Need 4 chefs who have ancient grains on their menus

This request was forwarded to me by a PR friend. If you are interested, you can contact the writer who placed the request directly.

FOOD: Chefs Using Ancient Grains -- National Culinary Review
Submitted by Lauren Kramer
Organization National Culinary Review
Deadline Feb 15, 2015 08:00 PM EST(America/New_York)
Organization URL http://www.acfchefs.org
I'm writing a story on ancient grains and looking for chefs who are using some of the less well known of these grains, with success. The ones I'm particularly interested in are: buckwheat, millet, rye, sorghum, teff, triticale, emmer, farro, kamut. If you represent a chef who has such ancient grains on their menu, please get in touch so we can schedule an interview and arrange for hi-res images. I'm a freelancer. Contact: Lauren Kramer, [email protected]