Vishwesh Bhatt
(Photo credit: Nicole DuBois)
2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit.
Ian Boden
Bio to come. Photo by Sera Petras.
Erik Bruner-Yang
An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress.
Bruner-Yang’s restaurants are instinctual; contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant; and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view; and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English.
Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza.
Maneet Chauhan
Chef Maneet Chauhan is the founding partner and president of Morph
Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012
James Beard Foundation Broadcast Media Award for her role as a
permanent judge on Food Network’s “Chopped,” and sits on thepanel of judges for Food Network’s “Wedding Cake Championship”.
She has also written her own cookbook, Flavors of My World.
A graduate of the Culinary Institute of America, Chef Chauhan worked in
some of the finest hotels in India before the start of her professional
career in the States.
Heavily lauded by print and broadcast media in the United States
and abroad, Chef Chauhan has been featured in publications such as
Bon Appétit, Food & Wine, The Local Palate, Wine Enthusiast, USA Today,m Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph and more.
Her television appearances include “The View,” “CBS This Morning’s The Dish, “Iron Chef” and “Next Iron Chef” (Food Network).
She has worked as executive chef in successful ventures such as
Vermilion in Chicago, which received accolades from Chicago
magazine, Esquire, Time Out and Wine Enthusiast under her leadership.
Chauhan is the founding partner of Morph Hospitality Group
in Nashville, Tennessee, which includes restaurants
Chauhan Ale & Masala House, Tànsu ǒ, The Mockingbird
and Chaatable.
She is also the co-owner of Mantra Artisan Ales in Franklin, Tennessee.
A native of India, Chef Chauhan chose Nashville for her first namesake
restaurant after being contacted by developer Moni Advani to come
down to Music City for a visit. It was during her first trip that
she fell in love with the city and its people and decided to stay.
The Music City chef is a passionate advocate for the March of
Dimes, and now lives in Franklin, Tenn., with her husband, Vivek and
their daughter, Shagun and son, Karma.
Justin Cherry
I spent my childhood days watching and learning to bake from my Mother and Grandmother, who had worked in her father’s bakery after school making rolls and bread. Hunting and fishing with my Dad and brother taught me to respect the product. I am a history geek in every way, since my family became involved with living history in 1989.
After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine.
After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare, do whatever you have to do to achieve this!
I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk.
Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real.
Patrick "Opie" Crooks
EXECUTIVE CHEF, A RAKE’S PROGRESS
Opie Crooks knew he belonged in the kitchen ever since he started washing dishes and bussing tables at age 14. He watched the chef and loved the intensity, energy, and urgency involved in the role. In 2006, he graduated from Le Cordon Bleu’s Atlanta campus and immediately jumped into a position with legendary Chef Roy Yamaguchi at the Atlanta location of Roy’s Hawaiian Fusion Cuisine. Crooks spent nearly a decade working for Yamaguchi, becoming a chef-partner and moving between Atlanta, Jacksonville, and finally Baltimore with a brief stint at Anne Quatranno’s Abattoir in Atlanta in between.
In 2013, he left the Roy’s to join forces with Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of Gjerde’s landmark Baltimore restaurant, Woodberry Kitchen, known for an intense focus on the ingredients and traditions of the mid-Atlantic region, serving hyper-local comfort and technically precise food that helped earn Gjerde a James Beard Award for “Best Chef, Mid-Atlantic” in 2015. Admired by his peers for his creativity, energy, and leadership skills, Crooks was named “Best Chef ” by Baltimore’s City Paper in 2015. In 2017, Gjerde and Crooks opened A Rake’s Progress inside The LINE DC hotel in Washington, D.C.’s Adams Morgan neighborhood. Crooks leads the team, applying the strict sourcing ethos to all aspects of the operation, including fine dining, banquets, the coffee shop, and even the hotel’s staff meals.
Joy Crump
A graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, Joy specialIzes in researching and preparing locally grown, and organic foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye toward foods grown, farmed, butchered and purveyed in the Southeast and Mid-Atlantic regions. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings.
Her culinary career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. There, she hosted countless functions for musicians and executives, sharpening her skills in presentation and large-scale planning. At the same time, she worked on private events for Warner Bros. Television. She was a go-to private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy relocated to Atlanta Georgia, where she attended the Art Institute of Atlanta. While working on her degree, she studied under Chef Bradley Rouse, head chef for the NBA team The Atlanta Hawks. There, Joy worked closely with Chef Rouse planning menus and preparing meals for the private dining facility for both the NBA players and their families. There was a particular focus on the specialized athlete’s diet.
Upon graduation from the Art Institute, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Chef Tuohy has been credited with shifting the local / organics / farm-to-table practices from Northern California to the Atlanta restaurant scene. At Woodfire Grill Joy cultivated her skills in several methods of cooking, including meat curing, butchery, fruit preservation, sauce-making and wine-pairing. She worked closely with local Atlanta farmers and purveyors, and learned the art of fine seasonal cooking in an upscale atmosphere. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (“Top Chef” Contestant, Season 6). Chef Gillespie remains there currently, and Joy proudly worked on his team for nearly two years.
Additionally, Joy has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak.
In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg. There, Joy and her team pride themselves in putting their key philosophy into practice for their guests and clients. Namely, they provide a large variety of seasonal, market-fresh, natural and organic meals prepared in a comfortably refined style. FOODĒ Fredericksburg opened in January, 2011. Joy appeared on Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. In spring 2015, she opened her second restaurant, Mercantile, in Fredericksburg.
Caitlin Freeman
A self-taught baker, Caitlin Freeman was the resident pastry chef for Blue Bottle Coffee, and former owner of the San Francisco cake and sweets shop Miette. At both Blue Bottle and Miette, Caitlin made a name for herself creating simple and lovely cakes, cupcakes, and coffee-time treats using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake.
Kevin Jamison
Kevin Jamison is the owner of Commune restaurants in Virginia Beach and Norfolk as well as the 21 acre sustainable farm, New Earth Farm. Kevin studied in Rome, Italy where he received his MA in International Law and Development focusing on food security from St. John's University. He is a co-founder of the non-profit organization Community Development International (CDI) which focuses its efforts on sustainable food and environmental protection projects in the US and in Haiti. Kevin has served as Director of the European Affairs Committee at the United Nations Association, Director of the Center for Global Development at St. John's University and currently as the President of Virginia Beach's Vibe Creative District Business Association. He is passionate about education and sustainable food systems and is an avid art collector. Presently Kevin is working on the buildout of a new 2,600 square ft bakery in Virginia Beach slated to open this fall. Photo by Jessica Shea.
Ashbell McElveen
Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion.
At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes.
In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot. McElveen was seen as a local champion of ethnic cuisine by a population that had been previously ignored by mainstream network television.
In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Ashbell’s at the Serpentine Gallery provided a southern-style American nosh -- the likes of which had never been experienced before in London town!
Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Ashbell’s received four stars from A.A. Gil in his review for the Sunday Times of London.
Chef Ashbell became a regular contributor on BBC’s Good Food Live, amassing more fans across the pond. His frequent television appearances and online catalogue of recipes for the top-rated show drew raves and downloads.
Later, Chef Ashbell moved to Bristol, spending several years researching the British roots of Southern U.S. cooking. He penned a monthly column for Clifton Life Magazine, showcasing the creative ethnic dishes cooked by expats living in the area. A highlight of his time in Bristol was creating an installation of an American jazz and southern food experience for the historic Ashton Court Manor.
Following the Hurricane Katrina disaster of 2005, Chef Ashbell spent over one year in New Orleans. He worked to restore fresh food markets in the Lower Ninth Ward, and helped to launch the Renaissance Project.
After 12 years living in London and Bristol, Chef Ashbell returned to the U.S.A. in 2012. He started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products.
In 2014, The Real Soul Food Company launched its first line of smoked meats. Branded as Ashbell’s Smokehouse Deli, the all-natural turkey meat line features cured turkey pastrami and turkey bacon. The secret recipe is inspired by the traditional southern curing process.
The Ashbell’s Smokehoue Deli line is currently available in selected restaurants and delicatessens in Philadelphia, as well as through select New York area CSA’s.
Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink. He is currently writing a book and screenplay on the life of James Hemings.
Chef Ashbell is proud to call Philadelphia, the birthplace of American Independence, his home.
Bonnie Moore
Bio to come.
Antonin Mousseau-Rivard
Bio to come.
Patrick O'Connell
Chef/Proprietor - The Inn at Little Washington
Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity 40 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 133). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self-sufficiency.
The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story — reaffirming that dreams can come true. Others focus on The Inn’s pioneering efforts in the evolution of American cuisine. Preservationists marvel at the positive effects such a place has had on one of America’s few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds.
O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribunehails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”
O’Connell has authored three books. Over the last 40 years he has been evolving and refining many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact – building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he served as President of Relais & Chateaux North America.
A member of the Town Council of Washington, Virginia, Patrick’s dedication to community and charitable causes is a focal point in his life – from serving as Chairman of the Architectural Review Board of Washington, Virginia to leveraging his career milestones to benefit national and global charity initiatives. The Inn’s 40th anniversary, widely celebrated in the United States and in France where O’Connell’s love of food began, marked the launch of the Patrick O’Connell Foundation which benefits historic preservation and the culinary arts.
Luke Owens
Bio to come.
Keith Roberts
With over four decades of food service industry experience, self-proclaimed “Ham Evangelist,”Keith Roberts, has always had a passion for the culinary world. In 2010, Roberts joined the Edwards team, where he works closely with third-generation cure master Sam Edwards III as the company’s National Wholesale Sales Manager. In this role, Roberts has doubled Edwards’ wholesale business and grabbed the attention of James Beard Award-winning chefs like David Chang and Sean Brock as well as spots on their respective restaurant menus, securing Edwards’ place in the modern culinary conversation. Roberts works tirelessly to educate Americans on the company’s time-honored tradition of curing and smoking meats, positioning S. Wallace Edwards & Sons for continued growth and success for the fourth generation and beyond. In the last five years, Roberts’ efforts have helped Edwards land numerous accolades, including the Good Food Awards “Charcuterie Division Award”, the Virginia Department of Agriculture “Best New Product Award”, Specialty Food Associations “Sofi Award”, and multiple National Country Ham Association Grand/Reserve Champion Titles.
Noah Sandoval
Building on his previous success in Chicago restaurants, Chef Noah Sandoval introduced Oriole to the West Loop scene with the help of his partners, wife and General Manager Cara Sandoval. Oriole offers a comprehensive experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance with homey comfort. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year.
Since opening Oriole in March of 2016, Sandoval was recognized as a Food & WineBest New Chef, received three semifinalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. Oriole also earned 4-star reviews from the Chicago Tribuneand Chicago magazine.
Sandoval and his culinary team develop a large format tasting menu with seasonal foundations and a focus on ingredients and their origin. “My culinary philosophy can change year-to-year, but in approaching food, I always try to find the best ingredients and build dishes around that,” says Sandoval. Taking the concept even further, Sandoval considers each product’s origin in designing a dish, capturing other facets of the region for a deeply rooted collection of flavors. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.”
With a father in the Navy, Sandoval relocated a lot during his youth, from Virginia to California to Scotland before settling back in Richmond, VA. Upon returning to his birthplace at the age of 16, Sandoval picked up a job washing dishes at local landmark restaurant Helen’s and was soon promoted to the salad station, working under Chef David Shannon. Sandoval then followed the chef to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen; this influence inspired the aspiring chef to enroll in culinary school in New Orleans.
While in the Big Easy, Sandoval continued to develop his culinary chops at Marisol under Chef Pete Vazquez. He then moved back to Richmond for a stint as sous chef at Dogwood until he discovered an unexplored world of food through his travels and made the move to Chicago in 2007 to place himself among international culinary excellence.
Chef Marcus Samuelsson’s C-House gave Sandoval an opportunity to further explore seasonal cooking before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval took a position alongside another award-winning chef, Michael Carlson, as sous chef of Schwa, known for its seasonal New American menu. At Schwa, Sandoval focused on honing his technique in a demanding environment, often using unconventional ingredients and methods. Prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year.
Ashleigh Shanti
Ashleigh Shanti is Chef de Cuisine of Benne on Eagle in Asheville, NC. Working closely Chef Fleer, Ashleigh pays homage to the rich African-American culinary traditions that once thrived in The Block – the neighborhood surrounding the restaurant – as well as honoring her own history as a Southern, African-American female.
Born in in St. Mary’s, GA and raised in Virginia Beach, VA, Ashleigh’s heritage has roots across the Southeast. Her happiest days as a young girl were Sundays spent in the kitchen with her family; friends would stop by to visit, eventually prepare themselves a plate, and stay for hours. These moments ingrained in Ashleigh the power of food and how drastically a meal could impact a person's mood. When her parents insisted she find a job at age 16, Ashleigh chose one with long hours and grueling tasks – a kitchen – in the hopes that they would balk. And so, it was this first job, chosen out of rebellion, where Ashleigh unexpectedly solidified her future career path.
After graduating from Baltimore International College in 2013 with an Associates Degrees in Culinary Arts, Ashleigh embarked upon a variety of culinary experiences, including a position teaching fermentation classes at the Southern Food and Beverage Museum in New Orleans and a stageat Blue Hill at Stone Barns in upstate New York. Homesick for the Southeast, in 2017 Ashleigh moved to Kinston, NC to assume the role of Culinary Assistant for Chef & the Farmer co-owner Vivian Howard. Here, she learned the importance of establishing a culinary identity and discovered the impact of telling a story through a plate of food.
While each of her kitchen experiences helped hone her technical expertise, Ashleigh struggled to find a culinary home that resonated with her on a personal level. It was this longing that beckoned Ashleigh to Asheville in Fall 2018 to help Chef Fleer open Benne on Eagle. Here, Ashleigh has found her culinary identity in a kitchen where the food is both meaningful to her and honors her heritage. She is proud to help Chef Fleer build Benne on Eagle’s culinary program from the ground up by following the theme of Sankofa: progressing forward and integrating new food techniques and methods, while looking back to history to reclaim lost and forgotten traditions.
In her spare time, outside of Benne on Eagle’s kitchen, Ashleigh’s culinary explorations continue. She is often found foraging for wild foods or exploring the process of fermentation in her homegrown lab.
(Photo by Johnny Autry)
Clay and Linda Trainum
Clay and Linda Trainum’s Autumn Olive Farms is a true and complete family farm model. In the Shenandoah Valley, they focus on Heritage breeds with great genetics. Together with neighbor Bill Patterson of Patterson’s Registered Berkshires they breed and birth all the Berkshires, Ossabaws and Berkabaws that they sell. In addition, they work with other small local farms to help supply their Farmers Cross line of Heritage pork.
AOF believes that with great intention, they have in fact captured the amazing terroir of the Central Shenandoah Valley in their products and that is a huge reason for their success. They continue to receive accolades from the top professionals in their industry, including Purveyor of the Year in 2015 for Richmond’s Elbys and having their products featured 10 times at the James Beard House to date.
Tyler Trainum
Of Autumn Olive Farms. Bio to come.
Jill Mathias
Raised in Fargo, North Dakota, Jill Mathias first found her way down to Charleston when she attended Johnson & Wales University, where she received her degree in Culinary Arts. After graduating, she took to the road, gaining experience at restaurants in Seattle, Puerto Rico & Martha’s Vineyard. She eventually found her way back to Charleston and the restaurant Carolina’s, working as Sous Chef under Chef Jeremiah Bacon, and then as Head Chef after his departure.
In 2014, Chez Nous opened, with a focus on conviviality and a small and daily changing menu, featuring classic dishes from Southern France, Northern Spain and Northern Italy.
Sam McGann
Bio to come.
Moeen Abuzaid
Chef Moeen was born and raised in Amman, Jordan, where he discovered his passion for the culinary arts at a very young age. He started his culinary journey at eighteen years old when the Chef of an international hotel and restaurant insisted he come and learn under his direction. Under the influence of many great chefs throughout his career, his passion for cooking was ignited. He has worked in some of the best five-star hotels across the Middle East, where he continued to refine and master his culinary artistry and technique. These positions led him to become a professional chef and master of the “de-luxe” style of hotel cuisine.
Although unconventional, an important part of his story is the drive and passion for mastery of technique, cooking and plating, as Chef Moeen is almost entirely self-taught. Through observing, hands-on learning, an incredible amount of reading and engrossing his life in the culinary arts, he works to master everything he puts on a plate.
In 2010, Chef Moeen’s journey and desire to be known for Fine Arabian cuisine brought him to New York City. The plan he set out was to learn and experiment with the art of fine gastronomy. Working with global chefs to further expand his palate and discover new ingredients, he started to infuse these flavors into traditional Arabian favorites. In a relentless pursuit to master technique and express his personal style, Chef Moeen acknowledges the incredibly vast world of fine gastronomy that has influenced him through reading, watching, following and building relationships with world renowned chefs. In this vastly diverse city, he has crafted his own style of cuisine; while conceptualizing and opening his first pop-up restaurant, “The Broken English”. Today he continues to craft new dishes, paying homage to the cuisine of his region, while re-imagining and elevating classic Arabian food.
Matt Conroy
Originally from Boston, Matt Conroy always had jobs as a kid—from running a paper route to washing dishes at local diners. At 15, he spent most of his free time in the kitchens of local Massachusetts restaurants. As a short order cook throughout high school, he learned speed, organization, and how to work as part of a team.
Passionate about cooking but unable to afford culinary school, he continued learning the trade on the job. By 22, he was sous chef of Verde, a popular restaurant in the ski town of Stratton, Vermont, where he worked with local produce and experienced whole animal butchery.
After three years in Vermont, Conroy moved to Boston to work for Chef Tony Maws at Craigie on Main, absorbing Maw’s fierce discipline and attention to detail. In 2012, Conroy moved to New York to join Alex Stupak’s Empellón Cocina—his first and fortuitous deep-dive into Mexican cuisine. Next, Conroy served as executive chef of the French bistro Little Prince for 3 years and then helmed Virginia’s, a neighborhood spot in the East Village. In 2018, he opened the project that spoke to his soul, Oxomoco, alongside Chef Justin Bazdarich, in Greenpoint, Brooklyn. There, he’s serves modern, wood-fired Mexican cuisine.
At the heart of Oxomoco is corn, which Conroy sources from small farmers across Mexico and nixtamalizes in house for masa that goes into tortillas, tostadas, and tamales. He’s more interested in staying true to the Mexican pantry than recipes, putting his own interpretation on the cuisine he loves.
Ryan Collins
Ryan Collins made his Virginia debut in the kitchen at Early Mountain Vineyards in 2016. After hosting a series of pop-up dinners with Charlottesville’s Oakhart Social chef-owners Ben Clore and Tristian Wraight, the idea for Little Star was born. The Main Street eatery opened in late 2018 and uses a wood-oven hearth to blend Spanish and Mexican flavors. Collins spent almost a decade in Washington D.C. with ThinkFoodGroup. the restaurant group from chef, restaurateur and Nobel Peace Prize nominee, Jose Andres. Collins worked at the Mexican tapas and street food hotspot Oyamel for three years, along with the James Beard Award-nominated Jaleo, and the Michelin-starred minibar.
Alex Pasco
Alex Pasco is the newly appointed executive chef at the acclaimed bayside Irvington resort, The Tide’s Inn. Pasco joins the team following the recent debut of Fish Hawk Oyster Bar at the resort. He will also oversee the Chesapeake Restaurant Bar & Terrace and Golden Eagle Grill while working to elevate the resort’s food and beverage program. Prior to Virginia, Alex served as chef de cuisine at Enchantment Resort, and the destination spa, Mii amo in Sedona. At both venues his dishes aimed to celebrate the ingenious ingredients of the Southwest. His 10-year industry tenure began rubbing elbows with Michelin Star chef Matthew Dolan of San Francisco’s 25 Lusk.