, Chef Prasad embarked on a multitude of partnerships in which he co-owned, operated and launched six successful restaurants throughout New York, Connecticut and Massachusetts. And in 2001, he became sole owner and chef of Thali in New Canaan, Connecticut. As diners at his restaurants will attest, Chef Prasad’s attention to service and ambiance is equally as impressive as his attention to food. This is because he firmly believes that the ritual of dining out should be an extraordinary one, an event that rises above the experience of eating at home.
Hannah Gorman
Revel with DinnerThyme, Chef & Owner
Having trained and cooked professionally at celebrated restaurants from Boston to San Francisco to New York, Hannah’s obsession and passion for great food and parties started early and hasn’t stopped. A permanent student of Food and Entertaining, she soaks up inspiration from the greats around the globe. The end result has been 20 plus years of massive amounts of reveling with her catering business Revel with DinnerThyme. “It is so exciting and always a challenge and joy to bring a great party to life, large or small. Great parties absolutely inspire people and make life great.