The people
that make our
event magical

With a name like Bacon, Jeremiah was destined to be a chef. A native of Johns Island, SC, he learned to appreciate at an early age the seasonal bounty and eclectic flavors that the Lowcountry has to offer. After graduating from the College of Charleston with a degree in Philosophy, Jeremiah attended the Culinary Institute of America in Hyde Park, N.Y. then moved to New York City where he honed his skills in the kitchens of some of the city’s most legendary restaurants, including River Café, Le Bernardin, and Per Se. After refining his skills in the northeast for 10 years, he returned home to the Lowcountry and incorporated a local-first philosophy into his culinary practices, first at Carolina’s and then as executive chef at Oak Steakhouse. As chef partner of the Macintosh, Bacon continues to build upon his relationships with local farmers and purveyors to incorporate their food into his menu. His finely-tuned talents and palate are reflected in the restaurant’s menu, which serves technique-driven dishes that are locally sourced and seasonally inspired.

Tony Bagnulo is a US Army Veteran, Spirits Expert, and Hilton Head Island local. Tony Bagnulo launched Bulrush Gin in 2015 after close to one year of experimentation and product development. Created to be a modern take on a traditional gin, Bulrush Gin uses 13 distinct botanicals sourced through global purveyors, as well as local farmers, grocers and co-ops. Tony Bagnulo takes great pride in Bulrush Gin’s unique pit-distilled production process, creating only 500 bottles per batch, and works to ensure that each back is of the highest possible quality. Originally from Roswell, GA, Tony Bagnulo has spent close to 20 years in the spirits industry, working on some of the world’s largest spirits brands and well as numerous craft distillers and brewers. Tony has spent the past five years on Hilton Head with his wife and three young boys.

David Bancroft is Executive Chef/Partner of Acre Restaurant in Auburn, Alabama, which opened in August 2013. Born in Alabama but raised in San Antonio, Texas, David’s passion for cooking began at an early age, smoking brisket and making BBQ. David is a self-taught chef, farmer, and forager who showcases the sustainable ingredients provided by local farmers in Alabama. His commitment to the Alabama farming community has earned him recognition on local, regional, and national platforms - most recently, as a competitor, and winner, on the Food Network show “Iron Chef Showdown.” His cuisine has been featured in Garden & Gun, Southern Living, and on ESPN, USA Today, and CNN.com. In 2017 he received his second nomination from the James Beard Foundation for “Best Chef: South." To further his philanthropic contributions, David founded, planned, and executed the “Alabama Oyster Social," whose primary goal was to raise funds for Alabama oyster farmers. The Social has gained support from nationally-recognized chefs and restaurateurs, and raised over $40,000 at its fourth annual event in 2018. When not cooking, he enjoys hunting and fishing on his family’s farm in LA (Lower Alabama) and spending time with his wife, Christin, son, Walker and daughter, Kennedy.

Mollie Battenhouse found her way into the food and beverage industry, supporting herself through art and business school by working in restaurants. Post-college, the pace and energy of restaurants beckoned, and Mollie made it her mission to assemble a stellar resume. She enrolled in The Culinary Institute of America and graduated at the top of her class. She worked at acclaimed restaurants like Payard Patisserie and Bistro and Pondicherry in New York City. Battenhouse's wine career began with a part-time job at Joshua Wesson's Best Cellars wine shop in Manhattan. After eight years, she returned to the restaurant world to work as head sommelier at Tribeca Grill, where she was responsible for maintaining a Wine Spectator Grand award-winning wine list. Mollie then moved to the distribution side of the business and became the Director of Sales and Business Development for V.O.S. Selections. The education side of the business came calling, and Mollie went to work for Jackson Family Wines in 2016, where she is currently the National Director of Wine Education. Mollie is also an Advanced Sommelier with the Court of Master Sommeliers, a Partner at RingIt, Inc./Wine Ring, and an instructor at The International Wine Center.

Allan Benton is the owner of Benton’s Smoky Mountain Country Hams, which are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, Allan upholds the traditional dry-curing process and strives to produce world-class country hams and bacon. Sharon Benton, of Benton’s Country Hams, is a retired elementary school teacher and administrator. She shares her love of cooking with her family, and now she’s happy to be sharing it by imparting the methods of biscuit-making to others. She enjoys gardening, sewing, and cooking and she’s passionate about preaching the gospel of two ingredient biscuit-making to learners of all ages. Benton’s was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Since then, Allan and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Benton’s Country Hams and Bacon are available either un-smoked or hickory-smoked. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many customers prefer.

Chef Nathan Beriau joined Montage Palmetto Bluff in April, 2015, as Executive Chef, responsible for overseeing all culinary operations. A New England native, Chef Nathan began his career working at some of the top restaurants in his home state, eventually accepting the position of Chef de Cuisine at the Harraseeket Inn, a Four Diamond, premiere hotel in Freeport, Maine. Three years later, he and his wife relocated to San Francisco, where Chef Nathan was thrilled to have the opportunity to work with well-known veteran chef, Ron Siegel, at The Dining Room of the Ritz-Carlton, a Five Star and Five Diamond restaurant. After two years working under the tutelage of Chef Siegel, Chef Nathan joined restaurant impresario, Pat Kuleto, and renowned chef, Jan Birnbaum, as Opening Sous Chef at Epic Roast House in the Bay area. A year later, he was coaxed back to the Ritz-Carlton as Executive Sous Chef, and within 2 years was promoted to the prestigious position of Executive Chef. Chef Nathan remained Executive Chef at the Ritz-Carlton for almost five years, when he chose to move to the Lowcountry and accept the position of Executive Chef at Montage Palmetto Bluff. His expertise, extensive experience, and dedication to his craft made him an obvious choice, and a perfect match to lead the culinary team.

First introduced to the food & beverage industry thirteen years ago at my family’s restaurant. A Louisville, Kentucky native I was naturally enamored by the history of bourbon and booze that is woven throughout our culture especially from the bluegrass state. I graduated with a journalism degree at the University of Mississippi in 2012 where I was first introduced to blues music and deep southern roots. I cut my teeth working in the events/bar scene in Australia in 2013-2014. Then traveled throughout Southeast Asia with my palate being the travel guide. I came back to my roots in Louisville where I worked for Stitzel-Weller Distillery for a year before landing a job with Cathead Distillery in August 2015. I haven’t looked back since! Cathead has given me the ability to integrate southern music and art through craft spirits. It’s been an amazing opportunity to champion Cathead Distillery and spread the gospel throughout the U.S.

Chef Jean-Paul Bourgeois’ career in the kitchen began a long time ago boiling crawfish, crabs, and shrimp at a local seafood shack in his hometown of Thibodaux, Louisiana. For the past 10 years, Jean-Paul (a member of Danny Meyer’s Hospitality Group) served as Executive Chef of Blue Smoke restaurants in New York City. Today, most people know Jean-Paul as a lover of all food and fond of folks that cook great meals around the world. However, the outdoorsman in him is, in many ways, the heart and soul of who he is. Living in NYC, Jean-Paul often catches himself daydreaming about walking the woods hunting squirrel or freezing his butt off in a duck blind in hopes to shoot a limit of birds. He makes yearly pilgrimages back home and around the United States to “feed” that wild side within him. But there’s also a part of Jean-Paul that not everyone is familiar with: the more technical, fine-dining side. After attending The Chef John Folse Culinary Institute at Nicholls State University, Jean-Paul went to school all over the world, cooking in restaurants in France, California, Atlanta, and St. Thomas USVI, among others. Every one of these places has influenced the food he cooks each and every day. Chef Jean-Paul’s roots are in the south, but his goal is to tell the story of southern food through its foodways in New York and beyond. That little stop-and-go joint in Thibodaux is long gone, but his love for all things boiled in spicy broth is alive and well. He’s made it his personal mission to represent southern cooking by encouraging all who connect with him to #EatLikeASoutherner.

Tyler Brown understood early on how food and community intertwine, as his family always felt the evening meal was sacred time. It was at the dinner table where the personal exchange happened. That experience stuck with him as he looked toward his career. After high school, he took a kitchen position at the Wild Dunes Resort in Isle of Palms, South Carolina, outside of his hometown of Charleston. Brown was drawn to the cadence, the order, the process of the kitchen, and soon enrolled in culinary school at Johnson & Wales University. He completed a three-month cooperative at the Keystone Resort in Colorado as part of the degree program, where he learned large-format kitchen production at a high level. Back in Charleston, he joined Peninsula Grill as a line cook—and ultimately sous chef—running butchery, or fermentation, or expediting dishes to keep the line on time. It was where he first felt the power of the French brigade order, and where he formed a friendship with Chef Sean Brock that would shape his future path. Later, when his wife, Ashley, was accepted into Vanderbilt University in Nashville, Brown went to work as chef de cuisine with Brock at Capitol Grille in the Hermitage Hotel, helping shape the restaurant into a four-star, four-diamond destination that put Nashville on the localvore map. Brown became executive chef in 2006, and began implementing seed-to-plate sourcing that started with experimentation in raised gardens in his own backyard and culminated in the creation of the three-acre Garden at Glen Leven and 150 head of red poll cattle at Double H Farms, the largest herd of the dual-purpose Scottish breed found anywhere in the South. But he wanted to dive deeper, to understand the biodynamic calendar and how it influences the end product, how the five senses are engaged in the process of learning, doing and sharing with others. In 2015, Brown joined the team at Southall outside Franklin, Tennessee, as Senior Vice President of Agriculture and Culinary, where he could continue to grow professionally while creating a sustainable luxury resort focused on landscape-scale, symbiotic food cultivation and an immersive epicurean experience. On any given day on the farm, you might find Chef Brown hunting for morels on the hardwood ridges, milling grains on a century-old moonshiner’s stone, or kneeled down between the garden rows with a child, sharing the wonder of a seedling just emerged. It’s a place where everyone can experience the thrill of exploration that never ends at Southall.

As executive chef and partner of FARM, Brandon Carter works tirelessly to connect the dining experience with the farmer’s culture. Always cognizant of seasonality and availability of ingredients, Carter crafts ever-evolving menus that speak to the bounty of the region and pay homage to the many farmers and artisans who inspire him. Born in Ohio and raised in Georgia, Carter was inspired by the allure of the kitchen during a family trip to Italy at only 13 years old. Compelled by the industry’s high energy, Carter took his talents to the Culinary Institute of America where he graduated in 1999. Just prior to FARM, Carter was executive chef at the Inn at Palmetto Bluff. He first joined the Inn at Palmetto Bluff as Chef de Cuisine in January 2011, assisting with the management of the River House Restaurant, including menu planning and all aspects of production and service. One year later, Brandon took the helm as executive chef where he oversaw four restaurants, twice as many menus, and was the grand poobah of the nationally lauded Music to Your Mouth food and wine event, which landed Palmetto Bluff on Bon Appetit’s Top Ten Foodie Destination List in 2013. Previously, Carter served as Chef de Partie and Chef de Cuisine at The Ritz-Carlton Naples in South Florida, assisting with the management of three of the hotel’s restaurants from 2004 to 2008. Carter also gained experience at Mumbo Jumbo Bar and Grill in Atlanta from 2000 to 2003, where he started as Sous Chef and worked his way to Chef de Cuisine. Carter is supported by his wife, Jessica, and their two children, Declan and Bailey, all of whom contribute to Carter’s success at FARM. When he’s not in the kitchen, Carter enjoys spending time with his family, eating pork, quoting rock ballads, and late night trips to the taco truck.

A Beaufort, South Carolina native and University of Georgia graduate, Annie Coleman followed her passion for pastry and bread-baking to Paris, France. After completing training at Ferrandi Culinary Institute and in the pastry kitchen of La Pagode de Cos and Le Gabriel, she moved to Washington, D.C. in early 2017 to join the blossoming restaurant scene. She is equally inspired by old family recipes, classic technique, and the challenges of seasonal cooking. Today, Annie is the Pastry Chef at The Dabney in Washington, D.C.

John Currence was born and raised in New Orleans to a family that loved to cook and spend time in the kitchen. His parents’ travels during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home. Currence’s first restaurant job was washing dishes at Bill Neal’s Crook’s Corner. He worked his way up through the Crook’s kitchen, and after three years, returned to New Orleans to open Gautreau’s as sous chef. After several years, Currence moved on to the Brennan family of restaurants to help open Bacco before settling in Oxford, MS, and opening City Grocery in 1992. In the time since, the City Grocery Restaurant Group has seen a number of openings, including Nacho Mama’s, Kalo’s, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar. Recipient of 2009 James Beard Foundation Award for Best Chef: South, Currence was honored as Restaurateur Of The Year and Chef Of The Year by the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans and the 2009 Charleston Food and Wine Festival’s Iron Chef Challenge. Current projects include: a cookbook and Adventures of The Big Bad Chef video series, trips through the lesser known food spots of the Deep South. Starting spring 2011, Currence can be seen competing on Bravo’s season three of Top Chef Masters.

Aaron Deal is the Executive Chef of The River and Rail, a convivial restaurant with a focus on local, seasonal ingredients, in Roanoke, Virginia. A native of North Carolina, Deal completed his formal culinary training at Johnson & Wales University in Charleston, SC, graduating Summa Cum Laude in 2005. His first Executive Chef role came at the helm of Tristan Restaurant in Charleston, SC where he earned a 2009 James Beard Foundation Rising Star Chef nomination amidst local praise. In 2009, Deal assumed the role of Executive Chef of Custom House Tavern in Chicago, IL. He earned many accolades during his time at Custom House, including being named a “Best New Chef Under 30” by Chicago Social magazine and one of Restaurant-Hospitality magazine’s “12 to watch in 2012.” After stints at Town House Restaurant in Chilhowie, VA and Cragie on Main in Cambridge, MA, Deal ventured to Roanoke, VA to open The River and Rail in 2012. In his role as Executive Chef, Deal developed the culinary program for the restaurant from the ground up, creating regional cuisine inspired by the Virginia countryside. Outside of the kitchen, Deal has made appearances on The CBS Early Show’s “Chef on a Shoestring,” The Food Network, and as a culinary demonstrator, Deal has traveled to Johnson & Wales, The French Culinary Institute and the Culinary Institute of America, to lead discussions on sustainable food culture and cooking techniques. “Having recently celebrated our five-year anniversary at The River and Rail, I am extremely grateful for the opportunity to continue exploring the kind of cooking that excites and inspires me as a chef,” Deal says. “I’m also proud to share a distinctive regional cuisine that not many people outside Virginia have had the opportunity to sample.”

After graduating from Wake Forest, Chris Dickerson completed the Chef’s apprenticeship program at The Cloister Hotel on Sea Island. Chris regularly staged with some of the South’s best chefs which resulted in him being recruited by some top kitchens. He cooked at The Little Nell in Aspen under George Mahaffey and later worked for Nobu Matsuhisa. Chris is a regular on the Southern Food Festival Circuit. He has cooked with many notable chefs, for many luminaries and was even part of a team who cooked for Paul Bocuse. Chris and Corner Taco were featured in a Super Bowl ad for Chase bank that highlighted the region’s most iconic landmarks and businesses. Chris is regularly invited to speak and teach classes on restaurant entrepreneurship and was the featured speaker for Cum Laude Inductees at Episcopal School of Jacksonville

Christie Dufault is a Professor of Wine and Beverage at The Culinary Institute of America at Greystone in the Napa Valley. Prior, Christie was the wine director for some of the Nation’s finest restaurants including Gary Danko in San Francisco, where she was featured on the Food Network and earned the Grand Award from the Wine Spectator. In 2003, Christie was named “Best Young Sommelier” by Wine & Spirits Magazine. As the lead sommelier at Quince Restaurant in San Francisco, Christie was awarded “Best Wine Director 2007” by San Francisco Magazine. In 2009, Christie helped open RN74 in San Francisco, a Michael Mina restaurant. A life-long love of wine, food, and travel led Christie to work as a tour guide in France for a dozen Summer seasons. Christie received her Bachelor’s Degree from Simmons College in Boston and is completing her Master’s Degree at Sonoma State University in California. In addition, she holds the Advanced Certificate from the Court of Master Sommeliers and has completed her Hospitality Educator Certificate. In 2012 Christie co-authored a cookbook, Two in the Kitchen, with her spouse, the writer Jordan Mackay.

Chef Drew Dzejak says his inspiration for becoming a chef is the “classic grandmother story.” Growing up in Kissimmee, Florida, Dzejak was always at his grandmother’s side in the kitchen, cooking for family meals and church events. At 15, he was working as an apprentice at Karen Donatelli Cake Designs, baking weddings cakes and developing his first skills as a professional chef. He went on to attend Johnson & Wales in Charleston, South Carolina and graduated with a degree in Culinary Arts. Upon graduating in 2001, Dzejak applied to work in the kitchen at the Forbes 5-star, AAA 5-diamond Woodlands Inn in Summerville, SC. He was told they were only hiring breakfast cooks, but undeterred, he took the job and was promoted to the dinner team a few months later and worked his way up through the kitchen. Two years later, Dzejak followed Woodlands Executive Chef Ken Vedrinski to Sienna restaurant on Daniel Island, SC. He was promoted to sous chef and spent three years in the kitchen before packing his bags for Grand Cayman to work for Chef Dean Max at Brassiere for the fall season in 2006. Dzejak then returned to Charleston and became Chef de Cuisine at the Charleston Place Hotel. In 2008, he left Charleston for New Orleans and was named Executive Chef at the Windsor Court Hotel, where he remained for four years. After starting a family with his wife, Stephanie, Dzejak wanted to return to South Carolina and joined the team at The Inn at Palmetto Bluff, serving as Executive Sous Chef and Club Executive Chef. While at Palmetto Bluff, he was introduced to Food and Beverage Director Jeremy Walton, who would later offer him the role of Executive Chef at Alys Beach, an emerging seaside town in northwest Florida on scenic Highway 30A. At Alys Beach, Dzejak oversees all food operations for the growing community, including existing restaurants and new concepts. He envisions Alys Beach reaching new heights with its culinary offerings, with each offering a sense of place and providing residents and guests with lifelong memories. When he’s away from the kitchen, Dzejak enjoys cooking at home with Stephanie and their two kids, Aurora and John, gardening, and playing with his classic cars – a 1965 VW bug and a 1978 Trans Am.

Growing up on Hilton Head Island, SC, the familiar path taken in Lowcountry lead him to food and beverage where he found his love and respect for both food and wine. Scott started his career early in distribution in South Carolina where he represented several of the top winery portfolios in the state. It was through this circumstance he caught the eye of Dr. Madaiah Revana, world renowned Vintner and Cardiologist. At the age of 26 he was hired as the Director of National Sales for Revana Wines where he built on the existing portfolio and introduced Dr. Revana’s newest vineyard, Corazon del Sol. Scott was promoted to Vice President of Sales in 2016 where he currently oversees a team distributed across 47 states and 14 countries. After living all across the United States while furthering Doctor Revana’s portfolio, Scott is currently residing Denver.

Megan and Colby Garrelts are the chef-owners of Rye Leawood and Rye Plaza, as well as Bluestem, a 2015-2018 James Beard Semifinalist for Outstanding Restaurant, in Kansas City. Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the cover of Saveur Magazine. Chef Megan is a James Beard Semifinalist for Outstanding Pastry Chef 2017-2019 and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur. Bluestem opened in 2004 and showcases Colby’s progressive American cuisine and Megan’s new varieties of American desserts. In 2006, the Garrelts expanded Bluestem and opened a lounge next door to the dining room. With Bluestem, the Garrelts offer a flavorful toast to fine-dining and a marriage of outstanding culinary skills. Their first cookbook, bluestem, the cookbook, which was released in fall 2011, showcases the cuisine featured at the restaurant. In 2015, the Garrelts released their second cookbook, Made in America, which is an ode to the Midwestern cuisine they grew up eating and now serve.

Caitlyn was born in Charlotte, North Carolina and still calls it home today. Growing up, the travel and the hospitality worlds heavily influenced her upbringing and ultimately her school and career decisions. She received her BA in Hospitality at Johnson & Wales University with a minor in Beverage Management. While attending, she also completed her WSET Level II certification. Ultimately, she has also obtained her Into Sommelier and CSW, as well. Future ambitions are to work with co-worker and mentor, Fred Dame MS, to pass the next level of courses. Looking back, being in the wine industry was too good to be true; something that could be a dream one day. Her first career path was in Event Management where, at the peak, she was the Event Coordinator for Spectrum Arena (home to Charlotte Hornets) and acted as Lead Project Manager for the 2012 Democratic National Convention. It wasn’t; until the stars aligned that she found herself taking on a top sales position in downtown Charlotte with a boutique wine distributor. The path continued to switching distribution companies for a Key Account & On-Premise Manager role for the Charlotte division. Next thing she knew, she was on a FaceTime call with Georges and Daniel Daou as their new Region Manager for the Southeast and dreaming of something much bigger than she could have ever imagined. She now is the Division Manager of the Mid-Atlantic for DAOU Family Estates which oversees the Carolina’s, Tennessee and Virginia.

A Korean mother-daughter duo, Anna and Kay Heritage, teamed up and dove into the pizza business infusing classic Italian flavors with a Korean flair, we handcraft delicious pizzas from a wood fire oven on wheels. Let’s get back to slow food, fast friendship, and long-lasting community, one warm slice at a time.

Eric Hill is the executive chef of O-Ku Nashville, part of The Indigo Road Hospitality Group based in Charleston, and the sixth O-Ku to open, with the most recent in Raleigh, North Carolina. Originally from Eugene, Oregon, Hill started with the Indigo Road Restaurant Group in June 2018 when he moved from Park City, Utah to Charleston, South Carolina where he was executive chef of O-Ku Charleston until the spring of 2019, when he relocated to Nashville to open O-Ku in Germantown. Hill has more than 11 years of experience in fine-dining restaurants and luxury resorts, with experience in kitchen system integration, traditional Japanese cuisine, sushi preparation, high-level banquet expertise, event planning, menu customization, cost analysis, as well as Forbes Five Star hospitality training. Hill became passionate about Japanese cuisine after his first visit to Japan. Over the last seven years, Hill has visited the country frequently. “The culture of respect and hospitality there is like no other place in the world,” says Chef Hill. “The level of pride and dignity the people display with an almost effortless demeanor is something I strive to emulate everyday in my personal and professional life.” Hill’s average stays last about four to five weeks during which he spends traveling and tasting the different regional cuisines. Hill has traveled extensively in Japan, from outside of Okinawa, to the frosted Onsens of Hokodate in Hokkaido, to the busiest intersection in the world, Shibuya Crossing Tokyo, as well as up the Hida River and to little known towns like Gero and Takayama. Prior to joining The Indigo Road Hospitality Group, Hill worked at Montage International Hotels and Resorts, a Forbes Five Star property, in Park City, Utah from 2012 to June 2018 where he served as Chef De Cuisine at Yama Sushi and Vista Lounge. Hill’s special event dinners and menu construction include the Robb Report for 2015 and 2016, Thai Consulate Dinner 2015, and Park City Food and Wine Grand Tasting event 2017. Hill was the winner for Best in State for 2011-2012 as the Lead Sushi Chef as part of the team at Naked Fish Japanese Bistro. A few of his hobbies include playing golf and basketball, hiking with his girlfriend and mini-Australian Sheppard "Autzen," traveling, fly fishing, and anything that has to do with Nike and The University of Oregon athletics. Hill is also a volunteer for the Children's Miracle Network and has served more than 250 hours of service.

Matt Hobbs was raised on the Hobbs Family Farm in Newfane, New York; the second youngest of eleven children. The family farmed apples, peaches and pears, and as a result, Matt learned the relationship between meticulous farming and its effect on producing quality fruit with a sense of place. As a teenager, Matt experienced his brother’s work living with him in California, while Paul was a winemaker at Simi Winery in Healdsburg, CA. After graduating from the J.L. Kellogg School of Management at Northwestern University with a Master of Business Administration and working several years in finance and consulting, Matt turned his focus to helping his brother, international vineyard and winery visionary, Paul Hobbs, with creating something beautiful and meaningful at Paul Hobbs Winery. Since 2001, Matt has been involved in various strategic roles. Currently, Matt serves as the primary ambassador and educator on all wineries under Paul Hobbs Wines. Matt’s affinity for the culinary and wine experience is long lived. He enjoys the dynamic nature of the world of wine, how it is inextricably linked with history, culture and food while presenting an opportunity for lifelong learning and fulfillment. Like his brother Paul, Matt shares a passion for quality, exploration and attention to detail.

Born in New York and raised in North Carolina, Sous Chef Erin Hollas' interest in cooking sparked at a young age. While watching his mother and grandmother, both avid bakers, in the kitchen, Erin gained a knack for cooking under their guidance. When he was fourteen, Erin took his skills outside his home and landed his first job at Maria’s in Greensboro, NC, a family owned catering business. Setting his sights on a career as a chef, Erin attended Central Carolina Community College Culinary Program, where he honed his skills and developed a passion for working with local farmers through the Sustainable Agriculture Program. Prior to becoming Sous Chef at Justine, Erin made his way through restaurants in Greensboro and New York, gaining valuable experience in fine-dining kitchens such as Print Works Bistro and the Athenaeum Hotel. After heading south to New Orleans in 2017, he started as a line cook at La Petite Grocery under James Beard Award-winning Chef Justin Devillier. After 10 months at La Petite Grocery, Erin was invited to join the opening team at Justine, a Parisian-style Brasserie in New Orleans’ Historic French Quarter. At Justine, Erin thrives on the energy of the staff and the sense of teamwork among his colleagues. Always seeking knowledge to improve his craft, he not only continues to learn more as a chef himself, but also enjoys helping younger chefs cultivate that same sense of growth in the kitchen. In his free time, Erin enjoys biking, going to the beach with his dog, Mollie, and woodworking.

A lover of travel and adventure, Megan’s culinary journey began while volunteering with AmeriCorps. Upon graduating from Penn State with a major in film and video production, Megan moved to Colorado to explore her love of the outdoors. Working with AmeriCorps, she discovered different communities and fell in love with the local food systems within them. After five years, Megan returned to the East Coast to attend the New England Culinary Institute in Vermont, leading to an internship in Boston. Megan found her home in Charleston when she applied to Slightly North of Broad’s internship program, working closely with Chef Frank Lee and SNOB’s current Executive Chef, Russ Moore. In her seven years with the restaurant, Megan has grown from culinary intern to Executive Sous Chef and joins the community of successful women leading the Charleston restaurant scene. In her spare time, Megan continues to volunteer and aid her community through her support of Fields to Families, a local charity dedicated to providing fresh produce to the Lowcountry.

Lauren Ivey is the co-executive chef at Death & Taxes, the national recognized downtown Raleigh restaurant within the Ashley Christensen Restaurants group. In collaboration with Ashley, she oversees the kitchen team and the menu, which has garnered praise for its inventive, subtle exploration of the flavors and techniques of cooking with wood fire. The restaurant’s focal point is a 2,000-pound custom-made grill, which Ivey uses as the anchoring inspiration of her dishes. Prior to joining Death & Taxes as chef de cuisine in 2016, Lauren was the sous chef at Christensen’s first restaurant, the award-winning Poole’s Diner. Lauren’s tenure as part of the Poole’s team was something of a homecoming. Several years prior, she had started her cooking career in the Poole’s kitchen as a line cook following culinary school, and then followed her passion across the country. In Colorado, she honed her skills at Centro in Boulder and Rioja in Denver. Then she moved even further west to take a position as the opening sous chef of Abbott’s Cellar in San Francisco. Eager to get back to North Carolina, Lauren returned to Raleigh and to the AC Restaurants family to manage the downtown institution. “I take so much pride in telling people where I work and who I work for,” she says. When she’s not behind the stoves, Lauren is most likely to be found outdoors, or cooking with friends and family.

Chef Kevin Johnson has always possessed an immense love for food, however, it wasn’t until his college years, when he briefly approached food as a vegetarian, that he developed a true admiration for culinary creation. With a passion for utilizing the fresh bounty of available vegetables and produce, paired with an innate sense of curiosity and genuine love of flavors, Johnson was eager to further explore new food and cuisines at Johnson & Wales’ esteemed culinary institute. Allowing his culinary mastery and passion to flourish, Johnson began his professional career working under renowned chef Frank Lee at Slightly North of Broad (SNOB) in Charleston, SC. He later returned home to Northern Virginia with his wife, Susan, and spent several years working alongside Patrick O’Connell, where he served as sous-chef at The Inn at Little Washington. With Charleston holding a special place in their hearts, Johnson and his wife returned to the Holy City in 2003, where he served as the Executive Chef of Charleston’s Anson restaurant until 2009, when the Johnsons decided to venture out into the city’s booming culinary scene to open a restaurant of their own. In the winter of 2011, the Johnsons opened The Grocery, a joint venture built upon culinary passion and dedication to celebrating the authentic flavors and spices of the seasons. Evoking memories of the small-town grocery, the restaurant is a neighborhood gathering place full of warmth and familiarity, rooted in family. Since opening The Grocery, Johnson has earned multiple James Beard nominations, national accolades and helped shape the culinary scene in the Charleston Lowcountry. The Johnsons currently live in Charleston with their three sons, whose combined initials “GRO”, inspired the name of The Grocery. When he’s not in the restaurant’s kitchen, Johnson can be found championing local causes and spending time with his family.

Matt Jording, Executive Chef and Owner of The Sage Room, was born in Omaha, Nebraska, and grew up in Fairfax, Virginia. Matt is a self-taught chef who began traveling early on to define his own way of cooking. Matt moved to Hilton Head in 1995 and worked at local restaurants until he opened Sage Room in March of 2002. He built his kitchen in the middle of the restaurant with a ten seat chef’s counter surrounding it. Matt’s intention was to give his customers a one-on-one dining experience. It worked! The chef's counter has proven to be the most popular and memorable place in the restaurant. From prep to plate, everything is done in this extremely open kitchen for all to see.

Founded in 2012, River Dog Brewing has managed to make a splash in the rising tide of the Southern craft beer scene. Under the direction of Head Brewer Amelia Keefe, they’ve created an exceptional menu of handcrafted, nationally‐recognized and award‐winning beers, including GABF Gold and US Open Beer Championship Gold and Silver. While studying with the American Brewers Guild in Middlebury, VT, Amelia graduated from the Intensive Brewing Science and Engineering programs and was inaugurated a member of the Guild in 2015. While pursuing her passion for beer, she studied science and traveled overseas, where she developed a love of traditional, historic styles of beer. Her deep understanding of recipe formulation and food pairings is evidenced in her richly‐flavored craft brews. After growing up in the artsy little town of Easton, PA, Amelia moved to beautiful Bluffton, South Carolina. When not brewing, she can be found exploring the local waterways. She loves to fish and forage and enjoys experimenting with local farm‐fresh produce in her kitchen, where she is known to brew a wicked fermented hot sauce. Amelia is proud to be one of the nation’s few female Head Brewers and works to inspire other young women to become leading ladies in craft beer.

Born and raised in Canton, OH as the youngest of six siblings, Jeff Kellogg grew up in a family that savored their time together around the dinner table. Having contributed to large family meals from a young age, he was naturally drawn to the restaurant industry and began waiting tables at the age of 18. Jeff then moved to Cincinnati to continue working in restaurants, and his wine interest was sparked while tasting Chablis at a staff education during lineup. The next day, he purchased Kevin Zraly’s Complete Wine Course, and began to educate himself about his newfound passion. In 2004, Jeff moved to Charlotte, NC, and began working for a restaurant group called 131 Main. Over the next six years, Jeff helped the group open four new restaurant locations and a wine bar, serving initially as a manager and eventually running the group’s wine program. Feeling ready to further his wine education, Jeff took a job as sommelier at the historic Greenbrier Resort in White Sulphur Springs, WV. There, Jeff reveled in the Greenbrier’s renowned culture of hospitality, but as he fell deeper in love with wine, he wanted to learn about wine-making up-close. In 2011, he moved to Napa to work the harvest and as a sommelier at several Napa restaurants including the Michelin-starred Redd and La Toque. In September 2012, he moved north to work the harvest at Gramercy Cellars in Walla Walla, WA before relocating to San Francisco to become a sommelier at RN74, Michael Mina’s wine bar and restaurant. In June 2013, he moved across the country yet again to become the Wine Director at Danny Meyer's Italian concept, Maialino. In less than four years Jeff put together one of the great Italian programs in the country, sharing his passion for aged Italian wines with guests and staff. His work with the program at Maialino led him to be names one of Wine and Spirits Best New Sommeliers in 2014, and a Food and Wine Magazine Sommelier of the Year in 2016. After a brief stint at Quince in San Francisco, in 2017 Jeff and his wife Stephanie returned to where they met, Charlotte, to start their own wine distribution business, Kellogg Selections. The distributor highlights Italy, Champagne and California, taking advantage of relationships and knowledge built over a career.

Growing up on Hilton Head Island, Selina King always had a great appreciation for the natural beauty of the Lowcountry - the majestic oak trees, salt marshes and tranquil waves of the Atlantic. Those Southern roots, along with her Native American and Sephardic Jewish heritage, her bohemian upbringing and a healthy dose of creativity passed down from her parents, have all inspired her line of jewelry. At the age of 18, King moved to New York City to attend Parsons School of Design on a full scholarship and began a career in the fashion industry where she has worked with publications such as Italian Vogue and Elle. After leaving the fashion industry in 2009, she apprenticed with master metalsmiths in the south and California, and now designs and creates her own pieces by hand. The Selina King line incorporates many materials including 14K Gold, Sterling Silver and Brass. King has recently expanded her brand to include handcrafted fine jewelry and custom engagement rings. Her jewelry is created with vintage, ethically sourced stones. King now has studios in both Brooklyn and Hilton Head, where she splits her time with her artist husband of 22 years. Her southern studio is nestled on a dirt road, on the same property where she was raised, and she still uses some of her father’s old tools to create jewelry. Selina King Jewelry is sold online, select stores and at shows across the country. She enjoys traveling to different regions of the country where she loves meeting her customers in person at these shows.

After graduating from the University of California, Berkeley, Corinne Labitzke went on to manage PR efforts for Value and Beyond Beer brands at Anheuser-Busch’s commercial strategy office in NYC. Growing up in the heart of California’s wine country in Sonoma Valley, her love and passion for the wine industry paved the way for her to become the U.S. Marketing Manager for the bestselling rosé in the country—Whispering Angel by Chateau d’Esclans. Château d’Esclans is located on an exceptional site, on elevated land near the Gorges de Pennafort, 25 kilometers northwest of the ancient Roman city of Frejus on the Mediterranean coast. Led by its owner and renowned winemaker, Sacha Lichine, Château d’Esclans is known for producing some of the world’s best rosé since 2006. This includes their flagship wine, Whispering Angel, as well as their reserve collection Rock Angel, Les Clans, and Garrus.

Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, and many others. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers (with Rajat Parr), was released in October 2010, winning a James Beard award in 2011. Two in the Kitchen was published in 2012. Franklin Barbecue (with Aaron Franklin) was released in April, 2015 and spent many weeks on the New York Times Bestseller list. Knife, written with chef John Tesar, was released in May 2017 by Flatiron Press. His new book, The Sommelier’s Atlas of Taste, comes out October of 2018. Jordan lives in Napa Valley and travels extensively, speaking about wine, spirits and food.

Downtown Catering Company is an award-winning catering service that has been servicing Hilton Head Island, Bluffton, Beaufort and Charleston, South Carolina, as well as Savannah and Augusta, Georgia for over 14 years. Husband and wife team, Ryan and Leah McCarthy (he’s the chef, she’s the planner), have a large staff of dedicated professionals to tend to just about every event need. They offer private chef services and cater events, weddings, parties, corporate events, and golf tournaments. Chef Ryan and his wife have been local owners/operators of The Downtown Deli for the past 14 years. They provide the residents and visitors to Historic Bluffton with the freshest, most delicious food imaginable. That is why they have been voted “Best Deli,” “Best Lunch,” and “Best Sandwiches” each year since 2002! They recently relocated their catering and sandwich shop operations to 1223 May River Road. This new location has a private event space, “Venue 1223,” with both an inside and outside area for parties up to 250 guests! Ryan McCarthy attended Paul Smith’s University, NY for culinary arts and relocated to Hilton Head from Vernon Center, NY, in 1998 where he worked as Sous Chef for Colleton River Plantation. Ryan has been working in food and beverage since 1995. He has three children, ages 14, 12 and 5, and is passionate and dedicated to high quality food and service.

McCarus Beverage Company was founded by brothers Matt and David McCarus. The strength of this family bond is the backbone is everything they do. The duo is focused on sharing the love, trust, loyalty and respect held between brothers with each of their producers, as they understand that these same attributes are necessary when farming the land, growing the grapes and making wine. Beyond distribution, they team up with some of South Carolina’s best restaurants and chefs hosting wine dinners and events, allowing them to spread their enthusiasm with as many people as possible around the same comforting setting where we spent most of our time growing up, the dinner table.

Rob McDaniel is general manager and executive chef at SpringHouse restaurant at Russell Crossroads on Lake Martin in Alabama. He is passionate about his grandmothers’ cooking, supporting local farmers and preserving southern cooking methods. Rob practices his incomparable skills and knowledge of Southern traditional cooking and presents exceptional products from local producers in a modern way. After graduating from Auburn University in 2002 with a bachelor’s degree in hotel and restaurant management, Rob headed north to Montpelier, Vermont where he studied at the New England Culinary Institute. During his time at NECI, Rob began to appreciate sustainable living and cooking, supporting local and organic farmers and the importance of using local resources. Before leaving NECI, Rob moved to Grayton Beach, Florida where he worked for chef Johnny Earles at Criolla’s. Upon graduating from NECI in 2004, Rob moved back to the South, where he worked as sous chef for Chris and Idie Hastings at their Birmingham-based restaurant, Hot and Hot Fish Club. Using the skills he learned at NECI, combined with the Hot and Hot style, he began to realize that southern food and sustainability are intricately tied. In 2007, Rob left the Hastings to continue his culinary path as a chef with Jim ‘N Nick’s BBQ. During his time at Jim ‘N Nick’s, Rob began to appreciate the culture behind southern cooking and its methods. Two years later, Rob got the opportunity that he had been looking for when Russell Lands On Lake Martin offered Rob the executive chef position at SpringHouse restaurant in Russell Crossroads on Lake Martin. SpringHouse, opened in 2009, has allowed Rob to express his love for sustainable southern food and the preservation of its methods. Food has a story, and Rob loves telling that story equally to cooking it. Rob creates masterful menus daily to highlight the best possible products available featuring meat and produce of the place, and of the time – literally a snapshot of a day in a season. Some of the signature dishes include SpringHouse Shrimp and Grits; SpringHouse Pimento Cheese stuffed Peppadew peppers; Crayfish Pirlou with Carolina Gold rice, house smoked bacon, asparagus and local corn; Cornmeal-Fried Soft Shell Crab, house-cured bacon, baby lettuces, heirloom tomatoes, and basil aioli on toasted brioche; Fresh from the garden Southern Vegetable Plate with chow-chow and buttermilk biscuits; Gulf Red Snapper roasted in a wood oven with baby carrots, sweet peas, fennel, fresh herbs and lemon oil; Slow-Braised Rabbit with baby vegetables and homemade dumplings; and Chilton County Peach and Tomato Crustada with homemade basil ice cream. McDaniel is an active participant in charity events such as Chefs To The Rescue -- Alabama Tornado Relief event and has been a guest chef at many other culinary events. As a member of the national Slow Food USA, Rob wanted to create a strong sense of community and educate those in the area about sustainable living through a local chapter. In 2010, he started the Slow Food Crossroads local chapter where he is the active president with 26 members. He is also a member of Crossroads Gardeners Club which meets monthly, has a guest speaker and the members discuss gardening. In 2011, a community garden took shape at Russell Crossroads — The Garden at Crossroads — with Rob at the helm. The first phase of the garden includes fruit trees, the fruit of which will find its way to a menu at SpringHouse. There is also a raised bed program for local residents with 18 beds and a waiting list for more. Through the garden, SpringHouse hopes to create a sense of ownership for people in the Crossroads community. All of the food grown in the beds belongs to the owners of the beds. Rob’s passion for the Garden is reflective of his childhood memories of a family garden and the way food tastes when a vegetable is picked straight from the garden. Rob McDaniel and SpringHouse have been featured in publications such as Mother Nature Network where Rob was selected as a Reader’s Choice chef for 40 Chefs Under 40 - Forty rising culinary stars, all working to make great sustenance more sustainable, Alabama Magazine, Birmingham Homes & Garden, B-Metro, Garden & Gun, Lake Martin Living, Lake Magazine, and East Alabama Living.

Chef Kevin Nashan has been pivotal in putting St. Louis, MO, on the map as a dining destination. The 2017 James Beard Award winner for Best Chef: Midwest has helmed Sidney Street Cafe for more than a decade. There he crafts dishes with a myriad of influences, including Spanish, New Mexican, Midwestern, Southern, and French cuisines. He honed his skills in revered kitchens like Commander’s Palace, Daniel, and Martin Barasategui in San Sebastian, Spain. In August 2014, he opened his second restaurant, The Peacemaker, a lobster and crab shack inspired by the Acadian coastal cuisines of the Northeast and Louisiana. Nashan won the 2013 Cochon 555 Barbecue competition in St. Louis and is a member of chef BBQ team Seersucker Collective. In 2014, he appeared on Esquire Network’s show “Knife Fight.” He has cooked for President Barack Obama, completed six Iron Man competitions and two Chefs Cycle events benefiting No Kid Hungry, and regularly participates in national food events, including Pebble Beach Food & Wine, The James Beard Celebrity Chef Series, Charleston Wine + Food Festival, and Taste of the NFL in San Francisco.

Charlie Nelson is the namesake of his triple-great grandfather, Charles Nelson, a German immigrant whose drive and ingenuity built the most productive distillery in Tennessee -- until Prohibition shut it down. Now, with his brother Andy, Charlie is bringing back the legendary Tennessee whiskey and Bourbon that were once known and loved the world over. Their Nelson's Green Brier Distillery in Nashville is where the magic happens, starting in a massive custom copper-pot still, and ending in row upon row of charred oak barrels. While the spirits are aging to perfection, the lively and charismatic Charlie is out sharing the story and the distinctive flavor of his generation's Green Brier Tennessee Whiskey and Belle Meade Bourbon.

Erik Niel was raised in Mandeville, Louisiana, a community on the north side of Lake Pontchartrain and an hour away from the Gulf, where he spent afternoons fishing and duck hunting with his dad and brother. Using techniques passed down and experimenting on his own, Niel learned to cook from his catch and mastered the process of preparing food from beginning to end, something that influences his cooking today. Niel attended culinary school at Johnson & Wales in Vail, Colorado, afterwards packing his bags for Chattanooga. He worked as a floor manager at the now-closed Southside Grill and then as a sous chef for two years at mainstay St. John’s. In May of 2005, Erik and his wife, Amanda, opened Easy Bistro & Bar in downtown Chattanooga, where he serves at Executive Chef & Owner. Seafood has always been a main focus for the restaurant, drawing on his Louisiana roots and love for quality catch. In October 2014, Niel and his wife assumed operations of Main Street Meats, a neighborhood butcher shop that works closely with Chattanooga’s surrounding farmland. As Chef/Operator, Niel uses craft butcher techniques to offer quality products and a strong charcuterie program, all exploring the distinctive flavors of the region.

Native Pennsylvanian, Chaz Ortiz came to Savannah over 10 years ago. Being part of a large ethnic Puerto Rican family, reunions and get-togethers were frequent, loud, a lot of fun and of course, completely based around the food being served. These events also meant a lot of storytelling while prepping and cooking to fill up the many food tables. This included everyone in the family, no matter what their ages were, and this exposed Chaz at a young age to the kitchen and its tools. Soon Chaz was bitten by the cooking bug, taking traditional family recipes and putting a new twist on them. Chazito's actually began in a tent on River Street in Savannah on September 20, 2012, originally only serving Pinchos (Kabobs), Empanadas and Plantains. The idea of a Food Truck delivering his Puerto Rican cuisine to customers became more and more formalized, however. Chaz and his grandfather Domingo Ortiz, purchased an old Frito Lay’s Potato Chips truck and, while working afternoons at Gulfstream, together they started working on revamping the truck into Chazito’s Latin Cuisine Food Truck. The work took them about six months to complete, rebuilding the food truck in Chaz's driveway. During that time, the business was in its infancy stages, serving amazing food out of a tent on River Street and Forsyth Park for various festivals. Even before the City of Savannah and Chatham County passed the current food truck laws, Chaz and his family were scouting for every opportunity to put the truck into action. Soon they were serving his authentic, yet innovative, Puerto Rican food, such as delicious empanadas (even low country boil stuffed ones specific to our area), sweet and crunchy plantains, flavorful pulled pork dishes, meaty Cuban sandwiches and amazing varieties of rice options at venues such as the Doggie Carnival Festival in Forsyth Park, the Isle of Hope Art & Music Festival, and festivals in the Atlanta and Jekyll Island areas. Chaz’s business has grown to two food trucks serving the Savannah and Lowcountry areas. His catering business for weddings, family gatherings, and business luncheons alike has become an important part of this franchise. A Chazito’s Latin Cuisine physical location opened in Pooler in October 2016, and Chazito's in Statesboro opened September 2018. Chazito’s Latin Cuisine is based upon a lifetime dream of Chaz Ortiz. It is an entirely family owned and run business by Chaz and his wife Katherine, with help from their son Zion, as well as by his dad JR, grandfather Domingo, and mother Maria Irizarry.

Owning a restaurant was always part of “Mama” Orchid Paulmeier’s American Dream. “Growing up in a Filipino family in Chicago, I learned the joy of big family dinners with lots of traditional Filipino dishes as well as the fundamentals of home cooking and using what you have in the kitchen,” she said. She started her culinary career as an ice cream scooper in high school. Intent on learning more about the restaurant business, Orchid accepted an internship on Hilton Head Island in 1994, and decided this is where she wanted to live. So along with her high-school-sweetheart husband, Mike, Orchid settled in the Lowcountry and began digging in to the deep, colorful cooking traditions of this region. Just days before her 30th birthday in 2003, Orchid opened One Hot Mama’ s as part of the SERG Group which owns a number of area restaurants, designing the menu and creating all the signature sauces herself. “I blended Southern favorites like collards, cornbread and slow-cooked barbecue, with my own family recipes,” she said, describing the cuisine as “comfort food with a kick.” Orchid became familiar to millions of people throughout the country when she auditioned for and won a slot on Food Network Star, Season 7. The series took 15 chefs and put them in what has become a familiar reality TV showdown. While she didn’t take home the grand prize, her culinary creations were praised by the judges and she was consistently one of the leaders in the fan vote. But that little taste of the spotlight hasn’t change Orchid’s priorities: Family, friends and food. (Because nothing tastes better than that.)

A native of Hilton Head Island, South Carolina, Josh Peeples moved to San Francisco in the late nineties, where he co-founded a start-up focusing on pre-order management software for the beverage industry. Napa Valley sparked a curiosity about the wine industry and led him to move to wine country, where he has been ever since. Shortly thereafter he launched his first wine label, which concentrated on Bordeaux varietals from such famed vineyards as Beckstoffer To Kalon. For nearly two decades, he has directed sales and marketing efforts for luxury brands alongside some of the world's leading winemakers. In addition to Elyse, Josh is a partner in Addax Wines, Standard Deviation Wines, Institution, and Out East.

A Hilton Head Island native, Chef Charles attended the Florida Culinary Institute 14 years ago and hasn’t looked back when it comes to Southern cooking. With a history of creating dishes in West Palm Beach and Palmetto Bluff, he co-opened Char Bar & Holy Tequila, two Hilton Head Island favorites. Now, he is Executive Chef at the Sonesta Resort Hilton Head Island sharing his culinary vision and exquisite Southern cooking with guests from all over the country. Chef Charles is supported by his lovely wife, Sarah, and their three children, Ryder, Angelina, and Oliver.

Anne Quatrano has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle—she was one of the city’s first chefs to showcase local ingredients prepared with precision and presented artfully. At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow. Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, and she steadfastly supports wholesome wave, local organic growers and Georgia Organics. Quatrano is a graduate of the University of Vermont and San Francisco’s California Culinary Academy and her career has taken her through fine dining establishments from the Bay Area to New York City before she relocated to Atlanta. She has won numerous James Beard nominations and awards, including “Best Chef Southeast” in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard “Outstanding Chef Award,” and in 2013 Bacchanalia was nominated for “Outstanding Service Award.” Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She is currently a Director on the Board for the James Beard Foundation, Chairman of the JBF Awards Committee and has served on the Board of Directors for Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance. Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality, was published by Rizzoli in October 2013, and showcases the inspiration and philosophy behind Quatrano and Harrison’s creative processes and their true passion for the kitchen.

Paul Rabe grew up in the Southwest suburbs of Chicago but has lived in the Lowcountry since 2003. He started his career in hospitality and found passion for service behind the bar at SERG restaurants, One Hot Mama’s American Grille under Orchid Paulmeier, and Skull Creek Boathouse. He went on to run cocktail programs at various restaurants in Savannah and Hilton Head (Lucky Rooster in Hilton Head; Calhoun’s in Bluffton). Paul won the Savannah Food and Wine Festival bartender competition in 2016 and 2017 and developed the 50th anniversary cocktail for The RBC Heritage Golf Tournament. Paul now bartends and teaches cocktail classes at Congress Street Up inside the American Prohibition Museum in Savannah, GA. As a tortured Chicago Bears fan, he lives with his wife, Krissy, who enjoys gin and tonics, and young daughter, Eleanor, who enjoys milk, straight up with a lid, in Bluffton, SC.

Eric Railsback’s career in the wine industry began taking shape in Santa Barbara, California nearly a decade ago. After stints at the Wine Cask and the Hungry Cat, Eric furthered his exposure to different regions and producers working at Osteria Mozza and by running the wine program at Gordon Ramsey in Los Angeles. Eric has a strong connection to the wines of France. He is fluent in French and has worked harvests all over Europe. Eric brought his talents to Michael Mina’s RN74, a premiere Burgundy-inspired restaurant in San Francisco. There, he led a team of sommeliers for over three years before bringing it back full circle to Santa Barbara with Lieu Dit. After countless bottles shared together and many trips to France, Railsback and his partner decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County, California. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc and more limited bottlings of Chenin Blanc, Cabernet Franc and Rose and produces around 2500 cases annually. For Eric, in each vintage, the quest for purity, elegance, and balance in every wine is paramount.

MariElena grew up with cooking in her genes. Her father, Chef Robert Dickson, owned and operated one of Charleston’s most popular restaurant institutions — Robert’s, where she worked her way up from washing dishes. Joe and MariElena met while both attending the Culinary Institute of America in Hyde Park, NY. After culinary school, together they traveled and worked in restaurants in Palm Beach, Boca Raton and then back to Charleston where they managed Robert’s of Charleston for more than five years. In 2010, the Rayas opened The Gin Joint, a Charleston cocktail bar, to spread the love of pre-prohibition cocktails and fine hand crafted spirits with Charleston and beyond. Joe developed the beverage program and was the bar’s first bartender, and MariElena was chef, developing a menu of sophisticated bar snacks. With countless requests from patrons for The Gin Joint’s cocktail recipes that were just too labor heavy and called for ingredients that aren’t common in the home, the next step for Joe and MariElena was clear - to help people easily make quality, complex cocktails in their own homes. After two years of tweaking ideas and testing recipes that combined their beverage and culinary expertise, Bittermilk came to the market in August 2013 with three classic cocktail mixers. Since then, Bittermilk has won several awards from national publications and within the specialty foods industry. The Bittermilk line has been touted for its unique qualities in The Wall Street Journal, Southern Living, and GQ amongst other national media. In 2015, Joe and MariElena grew their product offerings to include Tippleman’s, a line of complex bar syrups developed for bartenders. While Bittermilk was developed as a complete cocktail mixer, Tippleman’s is one ingredient, the sweetener, in a cocktail. In 2017, the couple passed the torch at The Gin Joint, selling the bar to then bar manager. With more time and creativity to grow product lines, Joe and MariElena introduced a third line - Barcoop Bevy, a casual line of all natural cocktail mixers. Barcoop Bevy was created to appeal to both the novice drinker and cocktail enthusiast alike. As the three lines grow, they continue to be handcrafted by the Rayas and their small team at their Charleston, S.C., warehouse. Joe and MariElena live on Johns Island with their three children — and a small farm of animals.

The story begins not in a kitchen, but in the red clay fields of Georgia, where Chef Geoff Rhyne spent his childhood getting dirty and exploring farms alongside Granddaddy Jack and Grandma Mary. What took root was a reverence for tradition, hard work and fresh foods. As an adult, Geoff took a winding route through the most esteemed kitchens of America, always advocating for whole and slow foods and finding ways to meld tradition with innovation. (And he was doing all of this before it was hip, we swear.) In an experimental flavor spree while working on a new oyster dish in Charleston, SC, Geoff hit on what would become his signature sauce – a Fresno blend that changed the oysters without stealing the spotlight. The sauce became so beloved by patrons that they would steal it straight off the plate and tuck it in their bag. Today Red Clay Hot Sauce represents something bigger than a dash of heat – it’s family and joy, and it’s fun. For Geoff and for you. Every batch of Red Clay Hot Sauce is handcrafted in a tiny South Carolina town, using just a few ingredients, all of which come from farmers in neighboring states. Geoff is still a chef, but now you can keep a bit of his genius on hand for your own forays in the kitchen.

Carlo Riggio is the mid-central Sales Manager covering IN, KY, MI, OH, SC & TN for Paul Hobbs Winery. Carlo joined Paul Hobbs Winery from a regional luxury grocer where he was the Director of Wine overseeing 23 store units. He had a successful career in key account sales prior to moving into a wine-focused buying role. Carlo holds an Advanced Certification from the Wine & Spirits Educational Trust and is based in Cleveland, Ohio.

Since 2013, Roberto Rodriguez has worked with wood constantly seeking to perfect the art of woodworking using unique techniques and always thinking “outside the box”. Roberto prefers being outside, rain or shine. He looks for the potential in especially unusual wood to reclaim often while walking his dogs and feeling the spirit in the Lowcountry maritime forests of our area. As a native of Argentina and Uruguay, he has always had an admiration of the great outdoors. He has lived in South Carolina for 19 years and became a US citizen in 2012. He is blessed to have the opportunities to work with a variety of types of wood with some of his favorites being Black Walnut, Sycamore, Pecan, Cherry and any type of driftwood, root or burl. He is “anti-tape measure” and believes that with a few exceptions, in nature, there are no perfect lines or perfect measure, yet everything is perfect. His signature pieces of work include free-formed, au natural, mostly functional art. In the short time that he has been working with wood, some of his pieces have found their way into many states in the US and European countries as gifts from recurring clients.

WhistlePig Whiskey lives by a simple ethos: protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better. WhistlePig began in 2007 when the founders purchased a 150 year-old-renovated dairy barn and farm where they discovered a stock of 10-year-old blending whiskey in Canada. That initial stock is what kicked off the grand adventure. With every step of the whiskey-making process, there are three questions that WhistlePig asks. First, how was this done in the past? Second, have we learned anything since then that can make this better? And last, is there another way to do this that’s worth exploring? The answers to these questions are what continues to push WhistlePig to stay innovative. By creating their own cask using Vermont oak straight from their farm, WhistlePig has been able to remain the most awarded Rye Whiskey maker in the world. Ingrid Rodriquez, also known as the “Whiskey Fairy,” is the Regional Manager & Steward of Whistlepig in Florida and Georgia.

Clint Sloan is currently the Southeast Sales Manager for Valkyrie Selections and lives in Charleston, South Carolina. Born in New York City and raised in Connecticut, Clint decided to head south to attend the College of Charleston in 1996 where he studied computer and political science. It was here that Clint found his true passion, wine. He started as a bus boy at McCrady’s Restaurant in 1999 and eventually became Beverage Director in 2005. Clint is a four-time (’04, ’05, ’07, ’09) southeast regional semi-finalist in the Chaîne des Rôtisseurs Young Sommelier Competition. In 2008 and 2009 Clint was awarded scholarships from Cru Carneros and The Guild of Sommelier’s Education Foundation respectfully. Clint was named as Charleston’s Best Sommelier by The Charleston City Paper three years in a row (’09, ’10, ’11). In 2010 Clint became an Advanced Sommelier, and in 2011 was named as one of the top sommeliers in the country by Food & Wine. In 2011 Clint was named by BB&T Charleston Wine + Food Festival Critic’s Pick for the City’s Best Sommelier. In 2012, after opening Husk Restaurant, Clint took a position as Regional Sales Manager for Skurnik Wines out of NYC - mostly focusing on the Terry Theise Estate selections. In 2015 he returned to Charleston where he accepted a position with Kysela Père et Fils. In June 2016 he became the Southeast Sales Manager for Valkyrie Selections which focuses on small production domestic wines and imports out of Spain and France.

Chef Bill Smith is as well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook Seasoned in the South and the bestselling Savor the South title, Crabs & Oysters. Bill Smith is the only James Beard Foundation “America’s Classic Restaurant” chef to have also been named a final-five finalist for Best Chef in the Southeast—and twice. Bill Smith stands out for creating dishes that often become iconic dishes, first served at the Chapel Hill, NC, restaurant Crook's Corner. Among the classics: Green Peach Salad (featured in the New York Times), Tomato & Watermelon Salad (featured on the cover of Southern Living), Cheesepork! (the southern schnitzel) and of course his many desserts, including Honeysuckle Sorbet and Atlantic Beach Pie (dubbed by NPR the “Oh, My God Pie”). Also Jerusalem Artichoke Relish, Bourbon Brown Sauce and possibly the tastiest Soft Shell Crabs, Corned Hams, Fried Oyster and Banana Pudding renditions—anywhere. Recognized by Chefs Collaborative as a finalist for an award given to chefs who are leaders in incorporating local foods into their menus, Bill Smith has long worked with farmers and also homestead gardeners and foraged himself for ingredients that gather season by season on the Crook’s Corner menu. A foremost chef-expert in Southern foodways, he has served now for years on the board for the Southern Foodways Alliance.

Service Brewing was seeded by passion, literally: It all began on Valentine’s Day, when Kevin received a gift from his lady love, Meredith. An artist constantly seeking to imbue life with inspiration, Meredith had asked Kevin what interests he had outside of cycling, and finely crafted beer topped the list. Instead of his favorite six-pack, however, she brought him home brewing supplies. After an obsessive practice period, Kevin’s tasty brews found their way into the glasses of friends and family. The West Point graduate and former Army commander had also been seeking something more from his career, and in 2014 the couple launched Service Brewing with the help of almost two dozen investors–most of them Army, Navy and Marine Corps veterans. Kevin leads the company, continuing to develop recipes and research the craft. Meredith, a Savannah College of Art and Design graduate, designed the stunning Savannah tasting room based off the stories Kevin told about his military experience and has creatively built the brand to pay homage to American military history. With the help of an eager and thirsty community, Service Brewing has helped raise tens of thousands of dollars for local, regional and national organizations that assist our veterans and first responders. Partners in life and in business, Kevin and Meredith remain passionate about brewing great beer and honoring those who serve.

Kellie Thorn has been in the restaurant industry for over 18 years and bartending for the last fourteen. Kellie, born in Atlanta and raised in various cities along the Southern coast, has received considerable critical recognition for her talents and skills. In 2010, Kellie joined forces with star chef Hugh Acheson to open Empire State South, Acheson’s vibrant re-imagination of traditional southern fare, to develop a creative program balanced by a reverent nod to the classics. Her success in this role led her to the position of Beverage Director for Acheson’s restaurants in 2013. In 2015, Kellie participated in and passed the reputed BAR Five Day program in New York. In 2017 she was awarded the Les Dames D’Escoffier Legacy Award, and in 2018 she was named one of Wine Enthusiasts 40 under 40 Tastemakers. Kellie is very involved in her local community as well as the broader hospitality community. She has served on the Advisory Council for Atlanta Food and Wine, helped to organize annual charity events for Wholesome Wave Georgia and Community Farmer’s Market, and is currently serving on the Grants Committee for the Tales of the Cocktail Foundation. Kellie is also a BNIC Certified Cognac Educator, passing the certification in Cognac, France in April 2015, as well as a WSET Certified Level Two Spirits Educator. When out from behind the bar, Kellie enjoys kickboxing, traveling, cooking, dance parties, and spending time with her son Finnian.

Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. In 2012, Worley and his wife Sarah began Biscuit Love, a food truck that soon became a Nashville breakfast staple for biscuits and brunch. In 2015, they found a brick and mortar home for Biscuit Love in the heart of the Gulch neighborhood, where they offer a wide range of breakfast and lunch options. Shortly after opening, Bon Appetit named Biscuit Love one of America’s Top 50 Best New Restaurants and named the East Nasty Biscuit the Best Sandwich of 2015. Through sourcing top-quality seasonal ingredients, Worley is known for creating delicious dishes that honor the deep-rooted traditions of the South.

Nick Wilber is the Executive Chef at Basic Kitchen and Silkstone Hospitality. He got his start working for James Beard award-winning chef Bradford Thompson at Mary Elaine’s at the Phoenician Resort. After several years, he left Scottsdale for a brief stint in Montana at an Orvis fishing lodge. Shortly after he went to New York City, where worked as Chef de Partie for Chef Daniel Boulud. While at Boulud, the restaurant was awarded three Michelin stars. He went on to work with Matteo Bergamini and Odette Fada at San Domenico 26, an Italian fine-dining restaurant in New York. In 2009 he met Phil and joined The Fat Radish. He became the Chef at SoHo House in West Hollywood and after a trip to China in 2017 he heard the call to New York once more and returned to The Fat Radish. In 2018, Nick moved to Charleston to helm the kitchen at Basic Kitchen, which is owned by The Fat Radish team. Since taking over the menu in September, Nick has stayed true to Basic Kitchen’s mantra of serving seasonal, local ingredients that are nourishing and energizing while introducing some more substantial and satisfying dishes to the mix. Inspired by the local purveyors and farmers, Chef Wilber’s menu is filled with Lowcountry flavors.

Cara has been in the food & beverage industry for almost fifteen years. For the first ten of those years she held various roles in restaurants, both front of the house and back, working her way up to become a wine director at a well-known steakhouse in Charleston, SC. In 2013, Cara left the restaurant industry as a Certified Sommelier and took a position with Breakthru Beverage as a sales representative with a focused territory in the downtown area. After a year she was promoted to a field sales manager position, over a team of 3 representatives. Working as a manager for only 6 months, a specialist role became available and Cara seized the opportunity. She worked as an account development specialist for almost 2 years covering the coastal region of SC. After her tenure with Breakthru Beverage, Cara accepted the Portfolio Specialist position with Strategic Group to represent Moët Hennessy’s prestigious wine & spirits portfolio. Cara has a passion for this industry because it allows the opportunity to continuously learn, educate and develop relationships with individuals both within the business and general consumers.

Joseph Tiedmann grew up in the rural town of Warren, Connecticut, where he helped his family maintain their large vegetable garden and raise animals such as cows, lambs, pigs, chickens, ducks, and geese. It was this exposure to fresh, organic ingredients and life on a working farm that first sparked his interest in the culinary world; however, it wasn’t until college – and his first job at a local pub – that he fell in love with restaurant life. After graduating from New England College in Henniker, New Hampshire, Tiedmann visited New Orleans for the first time to volunteer in the aftermath of Hurricane Katrina. In September 2008, he returned to New Orleans to realize his dream of a career in fine dining. He was hired at La Petite Grocery as a line cook and was promoted to Sous Chef in 2012. Over the next seven years, he gained valuable experience, learning how to manage staff, create menus, and maintain food cost and quality; he also assumed the responsibility of executing all private and offsite events. In 2019, Tiedmann accepted the position of Executive Chef of the restaurant, expanding his role to include managing many of the restaurant’s logistics and menu R&D. At La Petite Grocery, Tiedmann strives to give each guest a memorable experience. He is proud to work in a restaurant that has grown significantly and crossed many milestones since its opening. When he’s not in the kitchen, Tiedmann enjoys seeing live music, reading history and science fiction, and spending time with his wife.

A lover of travel and adventure, Megan’s culinary journey began while volunteering with AmeriCorps. Upon graduating from Penn State with a major in film and video production, Megan moved to Colorado to explore her love of the outdoors. Working with AmeriCorps, she discovered different communities and fell in love with the local food systems within them. After five years, Megan returned to the East Coast to attend the New England Culinary Institute in Vermont, leading to an internship in Boston. Megan found her home in Charleston when she applied to Slightly North of Broad’s internship program, working closely with Chef Frank Lee and SNOB’s current Executive Chef, Russ Moore. In her seven years with the restaurant, Megan has grown from culinary intern to Executive Sous Chef and joins the community of successful women leading the Charleston restaurant scene. In her spare time, Megan continues to volunteer and aid her community through her support of Fields to Families, a local charity dedicated to providing fresh produce to the Lowcountry.