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.
David J. Evans is currently Assistant Kitchen Manager and Head Saucee at Bonefish Grille at Bearden Station in Knoxville. Dave has over 20 years of practical cooking experience ranging from simple diner fair to very fine dining. A native of Pennsylvania, he now resides in East Tennessee and has brought with him a culinary background rich in hearty traditional Pennsylvania Dutch meals fused with international flavors.
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.
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.
Brad Hamlett, a native Knoxvillian, lived in Florida a number of years but moved back to Knoxville to open his Bradley’s Chocolate store in West Knoxville. Bradley’s will be celebrating 12 years of business this September. Brad has over 16 years experience creating gourmet chocolate confections.
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.
Chriss Jones, from Knoxville, began his career washing dishes for his grandparents at the early age of four and from that early career, he moved on to Johnson & Wales University where he graduated with a degree from the college of culinary arts, opening up a world of opportunity. Combining his passion for food and traveling, he began exploring across the US then on to the Virgin Islands. During his travels he learned many ways to create delightful & exotic dishes. Returning to Knoxville, he opened Pasta Trio in the Old City in 2002. As owner he offers unique culinary creations and a wonderful dining atmosphere.
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.
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.
Sheri Palko, is the owner & manager of Locust Grove Farms, a small farm nestled in the rolling hills of East Tennessee. In getting back to basics they decided to make old fashioned cheeses using only the ingredients utilized for thousands of years by cheese makers all over the world. The flavors are all natural, created by the actions of living, natural sheep milk as it is turned to a curd and allowed to age in our cave environment. You will be amazed at what nature does when left alone.
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.
Shane Robertson began his career in 1992 working for Harper’s Restaurant Group in Charlotte, NC, moving to LaVechia’s as sous chef of that upscale seafood restaurant in 1998. By 2000, LaVechia’s opened a third location on Lake Norman where Shane became the Executive Chef overseeing all three restaurants. After many other exciting opportunities, Shane brought his love of French cuisine to Knoxville, TN in 2005. As Executive Chef, he collaborated with the Balest family to open Northshore Brasserie, a full-service restaurant and bar serving homemade French Belgian cuisine in a relaxed yet elegant atmosphere.
Rich Schnell, with a degree in culinary arts, began his career with Ruby Tuesday. He then decided to venture out into the world of creative culinary as executive chef at Cha Cha. He is now the executive chef at Bravo! creating daily fish specials and challenging new menus twice a year.
John Stacy has been studying under head sushi chef J. Cooney at Nama Sushi bar since joining the restaurant in September 2005. He brings his own unique twist to Nama and is one of the most popular chefs in the restaurant.
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.
John Volpe is the general manager of Abuelo’s in Turkey Creek. He began his career in 1980 when he received his culinary degree through the Westin Hotels apprentice program and has been in the business operating restaurants ever since. While in Ohio, he had a seafood restaurant where he gained knowledge & experience that he brought with him to Abuelo’s, a classic Mexican restaurant.
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.
