Joy Crump, a culinary graduate of the Art Institute of Atlanta, has honed her cooking skills in the northeast (Pennsylvania), the Southwest (Los Angeles, CA) and the true South (Atlanta, GA). As a result, Crump’s style is built upon a commitment to the seasons, sourcing local agriculture and highlighting fresh ingredients…all with an approachable southern slant.

Crump appeared on Season 12 of the Emmy Award-winning competition series, Top Chef. She has had the honor of cooking as a featured chef at the James Beard House and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change. Crump appeared in the James Beard Foundation’s Cookbook, “Waste Not: How to Get the Most From Your Food.” She was selected for her contribution to the collective efforts of the food community to tackle the food waste epidemic. Crump is also one of the founding Chef Participants in the annual FEAST festival in Lexington, KY. This effort is the principal fundraiser for tackling food insecurities through the responsible growth and distribution of organic ingredients and benefits Foodchain Lexington.

Along with her business partner Beth Black, Crump is the executive chef and co-owner of the 100-seat seasonal restaurant FOODE + Mercantile (named one of Northern Virginia Magazine’s Top 50 Restaurants several times) and the boutique event and lodging facility 718 Venue, both in Historic Downtown Fredericksburg, VA..

In 2023, Crump was named a James Beard Foundation Semi-Finalist, Best Chef Mid-Atlantic region.

Boards / Affiliations

• University of Mary Washington’s Women’s Colloquium (Advisory Board, 2021 – Present)
• Fredericksburg Area Museum (Board of Directors, 2024- Present)
• Downtown Greens – Fredericksburg-based non-profit Community Greenspace and Land Advocacy (Advisory Board, 2022- 2025)
• Re: Her DC Chapter (Advisory Board, Founding Board Member for DC Chapter, 2022 only)
• James Beard Foundation (Advisory Board and mentor for Open for Good Program, 2019 and 2020)
• Monticello Heritage Harvest Festival (Advisory Board for African American Culture, 2019 and 2020)
• Atlanta Food & Wine Festival (Advisory Board, 2019)
• No Kid Hungry (Chef Participant, Fundraiser, Thinktank, 2017-2021)

www.foodefredericksburg.com

www.718venue.com

At Centrolina restaurant and market in CityCenterDC, Chef and Owner Amy Brandwein shows Washingtonians the versatility, grace, and overall delicacy of Italian cuisine. The five-time James Beard Award nominee believes food should taste as good as in Italy, plated with pose, and viewed through the seasonal lens of the Mid-Atlantic—tenets she instills in her fast- casual project, Piccolina, an osteria that opened across the alley from Centrolina in July 2019. “I take Italian food and keep it in its raw state but elevate it presentation-wise without complicating it or losing flavor,” Brandwein explains. “There is something inherently captivating about Italian flavors with an artistic and modern edge, while still being fresh and natural.”

Brandwein and her flagship restaurant have earned many accolades, including James Beard Foundation Award finalist for five years (2022, 2020, 2019, 2018, 2017) in the Best Chef: Mid-Atlantic category; nomination for 2019 Upscale Casual Restaurant of the Year by the Restaurant Association Metropolitan Washington RAMMY Awards; 2018 Chef of the Year at the RAMMY Awards (2018); as well as previous RAMMY Award nominations, including Upscale Casual Restaurant of the Year (2018), Chef of the Year (2018, 2017, 2016), and New Restaurant of the Year (2016). Piccolina was also recognized as one of Esquire’s Best New Restaurants in 2019.

In spring 2015, Brandwein opened Centrolina to fanfare not just for her appealing approach to Italian cuisine, but also because of her business savvy and the then-distinctive position of being a sole female chef and owner. Brandwein soon realized her accomplishments meant she needed to play a larger role for the culinary industry: to be an example for women chefs to visualize and realize their own success. In 2017, Brandwein accepted the James Beard Foundation’s prestigious Women’s Entrepreneurial Leadership Program fellowship. She earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals.

In 2023, Brandwein was appointed to the American Culinary Corps, a select group of chefs with a mission to use food, hospitality, and community as diplomatic tools. A participant of President Biden’s Council for Nutrition and an advocate for charities that support access to healthy eating, Brandwein is also an active supporter of So Others Might Eat, DC Central Kitchen, and Martha’s Table. Brandwein is also a proud member of Chef José Andrés’s World Central Kitchen.

With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client. She is also a longtime member of Les Dames d’Escoffier and Women Chefs and Restaurateurs.

Born and raised in San Juan, Puerto Rico she developed an interest in Art and Food early in her life. After attending University of Puerto Rico, she decided to move to Pittsburgh and enroll in Culinary school.

It was then that she applied to work at the recently opened Legume Bistro, which was Pittsburgh first true farm to table restaurant, teaching her valuable lessons on sustainability, butchery and fermentation. She was promoted to Sous Chef and left the restaurant six years later as the Chef di Cuisine to pursue her first Executive Chef job. As Executive Chef at the Livermore and Bar Marco, she led an ambitious preservation program and developed a rotating tasting menu in the Wine Room cellar alongside, Sarah Thomas, now Advanced Sommelier at Le Bernardin. Her commitment to a unique “farm to table” dining experience led Bar Marco to be nominated for Best New Restaurant 2013 by Bon Appetit and The Wine Room being named “Best Dining Experience in Pittsburgh”.

Her work also includes time as the Executive Chef of Food Revolution Cooking Club, a program that taught nearly 30 high school students cooking techniques and provided them with nutritional guidance. A new opportunity to take on the role of Executive Chef at Spoon, one of Pittsburgh’s finest restaurants, surged and she partnered with long time friend and mentor Brian Pekarcik to implement a new, simplistic and whimsical menu and décor at the established restaurant.

In 2015 she was recognized by the James Beard Foundation as a Rising Star Chef Semifinalist and was honored as Best Chefs America’s Rising Star Chef. In 2016 was named Starchefs Rising Star for the Rustbelt Region. In 2018 she was named Pittsburgh Magazine Chef of the Year, recognizing her commitment with her community, culinary skills and voluntarism. She was also recognized by the James Beard foundation in 2019 as a semi finalist for Best Chef: Mid-Atlantic. In the same year she was also recognize as part of the 2019 Pittsburgh Magazine 40’undet 40 class.

She and Dianne opened their restaurant, Lilith, in 2023.  

Jamilka is a 2026 James Beard Award semifinalist for Best Chef: Mid-Atlantic.

She and Dianne will open their newest restaurant, Giulia, later this summer. 

Alieceia Walter is a pastry chef based in Fredericksburg VA, crafting scratch made southern desserts and pastries for Foode. Before working in professional kitchens, Alieceia was a childcare worker for the YMCA where they witnessed first hand the power of using food to connect with and educate children.

Dianne DeStefano is a pastry chef with over 20 years of experience and the co-owner Lilith, a bistro specializing in coastal-inspired seasonal cuisine.

DeStefano began her culinary career at the Cafe at the Frick in Pittsburgh, then ran the kitchen at 7D Ranch in Wyoming. She studied baking and pastry arts at Johnson & Wales University-Denver before becoming the pastry chef at Pittsburgh’s award-winning Bar Marco.

There, she met Jamilka Borges, and the two chefs formed a decade-long partnership that led them to create Lilith. She and Jamilka will open Giulia, their newest restaurant, later this summer. 

Kristin M Smith is a chef and owner of The Wrigley Taproom & Eatery in Corbin, Kentucky. Her passion for honest, thoughtful food and commitment to creating a sustainable, supportive economy for local foodways in Appalachia sets her apart.

Kristin’s leadership and talent have not gone unnoticed in the culinary world. She has been featured in numerous publications, including Food & Wine and Time Magazine, and is a graduate of the James Beard Foundation Women’s Entrepreneurial Leadership program.

In addition to her work in the kitchen, Kristin is also an active member of her community, using her platform to support local farmers and promote sustainable agriculture.

Molly was born and raised in Paris, KY, where food and entertaining were a constant fixture. Her mother and aunt ran a small catering business and the family often hosted gatherings, with the menu and hospitality always taking center stage.

After graduating with a BA in Sociology from DePauw University in Greencastle, IN, Molly spent five years in Chicago working at the Chicago Mercantile Exchange. In the evenings, Molly bartended downtown and got her first glimpse of the service industry. From there, Molly returned to her roots in the bluegrass state and enrolled in culinary school at the Midwest Culinary Institute.

While studying at MCI, she began working as a server and cook at Otto’s, a neighborhood bistro in Covington’s Mainstrasse Village. As Molly was finishing culinary school, the owners tapped her to be the Chef de Cuisine of Otto’s. With nervous excitement, she stepped into the role and from there her culinary career has flourished.

Over the next 15 years, the company grew to 5 concepts (Otto’s, Mama’s, Larry’s, Frida 602, and The Standard) and Molly now serves as the Vice President of Otto’s Restaurant Group. She and her husband Joe, who met through Otto’s, live in Mainstrasse with their two children.

Nokee Bucayu’s (she/her) passion for cooking started at a very early age, helping her Lola (grandma) make traditional foods like ube halaya and rice cakes in the Philippines.

She moved to Kentucky when she was 10 and turned to Filipino food to remedy her homesickness. As she learned more about Kentucky cuisine and produce, she fell in love with merging the two in her own unique way.

A chef based in Louisville, Ky., Nokee and her childhood friend and fellow Filipina Aileen Brua host the ongoing Kanin Pop-Up dinner series. She is currently the pastry chef at the newly opened Hotel Bourre Bonne in downtown Louisville, Kentucky.

In 2022, Nokee competed in the Food Network’s Holiday Baking Championship Gingerbread Showdown, winning the dessert baking challenge component with her bourbon pecan pie. She was named Best Pastry Chef by the ACF Kentucky Chapter in 2019.

Chef, Educator, Writer
Hailing from the heart of the Ohio River Valley, Barbara “Babz” Goldman Nartowicz calls Maysville, Kentucky home. Her cooking lives at the crossroads of global exploration and Appalachian tradition, from time spent alongside Tibetan monks in the Himalayas of Northern India to studying olive oils along Italy’s Amalfi Coast. Still, it is the pull of the river and the Appalachian foothills that continues to guide her hand. 

Babz is co-owner of Babz Bistro, which she runs with her husband and business partner, Chef Alexander Nartowicz, in the historic Coz building in downtown Maysville. What began as a garden food truck has grown into a restaurant rooted just blocks from its original home, where seasonal menus reflect both Kentucky’s heritage and a wider world of of influence.

A devoted education and advocate, Babz served as Culinary Program Head at Maysville Community and Technical College, mentoring students and building pathways through hands-on, farm-to-table education grounded in regional foodways. 

Her writing, including her weekly column Babz Bites in the Maysville Ledger Independent and contributions to Seasons Magazine, reflects a deep belief that food is both memory and invitation. 

In every setting, kitchen, classroom, or community, Babz works to honor Appalachian traditions while setting a broader tables, where global flavors and local stories meet. 

Sara Bradley (she/her) learned to cook from her mother and grandmother, who each showed her the bounty of their Western Kentucky region and how to live by the maxim “waste not, want not.” She credits these strong women — and her Jewish & Appalachian heritage — as the influence for her foundational food philosophy. Chef Bradley’s dishes highlight traditional Southern and Midwestern flavors and techniques, with a large helping of international inspiration.

Chef Bradley has cooked professionally for 20 years including for Michelin-starred chefs in New York and Chicago. In 2015, she opened her own restaurant, freight house, back home in Paducah, Kentucky. She’s since made a name for herself worldwide as a two-time runner-up on Bravo’s Top Chef television series, including season 20’s World All Stars and season 16’s Top Kentucky.  In 2024 Bradley claimed victory and became the first ever Chopped Legend on Food Network.  She also holds the title of Chopped Champion.  She is a recurring competitor on Food Network’s Tournament of Champions.

At freight house, Bradley works to build an equitable and compassionate work environment that promotes work/life balance. As the mom of Lula, 5, and Hazel, 3, Bradley knows how important that is and believes parents in the industry shouldn’t have to choose between career and family. She is especially passionate about supporting breastfeeding and pumping parents in the workforce because those unique challenges often force them to leave the career they love.

Outside of the restaurant, Bradley helps raise cattle with her husband and is involved with multiple nonprofit causes including World Central Kitchen, Convention & Visitors Bureau Board, and training at local high schools for students with autism spectrum disorders. Bradley is an alumni of the James Beard Foundation’s Bootcamp for Policy and Change.

Raised on the family farm in Western Kentucky, Megan’s passion for pastry blossomed early. Honing her skills at Sullivan University, she danced through renowned kitchens across the South like Cafe Ponte and Bern’s Steak House, each experience adding layers of artistry.

Returning to her roots, she found a warm welcome at Proof on Main before flourishing at freight house alongside Chef sara bradley and a team like family. Here, she weaves local flavors into delectable desserts, crafting edible memories that connect people and celebrate her home state.

Beyond the accolades, Megan finds joy in spending time with her 3 children, menagerie of pets, and their loving extended family.

Toa Green is the Owner/Operator of Crank & Boom Craft Ice Cream, a premium ice cream company in Lexington, Kentucky. What started as a simple dessert option in the back of Toa’s family restaurant, Thai Orchid Cafe, has since grown to a business with two scoop shops, 40+ employees, nationwide shipping through Goldbelly, and recognition through national press including PEOPLE Magazine, the New York Times, and Cooking Channel.

Crank & Boom’s mission is to Create Joy, Ignite Laughter, and Inspire Compassion. This is accomplished through various community giving programs like FEED Backpack program and our Small Batch Club program that has raised over $90,000 since 2020 for local organizations, and now the Pints for a Purpose Fundraising Program.

Having grown up in Frankfort, Toa bleeds Kentucky Blue through and through despite having graduated from the University of North Carolina at Chapel Hill with a degree in Journalism and Public Relations.

She currently serves as the Vice Chair of Leadership Development on the Executive Board of Commerce Lexington and as the President of the Lexington Distillery District Foundation. She also serves on the Governor’s Commission for Small Business Innovation and Advocacy

She has volunteered with Habitat for Humanity in India, Thailand, and Honduras and in various parts of the US. Toa and her husband, Mike, have two toddlers, Bodhi and Bindi, that keep them busy and sleep deprived.

Hannah Zaluski, previously Arvin and previously Chef de Cuisine of Ouita Michel’s James Beard nominated flagstaff, Holly Hill Inn, is now the hone team representative of the Holly Hill Events crew at Fasig Tipton! Hannah leans into preparing local ingredients and recipes with humble origins but imparts her own intense flavors, elevated presentation, and botanical flourishes. 

Martine Holzman founded, and has owned Martine’s Pastries with her husband Jim in Lexington, KY since 1999. Martine’s started as a cake and pastry shop which was located on Industry Road in Lexington through 2017.

In 2018, Martine, Jim, Chelsea their longtime manager and team moved and expanded the cake and pastry shop into a bakery, café, and cake shop on East Third Street in the east end of Lexington, KY.

Only flavor exceeds the beauty of Martine’s exquisite savories, cakes, wedding cakes, and pastries. Martine is renowned for the rich yet delicate buttercream frosting on her delicious cakes, which come in a variety of flavors. Her café items and desserts are made from the finest ingredients, such as real butter, local ingredients, cake flour, premium flavorings, and European chocolates.

Martine’s philosophy from the beginning was to build a business, with a team providing excellence in customer service, using the finest gourmet ingredients and artisanal skill to create a product and environment that is also an experience.

Chef Anetra, based in Lexington, Kentucky, is the visionary behind Woke Junk Food Vegan and a trailblazer in the plant-based culinary scene. From hosting intimate pop-ups to securing a space inside a major university, her journey has redefined vegan comfort food.

As an executive chef and advocate for food sustainability, she has been showcased at some of Kentucky’s largest culinary events, alongside nationally and internationally recognized chefs.

Passionate about transforming food systems, she believes in making plant-based cuisine both accessible and unforgettable. For Chef Anetra, food isn’t just nourishment—it’s a movement, a story, and a revolution on a plate.

James Beard Foundation bootcamp alum originally from Quito, Ecuador, chef and mixologist Paula Endara has been in the hospitality industry over the last 12 years—from specializing in avant-garde cuisine at the Basque Culinary Center, to working at a nomad restaurant concept in Quito collaborating with Amazonian farmers, all the way to Arkansas where she founded Roots
Restaurant.

Throughout all of her endeavors, Paula has focused on identity, culture, and sustainability while advocating for community centered sourcing and improving food systems. Now, at The Manchester Hotel in Lexington, Kentucky, which features two restaurants: Granddam, Culturally Inspired Bluegrass Cuisine and Lost Palm, the rooftop social drinking parlor that boasts an array of Latin inspired small bites, Chef Paula continues her efforts to focus on those same values as Executive Chef at the Gold Key Award winning upscale boutique hotel. She is currently a contestant on Bravo’s Top Chef.

Brittany Kelly is the Executive Chef of North of Bourbon in Louisville, KY.

Kelly is originally from Estill County, KY and developed a love of food at an early age. Raised by her grandparents, she learned the importance of sustainable cooking from her grandfather, using every part of an ingredient and minimizing waste- a principal that continues to define her culinary approach today.

Kelly naturally leaned into the restaurant industry when it was time to start her career. She went on to refine her skills at multiple establishments and under the guidance of celebrated Kentucky chefs, including Ouita Michel at Smithtown Seafood and Honeywood, and Lawrence Weeks at North of Bourbon.

In August 2025, Kelly was promoted to Executive Chef at North of Bourbon. She draws culinary inspiration from her Appalachian upbringing while embracing the many subcultures that influence Southern cuisine. Kelly prides herself on finding inventive ways to repurpose ingredients for future use, whether it’s making preserves, infusing syrups, or turning fruit peels into vinegar. With her dishes, she hopes to showcase the richness and diversity of Southern food, continually striving to serve the very best the region has to offer.

When she’s not in the kitchen at North of Bourbon, Kelly enjoys traveling, studying food, and spending time in nature.

Christine Lau was raised in Oakland, CA by parents who emigrated from Hong Kong.  Her Chinese American cuisine is strongly influenced by her upbringing in the Bay Area, her years working in New York City, and the cultural diversity that define both.

Christine has been recognized for her culinary efforts over the years in major publications including Eater New York’s 15 Best Dishes of 2020, Condé Nast Traveler: The Best New Restaurants in the World: 2021 The Hot List, and Food & Wine magazine’s Best Bites of 2021. 

In 2022, Christine‘s restaurant, Kimika was named a semifinalist for the James Beard Foundation Best New Restaurant award, and lauded by Pete Wells of the New York Times: “It takes a light hand to mash up Italian and Japanese cuisines and not get mush. At Kimika, that hand belongs to Christine Lau.” 

In July 2023, Christine created the menu at Chino Grande in Brooklyn, New York, where her food pays homage to New York City’s Chinese Latin American restaurants from the 1960’s and 70’s.

Currently, Christine is consulting on various projects around the globe and can also be found popping up in cities across America on her quest to connect cultures through food.

Agnes Teresa Marrero Rosa was born and raised in Puerto Rico. Growing up in kitchens meant she washed dishes on a stool at the age of five, and graduated to cooking red beans and rice at age seven.

She trained at the Culinary Escuela Hotelera de Puerto Rico, continued her education through a scholarship program at the Culinary Institute of America and was mentored by Chef Juan Carlos Vicens.

Since coming to the United States, she has worked in many kitchens and alongside many chefs including Johnathan Lundy, and currently, Ouita Michel.

When asked why she cooks she says simply “Because I am Puerto Rican” and her love of the art shines as big as her smile. “Farm to table, sustainability and ending hunger go hand in hand” she says, and it shows in the work she does. As a FoodChain board member Agnes advocates for food justice as well as volunteers her time towards our efforts.

Growing up in Bourbon Co. Jane learned a love for cooking on her mother’s apron strings. Chef Jane Thompson is a Kentucky native. She has been a devoted employee of Dupree Catering and Events since 2006, Executive Chef since 2013.

Chef Janey (as her staff lovingly refers to her) attained a culinary degree from Sullivan University graduating Magna Cum Laude. Janey enhanced her culinary skills by working in different restaurants throughout the bluegrass region including: Dudley’s, The Village Idiot and Proof on Main in Louisville. She is also dedicated to using locally sourced food and green products.

During her time as Executive Chef, she helped Dupree Catering and Events became the first caterer in Kentucky to receive a 2 Star certification by the Green Restaurant Association (GRA) and one of only 13 caterers in the United States to be certified.

Chef Janey loves to tie in her southern roots with flavors and techniques picked up from her experiences elsewhere to provide a traditional and eclectic food experiences for their guests.

Fiona’s upbringing in the unceded land now known as Australia, was marked by her family’s passion for fishing, seafood, and conservation of local fish species in her native state of Victoria. Prior to moving to the United States, Fiona was a seasoned hospitality professional working in both casual and fine-dining establishments in Melbourne and Sydney, Australia.

Fiona Lewis is the founder and co-owner of three businesses in DC’s Union Market: The District Fishwife, On Toast, and Son of a Fish. She is a nationally recognized expert on sustainable seafood, conservation of local fish species and an advocate for regional fisheries.

Originally from Australia, Fiona has worked around the world – including Myanmar, Afghanistan and Vietnam. She is a recipient of the James Beard Foundation’s Women in Entrepreneurial Leadership Fellowship and a co-founder of the Women in DC Food mentorship and advocacy group.

Babita Shrestha is a multidisciplinary artist whose work seamlessly weaves together the culinary arts, food photography, and graphic design. As the author and designer of the acclaimed cookbooks Plant-based Himalaya: Vegan Recipes From Nepal and Garden Exotica: International Plant-based Fusion Cuisine, Babita uses visual storytelling to celebrate global plant-based flavors and the ancient philosophy of “food as medicine.”

Amber Lawrence is a Texas native and professional creative who came to Kentucky six years ago to blend her family, and blended her passion for feeding people and commitment to equity right along with it. She worked under chefs Ouita Michel and Tyler McNabb before finding her home at FoodChain at the beginning of the pandemic. She’s helped establish a true farm to table soup kitchen, supporting both local farmers and the community alongside the most incredible team she ever could’ve asked for. She and her wife, Kara, and their eight (8!) kiddos live in Lexington with entirely too many animals. They believe love is love and food is love, and full bellies can change the world.

Megan was born in Louisville, where cooking played a central role in bringing family and friends together. Working at a local breakfast spot in high school began her deep love for the professional culinary world. Today, Megan is a graduating member of the LEE Initiative, which inspires her continued innovation and drives her to further the diversity, equity, sustainability and compassion in the Cole’s kitchen.

Peace Chef Cole Johnson El-Amin in the Building!

I’m the Head Chef and Co-owner of Alfalfa’s Catering & Food Truck. I’m the Owner & Head Baker of Simply Yours Treat Company! I’m also a Ridgeway Chef! I’ve been in the Culinary world for over 10 plus years.

I’ve catered for many colleges & organization around the area, UK, Berea College, EKU, KBFA to name a few. You can catch my good cooking at many different conferences such KYSU Small Limited Resource Conference, or The Kentucky Black Farmers Conference.

I absolutely Love serving & feeding the community in any way possible with Healthy But Hearty Meals. To me food has a way of bringing people together for the greater good! 

Chef Angelia is a Lexington native, raised around lots of good family cooking.

Her passion was sparked early in life as she watched her Aunt Sarah (head cook at Woolworths on Main St). She would help to pick, clean and cook lots of vegetables.

She is the proud owner of From the Heart Catering, a company she started 7 years ago. Angelia is a member of the EECDC (East End Community Development Corporation) which supports businesses in the East End. She is the founder of Touching From the Heart a non profit organization that provides a day of uplifting and encouraging for ladies in local recovery centers. She offers culinary training for ladies in recovery and homeless shelters, then they go forth and gain employment.

She is the grandmother of 14 and stays busy supporting their many different activities.

Natalia Tejera is a Dominican pastry shef with four years of experience crafting both sweet and savory delights at Natalia’s Pastry Shop. Driven by a passion of everything finger food she embarked on a new venture: The Empanada Company KY, dedicated to bringing authentic latino flavor to everyone one empanada at a time!

Chef Chloe Dykes is Texas born and Kentucky raised. During her time at Sullivan University from 2013-2015, she placed in many cooking competitions and entered the culinary scene officially at this time. From a server at Ramsey’s on High st to Dudley’s on Short, Willie’s, Corto Lima, Dupree(Mane on Main), leaving the downtown scene, Dykes started at Lexington Country club as a Line Cook turned Pastry Chef, Sous Chef, Executive Sous Chef, and she became Executive Chef in 2021. Dykes was honored as the 40 under 40 Class of 2024 by Club and Resort Chef Magazine and featured in articles. In 2025, Dykes led the opening of a fine dining restaurant called The V at the Vine as the Chef de Cuisine. Leading to 2026, landing back at Sullivan to become an instructor part time.

As a Le Cordon Bleu graduate in Culinary Arts and Baking/Patisserie, and a professional Chef for over 20 years, Ruth started La Bonne Vie Personal Chef + Catering in 2015 to help support busy professionals and families dealing with specific food and allergen-needs. She has grown the company from a one-woman show cooking in private homes, to a team of professional Chefs that craft fully customized prepared meal delivery, small-batch catering™, cooking classes for all ages, and private Chef table events in a brick & mortar private Chef’s kitchen. Her love of supporting her clients and team shows through the care and attention to detail, enhancing each offering, and always looking to help support others in the community.

Stephanie Hunter is the Executive Sous Chef at Lockbox at 21C Hotel in Lexington, KY. She began her work there, as a line cook in 2016. She was promoted to Sous Chef in 2018. In 2018 she became a fellow of the LEE Initiative; a program that uplifts and trains women in the hospitality industry. She worked as a Sous Chef at The Apiary and at Honeywood; returning to Lockbox in 2022. Stephanie was made Executive Sous Chef of Lockbox in 2024. She spends her free time with her husband Joel Hunter, their dogs Puddin and Murphy Lynn and their cat Biscuit

Betsy Hicks was raised in the hills of eastern Kentucky, where farm-to-table was simply a way of life. Early days spent foraging for wild berries and mushrooms with her grandfather and helping care for animals on the family farm shaped her respect for ingredients and seasonality. After culinary school, she found her place in the fast-paced world of catering. Inspired by global flavors and techniques, she is always exploring new ways to bring creativity to the plate. At the heart of her work is a simple belief: great food brings people together.

Graclyn Taylor is a dedicated culinary profession whose passion for food began at a young age. By the eighth grade, she had already built a loyal following for her custom cakes, showcasing both creativity and entrepreneurial spirit early on. As a member of her high school 4-H culinary team, she helped lead her team to a state championship and a national competition appearance.

At just 17, Graclyn began her professional journey as an intern at freight house under sara bradley. Through hard work and determination, she steadily rose through the ranks, ultimately earning the role of sous chef. Her hands-on experience in a fast-paced kitchen has shaped her skills and deepened her commitment to the craft.

Graclyn is currently continuing her education at West Kentucky Community and Technical College, where she is completing her Associate in Arts degree. She is a proud member of Phi Theta Kappa, reflecting her dedication to academic excellence.

Outside of the kitchen, Graclyn enjoys spending time with her husband and their young adorable daughter, Mabel, on their family farm. She also has a passion for discovering and restoring antiques, bringing new like to old treasures.

Chi Walker is a Detroit-based chef, hospitality producer, and cultural programmer working at the intersection of food, film, and community. She is the founder of Wild Flower Hospitality and co-founder of Fried Chicken and Caviar, a culinary project exploring the tension between luxury and comfort food through a distinctly Black cultural lens. Walker is a James Bear Foundation Bootcamp alum. She currently serves as the Culinary Director at Crane Street Garden, where she develops programming and community meals addressing food insecurity while celebrating Detroit’s food traditions. Through pop-ups, film collaborations, and public programming, Walker creates experiences that bring people together around food, storytelling, and shared space. She also serves on the boards of the Detroit Film Theatre and Slow Food Detroit.

Sabrina Booker is the owner and chef at Sassy Bleu in Lexington. 

She has more than 20 years experience in the food service business starting with Mimi’s on Boardwalk and now Sassy Bleu. 

Sabrina is known for her fine southern cooking which includes magic with spices. She enjoys being in the restaurant business and meeting new people. 

She is involved with her large family which includes dozens of uncles, aunts, and cousins. 

She is honored to be part of F.E.A.S.T. this year. 

A graduate of Johnson & Wales University in Charlotte, NC, Mikaili Sturgis started Chef Li’s Private Kitchen in 2021. She is a Lexington based chef who offers

• Fine dining: we bring the restaurant to you! A private dining experience in your own home. 
• Catering: from small to medium sized groups to wedding for 250. She can cater for corporate events, office lunches, baby showers, anniversaries & much more! Chef Li’s Private Kitchen is a full service caterer.

The home base of Chef Li’s Private Kitchen is The Market Kitchen inside Greyline station with a culinary focus on Birria Tacos! Chef Li’s tacos are a blend of Latin, Jamaican, and Indian flavors!

Hannah is a Kentucky-raised chef whose passion for cooking began in her teens and has grown into a dynamic culinary career. She has honed her craft through a range of roles in the industry, including cook, sous chef, and butchers, before stepping into her current position as Executive Chef at Dudley’s on Short. 

Her approach to cooking is driven by a deep appreciation for both flavor and presentation, creating dishes the delight the palate as much as they captivate the eye. Just as meaningful o her is the culture of the kitchen itself- the camaraderie, collaboration, and shared energy of working alongside a dedicated team. 

Hannah finds the greatest joy in offering guests a memorable dining experience- one that encourages people to slow down, connect, and savor the moment in an increasingly fast-paced world, while also celebrating the passion and teamwork that bring each dish to life.

Hi! My name is Kaitlyn Rush. I am the Chef de Cuisine at Keeneland. I first came to Lexington in the Spring of 2023 to work a seasonal position at Keeneland but quickly found myself in love with the city and the people here. I was offered a full-time position and have enjoyed three beautiful years here.

I relocated from my hometown of Fayetteville, Arkansas where I was born and raised. I have always been an advocate of Farm-to-Table food concepts and helping those in need find food assistance. While in Northwest Arkansas, I held a variety of culinary titles but found the dearest to my heart as the Parish Chef for St. Paul’s Episcopal Church in Fayetteville, Arkansas. During my time at St. Paul’s, COVID hit & I was fortunate enough to help serve the hungry via the Community Meals Program. There, I founded the Fayetteville Friendly Fridge System, a refrigerated version of the Little Free Pantry movement. I am thrilled to say that the program is still growing and thriving. I care deeply about community involvement and making local farmers a priority in the culinary scene. FEAST 2026 – Let’s Go!