Cody D. Boring
Cody D. Boring was born and raised in Maryville, TN. He developed his interest into the culinary world by learning about growing and cooking with fresh vegetables and wild game alongside his parents. He graduated from William Blount High School with Culinary Arts Honors and continued this path at The Culinary Institute at the University of Tennessee. Cody studied under Executive Chef Peter Glander from Ruby Tuesday where he is currently working. He enjoys spending time with his wife and daughter in the Great Smoky Mountains National Park.
Kelly Campbell (Nicely) has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making countries and wineries has broadened her knowledge and passion for wine. Kelly recently became certified as a wine specialist.
Maggie Davidson, a classically trained pastry chef, received her degree from the French Pastry School in Chicago, IL, Sugar and Pastillage, in 2003. She attended Le Cordon Bleu Ecole de Cuisine et Patisserie in Paris France where she received her Diplome de Patisserie, Certificate de Boulangerie. She also has a degree from the University of Arizona in Creative Writing. She believes that teaching others and making people happy for a living is a pretty good thing. She currently works as the manager of the Flour Head Bakery in Knoxville. Other recent experiences include serving as, Pastry Chef, Blackberry Farm Hotel, June, 2004 to February, 2013, Pastry Chef, Carolina Inn: Chapel Hill, NC and Pastry Chef, Dearborn Inn: Dearborn, MI.
Eddie Faircloth is an East Tennessee native, who has worked in some of Knoxville's best known restaurants; Litton's Regas, and The Orangery. Eddie is currently the manager at Sweet P's Barbeque and Soul House. He has been there for over six years and has helped to create its world famous menu. Including daily, seasonal specials, and a quarterly Farm-to-Table dinner series. Eddie has created partnerships with the local farmers and producers to supply seasonal items and meats.
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 about different foods, herbs, spices and cooking methods. She has been teaching for the Glass Bazaar for over twelve years and is currently the assistant director of the Culinary Institute Non-Credit Program at the University of Tennessee and works part time at Ashe's Wine and Spirits.
Kevin Green (Chef Kevin, Personal Chef) was born and raised in Knoxville, TN. He was captivated by both the science and artistry of food at an early age. It was a high school cooking class the inspired him to pursue a bachelor's degree in Nutrition at Lipscomb University in Nashville, TN. He has been cooking professionally for over 10 years and his work experience includes time spent at Nashville's 4-Star Capitol Grille at the Historic Hermitage Hotel as well as Ruby Tuesday, Inc. where he was a Corporate Chef for Research & Development. His culinary style has also been influenced by notable and prestigious local establishments including the R.T. Lodge and Blackberry Farm. He currently works as a personal chef in Knoxville and its surrounding areas offering a convenient and healthy, dining out alternative with his prepared meals. In addition, he also caters in-home dinner parties and small events. (http://www.chefkevingreen.com)
Eric Haralson has long been an aficionado of smoking and grilling. While not a trained chef, he did study under the auspices of the renowned Billy Bob Billy, a Memphis in May champion. He and his band of brothers, "The Friars for Hire", from his church, cater a variety of events, donating all proceeds to charities
Julie Kensell has been working with pan Asian and Japanese cuisine for 8 years. She started with kitchen experience only. She has been trained under former executive chef Jeek Kim. She is currently Head Chef of the Nama Bearden location.
Charles (Chip) Myer, currently at Echo Bistro and Wine Bar has had an impressive career. He has received many awards for his culinary talents including 3rd place as CityVeiw's top chef, 2009; 1st runner up best chef Metropulse, 2008, 2009, 2010; 3rd place March of Dimes Chef Auction 2007; chosen as one of Knoxville's top chefs 2007; 1st place March of Dimes Chef Auction 2008. He has gained his vast experience at some of the best restaurants in Knoxville including serving as Garde Manager Cherokee country club 1999; The Orangery 2000-03; Chef de Cuisine Baker Peters Jazz club 2004; Nama head Chef 2005-2006; Sapphire Executive chef 2006-2010; Sous chef for the Bistro by Bijou 2010-2011; Nama sushi chef 2012-2013.
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 28 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.
Lance Parker has always had a passion for cooking so at the age of 20 he pursed his career at Delgado Community College in New Orleans in Culinary Arts. In 2005 after hurricane Katrina, he worked under Executive Chef Robert Carter of Peninsula Grill, a five star rated fine dining restaurant in the heart of downtown Charleston, SC. Currently Lance is working as the Head Chef at Cru Bistro and Wine Bar in downtown Knoxville on South Gay Street, and has been part of the Cru Bistro family since the summer of 2012 where he started as Sous Chef at the Turkey Creek location on Parkside Drive. Lance is very excited about the growth of the new restaurant, which opened in November 2012, and is very pleased to see all the new developments surrounding the downtown area.
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.
Ms. Olivia Sipe is a southern home style cook, who stays true to her passion. She owns Miss Olivia's Table in Maryville where she serves many popular meals that keep folks coming back for more. She wrote her own cookbook with her personal recipes in 2001 (now out of print). She has been featured in many articles and stories and is a regular on WBIR. She appeared on Food Network with Bobby Flay (food nation) in 1999. And her recipes are featured in Bobby's cookbook and are still in the food network's recipe archives.
Andrew Stock has been working in the restaurant industry for over 10 years. He is a graduate of Le Cordon Bleu culinary school. He has experience for prominent Japanese restaurants such as RA Sushi bar in Chicago and Nama. He is currently one of the kitchen managers for Nama in Knoxville.
managers for Nama in Knoxville.
Adam Tyler was raised in East Tennessee. His love for cooking began as a child assisting his mother in the kitchen baking cookies and making chicken & rice. He entered the restaurant scene at the age of 15 as a dish washer for a local deli and hasn't stopped since. Chef Adam graduated from Johnson & Wales in Charleston, SC. Then he traveled the United States working for various venues including sporting complexes, convention centers, fine dining restaurants and upscale resorts. His love for East Tennessee brought him back where he spent a year as the Executive Chef for The University of Tennessee Athletic Department before joining Gourmet's Market as the Executive Chef. Most recently he has teamed up with The Front Porch, in Powell, as the Executive Chef. He enjoys his current position because the menu is one that he has help re-create to showcase true Southern recipes with a slight twist. Chef Adam and his wife welcomed a baby boy, Jackson Cash, into the world on December 29th, 2014. When not working, they enjoy Tennessee Football, playing disc golf, soccer, traveling, and of course being parents to Cash!
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. Mary has been teaching at the Glass Bazaar for many years and people are always hoping to get into her classes.
Frank Aloise, a Boston Native, born into a large Sicilian/Italian family is self-taught, self-driven, dedicated to and passionate about the craft he loves. After spending many years in the catering business he opened 2 Italian restaurants, held positions as Director of Dietary Services and Culinary Partner with PF Chang's Clearwater. He is a loving husband and father of 2 beautiful children and Faith, Family and Food; is the epicenter of his life. Currently Frank is the Corporate Chef for Copper Cellar Corporation and the Executive chef at Cappuccino's.
Douglas Coulter, Manager of Mimi's in Turkey Creek, has been in the restaurant industry for 25 plus years. He has gained many skills and has learned many aspects of the culinary world from his experiences at several top restaurants. He has a real passion for cooking and enjoys creating and sharing new dishes with his family and friends. Douglas says, "Learning should never stop and I teach my staff every day".
Simon Hall, Executive Chef, is a Knoxville Native, and a Webb School graduate, who studied at The New England Culinary Institute in Burlington, Vermont. He spent time travelling the world and sharpening his culinary skills in restaurants in San Francisco, Charleston, and Denver. For five years he lived in the British Virgin Islands where he worked at SurfSong Villa Resort on Beef Island, Executive Jet Management, and The Dove Restaurant on Tortola. Chef Simon returned home to Knoxville with his expertise in tow. As the Executive Chef of Chef Liberty, he earned himself the title of Knoxville's top ten Chefs of 2010, and the restaurant the title of Knoxville's newest hot spot. In 2011, Simon joined forces with Nancy Kendrick, and the two worked together building Creative Catering of Knoxville into Knoxville's finest catering company, and expanding Mrs. Kendrick's gourmet chicken salad company into The Coop Cafe, a North Knoxville & Bearden favorite. Most recently Simon has spent time in South Beach, FL as a Personal Chef & House Manager. January 2016 Simon began Simon Hall, Private Chef, a Knoxville based company providing food services and much more. Simon is grateful to be working in his home town providing excellent high end services to a variety of homes and businesses.