NATE ALLEN 2011 WNC Best Chef and Winner of Cooking
Light's Small-Town Chef Award, a graduate of Johnson & Wales in Providence,
and nominee for the Rising Star Chef Award from Food & Wine Magazine, Nate has just opened Spoon Bar in addition to his flagship Knife & Fork in Spruce Pine, NC.
PETER AFFATATO Chef owner of
Nona Mia in West Asheville, Peter previously helped develop Savoy and 28806.
His passion is the Italian-American cuisine of grandmothers.
CHRIS AQUILINO Executive chef at Asheville’s Mission Hospital, Chris holds the unique
position of creating people’s first and last meals on earth.
MARK BRENNER A lauded biologist holding a doctorate
in environmental engineering and specializing in aquatic ecology and field
history, Mark’s contagious love of wild food brings a special dimension to the
CHRIS BROWN Executive chef at
Mountain Magnolia Inn in Hot Springs, Chris is a master of the farm to
BRIAN CANIPELLI Chef owner of Cucina 24, Brian is one of Asheville’s greatest. Quite and
soft-spoken, his might is in the dishes he sets before you, where every flavor
is beautifully thought out and executed.
ANTHONY CERRATO Chef/owner of Strada in downtown
Asheville as well as co-owner of next-door Social Lounge & Tapas, Anthony
is a mover and shaker of AIR (Asheville Independent Restaurants Association).
MARY COLLINS-SHEPARD. A culinary expert and Techniques Class instructor
for Williams-Sonoma, Mary enjoys not only creating and sharing fresh, healthy
dishes but teaching others to do so as well, feeding both passions
JOHN FLEER Chef
owner of Rhubarb in Asheville, Canyon Kitchen in Cashiers, and former long-time
chef at Blackberry Farm, John brings both elegance and eloquence to the table.
MICHAEL GENTRY Ten year owner and operator of a catering company in
Charleston, SC, and exhibitor at the Organic Growers’ School, Michael offers
year-round weekly cooking classes (Everyone Cooks) on the Warren Wilson campus.
EBERHARD HEIDE Long a veteran of the wine business, Eberhard, originally
from Germany, opened his own thriving store, The Asheville Wine Market, in
1993. His expert pairing of each ingredient with a complementary bottle turns
an ordinary dish into a divine experience.
BILL KLEIN Currently serving as executive sous-chef at The Cliffs
at Walnut Cove, Bill has worked as a progégé of Madeline Kamman, as well as in
such noted French establishments as L’Hotel de Lion d’Or in Romorantin, Le
Jardin des Sens in Montpellier, and Michelin 3 star Le Beurhiesel
in Strasbourg. He has recently been at the helm of Fig, Bistro at Biltmore and
Grassy Creek Inn.
HEATHER MASTERTON Vermont native
and sister to one of Asheville’s long-time food gurus, Laurey Masterton,
Heather is versed in both music and culinary arts. She celebrates the ether
with recipes from Laurey’s recent book extolling the virtues of honey.
DEBBY MAUGANS Blogger, author ofSmall
Batch Baking and Beyond the Bowl: A Cereal Lover’s Ultimate Cookbook,
Debby has over 25 years of food-writing experience. You will be charmed
by her lively manner and put at ease by her simplicity.
MATT McCOMISH A certified
Cicerone, Matt currently teaches a class in Craft Beverage Continuing Education
at -B Tech, including the basics of brewing and the ever-growing science of
ALAN MUSKAT Epicure of the obscure, a Princeton
graduate with a degree in Deep Ecology, and author of Wild Mushrooms: A
Taste of Enchantment, Alan has been featured in The New Yorker, Country
Living, PBS Folkways, Bizarre Foods with Andrew Zimmern, and Voice of America,
urging the masses to sample rather than trample the toadstools.
STEVE PIGNIATELLO “Burgundy is a way of life”, says Steve, who has
devoted much of the past 28 years to the world-famous wine region of Burgundy.
A member of the Confrerie des Chevaliers du Tastevin as well as Vice
Conseiller Gastronomique for the Chaine des Rotisseurs, Steve has
been honored as the Burgundy authority at the annual Food and Wine Classic at
the Cloister on Sea Island, GA, as well as at the annual Wine and Food Festival
at The Grove Park Inn Resort & Spa in Asheville.
JASON ROY In the culinary field for 17 years, Jason attended the Art
Institute of Atlanta, graduated with honors, and ran several kitchens in
Colorado before moving to Asheville. He currently orchestrates Biscuithead as
well as keeping his hand in the Lexington Avenue Brewery.
JOE SCULLY Chef owner of Corner
Kitchen and Chestnut and graduate of the CIA, Joe has been in the culinary
business since 1977, including stints at the CIA’s Escoffier Room and the
SUSI GOTT SEGURET A resident of the French hexagon
for twenty years, Susi studied at the Cordon Bleu and with several of France’s
top chefs, and holds a diploma in gastronomy from the Université de Reims as
well as the Certified Specialist of Wine designation from the Society of Wine
Educators. Founder and director of the SSCA, she is passionate about taste and
how it extends from our palate into our daily lives. CARY SHACKELFORD Executive chef at Deerfield Retirement Community, Cary trained in France, Germany and Italy, and has been highlighted on Good Morning America and in the New York Times. He combines quality ingredients and basic cooking techniques to bring wonder to the plate.
DENNY TRANTHAM Former long-time executive Chef at Asheville’s Grove Park
Inn Resort & Spa, Denny is currently the spokesperson for Southern Foods.
He holds the accolade of Best Chef of the Year (2013) from the North Carolina
American Culinary Foundation.
MARC WILLIAMS An ethnobotanist who has studied the people-plant
connection intensively while employing botanicals for food, medicine, and
beauty, Marc has worked at a multitude of restaurants and farms, and has
traveled extensively throughout 23 countries and 50 states. His greatest hope
is that his teachings may help improve our current challenging global ecological