(Photo credit: Nicole DuBois)

2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit.

Bio to come. Photo by Sera Petras.

An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress.

Bruner-Yang’s restaurants are instinctual; contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant; and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view; and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English.

Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza.

David Burtka is a chef, caterer and award-winning actor who released his first cookbook, Life is a Party, on April 16, 2019. The book is a spinoff from his 2016 Food Network special, Life’s a Party with David Burtka, which won a Telly Award and 1stPrize at the New York Film and TV Awards. The cookbook will showcase his expertise in preparing delicious recipes and celebrating a variety of occasions with guests.

Burtka earned a BFA from the University of Michigan and studied at the William Esper Studios in New York. This talented Le Cordon Bleu chef is a firm believer in sustainable food fresh from the farmer’s market, butcher, or garden to the table. David Burtka gained valuable experience training under Mario Batali at the award-winning Babbo ristorante in NY, award-winning pastry chef and author Gina De Palma, as well as Iron Chef Cat Cora and the French Laundry’s Thomas Keller. David and his catering company Gourmet M.D. had the pleasure of preparing meals for some of Hollywood’s elite like “Mad Men’s” John Hamm and Christina Hendricks, Zac Efron, Vanessa Hudgens, “Glee’s” Jane Lynch, “How I Met Your Mother’s” Cobie Smulders, Sarah Silverman, Elton John, Katy Perry, Elon Musk, and has even made pizza for Oprah. He has been seen in cooking segments on “Barefoot Contessa,” “E! News,” “Home Made Simple,” “Rachael Ray,” “The Kitchen,” “Celebrity Dish,” “The Fablife,” and “The Chew.” He has been a guest judge on shows such as “Beat Bobby Flay,” “Top Chef Masters” “Rupaul’s Drag Race” and “Iron Chef.” His recipes have been featured in People Magazine, Us Weekly, Food Network Magazine,andFood and Wine Magazine.

Burtka was most recently seen starring as Brian Howard in David Hyde Pierce’s musical comedy It Shoulda Been Youat the Brooks Atkinson Theatre. He has also been seen in the Broadway production of Edward Albee’s The Goat or Who is Sylvia and Sam Mendes’ production of Gypsy, for which he garnered a Fred Astaire Award nomination for his portrayal of Tulsa. Previously, he earned the Clarence Derwent Award for his role as The Boy in the American premiere of Edward Albee’s The Play About the Baby. Burtka starred in the World Premiere of the musical The Opposite of Sex in San Francisco, later reprising his role at The Williamstown Theatre Festival. He has appeared regionally at The Hollywood Bowl, Alley Theatre, Paper Mill Playhouse, North Shore Music Theatre, and the Weston Playhouse. Additionally, David’s one man show Burtka, David played a sold out engagement in November 2014 at 54 Below.

His film credits include Dance-Off, Annie and the Gypsy, Regrets Only, A Very Harold & Kumar 3D Christmas, and Hollywood Ending, under the direction of Woody Allen. Perhaps best known to television audiences for his recurring role on “How I Met Your Mother,” Burtka appeared on Ryan Murphy’s award-winning FX horror anthology, “American Horror Story: Freak Show.” Most recently, he was seen on Netflix’s “A Series of Unfortunate Events.”

Burtka recently produced the relaunch of Wigstock, the outdoor drag festival and legendary annual event that dominated drag culture from 1985 until 2003. His producing credits also include CBS’s “The Night Shift” pilot.

David grew up outside of Detroit, Michigan, and earned a BFA from the University of Michigan before studying at the William Esper Studios in New York. David lives in New York with his husband, Neil Patrick Harris, and their twin children, Gideon and Harper.

Chef Maneet Chauhan is the founding partner and president of Morph

Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012

James Beard Foundation Broadcast Media Award for her role as a

permanent judge on Food Network’s “Chopped,” and sits on thepanel of judges for Food Network’s “Wedding Cake Championship”.

She has also written her own cookbook, Flavors of My World.

A graduate of the Culinary Institute of America, Chef Chauhan worked in

some of the finest hotels in India before the start of her professional

career in the States.

Heavily lauded by print and broadcast media in the United States

and abroad, Chef Chauhan has been featured in publications such as

Bon Appétit, Food & Wine, The Local Palate, Wine Enthusiast, USA Today,m Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph and more.

Her television appearances include “The View,” “CBS This Morning’s The Dish, “Iron Chef” and “Next Iron Chef” (Food Network).

She has worked as executive chef in successful ventures such as

Vermilion in Chicago, which received accolades from Chicago

magazine, Esquire, Time Out and Wine Enthusiast under her leadership.

Chauhan is the founding partner of Morph Hospitality Group

in Nashville, Tennessee, which includes restaurants

Chauhan Ale & Masala House, Tànsu ǒ, The Mockingbird

and Chaatable.

She is also the co-owner of Mantra Artisan Ales in Franklin, Tennessee.

A native of India, Chef Chauhan chose Nashville for her first namesake

restaurant after being contacted by developer Moni Advani to come

down to Music City for a visit. It was during her first trip that

she fell in love with the city and its people and decided to stay.

The Music City chef is a passionate advocate for the March of

Dimes, and now lives in Franklin, Tenn., with her husband, Vivek and

their daughter, Shagun and son, Karma.

I spent my childhood days watching and learning to bake from my Mother and Grandmother, who had worked in her father’s bakery after school making rolls and bread. Hunting and fishing with my Dad and brother taught me to respect the product. I am a history geek in every way, since my family became involved with living history in 1989.

After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine.

After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare, do whatever you have to do to achieve this!

I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk.

Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real.

EXECUTIVE CHEF, A RAKE’S PROGRESS

Opie Crooks knew he belonged in the kitchen ever since he started washing dishes and bussing tables at age 14. He watched the chef and loved the intensity, energy, and urgency involved in the role. In 2006, he graduated from Le Cordon Bleu’s Atlanta campus and immediately jumped into a position with legendary Chef Roy Yamaguchi at the Atlanta location of Roy’s Hawaiian Fusion Cuisine. Crooks spent nearly a decade working for Yamaguchi, becoming a chef-partner and moving between Atlanta, Jacksonville, and finally Baltimore with a brief stint at Anne Quatranno’s Abattoir in Atlanta in between.

In 2013, he left the Roy’s to join forces with Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of Gjerde’s landmark Baltimore restaurant, Woodberry Kitchen, known for an intense focus on the ingredients and traditions of the mid-Atlantic region, serving hyper-local comfort and technically precise food that helped earn Gjerde a James Beard Award for “Best Chef, Mid-Atlantic” in 2015. Admired by his peers for his creativity, energy, and leadership skills, Crooks was named “Best Chef ” by Baltimore’s City Paper in 2015. In 2017, Gjerde and Crooks opened A Rake’s Progress inside The LINE DC hotel in Washington, D.C.’s Adams Morgan neighborhood. Crooks leads the team, applying the strict sourcing ethos to all aspects of the operation, including fine dining, banquets, the coffee shop, and even the hotel’s staff meals.

A graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, Joy specialIzes in researching and preparing locally grown, and organic foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye toward foods grown, farmed, butchered and purveyed in the Southeast and Mid-Atlantic regions. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings. 

Her culinary career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. There, she hosted countless functions for musicians and executives, sharpening her skills in presentation and large-scale planning. At the same time, she worked on private events for Warner Bros. Television. She was a go-to private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy relocated to Atlanta Georgia, where she attended the Art Institute of Atlanta. While working on her degree, she studied under Chef Bradley Rouse, head chef for the NBA team The Atlanta Hawks. There, Joy worked closely with Chef Rouse planning menus and preparing meals for the private dining facility for both the NBA players and their families. There was a particular focus on the specialized athlete’s diet. 

Upon graduation from the Art Institute, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Chef Tuohy has been credited with shifting the local / organics / farm-to-table practices from Northern California to the Atlanta restaurant scene. At Woodfire Grill Joy cultivated her skills in several methods of cooking, including meat curing, butchery, fruit preservation, sauce-making and wine-pairing. She worked closely with local Atlanta farmers and purveyors, and learned the art of fine seasonal cooking in an upscale atmosphere. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (“Top Chef” Contestant, Season 6). Chef Gillespie remains there currently, and Joy proudly worked on his team for nearly two years.

Additionally, Joy has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak. 

In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg. There, Joy and her team pride themselves in putting their key philosophy into practice for their guests and clients. Namely, they provide a large variety of seasonal, market-fresh, natural and organic meals prepared in a comfortably refined style. FOODĒ Fredericksburg opened in January, 2011. Joy appeared on Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. In spring 2015, she opened her second restaurant, Mercantile, in Fredericksburg.

A self-taught baker, Caitlin Freeman was the resident pastry chef for Blue Bottle Coffee, and former owner of the San Francisco cake and sweets shop Miette. At both Blue Bottle and Miette, Caitlin made a name for herself creating simple and lovely cakes, cupcakes, and coffee-time treats using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake.

Jeff Gordinier is the food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. His work has appeared in publications such as Real Simple, Details, Entertainment Weekly, Elle, Outside, Travel + Leisure, the Los Angeles Times, and the New York Times. He lives north of New York City, close to the Hudson River, with his wife, Lauren Fonda, and his four children.

Kevin Jamison is the owner of Commune restaurants in Virginia Beach and Norfolk as well as the 21 acre sustainable farm, New Earth Farm. Kevin studied in Rome, Italy where he received his MA in International Law and Development focusing on food security from St. John's University. He is a co-founder of the non-profit organization Community Development International (CDI) which focuses its efforts on sustainable food and environmental protection projects in the US and in Haiti. Kevin has served as Director of the European Affairs Committee at the United Nations Association, Director of the Center for Global Development at St. John's University and currently as the President of Virginia Beach's Vibe Creative District Business Association. He is passionate about education and sustainable food systems and is an avid art collector. Presently Kevin is working on the buildout of a new 2,600 square ft bakery in Virginia Beach slated to open this fall. Photo by Jessica Shea.

Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion.

At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes.

In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot. McElveen was seen as a local champion of ethnic cuisine by a population that had been previously ignored by mainstream network television.

In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Ashbell’s at the Serpentine Gallery provided a southern-style American nosh -- the likes of which had never been experienced before in London town!

Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Ashbell’s received four stars from A.A. Gil in his review for the Sunday Times of London.

Chef Ashbell became a regular contributor on BBC’s Good Food Live, amassing more fans across the pond. His frequent television appearances and online catalogue of recipes for the top-rated show drew raves and downloads.

Later, Chef Ashbell moved to Bristol, spending several years researching the British roots of Southern U.S. cooking. He penned a monthly column for Clifton Life Magazine, showcasing the creative ethnic dishes cooked by expats living in the area. A highlight of his time in Bristol was creating an installation of an American jazz and southern food experience for the historic Ashton Court Manor.

Following the Hurricane Katrina disaster of 2005, Chef Ashbell spent over one year in New Orleans. He worked to restore fresh food markets in the Lower Ninth Ward, and helped to launch the Renaissance Project.

After 12 years living in London and Bristol, Chef Ashbell returned to the U.S.A. in 2012. He started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products.

In 2014, The Real Soul Food Company launched its first line of smoked meats. Branded as Ashbell’s Smokehouse Deli, the all-natural turkey meat line features cured turkey pastrami and turkey bacon. The secret recipe is inspired by the traditional southern curing process.

The Ashbell’s Smokehoue Deli line is currently available in selected restaurants and delicatessens in Philadelphia, as well as through select New York area CSA’s.

Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink. He is currently writing a book and screenplay on the life of James Hemings.

Chef Ashbell is proud to call Philadelphia, the birthplace of American Independence, his home.

Bio to come.

Bio to come.

Chef/Proprietor - The Inn at Little Washington

Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity 40 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 133). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self-sufficiency.

The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of American cuisine. Preservationists marvel at the positive effects such a place has had on one of America’s few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds.

O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribunehails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”

O’Connell has authored three books. Over the last 40 years he has been evolving and refining many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he served as President of Relais & Chateaux North America.

A member of the Town Council of Washington, Virginia, Patrick’s dedication to community and charitable causes is a focal point in his life – from serving as Chairman of the Architectural Review Board of Washington, Virginia to leveraging his career milestones to benefit national and global charity initiatives. The Inn’s 40th anniversary, widely celebrated in the United States and in France where O’Connell’s love of food began, marked the launch of the Patrick O’Connell Foundation which benefits historic preservation and the culinary arts.

Bio to come.

Dan Pashman is the creator and host of the James Beard and Webby Award winning podcast The Sporkful, which he says is not for foodies, it's for eaters. On The Sporkful, Dan uses humor and humanity to approach food from many angles, covering history, science, identity and culture, economics, and more. Dan is also the creator and host of Cooking Channel's You're Eating It Wrong and a contributor to NPR. He has appeared on The Today Show, Morning Edition, Guy's Grocery Games, Radiolab, WTF with Marc Maron, and more.

Phillip Rhodes is the executive managing editor of Garden & Gun. He is part of the team that led the title to its National Magazine Award for General Excellence in 2015, and produced and co-authored The Southerner’s Cookbook, a New York Timesbest seller and James Beard Award nominee.Previously he was executive managing editor at Cooking Light, where he introduced such programs as the Sunday Strategist digital meal plans and the Cooking Light Garden. Prior to that, he was nutrition editor for Men’s Health, contributed to the best-selling Abs Dietbooks, and worked on the launch team for Women’s Health. He was born in North Carolina, raised in Tennessee, received a B.A. in communication arts from Allegheny College in Pennsylvania, and resides in Charleston, South Carolina with his partner, Randy.

With over four decades of food service industry experience, self-proclaimed “Ham Evangelist,”Keith Roberts, has always had a  passion for the culinary world. In 2010, Roberts joined the Edwards team, where he works closely with third-generation cure master Sam Edwards III as the company’s National Wholesale Sales Manager.  In this role, Roberts has doubled Edwards’ wholesale business and grabbed the attention of James Beard Award-winning chefs like David Chang and Sean Brock as well as spots on their respective restaurant menus, securing Edwards’ place in the modern culinary conversation. Roberts works tirelessly to educate Americans on the company’s time-honored tradition of curing and smoking meats, positioning S. Wallace Edwards & Sons for continued growth and success for the fourth generation and beyond. In the last five years, Roberts’ efforts have helped Edwards land numerous accolades, including the Good Food Awards “Charcuterie Division Award”, the Virginia Department of Agriculture “Best New Product Award”, Specialty Food Associations “Sofi Award”, and multiple National Country Ham Association Grand/Reserve Champion Titles.

Building on his previous success in Chicago restaurants, Chef Noah Sandoval introduced Oriole to the West Loop scene with the help of his partners, wife and General Manager Cara Sandoval. Oriole offers a comprehensive experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance with homey comfort. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year.

Since opening Oriole in March of 2016, Sandoval was recognized as a Food & WineBest New Chef, received three semifinalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. Oriole also earned 4-star reviews from the Chicago Tribuneand Chicago magazine.

Sandoval and his culinary team develop a large format tasting menu with seasonal foundations and a focus on ingredients and their origin. “My culinary philosophy can change year-to-year, but in approaching food, I always try to find the best ingredients and build dishes around that,” says Sandoval. Taking the concept even further, Sandoval considers each product’s origin in designing a dish, capturing other facets of the region for a deeply rooted collection of flavors. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.”

With a father in the Navy, Sandoval relocated a lot during his youth, from Virginia to California to Scotland before settling back in Richmond, VA. Upon returning to his birthplace at the age of 16, Sandoval picked up a job washing dishes at local landmark restaurant Helen’s and was soon promoted to the salad station, working under Chef David Shannon. Sandoval then followed the chef to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen; this influence inspired the aspiring chef to enroll in culinary school in New Orleans.

While in the Big Easy, Sandoval continued to develop his culinary chops at Marisol under Chef Pete Vazquez. He then moved back to Richmond for a stint as sous chef at Dogwood until he discovered an unexplored world of food through his travels and made the move to Chicago in 2007 to place himself among international culinary excellence.

Chef Marcus Samuelsson’s C-House gave Sandoval an opportunity to further explore seasonal cooking before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval took a position alongside another award-winning chef, Michael Carlson, as sous chef of Schwa, known for its seasonal New American menu. At Schwa, Sandoval focused on honing his technique in a demanding environment, often using unconventional ingredients and methods. Prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year.

Ashleigh Shanti is Chef de Cuisine of Benne on Eagle in Asheville, NC. Working closely Chef Fleer, Ashleigh pays homage to the rich African-American culinary traditions that once thrived in The Block – the neighborhood surrounding the restaurant – as well as honoring her own history as a Southern, African-American female.

Born in in St. Mary’s, GA and raised in Virginia Beach, VA, Ashleigh’s heritage has roots across the Southeast. Her happiest days as a young girl were Sundays spent in the kitchen with her family; friends would stop by to visit, eventually prepare themselves a plate, and stay for hours. These moments ingrained in Ashleigh the power of food and how drastically a meal could impact a person's mood. When her parents insisted she find a job at age 16, Ashleigh chose one with long hours and grueling tasks – a kitchen – in the hopes that they would balk. And so, it was this first job, chosen out of rebellion, where Ashleigh unexpectedly solidified her future career path.

After graduating from Baltimore International College in 2013 with an Associates Degrees in Culinary Arts, Ashleigh embarked upon a variety of culinary experiences, including a position teaching fermentation classes at the Southern Food and Beverage Museum in New Orleans and a stageat Blue Hill at Stone Barns in upstate New York. Homesick for the Southeast, in 2017 Ashleigh moved to Kinston, NC to assume the role of Culinary Assistant for Chef & the Farmer co-owner Vivian Howard. Here, she learned the importance of establishing a culinary identity and discovered the impact of telling a story through a plate of food.

While each of her kitchen experiences helped hone her technical expertise, Ashleigh struggled to find a culinary home that resonated with her on a personal level. It was this longing that beckoned Ashleigh to Asheville in Fall 2018 to help Chef Fleer open Benne on Eagle. Here, Ashleigh has found her culinary identity in a kitchen where the food is both meaningful to her and honors her heritage. She is proud to help Chef Fleer build Benne on Eagle’s culinary program from the ground up by following the theme of Sankofa: progressing forward and integrating new food techniques and methods, while looking back to history to reclaim lost and forgotten traditions.

In her spare time, outside of Benne on Eagle’s kitchen, Ashleigh’s culinary explorations continue. She is often found foraging for wild foods or exploring the process of fermentation in her homegrown lab.

(Photo by Johnny Autry)

Author and James Beard winner. Bio to come.

Food personality, radio host, teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements together in her weekly NPR affiliated radio show, ***Louisiana Eats!

In both 2017 and 2018, the food media Taste Awards named Louisiana Eats! Best Food and Drinks Radio program nationally. The New Orleans Press Club recognized Louisiana Eats! in the Best Radio Show category in 2015 and 2016.

Poppy provides restaurant commentary on the PBS show, Steppin’ Out seen on WYES TV, weekly.

Poppy’s fifth book, The Pascal’s Manale Cookbook, published in fall 2018 was named Cookbook of the Year by New Orleans Magazine. It tells the story of the fifth generation Sicilian Creole Uptown restaurant, where Barbeque Shrimp were created.

Her first, The Crescent City Farmers Market Cookbook, published in 2007, received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. In 2012, Poppy revised one of New Orleans’ oldest cookbooks, Madame Begue’s Recipes of Old New Orleans Cookery, updating the original recipes for the 21st century home cook. Published in 2013, Louisiana Eats! based on interviews from her radio show of the same name, won the Louisiana Library Association’s Literary Award of the Year. The Tujague’s Restaurant Cookbook – Creole Recipes and Lore in the Grand New Orleans Tradition published in the fall of 2015.

With her motto, “Eat It To Save It”, Poppy has been instrumental in reviving many endangered foods and food traditions. She was recognized by the Times Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award. In March 2012, Southern Living magazine named Poppy a “Hero of the New South.” Most recently, the Daughters of the American Revolution named Poppy as a “Woman of the Arts.”

For over 30 years Poppy’s classes have centered on history and tradition as well as the food science reasons of why and how while remaining eminently entertaining. Food and Wine magazine described Poppy’s teaching techniques by saying "She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom." www.poppytooker.com

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Clay and Linda Trainum’s Autumn Olive Farms is a true and complete family farm model. In the Shenandoah Valley, they focus on Heritage breeds with great genetics. Together with neighbor Bill Patterson of Patterson’s Registered Berkshires they breed and birth all the Berkshires, Ossabaws and Berkabaws that they sell. In addition, they work with other small local farms to help supply their Farmers Cross line of Heritage pork.

AOF believes that with great intention, they have in fact captured the amazing terroir of the Central Shenandoah Valley in their products and that is a huge reason for their success. They continue to receive accolades from the top professionals in their industry, including Purveyor of the Year in 2015 for Richmond’s Elbys  and having their products featured 10 times at the James Beard House to date.

Of Autumn Olive Farms. Bio to come.

Raised in Fargo, North Dakota, Jill Mathias first found her way down to Charleston when she attended Johnson & Wales University, where she received her degree in Culinary Arts. After graduating, she took to the road, gaining experience at restaurants in Seattle, Puerto Rico & Martha’s Vineyard. She eventually found her way back to Charleston and the restaurant Carolina’s, working as Sous Chef under Chef Jeremiah Bacon, and then as Head Chef after his departure.

In 2014, Chez Nous opened, with a focus on conviviality and a small and daily changing menu, featuring classic dishes from Southern France, Northern Spain and Northern Italy.

Bio to come.

Chef Moeen was born and raised in Amman, Jordan, where he discovered his passion for the culinary arts at a very young age. He started his culinary journey at eighteen years old when the Chef of an international hotel and restaurant insisted he come and learn under his direction. Under the influence of many great chefs throughout his career, his passion for cooking was ignited. He has worked in some of the best five-star hotels across the Middle East, where he continued to refine and master his culinary artistry and technique. These positions led him to become a professional chef and master of the “de-luxe” style of hotel cuisine.

Although unconventional, an important part of his story is the drive and passion for mastery of technique, cooking and plating, as Chef Moeen is almost entirely self-taught. Through observing, hands-on learning, an incredible amount of reading and engrossing his life in the culinary arts, he works to master everything he puts on a plate.

In 2010, Chef Moeen’s journey and desire to be known for Fine Arabian cuisine brought him to New York City. The plan he set out was to learn and experiment with the art of fine gastronomy. Working with global chefs to further expand his palate and discover new ingredients, he started to infuse these flavors into traditional Arabian favorites. In a relentless pursuit to master technique and express his personal style, Chef Moeen acknowledges the incredibly vast world of fine gastronomy that has influenced him through reading, watching, following and building relationships with world renowned chefs. In this vastly diverse city, he has crafted his own style of cuisine; while conceptualizing and opening his first pop-up restaurant, “The Broken English”. Today he continues to craft new dishes, paying homage to the cuisine of his region, while re-imagining and elevating classic Arabian food.

Originally from Boston, Matt Conroy always had jobs as a kid—from running a paper route to washing dishes at local diners. At 15, he spent most of his free time in the kitchens of local Massachusetts restaurants. As a short order cook throughout high school, he learned speed, organization, and how to work as part of a team.

Passionate about cooking but unable to afford culinary school, he continued learning the trade on the job. By 22, he was sous chef of Verde, a popular restaurant in the ski town of Stratton, Vermont, where he worked with local produce and experienced whole animal butchery.

After three years in Vermont, Conroy moved to Boston to work for Chef Tony Maws at Craigie on Main, absorbing Maw’s fierce discipline and attention to detail. In 2012, Conroy moved to New York to join Alex Stupak’s Empellón Cocina—his first and fortuitous deep-dive into Mexican cuisine. Next, Conroy served as executive chef of the French bistro Little Prince for 3 years and then helmed Virginia’s, a neighborhood spot in the East Village. In 2018, he opened the project that spoke to his soul, Oxomoco, alongside Chef Justin Bazdarich, in Greenpoint, Brooklyn. There, he’s serves modern, wood-fired Mexican cuisine.

At the heart of Oxomoco is corn, which Conroy sources from small farmers across Mexico and nixtamalizes in house for masa that goes into tortillas, tostadas, and tamales. He’s more interested in staying true to the Mexican pantry than recipes, putting his own interpretation on the cuisine he loves.

Ryan Collins made his Virginia debut in the kitchen at Early Mountain Vineyards in 2016. After hosting a series of pop-up dinners with Charlottesville’s Oakhart Social chef-owners Ben Clore and Tristian Wraight, the idea for Little Star was born. The Main Street eatery opened in late 2018 and uses a wood-oven hearth to blend Spanish and Mexican flavors. Collins spent almost a decade in Washington D.C. with ThinkFoodGroup. the restaurant group from chef, restaurateur and Nobel Peace Prize nominee, Jose Andres. Collins worked at the Mexican tapas and street food hotspot Oyamel for three years, along with the James Beard Award-nominated Jaleo, and the Michelin-starred minibar.

Alex Pasco is the newly appointed executive chef at the acclaimed bayside Irvington resort, The Tide’s Inn. Pasco joins the team following the recent debut of Fish Hawk Oyster Bar at the resort. He will also oversee the Chesapeake Restaurant Bar & Terrace and Golden Eagle Grill while working to elevate the resort’s food and beverage program. Prior to Virginia, Alex served as chef de cuisine at Enchantment Resort, and the destination spa, Mii amo in Sedona. At both venues his dishes aimed to celebrate the ingenious ingredients of the Southwest. His 10-year industry tenure began rubbing elbows with Michelin Star chef Matthew Dolan of San Francisco’s 25 Lusk.

Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental, yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC.

Formerly an architect - with a Master’s Degree from the University of California at Berkeley, Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs, a “Pastry Provocateur” by Pete Wells in Food & Wine. He has features in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He is the only pastry chef to headline “The Chef” column in The New York Times for 2 months.

His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the Worlds 50 Best. He is a multiple nominee for the James Beard Award in different categories. He is resident judge on Food Network’s Cake Wars and Sugar Dome, and Bravo’s Top Chef.

Pichet’s book - The Sweet Spot – was “10 best” listed in The New York Times, Gourmet, Publisher’s Weekly, and World Gourmand.

After p*ong in 2009, Pichet is a consultant on on all food related business. Some of his clients include Jean Georges Vongerichten, Max Brenner, 7-11, Tao, Victoria’s Secrets, Häagen-Dazs worldwide. He currently resides in Arlington, Virginia, and is director of pastry for Foreign National. His latest – Brothers and Sisters at the Line Hotel – with Erik Bruner-Yang in Washington DC – features cakes that Andrew Knowlton of Bon Appétit “can’t stop thinking about.” In 2019 he is again a semi-finalist for a James Beard Award for Outstanding Pastry Chef. He is also working on a next book about coconuts.

Bradley Griffin owns Sarah Jean’s Eatery in the small Southwest Virginia town, Glade Spring, with less than 2,000 residents. The casual, farmers market-driven restaurant is centered around family — it’s named after Griffin’s grandmothers, and he operates the restaurant with his wife and parents. Griffin’s background is Appalachian-inspired cuisine after stepping in for Travis Milton at his namesake restaurant in St. Paul, and Harvest Table in Meadowview. Sarah Jean’s doubles as storefront where for Griffin’s sauce company, Wallowing Whistlepig Sauce Co.

Fueled by a passion for cooking since the age of 15, Esaul Ramos is a leading pioneer in “new school barbecue” in a state that is revered for it’s beef barbecue traditions. In 2018, Eater’s 38 Essential Restaurants in America recognized the pitmaster’s skills and lauded him for elevating barbecue in the Lone Star State by exploring flavors and techniques outside of tradition. Esaul is a second generation Mexican-American whose culinary palate reflects the blended pantry of ingredients he grew up with and his love of cooking for friends and family. Ramos’s journey to pitmaster landed him a position alongside John Lewis at La Barbecue in 2014 where he honed his craft and learned valuable lessons about the day to day operations of running a successful restaurant. Together with his best friend Joe Melig, 2M Smokehouse was founded in late 2016 in San Antonio Texas, and true to their familial roots, the name 2M is a tribute to Esaul and Joe’s maternal grandparents. Since opening they made the Texas Monthly Top 50 BBQ Joints and were featured in Bon Appetit, the Wall Street Journal, and the Food Network’s Chopped Grill Masters in 2018.

Mohawk Chef Dave Smoke McCluskey is the owner of Local Pop Catering : A Local Chefs Collective, Ring leader of #cornmafia, budding author and Indigenous Foods Educator with over 30 years in the hospitality industry. Chef promotes utilizing sustainable, local, historical and regional ingredients from local and regional farms, as well as wild foraged foods and medicines.

Chef McCluskey has honed his skills with organic and local foods through involvement in his family’s varied ownership interests in health food stores, fine and casual dining restaurants as well as being a longtime member of Slow Food, and Dave has been involved with promoting local and sustainable agriculture through his other long time membership to the Chef’s Collaborative and through his upbringing in Haudenosaunee (Iroquois) culture with the belief that we should all have a connection and respect for “This Land on Turtle’s Back”. Humane treatment and Sustainable are more than catch phrases with him.

Chef Dave is the Co-Leader of “Team Indigenous” at The Blood on the River Boucherie on Wadmalaw Island in Charleston, SC, at Chef John Folse’s “Fete de Bouchers” in Baton Rouge, LA, as well as The Georgia Boucherie at Comfort Farms (benefitting Vets with PTSD). He was recently a participant in The Great Lakes Intertribal Food Summit, and is in the planning stages of The Augusta Boucherie, as well as educating chef’s and food related people to the contributions of Indigenous foods for several decades. He is also an active forager, and he delights in getting outside looking for wild edibles with his son Finn.

Chef McCluskey was also the first Culinary Instructor for the Chickasaw Nation’s Arts Academy held each year in Ada, OK, and he’s excited to announce just booking a second summer as Chef in Residence.

Paola Velez joined the team at award-winning Afro-Caribbean restaurant Kith/Kin at the InterContinental Washington DC - The Wharf in 201. Prior to her role as Pastry Chef at Kith/Kin effortlessly weaving Caribbean-centric flavors and accents into her masterpieces, Velez was with Neighborhood Restaurant Group in 2018 as Pastry Chef at the beautifully restored Iron Gate in Dupont Circle.

Paola was raised in both New York and the Dominican Republic, where she had access to almost every exotic fruit imaginable right in her backyard. As a result, she’s an avid fan of all things passionfruit – a love that’s fulfilled by Valrhona Chocolate’s new passion fruit inspiration line.

Paola received an Associate's of Science Degree in Culinary Arts from Le Cordon Bleu in Orlando, FL in 2009, before heading back to New York to start her culinary career as a line cook in a number of Manhattan institutions. She quickly tapped into her talent for pastry and reached out to master chocolatier, Jacques Torres, with an interest in learning under his tutelage. Paola spent two years under “Mr. Chocolate,” working as a sous chef at Jacques Torres Chocolate in Brooklyn. It was there she honed her pastry skills, while overseeing the daily production of various chocolate confections.

In 2016, Paola moved to Washington, DC to work with Chef Christina Tosi at MilkBar, and most recently, under Chef Michael Rafidi as Lead Pastry Cook at Arroz. As Pastry Chef at Iron Gate, Paola leads the charge on creating seasonally-inspired, complementary desserts to Chef Tony Chittum’s Italian and Greek dishes, as well as all in-house wedding cake production.

Originally from Richmond, Virginia, Lira’s culinary escapades began while hanging out with hungry friends demanding party snacks. Somewhere between late night omelets and a culinary degree, he decided he was bound for chefdom and decided to hone his culinary skills in NYC. After six years in the city, Charleston was calling. Lira’s salty-sweet personality found a perfect setting in the Lowcountry. He took the helm at The Lot in 2013 before opening Bar Normandy, his own approachable, industry-driven wine bar. Under Lira’s leadership, Bar Normandy was named one of the best new restaurants in the U.S. by Bon Appetit. In 2017, Lira was nominated for Best Chef Southeast by the James Beard Foundation.

Lira is now slated to open Estadio Charleston, sister restaurant to the highly-acclaimed DC namesake. As executive chef, Lira will celebrate the parallels in Spanish and Lowcountry cuisines.

Lira enjoys a simple approach to food. He believes in highlighting, clean ingredients with bold flavors and diverse textures. In 2018, Lira traveled to Spain on a culinary research trip to expand his knowledge and source creative flavor profiles to bring to the table at Estadio. Lira has long been a fan of small plates and is excited to share pintxos and tapas with Charleston. When he isn’t on an exploration of Spanish-influenced food, you can find Lira maintaining his garden, fishing Lowcountry waterways, and foraging seasonal ingredients.

A seasoned veteran, Holli has been working in the industry for 16 years. “My first job was working for my godfather in his Italian restaurant. He had a spirits and wine shop downstairs which sold all sorts of Italian meats and foods and upstairs was a fine dining establishment. Before I could even drink he taught me about spirits and wine.

I spent 12 years of my career at an upscale steakhouse in Los Angeles where I worked my way up from a host to the Bar Manager. After that I had the privilege of working alongside one of my oldest friends at a wonderful bar in Florida, which is where I really learned about craft cocktails. While behind the bar I also finished my Masters in Marriage and Family Therapy. Guess you could say I really enjoy talking to and being around people.”

Why has she worked in the industry for 16 years? “My guests keep me passionate about what I do. I love meeting new people and introducing something different to them, whether it be a new cocktail I’m creating or a new spirit. The industry is always evolving, especially right now. It’s a great time to be doing what I’m doing. I love that people are discussing spirits WITH food again, for example how they bring out different characteristics in one another. I love doing pairing dinners and showing people how to enjoy their cocktails or wine with food.”

Holli’s first experience with Angel’s Envy was from a trusted source. “I learned about Angel’s Envy through my brother. He and I love rye whiskey and he said I had to try Angel’s Envy. I was visiting him in Arizona and his favorite local spot carried it. The craft cocktail scene was really beginning to emerge, and my brother and I were in awe at what this bartender was doing with bourbon and bacon. I immediately fell in love.”

When she’s not behind the bar, Holli likes to get out and keep moving. “I love to travel and when I’m not working I am outside enjoying the day. I hike whenever possible and enjoy doing triathlon’s and races with friends.” Look for Holli at Angel’s Envy events around Nashville, and if you’re hungry, be sure to ask her about a food pairing recommendation. You won’t regret it.

(Photo and bio credit: Angel’s Envy)

Chef Joe Kindred is the chef/owner of Kindred in Davidson, NC, and Hello, Sailor in Cornelius, NC, with his wife, Katy Kindred.
After attending Johnson and Wales in Charleston, SC, Joe became the first intern for Nobles in Charlotte, NC, before moving to Chicago for the next chapter and challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met Katy. Before the couple got married, opening a restaurant had always been a dream of theirs. They moved to San Francisco together, where Joe worked at acclaimed restaurant Delfina under Chef Craig Stoll. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster’s Uptown and lead culinary manager for Noble’s four restaurants. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city’s most historic downtown buildings, followed two years later by Hello, Sailor, located on Lake Norman at a location that he frequented growing up as a child.
Chef Joe was a semi-finalist for the James Beard Best Chef: Southeast in 2016, 2017, 2018, and 2019. He lives in his hometown of Davidson with Katy, their three kids Alba, Luca, and Graydon, and their dogs. (Bio credit: Charleston Wine + Food)

Amy Fisher moved to Louisville in 2013 and immediately found her home at Meta. After starting in the industry at the age of 14, Amy studied zoology at Ohio Wesleyan, wrote for 614 magazine, and tended bar at the legendary Columbus restaurant Alana’s Food and Wine. Following that, Amy spent time traveling and working on farms in Spain, France and Italy. Nowadays Amy spends her time as a General Manager, Bartender, and Partner at acclaimed craft cocktail bar Meta, which recently expanded to include a boutique wine and spirits shop called Show & Tell and as the Vice President of the Kentucky chapter of the United States Bartenders Guild. She is a knowledgeable, kind, and talented woman behind the bar and prides herself on being a helpful mentor to her employees and an advocate for the larger louisville restaurant scene.

Raised in a large, food-loving Italian family, Dan Giusti attended the Culinary Institute of America in Hyde Park, New York, and quickly rose the ranks of the culinary world. He served as Executive Chef of 1789 in Washington, D.C., then crossed the pond to work at Noma in Copenhagen, Denmark. After three years as Head Chef, he returned to the United States to tackle another challenge: school food.

In 2016, he founded Brigaid, which recruits trained chefs to lead institutional kitchens under the premise that students deserve real, wholesome food, cooked from scratch with care and passion. This guiding principle continues to inspire Dan’s work as he leads his teams in the schools of New London, Connecticut, and the Bronx.

Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. Adrian received an A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton with his Initiative for One America—the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day, 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction," and the 2018 Colorado Book Award for History.

In 2018, Adrian was awarded the Ruth Fertel "Keeper of the Flame Award" by the Southern Foodways Alliance in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being "an outstanding layperson whose life is nurtured and guided by a strong sense of Christian calling and who is making a significant contribution to community, church, and our society." In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed "Slow Food University") in Pollenzo, Italy. Adrian is currently working on a history of African American barbecue, tentatively titled Black Smoke.

Keia Mastrianni is the baker behind Milk Glass Pie, a small-batch pop-up pie shop based in Western North Carolina. Milk Glass Pie was born out of Keia’s food writing career and passion for the connections found in baking. Milk Glass Pie focuses on old-fashioned Southern pies centered around the seasons and, often, ingredients straight from her partner’s farm.

Bio to come.

Bio to come. (Photo credit: Washington Ireland Program)

Bio to come.

Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts.

Therese's culinary career began in 2000 and spans the east coast where she trained and worked her way through the kitchens of major hotel groups from Hilton and Marriott to Orient Express and Four Seasons. In 2006 she joined the all female team of Get Em' Girl Inc. brands where her culinary talents were used as recipe consultant for the company's 2 branded cookbooks The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together, as food editor for the brand's lifestyle website Get Em' Girls.com, and acted as the executive chef for the company's in house boutique catering company where her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon and RocNation. In 2014 The company dissolved and Chef Nelson focused her culinary career in the private sector working as a private chef for a small list of clients, writing freelance for publications like First We Feast and Taste Cooking and consulting with small catering and restaurant businesses throughout the tristate area.

In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation.

Among her professional affiliations Chef Nelson is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, National Association of Professional Women, and the Culinary Historians of New York. She currently resided in East Harlem, NY where she enjoys being a part of that community's rich and diverse culinary landscape both personally and professionally.

Devin was born and raised in the Northern Neck with the restaurant industry in his blood. At 13 years old, he naturally started to work in the kitchen. After working in the industry for 10 years, all he wanted to do was expand his knowledge, and the Culinary Institute of America was the best way to begin that journey. He graduated in 2012 with honors.

Devin began his culinary career as an intern at the 5 Star, 5 Diamond and 2 Michelin Star restaurant, The Inn at Little Washington. He worked his way up to Chef De Partie. There the senses were enthralled and the quality of product was beyond amazing. The tastes he learned to create with Chef Patrick O'Connell brought the diner back to their grandmothers’ kitchen with decadence and refinement.

An opportunity came to explore the fertile Monterey Peninsula at L’Auberge Carmel Restaurant Aubergine. The abundant flavors of California and the wilds of the Pacific beckoned. Under the guidance of Chef Justin Cogley, Devin studied a different approach and execution with Asian influence. The techniques nurtured there created a deep respect for the gifts nature gives us with the art of foraging and preserving. Clean and ocean filled dishes finished with immaculate execution became the norm.

Scott Howell opened Nana’s over 25 years ago in the Rockwood neighborhood of Durham, quickly garnering national recognition and establishing Nana’s as a destination for seasonally inspired American cuisine. Scott has been nominated eight times for Best Chef: Southeast by the James Beard Foundation and was at the forefront of Durham’s transformation into one of the South’s great dining cities. Nana’s is both a beloved neighborhood bar and fine dining restaurant.Nana’s menu changes based on the season and locally available ingredients. It includes customer favorites like Scott’s seasonal risottos and truffled chicken liver paté — and entrées like rosemary roasted lamb rack and a wood fired prime New York strip steak. Nana’s offers daily specials highlighting local produce and North Carolina seafood. The drinks menu includes select cocktails, a great selection of craft beers and a curated list of wines by the glass and bottle.

A prominent restaurateur and recognized chef, Jamie Leeds has a notable presence in the Washington, D.C. community. From “Rising Star Chef” in 2003 to a nomination by RAMMY for “Restaurateur of the Year” in 2016, 2017, and 2018, Leeds has prospered by embracing employees as family, welcoming guests as neighbors, providing great food, and turning meals into memories.

With over 35 years of inspiring culinary experience in New York, Chicago, and Washington, D.C., Leeds continues to break into new frontiers and drive exploration in the culinary industry. A self-taught chef, she first started cooking with her father, Hank, and has dedicated her restaurants to his memory.

In May 2005, Leeds opened her first Hank’s Oyster Bar, serving what she termed “Urban Beach Food.” Since its’ opening, Hank’s Oyster Bar has become a D.C. institution. The second location on King Street in Old Town Alexandria opened in 2007, the third on Capitol Hill near Eastern Market in 2012, the fourth and largest on the Wharf in October 2017, and the newest location at Nationals Park in 2019 for the baseball season. In 2016, Leeds expanded the Hank’s brand with the additions of Hank’s Pasta Bar and Hank’s Cocktail Bar with the convivial atmosphere and boundary-pushing ethos in tow. A proponent of the power of community, Jamie has proudly built a warm and hospitable empire that welcomes all.

Among her accolades are “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards and Rising Star Chef” by Starchefs.com in 2003, a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington for Hank’s Oyster Bar in 2006, and a RAMMY for “Best Neighborhood Restaurant” in 2008 and 2014, and “Best Casual Restaurant” by Restaurant Association of Washington for Hank’s Oyster Bar in 2012.

Howard Conyers, PhD is a South Carolina Whole Hog BBQ Pitmaster, rocket scientist, and public speaker currently residing in New Orleans, LA with his wife Kathryn. He was the host and co-producer of the Webby nominated, Telly Awarded show Nourish for PBS Digital Studios in its pilot season, which garnered millions of viewers online via YouTube and FB Watch. In 2018, Dr. Conyers was recognized by Southern Living as 1 of 25 Southerners of the South, whom make the south a better place to live. He has a lifelong obsession of understanding the American South through food, culture, and science. Hence he created From the Low Country to the Bayou initiative to formalize his passion work in looking at the underacknowledged people of African descent of whom are his ancestors that heavily influence food and culture.

He received his BS. In Bioenvironmental Engineering from North Carolina A&T State University. He received his Phd in Mechanical Engineering and Materials Science from Duke University with a specialty in Aeroelasticity. He works as a Mechanical Engineer in rocket engine propulsion testing at NASA Stennis Space Center. He has appeared on the Cooking Channel, Man Fire Food in addition to being featured on a multiple podcasts and various print media from Southern Living Daily South to the NY Times. He has spoken on Science, Technology, Engineering, and Mathematics at Louisiana State University, Delaware State University, and Morris College to name a few. In 2018, he was named a Southern Living Southerner of the Year and he was invited to James Beard Foundation Boot Camp for Chefs. His experiences in pitcooking bbq over his lifetime, culminating in cooking a whole cow at Gumbo Jubilee in which he produced after previously cooking whole chickens, turkeys, lambs, goats and hogs.

Andrew “Drew” Adams, the accomplished Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside.

'Drew' has been riding shotgun with notable chefs in some of Washington's most highly recognized kitchens, starting with chef Robert Wiedmaier at Marcel’s, as saucier and chef de partie. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Before his departure from Plume after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide.

His course veered from uber-formal to relatively casual when Drew was tapped to be sous chef of Rose’s Luxury, just prior to opening then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC. The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Drew sought the fresh experience of opening the kitchen of another chef whose star was on the rise. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his southern and mid-Atlantic sensibilities were a natural match for Drew’s Maryland foundation.

Working 75-80 hours a week, Drew's inclination was to accept the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Drew wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a Research and Development Chef, the timing was perfect, and he took the job for a year.

He didn't know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK," says the nationally respected chef. "We’ve been fortunate to have the highest caliber chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none,” continues Mina. “BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.” In 2018, Adams was recognized for his culinary talents and named a 2018 DC Chesapeake Rising Star from StarChefs.

Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of father, and at BOURBON STEAK, he delights and impresses guests and critics alike.