Named one of Food & Wine magazine's Best New Chefs, and on everyone's shortlist of the Midwest's most talented chefs, Yamauchi is currently the executive chef at Forte in Birmingham. At the Epicurean Classic, he'll demonstrate Roasted Sea Scallops with Corn Puree, and Shrimp Corndogs. Yamauchi is renown for his hardworking, perfectionist, though immensely creative personality. He rarely does events. The Classic is very lucky he chose to participate.