Meet Our Participating Chefs

Jonathan and Justin Fox, Fox Bros. Bar-B-Q

Fox Bros. Bar-B-Q is an award-winning barbecue restaurant, owned and operated by twin brothers and co-pitmasters Jonathan and Justin Fox, with two locations in Atlanta, GA. Opened in 2007, the Fort Worth-natives are known for their unique Southern-style barbecue infused with Texas flair, serving up smoked brisket, pulled pork, and wings with original side dishes to Atlanta natives and visitors seven days a week. Fox Bros Bar-B-Q has earned raved reviews from top publications including Southern Living, Travel + Leisure, USA Today, and Sports Illustrated. The restaurant has been featured on national television programs including The TODAY Show, The Travel Channel’s “Bizarre Foods with Andrew Zimmern: Southern Barbecue Trail” and Food Network’s “Diners, Drive-Ins, and Dives.” 

Chef Richard Holley, Cabernet Steakhouse

A native of New York, Richard Holley began his culinary career at the age of 15. Both of his parents were quite skilled in the family's kitchen and that was no easy feat with a family of seven to feed. He would spend summers collecting shellfish and cooking them over a campfire with friends. Holley apprenticed under Robert Holley, Gilbert LeCoze and Eric Ripert of Le Bernardin in New York before helping to open the Miami location of Brasserie Le Coze in Miami. He would quickly go on to help open another location in Atlanta before joining Buckhead Life Restaurant Group and becoming the Executive Chef at Chops. Now at Cabernet Steakhouse, Holley blends his vast experience with a traditional steakhouse menu to delight his guests.

Raymond Hook, Capella Cheese

Raymond Hook is the cheesemonger to the stars of Atlanta. Hook has extensive experience in the Atlanta food scene, managing Star Provisions. Since managing Star Provisions, Hook moved to San Francisco to work for a national specialty food distributor. After working in San Francisco, he moved to New York to work on the business side of cheese. This wealth of new knowledge, combined with eager business partners, culminated in Capella Cheese, a cheese shop that Hook plans to make accessible to anyone with any interest in cheese. From working in his family’s restaurant at the cheese counter in Norman, Oklahoma, to owning and operating his own cheese shop, Raymond Hook has truly built a special relationship with cheese.

Chef Jason Liang, Lucky Star

Chef Jason Liang, a Michelin-starred talent and James Beard Award nominee, is the driving force behind Lucky Momo Hospitality Group, which comprises standout concepts such as O by Brush, Brush Sushi, Lucky Star, Cuddlefish, Momonoki and Momo Cafe. Born in the U.S. and raised in Taiwan, Jason brings a fresh perspective to Asian cuisine, blending the precision of Edomae techniques with the rich, personal influences of his Taiwanese-American heritage. His flagship, Brush Sushi, houses the intimate O by Brush, an exclusive, Michelin-starred omakase experience where Jason thoughtfully curates each course, spotlighting dry-aged fish to underscore deeper flavors and textures. Across his restaurants, from the refined omakase at O by Brush to the innovative yet approachable menus at Cuddlefish and Lucky Star, and the casual comfort of Momonoki and Momo Cafe, Jason’s cooking is grounded in creativity and respect for culinary tradition. Together, his concepts paint a vivid picture of what modern Asian dining can be in Atlanta.

Chef Charmain Ware-Jason, Tiny Lou's

Chef Charmain Ware’s journey to becoming a pastry chef was unconventional. After a car crash left her bedridden, she discovered a passion for baking through The Food Network. Encouraged by a friend, she applied for a culinary grant and trained under instructors from the City of Refuge culinary program. Her career includes stints with Cirque du Soleil and various renowned restaurants. The pandemic forced her to confront personal trauma, leading to a transformative period. In January 2021, she became the Executive Pastry Chef at Tiny Lou’s. Chef Charmain pours her heart into her creations, striving for excellence with each menu. Her passion for baking has been a life-saving force, driving her to achieve greatness. 

Chef Joshua Wetshtein, Tiny Lou's

Tiny Lou’s offers seasonal, locally-sourced dishes and a French-focused wine list. Executive Chef Wetshtein, with 25 years of global culinary experience—including opening two restaurants in Bahrain—has updated the dinner and brunch menus. Originally from Akron, Ohio, Wetshtein started in the industry at 15, trained at Le Cordon Bleu Pittsburgh, and worked with acclaimed chefs such as Lee Hefter, Carrie Nahabedian, and Jose Garces. His career includes roles in Pittsburgh, Chicago (Mercat ala Planxa, NAHA), Washington D.C. (The Source by Wolfgang Puck), Bahrain, Miami (Groot Hospitality), New Orleans (Culinary Director, One Pack Hospitality), and now Atlanta at Tiny Lou’s, where he works alongside Executive Pastry Chef Charmain Ware-Jason. 

Patron Party Mixologists

Stefano Gandossi, Aria

Main Event Chefs

Chef Jamie Adams, Il Giallo Osteria & Bar

Jamie Adams was born in Atlanta, but his passion for Italian cuisine was fueled by his New Orleans mother who was a fabulous cook in her own right. While studying at Georgia State University, he simultaneously worked for the Mad Italian Restaurant in Atlanta. Following school in 1985, he found himself in Italy working his way through restaurants, hotels and resorts, eventually working at the Michelin-starred Locanda Del Sant Uffizzio near Asti, and then at Restaurant Ceresole. He even taught a 5-day cooking course in Italian at Venice’s grand hotel, the Hotel Cipriani. He returned to Atlanta to work for Buckhead Life Restaurant Group, first at their Cappriccio (now Pricci) as sous chef, and then in 1993 as executive chef of Veni Vidi Vici.  Veni Vidi Vici closed in early 2015, and Chef Adams along with General Manager Leonardo Moura, opened their new restaurant, Il Giallo Osteria & Bar in November of 2015. 

Chef Matthew Basford, Canoe

Chef Matthew Basford started his culinary journey at Pear Tree Cottage in Greenock, Australia, followed by Vintner’s Bar and Grill in Angaston. After completing his four year apprenticeship, Basford was officially a “Qualified Chef”, and travelled to the United States. In December 2002, Basford moved to New Orleans, LA and began working at Dominique’s at the Maison Dupuy Hotel. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook and worked his way up the ranks from sous chef to executive sous chef, and finally, chef de cuisine. In 2013, Basford was named executive chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. 

Anthony DiNardo, Henri’s Bakery & Deli

Anthony DiNardo, through his family, learned the art of baking and the importance of keeping family traditions. His great-grandfather, Henri Fiscus, started the original Henri’s Bakery in 1929. DiNardo took over the business from his aunt, Madeline Leonard. Leonard ran Henri’s for 43 years and truly helped to show DiNardo the ropes. Now, Anthony DiNardo taking charge of the family business has brought a modern spin, while still focusing on the traditions passed through multiple generations. The stories of DiNardo’s great-grandfather continue to influence his decisions for the business. 

Chef Patric Good, Vino Venue

Over his 25-year career, Patric Good has worked in some of Atlanta’s most fast-paced and beloved kitchens, including The Flying Biscuit and West Egg Café. Chef Good headed up the West Egg Café kitchen from 2004 to 2011. Before joining Vino Venue, Good was 2015’s “Best Local Chef” as selected by GA Voice readers. As Vino Venue’s Executive Chef since 2016, Good loves focusing on creating dishes designed to pair with wine and spirits. Good has found a culinary home at Vino Venue, pulling from his culinary and travel journeys to create memorable experiences for his patrons. 

Chef Jamie Guzman, Buena Vida Tapas & Sol

With over a decade of dedication to the culinary arts, Chef Jaime Guzman has carved a distinguished career in the world of Spanish cuisine. His journey began in the vibrant kitchens of Bilbao, Spain, where he developed a deep passion for traditional Spanish flavors and techniques. Chef Guzman's expertise spans the diverse regional specialties of Spain, from the rich, hearty stews of the Basque Country to the delicate seafood dishes of the Mediterranean coast.

Chef Tyler Haake, Indaco

With over 15 years of restaurant experience, Haake brings a wealth of knowledge and a passion for local and sustainable ingredients to Indaco’s kitchen. Haake started in the hospitality industry as a way to pay the bills during college, but he quickly fell in love with food and the camaraderie of the kitchen. Gaining experience working in professional kitchens across Atlanta, including Wrecking Bar Brewpub, No. 246, Dead End Drinks, and Argosy. At Wrecking Bar, he worked under James Beard Award-winning chef Terry Koval. At Argosy, Haake served as Executive Chef for eight years. His passion for sustainable and local ingredients has led him to build strong relationships within the Atlanta community. 

Chef Chris Hall, Local Three Kitchen & Bar

Chris Hall’s story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. After leaving Atlanta for college in Philadelphia, Hall landed at Lec Bec Fin. Hall eventually headed home to Atlanta and found work at Canoe, working at the restaurant until he finally opened Local Three in 2010 with the help of Ryan Turner and Todd Musman. His main role now is as partner in charge of day-to-day operations of Unsukay Partners restaurants, Local Three, Roshambo, Muss & Turner’s and MTH Pizza.  

Chef Joseph Harrison, Aria

Joseph Harrison discovered his passion for cooking early, starting at Dairy Queen in high school and rising through restaurant kitchens from the Mystic Grill in Covington to sous chef at Atlanta’s Cooks & Soldiers, where he was mentored by chef Matthew Ridgway and managed high-volume service at a young age; after helping open acclaimed Georgia restaurants like Lazy Betty and sushi spot Mujo, he moved to Savannah to launch Common Thread, which earned national attention and a James Beard semifinalist nod, and after being recruited by Aria’s founder and connecting with new owner Andrés Loaiza—drawn by their shared commitment to hospitality—he joined Aria as executive chef, where he now channels his experience and creativity, also enjoying time traveling, with his girlfriend Victoria, their two dogs, and his cookbook collection. 

Chef Eddie Hernandez, Taqueria Del Sol

Eddie Hernandez was born in Monterrey, Mexico. As a child, Eddie learned to cook from his grandmother in her restaurants. At age 16, he moved to the United States to pursue his dreams of becoming a famous drummer. He decided it was not the life he wanted to live and moved to Atlanta in 1989 and found work in a Mexican restaurant south of Atlanta. He quickly made his mark in the kitchen, laying the groundwork for his business partnership with Taqueria del Sol CEO Mike Klank. They opened the first Taqueria del Sol on Atlanta’s Westside in 2000, creating a menu inspired by Hernandez’s native country and Klank’s experiences in the American Southwest. He and Klank have been named semi-finalists in the James Beard Foundation Awards for Excellence’s Outstanding Restaurateur category for four years.  

Shirley Hughes, Sweet Cheats

Sweet Cheats was created by a National Level Figure Competitor, Shirley Hughes, along with her husband Robert Tubbs and with the help of many friends and family.  During her 3 years spent training for her NPC competitions, Shirley was only allowed to eat certain foods and wasn’t always able to have what she was craving. She began taking notes on these cravings, and turning them into little treats for herself when her strenuous dieting for each competition was over.   While in training, one “cheat” meal was allowed per week, and hers were usually sweet concoctions.  She then decided on a whim to turn her favorite treats into cupcakes not only for herself but for fellow teammates, the RocStarzz, as personal gifts.  From there, requests started coming in and the demand was on. It was an instant success! 

Chef Terry Koval, The Deer and The Dove

Chef Terry Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before moving to work under Chef Gary Mennie at Canoe. There, he rose to the position of Executive Sous Chef. He then went to join Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE and was promoted to Executive Chef at the sister restaurant Room at TWELVE. He was offered the position to conceptualize burgers for Farm Burger in 2010, eventually earning awards from Food and Wine Magazine. By 2013, Koval moved to Wrecking Bar Brewpub as the Executive Chef. In 2019, Chef Terry and his wife opened their own dream restaurants, The Deer and the Dove and B-Side. Koval has since been nominated as a finalist for the James Beard Award for Best Chef Southeast. 

Billy Kramer, NFA Burger

After a 25-year career spanning the shoe industry, radio, print, and digital media, Billy Kramer left the corporate world to follow a passion developed during business travels: burgers. Kramer’s first pop-up was in the spring of 2018 at Battle and Brew in Sandy Springs, quickly followed by pop-ups at Galla’s Pizza in Chamblee, Where’s the Scoop, Big Sky, and the TOUR Championship. In the fall of 2019, Kramer stumbled upon a newly opened cafe inside the Chevron just three miles from home in Dunwoody. After meeting with the owner, Billy got permission to launch the first NFA Burger inside the gas station. On December 3, 2019, the first burger was smashed inside NFA’s first location. Kramer recently opened a second location in Avalon. 

Chef Laura Orellana, Osteria Mattone 

Laura was born and raised in El Salvador, where she enjoyed her earliest culinary memories. By age 17, she knew she would embrace cooking as a profession. In 2004 she moved to Seville, Spain to study at one of the best culinary schools, Escuela de Hosteleria de Sevilla. In her earliest professional experience, she learned from the amazing team at El Cingle in Barcelona, a Michelin starred restaurant. She moved to Atlanta in 2009 to work with the esteemed Buckhead Life Group. Laura joined Table & Main in 2012 as a Line Cook before opening Osteria Mattone, their sister restaurant, as the Sous Chef in 2013 and serving in that capacity for eight years. When R.O. Hospitality opened "tapas and tacos" concept Casa Robles in Roswell, Chef Laura embraced her Salvadorean roots and joined that project as opening Executive Chef. She recently rejoined Osteria Mattone as Executive Chef. 

Chef Zach Parks, White Oak

A proud Memphis native and graduate of The Art Institute of Tampa, Chef Zach has honed his craft in some of the most respected kitchens across the Mid-South. Known for his passion for creating unforgettable dining experiences, he brings people together through bold flavors and soulful cooking. His culinary talent has earned him features in Southern Living and on the Cooking Channel’s Late Night Eats. Today, he leads the culinary vision at White Oak in downtown Atlanta, where his refined Southern style and commitment to hospitality shine in every dish.  

Chef Doug Turbush, Seed

Doug Turbush’s desire to learn every aspect of the restaurant business led him to a Bachelor’s degree in Hospitality and Tourism Management from the University of Wisconsin in Stout, and later to the prestigious Culinary Institute of America, graduating with honors from both universities. Upon graduating from the CIA, a move to Minneapolis opened the doors to a position at Goodfellows, a restaurant by celebrity chef Stephen Pyles. Turbush eventually joined the Buckhead Life Restaurant Group in 1999 as Chef de Tournant at Nava under Chef Kevin Rathbun. He would go on to become Executive Chef of both Nava and Bluepointe before setting off to open Seed Kitchen & Bar in Marietta, where he now cooks and owns. 

Chef Ian Winslade, Mission + Market

Ian Winslade’s career started at New York’s La Bernardin, progressing from the bakery to Sous Chef under Eric Ripert. Winslade's first 15 years focused on French cuisine, while his California period ignited a passion for multicultural dishes and fresh, local produce. Over 20 years in Atlanta, Winslade has shaped its dining scene through roles in top spots like Bluepointe, Spice Market, Market by Jean-Georges Vongerichten, and ending as the executive chef of Murphy's and Paces & Vine. Winslade now oversees kitchen operations at Mission + Market, along with Tre Vele and Zakia.  

Mixologists

Matthew Watkins, The Deer and The Dove

 A former lawyer, Matthew Watkins found joy in homebrewing. Watkins eventually decided he needed a change and stepped away from the court room and decided to pick up a cocktail shaker and barspoons instead. In 2015, he joined Octane Coffee Company as a bartender and built out a beverage menu including specialty coffee and espresso drinks and alcoholic beverages. Now the Beverage Director of The Deer and The Dove and B-Side, Matthew Watkins is continuing to find joy in creating and recreating extensive cocktail lists.