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Chef and owner of Little Rock’s 1620 Restaurant, Evette Brady began her culinary training learning from her mother, a well-known Little Rock caterer. After culinary school, Chef Brady worked at a premier Little Rock restaurant before opening
1620 Restaurant, rated one of Little Rock’s best.
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Executive Chef Tyler Brown is the culinary genius behind Nashville's award-winning AAA Five Diamond restaurant, the famed Capitol Grille. Executive Chef Brown prepares creative southern cuisine with an emphasis on certified Tennessee Black Angus Beef and game, market fresh seafood and the freshest and best available local products.
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After a nationwide search, Chef Evans was chosen as Executive Chef of the Umstead Hotel and Spa’s signature restaurant, Herons. Considered one of the foremost rising chefs in America, Chef Evans was chosen for his “impeccable track record at several four and five-star properties, contagious energy, expertise in the culinary arts, and a passion for seeking out the finest ingredients for his regional American cuisine.”
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Known as “The Biscuit Lady,” Carol Fay knows all the secrets of Nashville’s famous Loveless Café including the recipe for the café’s treasured biscuits. A Nashville legend in her own right, Carl Fay has a smile on her face for everyone she meets. The Biscuit Lady has been featured in LIFE magazine and USA Today and has appeared on numerous television shows including NBC’s Today and Late Night with Conan O’Brien.
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Donnie Ferneau is owner and chef of Ferneau, a San Francisco style restaurant located in Little Rock’s historic Hillcrest neighborhood. Ferneau features seasonal menus, award-winning cuisine, an extensive wine list and Chef Ferneau’s renowned “Meet and Greet” flair.
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Dedicated to promoting Cajun and Creole cuisine worldwide, Chef Folse made international headlines in 1998 with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. His many culinary properties and international initiatives have earned him the title of “Louisiana’s Culinary Ambassador to the World.”
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Chef Foose serves as the Executive Chef of the Viking Cooking School where she oversees the development of recipes and menus taught to over 67,000 students who attend the school annually. Chef Foose constantly evolves the school’s menus with the seasons and current cooking trends. Chef Foose is also owner of the Mockingbird Bakery in Greenwood, an artisan bakery specializing in unique breads, pastries and gourmet cuisine.
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Executive Chef for the Bistro at Biltmore in Asheville, North Carolina, Chef French comes to the Biltmore from the Mobil Four-Star, AAA Four Diamond Charleston Grill in Charleston, South Carolina. Chef French’s dishes feature the bounties from Biltmore’s own fields, farms and vineyards together with wood-fired pizzas and handmade pastas.
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Chef Laurent Géroli brings his culinary creativity to Continental cuisine served with a Kentucky flair in the Brown Hotel’s signature dining room, The English Grill Restaurant. The English Grill is a AAA Four-Diamond restaurant featuring an extensive wine list with over 200 wines.
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Executive Chef for Stonewall Resort near Weston, West Virginia, Chef Dale Hawkins prepares Seasonal Contemporary Regional cuisine that reflects the harvests of the seasons. Chef Hawkins ultimate goal is to use the freshest, highest-quality ingredients for every component of the plate.
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Executive Chef of the historic Woodlands Resort and Inn, Chef King began cooking at the age of 15, inspired by his grandmother, Tatiana McKenna, the recipes editor for Vogue in the 1960’s. At South Carolina’s celebrated Woodlands Resort and Inn dining room, Chef King serves dishes that promise to satisfy the most discriminating gourmet.
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An award-winning AAA four diamond resort, Landsdowne Resort is the United States capital region's premier, full-service resort. Landsdowne Resort features the culinary talents of Executive Chef Jason Lage who boasts nearly 20 years of continuous experience in fine dining restaurants and luxury inns and hotels.
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Ouita Michel (wee-tah my-kul) believes in cooking that respects both the character of the ingredients and historic traditions. From her kitchen in the historic Holly Hill Inn in the heart of Bluegrass Horse Country, Chef Michel is dedicated to using locally grown meats, produce and cheeses in her signature dishes. As the summer returns, the Holly Inn menu changes to include what local farmers are delivering to the Inn’s back door.
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La Cocina del Sol features the Southwestern inspired menu of acclaimed chef Alex Montiel. Upbeat and upscale, La Cocina del Sol offers a delicious family dining experience for visitors in the Charlotteville, Virginia area.
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"American Express Best Chef Southeast," Louis Osteen is the owner and Executive Chef of Louis’s on Pawley’s Island, South Carolina. Called “the premier interpreter of New Southern Cuisine” by Esquire, Chef Osteen has been defined by his passionate devotion to the foods of his Southern ancestry and the LowCountry.
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As Executive Chef of Proof on Main, Michael Paley creates award-winning dishes that have been described as “every bit as colorful and bold as the design.” Paley cures over 70 percent of his meats in house and collaborates with local farmers and purveyors to bring the best of the region to the table. His signature bison tenderloin was named ‘Best Bison Dish’ in Louisville magazine.
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Owner and Chef of Atlanta's award-winning and acclaimed restaurants, Rathbun's and Kevin Rathbun Steak, Chef Kevin Rathbun is one of Atlanta's rising culinary stars. Chef Rathbun brings his culinary savvy, Kansas City hospitality and his love of entertaining to the Atlanta area. Rathbun's menu continues to be the talk of the town and Kevin Rathbun Steak was recently chosen "The Best New Steakhouse in America" by Details Magazine.
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The Left Bank's Chef de Cuisine
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Culinary Director of 700 Kitchen Cooking School, Chef Darin Sehnert, has enjoyed an illustrious career. Chef Darin oversees Savannah’s state-of-the art culinary facility located within an original 1880’s mansion. The 700 Kitchen Cooking School is dedicated to bringing entertaining and engaging cooking programs to the home chef-hobbyist.
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Chef Clayton is President of Chef Clayton’s Food systems, Inc. and producer of Clayton’s Seasonings. He is regularly featured in TV appearances as well as in magazine and newspaper articles throughout the United States, the Caribbean and South Africa. Chef Clayton has won Chef of the Year on both local and regional levels for the American Culinary Federation and has co-authored four cookbooks with the Alabama Gas Corporation.
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Chef, author and restaurateur, Robert St. John is the CEO, President and Executive Chef of the Purple Parrot Café, the Crescent City Grill and the Mahogany Bar in Hattiesburg and Meridian, Mississippi. Chef John writes a weekly food/humor column for 27 newspapers and has published four books in the last four years. He was recently honored as one of “The South’s Hottest Chefs” by Y’All magazine.
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