Amelia Adams moved to Knoxville 5 years ago and joined the culinary team at Northshore Brasserie. She has a degree from the University of Florida in sustainable agriculture, bringing it to her cooking by appreciating and utilizing locally produced foods. Amelia also raises animals and produce for use in her cooking explorations. Now the Executive Chef of Oodles/Uncorked Restaurant and Wine Bar on Market Square, she focuses on her menu of Italian-American comfort food and monthly wine pairing dinners.

Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.

Carol Costello, Ph.D. teaches food science and restaurant management classes at the University of Tennessee.  She has completed the International Sommelier Guild Wine 1 and 2 and is the Director of the Wine Program at the Culinary Institute for the University of Tennessee.

Gerry Gardner, currently working as chef/manager in the banquets and catering division of the Copper Cellar as well as a private chef. He has worked as sous chef at Club Leconte and executive chef at the Knoxville Hilton, Gettysvue Country Club and Rarity Bay Country Club.

 Jane Gaither is known as the Gourmet Gadget Gal.  With a professional background as a baker, cooking instructor, special event planner and gourmet cookware expert, Jane brings her knowledge of cooking and cooking equipment to the classes she teaches with the goal of making different types of recipes and kitchen equipment relatable to everyday home cooking. 

Terri Geiser is a culinary enthusiast, caterer and cooking instructor who has appeared on the Noon Day Show and Women’s Expo Cooking School. She has taken many cooking courses including French Cuisine, garnishing techniques and cake decorating. While staying in South Africa she learned different foods and cooking methods.

Stephen Herman grew up in Knoxville and was inspired by his mother to pursue a culinary career. While studying for a culinary arts degree at Johnson and Wales University, Stephen worked with renowned chef Bob Waggoner at the prestigious Charleston Grill garnering him a special invitation by Chef Waggoner to cook in some of France’s finest restaurants. Upon graduating magna cum laude, Stephen set his sights on the Atlanta culinary scene. As executive Chef, he is currently an integral part of the HAVEN culinary team. According to “Jezebel Magazine”, HAVEN is the talk of the town, ranking #5 in 2007 Top 100 Atlanta Restaurants.

Mark McKinney, culinary arts graduate of Johnson and Wales University, has worked at Magnolias in South Carolina and several local restaurants, including The Inn at Blackberry Farm, Little City Bistro, and as Executive Sous Chef at Bravo. He is now the Corporate Chef and regional sales representative for T and T produce, supplying local restaurants and foodservice facilities in the East Tennessee area.

Chester Miller is Executive Chef for Bistro By The Tracks and Chef Consultant for Aubrey’s Corporation. With more than 30 years experience as a professional cook, he brings a diversified approach to cuisine. His resume includes Indigo Coastal Grill, Partners Morningside café, and Peasant Restaurants in Atlanta, and Little City, and Edison Park in Knoxville

Ellen McPherson has demonstrated cooking techniques and recipe modification in her career as a dietitian and diabetes/cardiac rehabilitation educator. She thinks meals should be fun and healthy but most of all taste good!

Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant where he has worked for 18 years. Gary refers to himself as a "self-taught" chef and has gained his experience from apprenticing, experimenting and reading. He has been featured in many local publications and TV including Live at Five, Noonday with Walter and the News Sentinel.

Richard Olson is the Executive Chef at The Trailhead Steakhouse in Townsend, TN. He accumulated his  kitchen skills over the years by working in Corporate restaurant establishments in the area before landing my current position. I have been with The Trailhead Steakhouse for five years so far, and eagerly await the completion of my sixth.

David Pinckney, a culinary celebrity in Knoxville, apprenticed under Chef Bill Allen at The Orangery. In 1987 David accepted the Executive Chef position at the Orangery and has been doing cooking classes at Glass Bazaar for thirteen years. David was a Chef for the Tennessee Bicentennial Dinner at the James Beard House in New York. He is currently the Executive Chef of Cherokee Country Club. They are very excited to have David join their great team.

Janet Powell is a Registered Dietetic Technician with over 26 years of experience in nutrition and food service. She is a culinary educator and enjoys cooking and teaching others to enjoy their cooking experiences. Janet has taught cooking classes for several years.

Steve Puléo is the executive chef at Puléo's Grille, dedicated to fine Italian cuisine (with a hint of East Tennessee and Southern cooking). Steve now cooperatively owns five Puleo’s Grille restaurants in the Knoxville and surrounding areas. Steve is backed by thirty years of success in the restaurant industry.

Paul Seger, now the sous chef at Le Parigo restaurant in Knoxville, was raised on a farm in NE Colorado that produced corn, wheat, and beef.  He began cooking as a means to finance his education in Agronomy and Soil Chemistry. While this would seem removed from the culinary field, his passion for cooking has grown from an understanding of quality food production and the basic chemical processes inherent to cooking.  Beginning with hearty country meals growing up and through a variety of restaurants, the breadth of his culinary knowledge has been learned hands-on.

 Justin Solomon is currently the Assistant Kitchen Manager at Outback Steakhouse-North Peter's Rd.  He graduated from The Culinary Institute at The University of Tennessee-Knoxville. Helearned many techniques through personal experiences and his cooking philosophy consists of simplistic, yet delicious ideas that bring out the essence of each ingredient. 

 Bryan Stoffelen began his culinary career early in life helping his father cater weddings & special events.  He moved to Asheville NC where he began working at "Bistro 1896" under Chef Andrew Harris.  Bryan later moved back to Knoxville and started working at "The Orangery", honing his skills in French Cuisine. He soon rose up the ranks of "The Orangery" kitchen and held the position of Sous Chef before the restaurants unexpected closing.  Bryan now presides at "The Crown and Goose Gastro Pub" in the Old City.

Whitney Vaughan is the Pastry Chef at Foothills Milling Co., Inc. She and her husband Bart own and operate the restaurant, being dedicated to providing fine dining in an elegant, yet casual setting. Brother Tommy is the General Manager, all native Tennesseans and proud of the heritage and tradition. The milling concept of their restaurant ties them to the cultural and historical background of East Tennessee.

Emily Womac, an East Tennessee native, graduated from the French Culinary Institute in New York City. After studying and working in Portugal and France, she returned to East Tennessee where she expertly combines worldly flavors from abroad with the soul soothing tastes of the south. While in New York, she worked developing and testing recipes as an editor for Martha Stewart’s Everyday Food magazine. Currently she teaches at the University of Tennessee Culinary Institute and is a freelance culinary consultant.

Kevin Weeks is an ex-computer programmer and magazine editor who followed his life-long love and became a personal chef, cooking instructor, and food writer. His blog, SeriouslyGood.kdweeks.com, is read by 75,000 food-lovers from around the world. He also covers the food beat at Spot-On.com and is the author of Paisano, a journal of peasant recipes found on Gather.com.