Jason Andrews-has been in the food industry for over 20 years, beginning in Boston cooking in various Italian restaurants before moving to Florida to pursue a career in culinary. He has worked for corporate restaurants where he has taught classes on food safety, plate presentation, and food preparation. Currently he is working for Brixx where his role is menu development and oprations.
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.
Andrew Beeler, 2006 graduate of Johnson & Wales University in Charlotte, NC, later earned his Bachelor’s degree in Food Service Management. He was the former Sous Chef at the historic Baker Peter’s Jazz Club, where he contributed to the creation of new menu items, dinner features, and special events such as beer and wine dinners. Andrew is currently the Sous Chef at Bistro by the Tracks, under the tutelage of the very talented Executive Chef, Chester Miller.
Dustin Burnette has been with the Olive Garden Italian Restaurant for the past 12 years, four of those as the General Manager. He attended East Tennessee State University in Johnson City, TN as well as Johnson and Wales University. At ETSU, he received a bachelors of business management and, from JWU, he received accreditation as a certified chef through the American Culinary Federation. He is also a graduate of the Olive Garden's culinary school of Tuscany located in the heart of Italy's Turcany region in Trentino, Italy.
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Robert DeBinder, a Knoxville native, learned the basic skills of southern cuisine from his grandmother. He has worked in restaurants since he was 15, attended the Le Cordon Bleu School in Atlanta, Georgia while working at Cafe Tu Tu Tango, then later he was the Sous Chef at 2nd Street Bistro in Williamsburg, VA, then home to Knoxville working at Bistro by the Tracks, The Orangery, and Seasons Cafe. Robert has been with Chez Liberty, now as executive chef, since they opened their doors in March 2010.
David Emanuel was born in Kyoto Japan and raised in the Kansai area of Japan by missionary parents, David grew up eating colloquial Japanese cuisine. Then as principal of the first and only accredited Japanese high school in the U.S. (in Sweetwater, TN), he strove to bring to his students the kinds of foods that reminded him of home. His dishes are what one would call Japanese home cooking.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR. She loves entertaining and has a special interest in food and wine pairing. While staying in South Africa she learned different foods herbs, spices and cooking methods. She has been teaching for the Glass Bazaar for over ten years.
Geoff Kenney is currently a sous chef at Cru Bistro and Wine Bar at Turkey Creek. He has worked at Nama sushi bar as sous chef and the sous chef at The Port Land Grille and Sweet and Savory Bake Shop and Café both located in Wilmington, North Carolina.
Lexan Koenig, from New Jersey had a long and varied culinary career, including pastry chef at The Stockton Inn in Stockton, chef de cuisine at Martine's in New Hope, PA, and executive chef at The Venetian Grille in Somerville. She presently is the Culinary Sales Coordinator for Earth Fare in Turkey Creek, where she teaches both adults and kids the art of healthy cooking.
Chef Joseph Lowery, is the Chef Consultant at Avanti Savoia, Knoxville's premier online "Gourmet Store at Your Door." He has also enjoyed directing and teaching at their cooking school, La Cucina. Chef Joseph is a cookbook author, food stylist and veteran cooking teacher having also taught at the Glass Bazaar in the early 1990's.
Mark McKinney, Senior Executive Chef/ at The University of Tennessee Medical Center, is a culinary arts graduate of Johnson and Wales University. He has worked at Magnolias and The Woodlands in South Carolina and locally for The Inn at Blackberry Farm, Little City Bistro, The Orangery and Bravo. He is on the faculty at The University of Tennessee teaching cooking classes through the personal and professional development program, and member of the advisory board with Pellissippi State Community College. and is also the chef liaison for the Annual March of Dimes Signature Chefs' Auction.
Stephen Myers graduated with honors from Le Cordon Bleu in Atlanta. He has had the privilege of being the Executive Chef for many Knoxville restaurants, including Regas and the Knoxville Hilton. He is known for his creativity and his desire to use local and organic products. As an active member of the culinary community, he has participated in many farmer's market events and is known for making some of the best soups in Knoxville. He is honored to be the Executive Chef of the Downtown Marriot.
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 23 years. He has been teaching cooking classes for over a decade. He is a regular on Live at Five as well as being featured in many publications including the Home and Garden, the News Sentinel, Homes and Living and the Metro Pulse to name a few.
Donna Parang and Christin Love are chefs and graduates of the University of Tennessee Culinary Institute. They are opening Bella Luna Restaurant on Market Square in downtown Knoxville in June of this year. Their mission is to introduce the fresh, simple, classic and contemporary cuisine of Northern Italy.
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.
Walter Payne, a self-taught Mexican Cuisine chef, spent a lot of time in Baja Mexico eating and learning how to prepare dishes in little cantinas up and down the Mexican peninsula (Baja). Born and raised in San Diego, he recently retired from public service and moved to Athens, Tennessee. He shares his love of food and wine with friends and family and his humor-laced cooking instruction has been a hit with his past classes at the Glass Bazaar.
Janet Powell is a Registered Dietetic Technician with over 26 years of experience in nutrition & food service. As a culinary educator, 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.
Sucheta Rawal is a freelance writer, foodie, and travel enthusiast. Born and raised in India, she is a homegrown chef who is an expert in many cuisines. She has travelled to over 30 countries and has taken her experience into food and travel journalism. She reviews restaurants, teaches cooking classes, and writes about her travel adventures. She believes in letting your palate travel around the world from the comforts of your kitchen. Her web site is www.goeatgive.com.
Garrett Scanlan, a native of Dublin, Ireland, has been in the USA since 1978, after a classic culinary apprenticeship in London, Dublin, and Paris. His resume includes such notables as ‘The Grosvenor Hotel’ and ‘Marco Pierre White’ in London,’ The Mansion on Turtle Creek’ in Dallas, Texas and his own ‘Garrett’s on Water Street’ in Boyne City, Michigan. Currently the host of the hit PBS travel/food show ’90 Miles with Chef Garrett’, he also owns and operates two ‘Garrett’s Downtown Deli’ locations in Knoxville, and is a regular contributor to Channel 10’s ‘Live at Five at Four’.
Seth F. Simmerman has spent 50+ years in the kitchen securing amazing talent and experiences including traveling the worlkd opening fine dining clubs and developing menus, including Beijing, China. He is a certified executive chef through the Culinary Institute of America graduating in 1974. He was corporate chef with Goliard Corporation of America, promoted to Regional Chef and moved to Corporate Chef of Development in 2005. Seth was the Executive chef for Club LeC9onte, Knoxville until 2006. Currently he is the Executive chef and owner of Echo Bistro & Wine Bar.
Robert Vittetoe has worked in several high end restaurants in South Carolina after graduating from culinary school. Deciding to move back toi Knoxville, he has been a chef at the Orangery, Club LeConte, & Pasta Trio. He currently runs his own catering company-Sweet and Savory Creations, specializing in high end cuisine and upscale venues. He has a special interest in healthy food and has worked with many people to design menus that will maximize their efforts in the gym or improve their quality of life.
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 100,000 food-lovers from around the world. He is also the editor of “Cooking for Two” at the New York Times About .com Web reference site and is a frequent contributor to NPR’s Kitchen Windows.
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.
