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Food Judges
Chef Cristian Pontiggia
Cristian Pontiggia is an award-winning Lombardy-born executive chef with over 25 years of experience in the food and beverage industry, who has brought his refined culinary artistry to Santa Fe, New Mexico .
Originally from the Sassella region in northern Italy’s Valtellina valley, Chef Pontiggia blends traditional Italian fine-dining techniques with contemporary global flavors. He previously worked in top European kitchens—including two Michelin-starred restaurants—and holds esteemed credentials such as a Master Chef recognition from the Italian government and a Doctorate in Oenogastronomy .
In 2025, Pontiggia was named a semifinalist for the James Beard Award in the Best Chef: Southwest category, highlighting his outstanding culinary leadership in the region .
Since June 5, 2025, Chef Pontiggia has served as Executive Chef at the Anasazi Restaurant inside the Rosewood Inn of the Anasazi in Santa Fe, elevating their culinary program and enhancing the hotel’s reputation for excellence .
His recent accolades include being named Chef of the Year in New Mexico for 2023 by the New Mexico Restaurant Association, and Chef of the Year for both 2022 and 2023 by the American Culinary Federation
Drew Sandoval
Drew Sandoval is the original spark behind Battle of the Food Trucks. What began as his idea has grown into one of Alamogordo’s largest community events, and since the very first year, he has proudly served as both a food judge and the event’s EMCEE.
Outside of the food arena, Drew is a successful Farmers Insurance Agent based in Las Cruces, NM, where he’s built a strong reputation for helping families and businesses protect what matters most. He’s also a talented music artist, performing under the name Drww, bringing energy and creativity to every stage—whether in business, music, or community events.
Drew’s passion for people, food, and entertainment continues to fuel the excitement and success of Battle of the Food Trucks year after year.
Chef Dakota Weiss
Chef & Partner – Buttermilk Restaurant Group | Executive Chef – Coyote Café
Named Best New Chef by Angeleno magazine in 2006, Dakota Weiss has built a celebrated career as one of the most dynamic chefs in the country. She gained national recognition on Bravo’s Top Chef Texas and went on to lead kitchens at the Ritz-Carlton Marina Del Rey and W Los Angeles.
In 2013, Dakota launched POP Parlor, her line of gourmet popcorn that earned accolades from Food Network and CBS Los Angeles. She later co-founded Sweetfin Poke, helping grow the brand to 15 locations across Southern California, making her one of the most commercially successful women restaurateurs in the region.
After moving to Santa Fe in 2021, Dakota became Executive Chef of the iconic Coyote Café and co-founded the Buttermilk Restaurant Group, which includes The Notorious P.O.K.E., Frenchie’s Dips and Tots, Catch Santa Fe Poke, and Capital Coal Neighborhood Eatery.
Beyond the kitchen, Dakota is a judge on Roku’s Morimoto’s Sushi Masters, a board member of the Santa Fe Wine & Chile Festival, and an advocate for cancer survivors after her own breast cancer journey. She is deeply committed to charitable causes, especially No Kid Hungry, and continues to use her culinary talents to raise awareness and support communities.
Chef Johnny Vee
Born and raised in Rochester, New York, Chef Johnny Vee (aka John Vollertsen) has directed cooking classes at Las Cosas Cooking School in Santa Fe for 25 years as well as maintained a longstanding roster of private clients such as local resident Shirley Maclaine and many other high profile visitors to Santa Fe. When he's not in the kitchen cooking, you will find him writing about food in local publications including The Santa Fe New Mexican's Pasatiempo Magazine. He is the author of the immodestly titled Cooking with Johnny Vee: International Cuisine with a Modern Flair, and the former food critic for the Santa Fean magazine and writer for New Mexico Magazine. Last year he was a guest curator for the New Mexico History Museum for an exhibit called Forks in the Road.
He volunteers for many local non-profits and particularly enjoys the work he does with the Cooking with Kids teaching cooking classes to school-aged children in the SF public schools as well as his work supporting the Santa Fe Animal Shelter and Kitchen Angels.
Chef Hillary Jennings
Hillary Jennings, a Santa Fe native, grew up with a Cordon Bleu chef for a mother. Needless to say, that's where her love for cooking initially started. She worked at the family restaurant throughout high school, which also included working the family push cart on the historic Santa Fe plaza for several years during and after school years. She attended the culinary program at SFCC under incredible chefs including Rocky Durham and Tanya Story. She worked in several bakeries over the years, including running the pantry kitchen at an Auberge resort in Tesuque. Eventually, she was called back to where she was needed most, the family restaurant. Once her father passed away unexpectedly, she knew that's where she should stay. She strives to continue the 28 year simple family business that has always provided her a beautiful life, and still does to this day.
Dessert/Beverage Judges
Christopher Lethgo
Chris is a New Mexico native and a lifelong foodie! He and his wife, Cristina, hail from Roswell, where they’ve raised three kids and made a life together. Chris has been a pastor for over 20 years and considers himself a professional church potluck connoisseur. He and Cristina also love to travel far and wide to sample exquisite cuisine, delectable deserts or an occasional master cocktail. Whether it’s Hell’s Kitchen in Vegas or a favorite local seafood spot on the Gulf, Chris is committed to discovering the next best contribution to culinary excellence!
Pastry Chef Jessica Brewer
Jessica Brewer is a third-generation chef whose culinary journey began in Sacramento, California, where she was raised in a family that treated cooking as both tradition and art. After relocating to Santa Fe, New Mexico, Jessica stepped into professional kitchens and quickly made her mark with a distinctive pastry style rooted in creativity, sustainability, and reverence for her craft.
With over 15 years of experience, Jessica has held Executive Pastry Chef positions at many of Santa Fe’s most celebrated fine dining establishments— including The Compound Restaurant and Paloma. She became locally celebrated for her imaginative specials that showcased local and seasonal ingredients, transforming humble produce into elegant, unforgettable desserts. Jessica’s approach to pastry is both thoughtful and bold, blending classical technique with a deep respect for the land and community.
Jawny BadLuck
Jawny BadLuck isn’t just an artist— he’s the creator of the Stay Bad movement, blending raw storytelling with high-energy performances that connect deeply with fans. His latest EP As Luck Would Have It showcases his signature mix of honesty and emotion. Beyond music, Jawny is known for his local food reviews and worldwide explorations, highlighting restaurants and businesses from Albuquerque to Egypt, Europe, and Southeast Asia.
Pastry Chef Chainé Peña
Born and raised in Santa Fe, Chainé Peña is the owner of a small cookie and macaron shop tucked into the historic Burro Alley. After years of catering and pop-ups, she opened her brick-and-mortar in 2019, where she focuses on handmade treats like French macarons, cookies, and matcha drinks. Her approach blends a love of baking with a deep appreciation for community and creativity. Chainé is honored to be part of this year's food truck competition and is excited to celebrate the incredible talent and flavors our local food scene has to offer.
Pastry Chef Nicole Appels
Nicole Appels is a celebrated pastry chef based in Santa Fe, New Mexico, known for her inventive desserts and heartfelt approach to baking. Originally from Cape Town, South Africa, Nicole brings a global sensibility to her craft, blending classic techniques with imaginative flavor profiles. She founded Mzanzi Mana, a private chef and catering service based in Santa Fe, New Mexico, that delivers South African home-cooked meals within the city.
Nicole’s culinary philosophy is rooted in joy, creativity, and community. Her work reflects a deep commitment to balancing professional excellence with personal values, including her role as a devoted mother. She’s known not only for her pastries but also for her thoughtful presence in Santa Fe’s food scene, where she continues to inspire with her artistry and authenticity.