An agent of alternatives, Erik Bruner-Yang – a 2015 James Beard-finalist, 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. His restaurants are instinctual; contemporary yet habitual. Erik Bruner-Yang hopes that Brothers and Sisters, and Spoken English, two concepts located in The LINE DC, as well as Maketto, will show guests that experiences are the new luxury.
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
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.
Patrick "Opie" Crooks
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.
Bio to come.
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.
Bio to come.
Toni Tipton Martin
Author and James Beard winner. Bio to come.
Bio to come.
Clay and Linda Trainum
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.
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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.
Bradley Griffin opened Sarah Jean’s Eatery in the small Southwest Virginia town, Glade Spring, with less than 2,000 residents. The casual, farmers market-driven eatery 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.
Devin and Kati Rose
Devin Rose is a White Stone native and Culinary Institute of America graduate who first found himself in the restaurant industry at 13. Rose opened Adrift in April with his wife and General Manager, Kati. There they foster a culture based on using ingredients from their backard and showcasing seafood from the familiar waters of the Northern Neck. The duo both worked at The Inn at Little Washington, Devin in the kitchen alongside James Beard Award Lifetime Achievement winner Patrick O’Connell, and Kati in reservations before working her way to Maitre d' of the hotel and restaurant. Both went on to the Michelin-starred Aubergine at L'Auberge Carmel in Monterey California.