Michael Sullivan
Sullivan found passion in this industry through working solely with his hands to combine the most unique spices and flavors with numerous kinds of meats creating an innovative dish. His work as a professional butcher instilled a commitment to state of the art processing, allowing Sullivan to bring high quality pork to the table.
Back for another year is the “RING OF FIRE”….
“The Ring of Fire brings something fun and different to the Grains & Grits event,” said Sullivan, a hand-crafted charcuterie and fresh sausage brand featuring heritage breed pork and locally sourced ingredients. Sullivan, known to friends and colleagues as the ‘Reverend of Fat’, is heading up the culinary aspect of the event. “It’s a unique way for attendees to be satiated while enjoying their spirit samples, but it’s also a great opportunity for chefs and distilleries to collaborate. We’re also really thrilled to have chefs joining us from not just the local area but from Nashville and Columbia and even cities outside the state like Atlanta.”
Hyrant Arakelian
Hrant was born in Lebanon (his father is Armenian and his mother a native of East Tennessee), and raised in Muscat, Oman. At a young age Hrant was invited to share in the passion his parents held for cooking, and he considers those early childhood memories of being in the kitchen, and at the table with his parents to be the primary driving force for his culinary pursuit. His family departed the Middle East for Nashville around the time of his eighth birthday, and since decided to make it his permanent home. As a young man Hrant was inspired to do a fair amount of travel. His backpacking tour through Europe as well as extended stays back in Oman, accompanied by his father, only further spurred his interest in the world’s cuisines. This diverse exposure, both at home and abroad, set the course for his professional life in the kitchen.
Upon his entry to professional kitchens, Hrant found himself working with restauranteur Randy Rayburn at long-time Hillsboro Village staple Sunset Grill. He honed his skills at Flyte World Dining & Wine, and in 2008, Hrant was offered the Sous Chef position at Zola’s. His time spent working under the local legend Deb Paquette led him to management and sous positions at the Amerigo Company and beyond. Hrant has held Sous and Executive Chef positions at Rumours East, Adeles, Butchertown Hall, The Holland House Bar & Refuge, and most recently as Chef de Cuisine at Deb Paquette’s flagship kitchen, Etch.
After almost two decades of honing his skill, Hrant and his wife Liz (industry veteran and long-standing former Beverage Director of East Nashville’s Lockeland Table) finally set out on their own project. Hrant’s passion for the family tradition and food of his childhood matched by Liz’s curious spirit for wine and libations, and their shared dream of bringing modern middle eastern food to their neighbors has delivered Lyra to East Nashville.
Jeff Carter
Carter was the executive chef at Dancing Bear Lodge for 6 years from 2007-2013. He left before the devastating fire and spent 7 years as Corporate Chef for Burleson Brands in Knoxville.
“I’m really excited to be back at Dancing Bear, in Townsend, and working with Oldham Hospitality”, says Carter. “We hit the ground running in July preparing new menu items for Dancing Bear Appalachian Bistro, have pioneered the new menu at Peaceful Side Social and introduced new breakfast sandwiches at the Dancing Bean Coffee House. I am thrilled to be concentrating on building the best culinary team in Townsend.”
7140 East Lamar Alexander Pkwy
Townsend, Tennessee 37882
Local // 865.448.6000
International // 800.369.0111
DANCINGBEARLODGE.COM
FACEBOOK
INSTAGRAM
The Old Mill Pottery House Café and Grille offers a picturesque dining experience of the Smoky Mountains. Located in the former home of Pigeon River Pottery’s founding potter, Douglas Ferguson, original stone floors line the dining room and the large stone fireplace provides warmth and atmosphere during chiller months. When weather permits ask for a table outside on the patio beside the small pond lined with cheerful plants. For lunch and dinner, we serve quality steaks, grilled salmon, fresh local trout, and Southern comfort foods. Other menu items include garden salads, made to order sandwiches, burgers, hearty homemade soups and fresh-baked breads made with wholesome grains, stone-ground at our historic Old Mill. Finish your meal with a slice of cake or pie made from scratch on site in our bakery. Come and experience our quality and our heritage and see why we are rated #1 in the Smokies on Trip Advisor.
3341 Old Mill Street, Pigeon Forge TN 37863
For Mail-orders – Toll-free 877.653.6455 (877.OLD.MILL)
For General Information – 865.428.0771
mailorder@old-mill.com
customerservice@old-mill.com
OLD-MILL.COM
FACEBOOK
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Robbie Robinson
Pitmaster Robbie Robinson has been cooking with fire since he was a kid. Originally from Lexington, South Carolina, he began his culinary training in earnest in the kitchens of Charleston.
While living in Houston, Texas in the early 2000s, Robbie acquired his first Texas-style offset wood smoker and began his journey to unlock the subtle mysteries of smoking meats. Over the next 15 years he continued to learn and develop his own style and techniques. Robbie’s sights were set on bringing his all-wood smoked, handcrafted Texas and Carolina barbeque and artisan quality sides to the people of Lexington and Columbia.
In 2015 City Limits Barbeque (food truck) was born and service after service, they have been building a growing demand for his style of high quality barbeque and scratch-made sides week after week.
Wesley Fulmer
Wes Fulmer, a native of Prosperity, South Carolina, is a chef whose greatest strength lies in his ability to see the big picture. His deep knowledge of food, combined with years of experience in the restaurant industry and working alongside some of the country’s top chefs, has shaped his culinary expertise. With a career spanning over two decades, Fulmer has mastered a range of cuisines, including Asian fusion, New American, Southern, Cajun/French Creole, Classic French, Rustic Italian, and South Carolina Lowcountry. Wes’s love for cooking is rooted in food and family, stemming from a desire to continually create something new and refine his craft. He earned a degree from the Culinary School of the Rockies in Boulder, Colorado, and staged at Restaurant Christian Étienne in Avignon, France. For Chef Wes, it’s not just about the food but about creating memorable experiences for others.
1207 Hampton Street, Columbia, SC 29201
Phone // 803.252.0850
HAMPTONSTREETVINEYARD
Puckett’s roots stretch way back to the 1950’s and a little grocery store in the village of Leiper’s Fork, Tennessee. Ever since then we’ve been focused on providing friends, new and old, with great food and Southern hospitality. Six restaurants later, that aim still rings true. Puckett’s has built a name on hosting live, local musical acts and serving Southern staples. Authentic comfort food classics, like the meat-and-three and our famous slow-smoked BBQ, in a laid-back and down-home atmosphere is what we aim for you to remember. We hope you’ll come visit us soon!
William Carithers
Although he was born and raised in Atlanta, William has been a proud Knoxvillian for 15 years. William grew up in a family that loved and valued food. Instead of eating to live, William and his familied lived to eat. Saturday mornings always included a trip to the local butcher shop- memories that would later influence William’s decision to earn a culinary degree from Johnson and Wales Culinary School of Charleston, SC. He also studied under a French Master Butcher with 45 years of experience. In 2002, William opened his first butcher shop on Bearden Hill. Then, after a brief hiatus, he continued his passion by opening Willy’s Butcher Shop in the heart of Bearden. Deeply passionate about his craft, William’s mission is providing quality meats to serve as a canvas for professional chefs and discerning home cooks as they create their own culinary masterpieces. When he’s not busy at the shop, William serves on the UT Culinary Board and participates in the Creekstone Meats’ “Cure Camp,” sharing his expertise with students, professional chefs and future butchers.
5115 Homberg Drive, Knoxville, TN 37919
Phone // 865.200.4118
WILLYSBUTCHERSHOP.COM
Jeremy Waybright
Jeremy Waybright serves as the Executive Chef for Butcher & Bee in Charleston, SC. Waybright, who describes himself as an inquisitive chef through-and-through, has traveled within the domestic cooking scene for almost 25+ years, before landing in Charleston.
He found inspiration in mentors such as Alain Jacqmin at Le Chambord, Chef Donna Chriszt of OZ Bar & Bistro and in D.C. restaurateur Bryan Voltaggio at Range and Voltaggio Brothers Steak House, whose American-influenced styles encouraged him to not be bound by the rules of cooking, and served as a reminder of how incorporative, playful and diverse cooking can be – a style he embodies still today. Waybright made his way to the Washington, DC area, working in several roles before serving as the opening executive chef at Boss Shepherd’s where he received high accolades. To Waybright, what defines his cuisine is its blend of outside influences paired with an abundance of domestically available ingredients. He admits to a special affinity for coastal and southern cooking.
Kevn Minnick
Originally from Dayton Ohio, The culinary arts have always interested him. Even at a young age he recalls watching Julia child and the Galloping Gourmet quite regularly.
Starting as a dishwasher, at the age of 16. Kevn has held almost every back of house position. Along the way he has also served and bartended in the restaurant industry. But, quickly realized his passion and talents are best suited in the kitchen.
After relocating in ‘97 to Quincy, IL (The Gem City) to attend college and play football at Quincy University. Kevn finished up his undergraduate education at Oklahoma state University with an BFA and a concentration in ceramics.
For Kevn his strengths in art are expressed and represented best, similarly to how artists and sculptors encapsulate their values into their pieces.
After college he worked in various corporately owned, as well as some individually owned restaurants.
Kevn took the “leap of faith” in 2011 and opened the doors to his own restaurant, The Maine Course. A small, quaint, 11 table restaurant in downtown Quincy, IL. The Maine Course is rated as one of the top 11 whiskey bar /restaurants in the state of Illinois and has a menu that is forever changing but focuses on New American style cooking.
626 Maine Street, Quincy, IL
Phone // 217.222.6244
MAINECOURSEQUINCY.COM
At Junction 35 Spirits, we’ve set out to create a one-of-a-kind distillery experience for our visitors- which is why we joined our distillery with a kitchen and bar! Whether you’re looking for a handcrafted cocktail made with our spirits or the best slow-cooked BBQ in the Smokies, our Pigeon Forge restaurant and bar is the place to be.
Good food, friendly faces, and great-tasting spirits are waiting for you at Junction 35 Spirits.
2655 Teaster Ln, Pigeon Forge, TN 37863
Phone // 865.409.5852
Jared Wolfe
Here at Wolfepack BBQ, we strive for our guests to get the best bbq Kansas City can offer. We offer some of the top rated BBQ slow smoked on old school offset smokers using Oak and Hickory wood.
“Everything but the bun” as we like to say, is made in-house to ensure the best meat, sides, appetizers and desserts are delivered to your table. Our idea is to keep a traditional menu for our guests but also provide daily specials that are constantly changing.
Mike Behmoiras
Chef Mike brings with him a love of food and enthusiasm for creativity in the kitchen that has been fostered from time all over the south cooking various types of cuisine. In recent years he has spent his time learning about making charcuterie and won a Good Food Award for one the products he helped create. Best Chefs America selected Chef Mike as one of the featured chefs in 2013. He has also been featured at various food shows across the south. Currently Mike is the Director of Operations for Satterfield’s BBQ in Macon, Ga.
Alex Gass
I was born and raised in Oak Ridge, Tennessee. Food has always been a big part of my life. Some of my best memories are as a child helping my aunt, late mother, and grandmother prepare food for hundreds within our church and exploring the art of smoking meats with my Uncle Jim. I have been honored to be able to work through the trade of food. The journey began as a young boy working at a grass-fed organic farm all the way to making some of the most expensive plates in the area.
As a traveling chef, I was able to blend my love of food and music by catering for bands like Widespread Panic, Van Halen, and Elton John. As an Executive Chef, I have the opportunity to work with local farmers and reinvent some of my favorite meals with fresh ingredients that always make me think of home.
Food has become a way to honor those that I have lost, be creative, and connect with people. With the support of my wife, Jessica, and our kids Trinity and Jasper I have created a place to do just that every day. To me, food is joy. I am honored to be able to share this with my guests as the founding chef of Fire & Salt.
Chris Curren
With nearly two decades of experience in top restaurants in Chicago and Cleveland, Chris Curren has become a fixture on the Midwestern culinary scene. Ohio native Current graduated from the Pennsylvania Culinary Institute with an Associate Degree in Culinary Arts in 2002 and went on to hone his professional skills in Cleveland-area kitchens under the influential Chef Bruce Kalman (Spiaggia, UNION, Knead & Co. Pasta Bar + Market) and at top spots including celebrated contemporary American restaurant Three Birds. After relocating to Chicago in 2006, Curren opened the critically renowned fine-dining concept Blue 13, which would garner recognition in the prestigious Michelin Guide. While serving as executive chef/owner, he began to showcase his unique style of marrying traditional American cuisine with global influences. He earned Jean Banchet Award nominations in the Rising Star Chef and Best Fine Dining categories in 2011. Curren would go on to lead culinary operations at some of the city’s top hospitality collectives, serving as corporate executive chef at Fifty/50 Restaurant Group (Homestead on The Roof, The Berkshire Room, Steadfast) and later executive chef at acclaimed sommelier Alpana Singh’s Seven Lions in the loop and at West Loop hotspot Fulton Market Kitchen. In 2021, Curren debuted Graceful Ordinary, a convivial upscale American restaurant, alongside his wife Megan in St. Charles, IL, where he utilizes his extensive culinary talents and creativity to present an elevated yet approachable menu of refined rustic cuisine.
Kyle Bailey
Chef/Partner, Long Shot Hospitality
Kyle Bailey is a Chef/Partner at Long Shot Hospitality (LSH), the Washington, D.C.-based restaurant group behind The Salt Line, Dauphine’s, and the recently opened Ometeo. Originally from Pennsylvania, Bailey began working at restaurants in high school as a dishwasher and quickly fell in love with the energetic industry. Before long, he began working as a line cook, and later enrolled in the Culinary Institute of America.
Following graduation from culinary school, Bailey spent his formative years working under chefs including Shea Gallante at Cru in New York City and Dan Barber at the renowned Blue Hill at Stone Barns in Pocantico Hills, NY. In 2009, The Neighborhood Restaurant Group recruited Bailey to Washington, D.C. to lead the group’s culinary team in opening several ambitious new restaurants. Over the next seven years, Bailey worked as the Executive Chef at Birch & Barley and also opened Blue Jacket and GBD. In 2011, he was named People’s Best New Chef by Food & Wine magazine and received the Rising Culinary Star Award from the Restaurant Association of Metropolitan Washington (RAMW).
Ready for a new challenge, Bailey joined LSH as Chef/Partner in 2016 and opened The Salt Line’s original Navy Yard location shortly thereafter. The popular New England-inspired restaurant located across from Nats Park has received notable critical acclaim, including three stars from Washington Post food critic Tom Sietsema, and also earned Bailey the “Chef of the Year” award from RAMW in 2019. In 2021, he helped open the second location of The Salt Line in Ballston, VA as well as Dauphine’s, a restaurant in downtown D.C. inspired by the playful spirit and iconic cuisine of New Orleans. In 2023, Bailey assisted with the opening of the third The Salt Line location in Bethesda, MD and worked alongside LSH leadership and Austin, TX chef Gabe Erales to open Ometeo, a reimagined Tex-Mex concept, in Northern Virginia.
Alongside business partners Jonathan Ball, Jeremy Carman, Gavin Coleman, and Paul Holder, Bailey was most recently awarded RAMW Restaurateur of the Year in July 2024.
Bailey is passionate about sustainability and prides himself on the strong relationships he has developed over the years working with local purveyors, chefs, and industry peers. He is also a co-founder of the D.C. chapter of Dock-to-Dish, where he works closely with the organization to develop sustainable seafood sourcing cooperatives.
In addition to developing menus and overseeing kitchens, Bailey now focuses his time on bringing up the next generation of gifted, sustainability-minded chefs.
Towns End Coffee
Awaken your adventure at Towns End Coffee Co., a cozy mountain coffee house and gift shop serving espresso, cold brew, tea and light brunch. With delicious drinks, breakfast burritos and fully loaded avocado toast, there’s something for everyone.
Come eat, sip and shop!
See participation information below and contact Kim Mitchell for details.
(865) 983-2241 • kmitchell@blountpartnership.com