Born and raised in Belgrade, Serbia, Jelena Prodan developed an early passion for wine, food, and hospitality through travel across Europe. At 24, she moved to Chicago and built her career across back- and front-of-house roles.

Since 2021, she has served as Beverage and Service Director at S.K.Y. Restaurant, curating a global wine program that highlights classic and emerging regions, small producers, and thoughtful pairings. She has also played a central role in the development of S.K.Y., Apolonia, and Valhalla.

Prodan is the creator of Le Mistral, a Southern European-inspired wine and cocktail bar centered on distinctive wines, boutique spirits, inventive cocktails, and culturally driven hospitality. Her programs include “All Champagne” and “Anything but Wine,” alongside more than 20 wines by the glass.

In 2025, she received the Jean Banchet Award for Sommelier of the Year. She continues to deepen her expertise through travel, harvest work, and relationships with producers.

Nathan Ducker is the beverage director and general manager at Feld restaurant in the Ukrainian village. Prior to opening Feld, he worked in wine programs including the José Andrés Group, The Allison resort in the Willamette Valley, and Alinea. The 20+ course menu and pairings change daily at Feld, making constant evolution and creative agility essential.

While this means the job is never “done,” Nathan has always preferred constant engagement with the process. He considers himself an “expert follower” in the kitchen-led dance of food & beverage pairing, drawing from classic producers and new global trailblazers. He is an Advanced Sommelier through CMS-A.

Kahlil Skinner has worked in restaurants for a decade and has focused on wine for the past five years. He began his career in San Diego at wine‑driven fine‑dining restaurants before committing fully to wine in 2021, completing both his Introductory and Certified Sommelier certifications with the Court of Master Sommeliers in 2022. 

He then moved to Napa Valley to join PRESS in St. Helena, where he spent three years working under Master Sommelier Vincent Morrow. Kahlil is currently pursuing his Advanced Sommelier certification while working as a sommelier for Lettuce Entertain You at RPM Seafood, RPM Steak and RPM Italian.

Kathleen “Kat” Hawkins is the Wine Director and Sommelier at The St. Regis Chicago, where she oversees the acclaimed wine programs at Miru and Tre Dita. A respected leader in Chicago’s dining scene, she previously served as Wine Director at RPM Steak, managing one of the city’s most celebrated cellars with more than 1,300 rare and sought-after wines. Since moving to Chicago in 2018, Hawkins has become a prominent voice in the hospitality community, combining exceptional beverage leadership with a passion for mentorship and education.

A Detroit native, Hawkins earned a degree in Communications from Wayne State University before pursuing a career in wine. She is a Certified Sommelier through the Court of Master Sommeliers and a Certified Specialist of Wine and Spirits through the Society of Wine Educators. Named one of Wine & Spirits magazine’s “Best New Sommeliers” in 2019, she also serves on the board of Second City Sommeliers, advancing wine education and professional development throughout Chicago.