Featured chefs

Become a part of the University of Tennessee’s comprehensive and hands-on Culinary & Catering Program and learn from these experts in the industry.

 

Chef Greg J. Eisele, Culinary Director

Chef Eisele is Culinary Director at the University of Tennessee’s Culinary Program. Chef Eisele is also President of the American Culinary Federation’s Smokey Mountain Chapter. Greg began his culinary career on a New Year’s Eve as a busboy in the famous Seventh Inn Restaurant in St. Louis. From there he rapidly moved from the dinning…

Chef Robert Allen

Chef Robert Allen is a San Antonio, Texas, native who moved to Lenoir City in June to become corporate chef at Citico’s Restaurant & Club at WindRiver Lakefront Golf Community, Lenoir City. He garnered his first local honor in November by winning the March of Dimes Signature Chefs competition with his Cuban Sandwich Cigar. It’s…

Chef Dave H. Colburn, Jr.

Executive Chef David Colburn has been in the culinary industry for 30 plus years, Just a few accomplishments, 17 Years as the American Culinary Federation Chapter President in East Tennessee a ACF Certified Executive Chef for 16 years, Currently, Chef Dave is  Executive Chef managing 4 properties that include service’s for dinner shows to off…

Chef Johnathan Dean

21- Years of Culinary leadership and experience. Graduate of Johnson and Wales University Executive Chef Glen-Ella Springs Inn and Conference Center Executive Chef National Health Care Member of US Foods National Culinary Team Center of the Plate Specialist US Foods Knoxville. Executive Chef/Owner of Sweet Celebrations Bakery and Cafe 2008-2012 Executive Chef Parkwest Hospital Corporate…

Chef Dadang Djajadiredja

Indonesia-born executive chef Dadang (“DJ”) Djajadiredja (CEC, CFBE, CHE) has acquired three American Culinary Federation certifications throughout a 35-year career. Chef DJ has led the culinary teams at country clubs, cruise ships, hotels, and culinary schools from New York to Texas.

Chef Shona House

The story of Faith Baked Cakes is one of triumph over adversity. What began as a friend’s dream has turned into a thriving cake decoration business for owner Shona House. House says God has been preparing her for this business her whole life. Her cake journey began at age 8 with a cake baked in…

Chef Mark McKinney

Senior Executive Chef Mark McKinney, culinary arts graduate of Johnson and Wales University, has worked at Magnolias and The Woodlands in South Carolina and several local restaurants, including The Inn at Blackberry Farm, Little City Bistro, and as Executive Sous Chef at Bravo. He is on the faculty at The University of Tennessee teaching cooking…

Chef Chris Moore

While living in San Francisco, Chef Moore opened his own restaurant, Rocco’s Seafood Grill, which was acclimated through praise from the San Francisco Chronicle. Before joining the Knoxville Convention Center, Moore served as corporate chef with Pappas Restaurants in Houston followed by his position as corporate executive chef for Stokely Hospitality Enterprises in Sevierville, TN

Chef Brandon Wilson

Brandon Wilson’s first job was washing dishes at the International House of Pancakes when he was 15 years old. After working his way through high school and college in restaurants, bars, and nightclubs, he graduated from Northern Arizona University with a degree in journalism. He maintained a successful career as a journalist for nearly 10 years but had dreams of returning…