Chef de Cuisine Nick Sullivan of 610 Magnolia – Louisville, KY
Chefs Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter- Los Angeles, CA
Chef Jason McClain and Pastry Chef Sally Camacho of The Jonathan Club- Los Angeles, CA
Chef Seth Greenberg and Pastry Chef Andrea Shirey of The Penthouse- Santa Monica, CA
Chef Wally Joe of Acre, Memphis, TN
Chefs Andrew Ticer and Michael Hudman of Andrew Michael Italian Kitchen, Memphis, TN
Chef Ryan Randolph of Broad Street Grille at The Chattanoogan Hotel, Chattanooga, TN
Pitmaster Craig Blondis of Central BBQ, Memphis, TN
Sommelier Renée Saunier Brewer and Chef Elizabeth Maggi of Enoteca, Lexington, KY
Chef Ilan Hall and Mixologist Dean Pryor of The Gorbals- Los Angeles, CA
Chef Bryant Ng of The Spice Table- Los Angeles, CA
Chefs Andrew Ticer and Michael Hudman of Hog and Hominy, Memphis, TN
Chef Keri Moser of IvyWild, Sewanee, TN
Chef Jonathan Lundy and Beverage Director TJ Cox of Jonathan’s at Gratz Park, Lexington, KY
Chef Matt Gallaher of Knox Mason, Knoxville, TN
Chef Kelly English of Restaurant Iris, Memphis, TN
Chef Ouita Michel and Executive Chef Jonathan Sanning of Smithtown Seafood, Lexington, KY
Chef Daniel Lindey of St John’s, Chattanooga, TN
Chef David Feau and Mixologist Billy Thompson of Lexington Social House- Los Angeles, CA
Chef Steven Fretz and Mixologist Devon Espinosa of The Church Key- Los Angeles, CA