Cooking Live at Yellowstone Club With Ming Tsai
March 15, 2026 | The Barn, Yellowstone Club
Cocktails: 6–7 PM
Dinner Experience: 7–9 PM
Yellowstone Club invites members to an extraordinary evening of cuisine and philanthropy: Cooking Live, an intimate culinary experience led by Iron Chef Ming Tsai and joined by world-renowned chefs—alongside Celebrity Sous Chefs Jessica Biel and Justin Timberlake.
Hosted at The Barn, the evening brings guests inside the kitchen for a one-night-only collaboration featuring Ming Tsai, Akira Back, Ken Oringer, Nancy Silverton, and Eduardo Garcia.
An Evening for Impact
Cooking Live benefits Family Reach.
Family Reach is the first and only national nonprofit program focused on removing financial barriers that threaten people’s basic needs during cancer care. Through its Financial Resource Center, Family Reach provides education, resource navigation, and financial assistance to help people facing cancer afford groceries, transportation, utilities, housing, and medical debt.
Your gift supports patients facing cancer by expanding these essential programs, increasing not only quality of life, but survival rates.
Ticket Options
Individual Tickets
$5,000 per person
Chef Table
$75,000 per table
Four tables available — closest to the cooking experience and includes an interactive moment with Chef Ming Tsai
Tickets available by donation
$5,000 per seat or $75,000 per table
The Culinary Lineup
Ming Tsai
Chef Ming Tsai is a James Beard & Emmy Award-Winning chef, philanthropist, T.V. personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV’s Simply Ming. In 2022, Chef Ming Tsai became Iron Chef Ming Tsai as he joined the cast of 5 world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend.
In 2024, Chef Ming founded Mings a nationally recognized, award-winning, consumer-packaged goods partnership with Nestle. Mings brings delicious, authentic Asian Entrees like Dan Dan Noodles, Sweet Chile Chicken and Spicy Beef Ramen. Super simple to prepare using Chef Mic’ and very affordable.
Beyond his contributions through Mings, Chef Ming lives by a “Do Good” mentality. He is a Board Member of Family Reach and has helped raise over $13 million for the foundation since 2012. Chef Ming is a leading voice for stop AAPI hate initiatives, including partnering with Harney and Sons to create his “Be Kind” tea blend, contributing all proceeds to stop AAPI hate initiatives. He is also a chef ambassador for World Central Kitchen; he has raised over a million dollars for the organization and has cooked alongside José Andrés when needed. And most recently, chef sees a growing need in the Mental Wellness space and is partnering with Two Bridge.
Chef Ming has appeared in publications from Esquire as Chef of the Year to The Boston Globe and New York Times, was featured on People magazine’s list of 50 Most Beautiful People, and is a regular contributor on Good Morning America. He recently went viral through his engaging social media educational cooking videos, passing 200 million views as a top content creator.
Celebrity Sous Chefs
Jessica Biel and Justin Timberlake will join Ming Tsai in the kitchen as Celebrity Sous Chefs, participating in select moments throughout the evening and adding to this unforgettable collaboration of culinary excellence and generosity.
Ken Oringer
Ken Oringer is the James Beard Award-winning chef and founder of JK Food Group. Oringer owns and operates highly acclaimed restaurants around Boston including Italian-style enoteca Coppa, Spanish tapas restaurant Toro, global-inspired small plates restaurant and raw bar Little Donkey, coastal Italian restaurant Faccia a Faccia, and below Faccia, a natural wine and mezcal bar, Bar Pallino.
Prior to starting JK Food Group, Oringer opened Clio in Boston (now called Uni), which was named one of “America’s Best New Restaurants” by Esquire, one of the “Top 50 Restaurants in America” by Gourmet magazine, and continues to be one of the most notable restaurants in Boston. Most recently, Oringer partnered with Chef Monica Glass to open Verveine Cafe and Bakery in Cambridge, MA, a French-inspired breakfast and lunch cafe featuring fresh bread and unique pastries. Oringer has received numerous awards and recognition for his work, including garnering the StarChefs Rising Stars Mentor Award in 2010 for his dedication to teaching and inspiring the next generation of chefs. When not working, Oringer enjoys spending time at home with his wife Celine and children Verveine and Luca.
Chef Eduardo Garcia
Chef Eduardo Garcia is a Montana based, James Beard winning, Emmy nominated Chef, host and Executive Producer of the Magnolia series Big Sky Kitchen. Founder and CEO of food brand Montana Mex. And a principal keynote and motivational speaker to Fortune 100 companies and local nonprofits alike.
A devoted artist and storyteller, Chef often references his ingredients as relationships and participants. His love of nature and exposure to wild places brings a vital richness to the lessons he shares through each story and bite.
As a cancer survivor and amputee Chef Garcia is passionate to help others and give back. He remains active in partnership with organizations around the world promoting education in regenerative agriculture. Working with the youth keeps Chef young and he travels annually to serve on the National Board for Common Threads, as a spokesperson for The Challenged Athletes Foundation and volunteers with ProStart and FCCLA.
Akira Back
The name that is synonymous for cutting edge cuisine and exquisite taste in the restaurant and hospitality industry. A first-class and world-renowned idealist who is a revered chef and has triumphantly built a global empire over the past two decades spawning 26 locations operating around the world with more on the horizon. In addition to his lengthy resume and accolades that continue to mount, Back is persistently on the forefront of innovation and artistry.
Born in Seoul, Korea and raised in Aspen, Colorado, Akira Back moved to the rocky mountain state as a young teenager for his father to pursue the family business. Living in Aspen, Back picked up snowboarding as a hobby which led him to pursue the professional circuit where he appeared in a handful of extreme sports movies and garnered praise from the sports top trade publications. During this time, Back began working at a local Japanese restaurant to supplement his income. After seven years on the pro-snowboarding circuit, Back realized that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.
Chef Back has created a diverse portfolio of restaurants and lounges around the globe which pride themselves on creating innovative culinary experiences combined with a social atmosphere and elegant ambiance. Combining his passions for adventure, travel and culinary exploration, Back studied throughout the world, establishing the framework of his technique and amplifying his knowledge of Asian cooking, allowing him to incorporate his artistic vision and Korean heritage.
His restaurants span the globe in cities including Paris, Hong Kong, Dubai London, Beverly Hills, Dubai, Tenerife, San Francisco, Toronto, Singapore and Seoul. With new Locations on the cusp in Rome, Taipei, Red Sea and more.
Nancy Silverton
The co-owner of the Mozza Restaurant Group which consists of eight locations worldwide, with flagship locations in California: Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Other locations in the United States include Osteria Mozza DC in collaboration with restaurateur Stephen Starr and Osteria Mozza Lanai, located in the Four Seasons Resort Lanai. Her international locations include Osteria Mozza Singapore and Mozza Cabo in Los Cabos, Mexico. In 2025, Nancy opened Max & Helen’s in Los Angeles in collaboration with television writer and food personality Phil Rosenthal. In 2026, she is scheduled to open Spacca Tutto in collaboration with Rick Caruso in the Pacific Palisades.
Nancy is a 4-times James Beard Award Winning Chef. She was the recipient of the “Outstanding Pastry Chef” Award in 1991 and received the honor of “Outstanding Chef” in 2014.That same year, she was also listed as one of the Most Innovative Women in Food & Drink by both Fortune and Food and Wine magazines.
In 2017, Nancy was profiled in an episode of Netflix’s award-winning docuseries Chef’s Table. She was also featured in the G.O.A.T. series on Masterclass that premiered in 2023. She often appears as a guest judge on Tournament of Champions and other Food Network programs.
Nancy is the author of eleven cookbooks, including Desserts (1986), Breads from La Brea Bakery (1996), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), The Mozza Cookbook (2011), Mozza at Home (2016), and chi SPACCA (2020). Her most recent cookbook entitled The Cookie That Changed My Life was released in 2023 and was included in the New York Time’s Bestseller List.
Nancy is an active participant in fundraising for charitable causes including the Los Angeles Food Bank, Alex’s Lemonade Stand Foundation and No Kid Hungry.