Giles Schnierle: Founder and owner of The Great American Cheese Collection, Giles Schnierle represents more than 65 artisanal cheesemakers from just about every corner of the USA. Throughout the four seasons Giles provides a rotation of this country's finest cheeses to Chicago's three and four star chefs. Consultant to the food industry and to Dairy Boards and “Cheese Teacher” at Chicago culinary schools, he is considered to be one of the top ten experts on American Artisanal Cheeses.

Sid Cook: His Gran Canaria cheese won Best in Show out of more than 700 artisan, specialty and farmstead cheeses at the American Cheese Society’s 21st annual competition. A fourth-generation cheesemaker, Sid has been involved in making cheese for nearly 40 years. "My mom's family started one of the first cheese plants in Vernon County in the 1890s. And Carr Valley Cheese dates back to 1902. So our roots run deep here," he says. A proponent of specialty cheeses long before they became the rage, Sid is best known for producing high-quality, artisanal aged Cheddars. Among the varieties he produces at Carr Valley are Fontina and Cheddar, for which he is now certified as a Wisconsin Master Cheesemaker.

Executive Chef John Caputo: Raised in Brooklyn, New York, John grew up around the dining room table. Food was a very important part of his family’s lives. From the hearth of home, he traveled to Denver, San Francisco, France—studying, learning, cooking and building a network of chef-comrades, a list of whom would be the Who's Who in the best restaurants in France and the US.

The Chef's new challenge at BIN 36 excites him. "With this great list of wines comes a vast array of flavors and textures, it is like opening a box of 64 Crayola Crayons. You have all these different colors to play with." But it's still the same philosophy, "procure great ingredients, prepare them simply and let the individual ingredients speak for themselves."