CANDACE ATKINS trained under Yurich Fushimi and Wes Meers. She has worked in Richmond at Hana Zushi and the Lilly Pad, a successful riverside restaurant which she opened several years ago. Candace also will soon be opening Weddings by the River's Edge, a unique and fun place to have a wedding or a catered reception.

TANYA CAUTHEN is the owner of Belmont Butchery. Certified through the American Culinary Federation, she has worked in Richmond at the Frog and the Redneck, Capers Catering, Patina Grill, Ellwood Thompson’s Natural Market, Edible Garden, and the European Market. She has also helped to open The Red Oak Cafe and Three Monkeys.

MELISSA CHRISTIAN is currently the chef and owner of Savory Choice Catering. Having been involved in the local food scene as a chef, instructor, consultant and volunteer, she now concentrates on catering and food styling. In the past, she has worked as chef at Zeus Gallery Cafe and Chez Foushee.

TIM CLINTON is the Executive Chef at the Federal Reserve Bank of Richmond. He has worked in New York City at Flik International-Credit Suisse First Boston. Richmond credits include Lewis Ginter Botanical Gardens, A Sharper Palate Catering Company, La Grotta, Amici, Millie's, Phillip Morris (through ARAMARK), and Chef’s Warehouse.

BILL FOSTER is the Executive Chef at Zed Cafe. After graduating from the Culinary Institute of America, he worked at The Frog & The Redneck and Acacia. He then became Event and Prep Chef for A Sharper Palate and did a brief stint as the Governor’s chef. A native of South Carolina, he draws culinary inspiration from his southern roots and his love for fresh, clean food.

JILL GARLOFF is owner and operator of Your Good Taste Personal Chef Service. A graduate of Johnson & Wales University, she has worked as an executive chef and food service director for various Fortune 500 companies in Chicago, Atlanta and Richmond.

MATTHEW GREEN is currently the head chef of Chez Foushee. Prior to that, he was sous chef at Helen’s and Racine. He also worked at Franco’s, Stellas, A Sharper Palate, Grafiti Grill and the Blue Light Grill in Charlottesville.

BEAU HOBBS is the chef at Weezie’s in Carytown. Before that, he worked with Chef Andy Lo at the Omni and Downtown Club. He also worked with Alain Contempte at Chez Max and was employed at Carnivores.

CHARLES HOLLEY now works for a privately-owned plantation on the James River. He also worked at The Jefferson Hotel’s Le Maire restaurant, and before that, at La Petite France. He is a former member of the U.S. Army Culinary Arts Team and winner of the 2004 Virginia Iron Chef Competition. This October, he will compete on an International Culinary Olympics team in Erfurt, Germany.

NITA KHANDELWAL hails from Bombay, India. Her knowledge and skill in authentic Northwest Indian cooking make her a natural chef and an enthusiastic teacher.

LISA JETT KIRKHAM first taught a cooking class in 1984 and has since become a fully accredited IACP cooking teacher. She has worked with Madeleine Kamen, Anne Willan, and Jacques Pepin. She is currently the corporate chef for E. A. Holsten (dealer for Wolf Stove and Sub-Zero refrigerators) and also caters private parties.

BRUCE ROWLAND is a graduate of the Culinary Institute of America. He is currently the executive chef and owner of Rowland Fine Dining. He got his start working as a chef on three different private yachts, including one owned by Malcolm Forbes. Before coming to Richmond, he served as executive chef at several gourmet restaurants in North and South Carolina.

SALLY SCHMIDT is a Richmond caterer and culinary teacher. Having left the corporate world in 2005, she received her diploma from the Institute of Culinary Education in New York and served externships under a sommelier and executive chef in New York City. She currently operates her own catering company, Sallyfood.

JIMMY TSAMOURAS is the new chef/owner of Dot’s Back Inn, a longtime Northside favorite. Born and raised in Richmond, he graduated from the Culinary Institute of America, then, literally cooked his way across America, from New York to Hawaii. After returning home, he worked at the John Marshall Hotel, Barrister’s Café, and Southern Culture.

ALLISON ZINDER has lived in France since 1998. Originally from Richmond, she returns home for several months every year. Based in Chaudefonds sur Layon, she alternates catering with chef duties for Michelin-star and country-style restaurants. She is a graduate of the French national culinary school system in the Loire Valley, where she also completed a one-year pastry program.