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.
Joe Cunningham is the Executive chef for Northshore Brasserie in Knoxville. He went to school in NYC at the French Culinary Institute. After graduation he worked in several restaurants up and down the east coast. After living abroad and studying in China, Australia, and Europe he brought the skills and knowledge he acquired to Knoxville where he prepares French Belgian cuisine specializing in Brasserie classics, steak frites, mussels, roast chicken, fresh seafood, and handmade pastas. Chef Joe Cunningham also takes advantage of local produce and meats to create in season specials.
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.
Jennifer Gaskell King, General manager for the Melting Pot going on 11 years. She has worked at the Knoxville location for almost 6 years and 6 years in the Atlanta market. She received the Teamwork award plus 5 other awards in sales building and marketing. Her great team spirit has helped to bring the Melting Pot into the forefront as one of the best restaurants in Knoxville.
Rodney Marchand is the manager of Chesapeake’s Restaurant, part of the Copper Cellar family of restaurants in Knoxville. He brings many years of experience to this position. He has been with Chesapeake’s since the early 90’s, taking a break and returning in 2010. The restaurant serves the freshest seafood from around the globe, award winning sauces and dressings and bakery items made fresh daily.
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.
Mike Loosli, is currently the Executive Chef of Restaurant Linderhof in Knoxville where authentic German cuisine is proudly prepared using only the finest of natural and local ingredients. He first gained his passion for cooking with his mom who ran a bakery out of their home leading him on to develop a very diverse culinary background. While in Texas, he learned from a very inspiring chef at a local Italian restaurant and other chefs at various pubs in Dallas. These experiences enhanced his leadership skills for becoming a manager at Knoxville’s Irish Times and later Puleo’s. Mike utilizes components from his broad ranging background to create unique and exciting flavors.
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.
Jeff Ross, Blackberry Farm’s Field School Manager since 2006. He is a Knoxville native who has a profound passion for food and he has found at Blackberry Farm, a place to showcase his talents in cooking and the food-ways of Appalachia.