Meet Our Participating Chefs

Raymond Hook, Capella Cheese

Raymond Hook is the cheesemonger to the stars of Atlanta. Hook has extensive experience in the Atlanta food scene, managing Star Provisions. Since managing Star Provisions, Hook moved to San Francisco to work for a national specialty food distributor. After working in San Francisco, he moved to New York to work on the business side of cheese. This wealth of new knowledge, combined with eager business partners, culminated in Capella Cheese, a cheese shop that Hook plans to make accessible to anyone with any interest in cheese. From working in his family’s restaurant at the cheese counter in Norman, Oklahoma, to owning and operating his own cheese shop, Raymond Hook has truly built a special relationship with cheese.

Chef Michael Schorn, Zakia

Michael Schorn grew up in South Dakota, fostering a passion for all things local and farm-raised. Schorn started his culinary career upon arriving in Atlanta with Canoe in 2000, and excelled in opening seven restaurant concepts while in Atlanta before moving to Charleston in 2017. While in Charleston, he found his love for Middle Eastern cuisine ad culture as Head Chef for The Butcher & Bee. Schorn would stay until 2019, when he would move to Denver to work as a Chef de Cuisine at Safta. Schorn returned to Atlanta and met the Akly family, which brought about the idea to open Zakia. 

Main Event Chefs

Chef Jamie Adams, Il Giallo Osteria & Bar 

Jamie Adams was born in Atlanta, but his passion for Italian cuisine was fueled by his New Orleans mother who was a fabulous cook in her own right. While studying at Georgia State University, he simultaneously worked for the Mad Italian Restaurant in Atlanta. Following school in 1985, he found himself in Italy working his way through restaurants, hotels and resorts, eventually working at the Michelin-starred Locanda Del Sant Uffizzio near Asti, and then at Restaurant Ceresole. He even taught a 5-day cooking course in Italian at Venice’s grand hotel, the Hotel Cipriani. He returned to Atlanta to work for Buckhead Life Restaurant Group, first at their Cappriccio (now Pricci) as sous chef, and then in 1993 as executive chef of Veni Vidi Vici.  Veni Vidi Vici closed in early 2015, and Chef Adams along with General Manager Leonardo Moura, opened their new restaurant, Il Giallo Osteria & Bar in November of 2015. 

Chef Monique Barrow, Tre Vele

Monique Barrow was nine years old when she discovered her passion and love for food; born and raised in Barbados, her Caribbean influence has been her sole foundation throughout her culinary journey. After completing school and working at two luxury hotels in Barbados, Barrow enrolled in Le Cordon Bleu College of Culinary Arts Atlanta in 2009. After finishing her degree, she worked her way from Line Cook to Sous Chef under Chef Ian Winslade at Buckhead Bottle Bar. Barrow then followed Winslade to Murphy’s and would eventually go to Dantanna’s, where she became Executive Chef. In 2020, she reunited with Chef Winslade as Sous Chef at Mission + Market. Quickly after, Barrow would transition in 2022 to Tre Vele as Executive Chef. She continues to rely on her rich Barbadian heritage, ready to grow and take on new challenges.

Chefs Nicole Benza and Simone B. Essman, Atta Girl Bakery and Catering

Atta Girl Bakery and Catering is the culmination of years of learning, experience, dedication, and commitment. Women minority owned and operated, this business is a beautiful blend of different cultures from two ends of the globe coming together to create a unique, harmonious, and dynamic menu. Nicole Benza is a Peruvian native and Atlanta transplant who brings her unique style and flavor with signature traditional Peruvian desserts. Simone B Essman loves blending her Indian flavor profiles and techniques with her new-found love for classic Southern Cuisine, learnt from her mother-in-law, a true southern belle. Put these two ladies together and you have stunning, fun, unique and memorable desserts.   

Chef Arnaldo Castillo, Tio Lucho’s 

Arnaldo Castillo is an enigma; born in Peru, raised in the South, and with one foot planted firmly in both cultures. Inspired by his father, Luis, Castillo has been a part of the restaurant industry since the age of 16. Castillo has been recognized as a James Beard Award semifinalist for Best Chef in the Southeast. Having worked in a variety of roles along his culinary journey, he has learned the industry ropes as a server, dishwasher, cook, sous chef, and chef de cuisine in the kitchens of esteemed Atlanta restaurants including Minero, Pura Vida, Empire State South and Little Trouble, which he also helped open. Castillo set out on the venture to open Tio Lucho’s after the pandemic, taking developing a full Peruvian experience for Atlantans to enjoy. 

Anthony DiNardo, Henri’s Bakery & Deli

Anthony DiNardo, through his family, learned the art of baking and the importance of keeping family traditions. His great-grandfather, Henri Fiscus, started the original Henri’s Bakery in 1929. DiNardo took over the business from his aunt, Madeline Leonard. Leonard ran Henri’s for 43 years and truly helped to show DiNardo the ropes. Now, Anthony DiNardo taking charge of the family business has brought a modern spin, while still focusing on the traditions passed through multiple generations. The stories of DiNardo’s great-grandfather continue to influence his decisions for the business. 

Chef Jessica Gamble, KR SteakBar 

Chef Jessica Gamble was born and raised in the Atlanta area. Recognizing her love for the food industry, she started working in restaurants as a dishwasher at 16 and grew from there. She has worked her way up to be Chef de Cuisine for Chef Kevin Rathbun at KR SteakBar in Buckhead. She was Rathbun’s first female Chef de Cuisine and one of the youngest. Chef Gamble draws on her experience from traveling and trying different food from a myriad of cultures. She builds her menu at KR SteakBar with a focus on Italian food, local and seasonal products, and prime steak. Outside of work she enjoys hanging out with her giant dog, Dudley, and aggressively playing trivia. 

Chef Chris Hall, Local Three Kitchen & Bar

Chris Hall’s story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. After leaving Atlanta for college in Philadelphia, Hall landed at Lec Bec Fin. Hall eventually headed home to Atlanta and found work at Canoe, working at the restaurant until he finally opened Local Three in 2010 with the help of Ryan Turner and Todd Musman. His main role now is as partner in charge of day-to-day operations of Unsukay Partners restaurants, Local Three, Roshambo, Muss & Turner’s and MTH Pizza.  

Chef Eddie Hernandez, Taqueria Del Sol

Eddie Hernandez was born in Monterrey, Mexico. As a child, Eddie learned to cook from his grandmother in her restaurants. At age 16, he moved to the United States to pursue his dreams of becoming a famous drummer. He decided it was not the life he wanted to live and moved to Atlanta in 1989 and found work in a Mexican restaurant south of Atlanta. He quickly made his mark in the kitchen, laying the groundwork for his business partnership with Taqueria del Sol CEO Mike Klank. They opened the first Taqueria del Sol on Atlanta’s Westside in 2000, creating a menu inspired by Hernandez’s native country and Klank’s experiences in the American Southwest. He and Klank have been named semi-finalists in the James Beard Foundation Awards for Excellence’s Outstanding Restaurateur category for four years.  

Chef Laura Orellana, Table & Main 

Laura was born and raised in El Salvador, where she enjoyed her earliest culinary memories. By age 17, she knew she would embrace cooking as a profession. In 2004 she moved to Seville, Spain to study at one of the best culinary schools, Escuela de Hosteleria de Sevilla. In her earliest professional experience, she learned at El Cingle in Barcelona, a Michelin starred restaurant. She moved to Atlanta in 2009 to work with the esteemed Buckhead Life Group. Laura joined Table & Main in 2012 as a Line Cook before opening Osteria Mattone, our sister restaurant, as the Sous Chef in 2013 and serving in that capacity for eight years. Most recently, Chef Laura helped open Casa Robles, R.O. Hospitality’s latest concept, in 2021. She is back at Table & Main now as Executive Sous Chef. .

Chef Craig Richards, Lyla Lila

Chef Craig Richards came to Atlanta in 2005 after five years of learning Italian cookery under Lidia Bastianich, opening restaurants in the Midwest and Northeast. He first worked at La Tavola, building out a regional Italian menu. From La Tavola, Richards continued to hone his European craft at Ecco, developing special menus biweekly. By 2014, Chef Richards was asked to open Ford Fry’s newest restaurant concept, St. Cecilia. He later transitioned to the position of Vice President of Culinary for Ford Fry before having the chance at ownership for Lyla Lila in 2019. Since opening, Lyla Lila and Chef Craig Richards have become nationally recognized by the James Beard Foundation, The New York Times, and most recently The Michelin Guide. 

Chef Doug Turbush, Seed

Doug Turbush’s desire to learn every aspect of the restaurant business led him to a Bachelor’s degree in Hospitality and Tourism Management from the University of Wisconsin in Stout, and later to the prestigious Culinary Institute of America, graduating with honors from both universities. Upon graduating from the CIA, a move to Minneapolis opened the doors to a position at Goodfellows, a restaurant by celebrity chef Stephen Pyles. Turbush eventually joined the Buckhead Life Restaurant Group in 1999 as Chef de Tournant at Nava under Chef Kevin Rathbun. He would go on to become Executive Chef of both Nava and Bluepointe before setting off to open Seed Kitchen & Bar in Marietta, where he now cooks and owns. 

Chef Charmain Ware-Jason, Tiny Lou's

Chef Charmain Ware’s journey to becoming a pastry chef was unconventional. After a car crash left her bedridden, she discovered a passion for baking through The Food Network. Encouraged by a friend, she applied for a culinary grant and trained under instructors from the City of Refuge culinary program. Her career includes stints with Cirque du Soleil and various renowned restaurants. The pandemic forced her to confront personal trauma, leading to a transformative period. In January 2021, she became the Executive Pastry Chef at Tiny Lou’s. Chef Charmain pours her heart into her creations, striving for excellence with each menu. Her passion for baking has been a life-saving force, driving her to achieve greatness. 

Chef Ian Winslade, Mission + Market

Ian Winslade’s career started at New York’s La Bernardin, progressing from the bakery to Sous Chef under Eric Ripert. Winslade's first 15 years focused on French cuisine, while his California period ignited a passion for multicultural dishes and fresh, local produce. Over 20 years in Atlanta, Winslade has shaped its dining scene through roles in top spots like Bluepointe, Spice Market, Market by Jean-Georges Vongerichten, and ending as the executive chef of Murphy's and Paces & Vine. Winslade now oversees kitchen operations at Mission + Market, along with Tre Vele and Zakia. 

Chef Camron Woods, Message in a Bottle 

As a culinary professional with over 25 years of experience, there isn’t much Camron doesn’t love about cooking. He started his career in 1995 working as a dishwasher at 17. He completed an apprenticeship at the acclaimed Woodlands Resort and Inn, then rose through the ranks to executive sous chef. In 2003, Camron was recruited by Four Season’s Hotels in Atlanta and later the Bahamas. In 2007, he moved west to Southern California and opened The Grand del Mar Resort as well as a free-standing restaurant in La Jolla, California, then to Orange County to open The Ranch at Laguna Beach. Camron then spent 5 years overseeing the culinary operations of two properties with Omni Hotels in San Antonio, Texas before moving back to Atlanta to be closer to family.