Cookies, Cocktails and Canapés – Charlotte

Meet Cris Rojas-Agurcia, the self-taught pastry powerhouse rewriting Charlotte’s dessert rules. From childhood bake sales in Honduras to opening The Batch House, Cris has built a pastry paradise based on a simple rule: “people first, cake second.” Her massive, nostalgia-packed confections have a massive local following. They also earned her “Best Bakery” and “Best Cookie” honors from Charlotte Magazine. Come for her famous Oatmeal Creme Pies, and stay to chat with one of the sweetest, most resilient culinary trailblazers in the Queen City.

A 2026 James Beard Foundation semifinalist for Best Chef Southeast, Chef Robin Anthony has redefined the sushi and omakase experience across the Southeast, bringing uncompromising technique and modern sensibility to Charlotte, NC’s evolving culinary landscape.

In 2025, both PrimeFish and Omakase Experience by PrimeFish earned recognition from the Michelin Guide, becoming the only sushi restaurants in the Carolinas to receive this honor—a testament to Anthony’s unwavering commitment to excellence and his influence on the region’s modern dining culture. In 2026, his restaurants became the only to offer certified Kobe beef in the Carolinas.

Born in Indonesia, Anthony immigrated to the United States in 2013, spending a formative year in Raleigh before settling in Charlotte. There, he devoted over a decade to mastering the art of nigiri in North Carolina’s sushi kitchens—often remaining long after service to perfect every cut, press, and detail with quiet discipline and relentless precision.

In 2021, Anthony opened PrimeFish, a 40-seat New York–style sushi concept showcasing premium fish and contemporary execution. The following year, he introduced Charlotte to Omakase Experience by PrimeFish, a 6-seat counter offering 10- and 15-course tasting menus rooted in traditional Edomae methods and elevated with modern creativity. In 2024, he launched PrimeFish Cellar as a bottle shop and specialty market, reimagining it in 2025 as an intimate dining destination featuring high-quality sushi, curated wine and sake, and luxury ingredients—a reflection of his passion for pairing, craftsmanship, and connection.

A Certified Sake Adviser through the Sake School of America and Level 1 certified by the Court of Master Sommeliers, Anthony specializes in thoughtful sake and wine pairings that enhance his Japanese-inspired cuisine.

Driven by ambition, curiosity, and creative vision, Chef Anthony continues to push boundaries—elevating Charlotte’s culinary identity through integrity, innovation, and the pursuit of perfection.

Chef Jamie Barnes was born and raised in Newport News, VA. Growing up around Southern cuisine combined with a love for Food Network shows, he enrolled in Johnson and Wales University in Charlotte in 2004. Barnes would go on to work with Harpers Restaurant Group and Ballantyne Country Club among other notable places. Gaining a passion for the food truck scene, Barnes acquired a truck with college friend Greg Williams and started What The Fries food truck in 2015. Eventually opening a brick and mortar in 2021 until 2024. The business garnered a huge following and was featured virally on Tik Tok, Food Network and The Cooking Channel. He also has cooked at the prestigious James Beard House in NYC and is a frequent participant in festivals including Charleston Wine & Food and Bayhaven Food & Wine Festival. Chef Barnes is also an alumnus of the 26th James Beard Foundation Chef Bootcamp for Policy and Change. Currently, Barnes also oversees the culinary aspects of Charlotte NC based Serving The Culture, a music centered Pop-Up Dinner Series and High School Culinary Instructor for Rock Hill Schools Applied Technology Center. He also assists with food involved with NICU based non profit Lane’s Light. Chef Barnes lives in Clover, SC (right outside of Charlotte NC) with his wife Alicia, and their children, Lily, Levi & Lane (RIP)

After graduating from Lake Zurich High School in 2005, Sieger went on to graduate with a Bachelor of Arts from the Culinary School at Kendall College. From there, Sieger worked in kitchens throughout Chicago and LA, Beat Bobby Flay, won Chopped, Top Chef Season 23 was a thing, and in 2024 opened bar Berria. None of that is half as good as this brown butter chocolate chip cookies recipe.

• Brown Butter 272 grams
• Brown Sugar 272 grams
• Sugar 229 grams
• Vanilla Extract 9 grams
• Eggs 110 grams
• AP Flour 480 grams
• Salt 8 grams
• Baking Powder 7 grams
• Baking Soda 7 grams
• Semi sweet Chocolate 300 grams
• Dark chocolate 310 grams

Cream the brown butter, brown sugar, sugar, vanilla and eggs. Sift the flour, salt, baking powder and baking soda. Slowly add the sifted flour mix. Once the flour mix is fully incorporated, add the chocolate. Roll into 2 tablespoon sized balls. Refrigerate overnight and bake the next day. Preheat the oven to 350. Bake for 6 minutes, turn the pan and bake for an additional 6 minutes. Let cool and enjoy.

Follow your dreams and do what you love

Originally from Lake Villa, Illinois, Skyler Bryant has been baking for as long as she can remember. Her passion for baking began in the kitchen with her grandmother, whose love for creating homemade treats inspired a lifelong appreciation for the craft. She later attended Johnson & Wales University, where she continued to develop her skills and deepen her love for baking. Today, Skyler enjoys creating desserts that bring people together and believes that sharing something made with care can create lasting memories.

Callan Buckles is the Executive Chef at Rada in Myers Park. Growing up in Seattle, he was involved in the restaurant industry from a young age. Entering the industry at 14 years old as a dishwasher, he never attended culinary school, opting to learn directly from his chefs and peers. At age 21, he moved to New York City and landed a job at Momofuku, eventually earning his first Sous Chef position. Over his career he has worked for lauded chefs such has Nick Curtola at The Four Horsemen, Christopher Kostow at The Charter Oak, Ignacio Mattos at Lodi, and Joshua Pinsky at Claud and Penny. When his wife Emily became pregnant, they moved to Charlotte to be closer to their family. In January 2025, Callan opened Rada as the Executive chef for his Brother-in-law, Eloy Roy.

Former tennis professional and corporate stiff turned passionate baker spreading joy through gluten free treats as well as sourdough.

Growing up in an Italian household and learning to cook and bake from a very young age I have always enjoyed my time in the kitchen.  I never imagined when I met my wife and had never had a gluten free item that I would later make it my profession/passion.  Since she and her family are gluten free I became accustomed to living that lifestyle to quickly find out the options were just not good at all.  I felt like no matter where we purchased our food or baked goods they were in short, bad!

I made it my mission to make them better by studying, reading about, and testing gluten free items.  I tested them on my wife, her family, the staff at her business, friends, strangers, you name it!  After doing this I was strongly encouraged by all to make this for a larger group of people and here we are.

Because everyone deserves good $H!T

Born in New York and raised in Brazil, Sherry’s earliest food memories come from weekends on her uncle’s farm, where she learned how food is grown, harvested and transformed. Raised by a single mother and inspired by a lineage of strong Brazilian women, she discovered early that cooking is an act of love meant to bring people together.

Her professional journey began at Le Cirque, followed by a rapid rise at Anthos, where she became a sous chef at just twenty-three. In 2010 she joined Per Se under Thomas Keller, refining her approach to excellence, precision and leadership. She later continued her Michelin-level training at Brooklyn Fare, shaping her commitment to clarity, restraint and ingredient integrity.

In recent years, Sherry has led acclaimed kitchens at Café Cluny, The Well and Metropolis by Marcus. She joined Cynthia as Opening Executive Chef and Partner in December 2025.

Brittany Cochran was born and raised in Columbus, Ohio, and came to Charlotte to attend Johnson & Wales University. She later moved to New York City, where she worked under Chef Marc Forgione and at the two-Michelin-starred restaurant Marea. Now back in Charlotte, Brittany is making a name for herself as the Executive Chef of Stagioni with the Moffett Restaurant Group.

Award-winning chef, entrepreneur, and advocate for Black culinary excellence, with extensive experience in hospitality leadership, restaurant development, and community engagement. Recognized by the James Beard Foundation, Esquire Magazine, and The New York Times, I bring a deep-rooted passion for Southern foodways, sustainability, and mentorship. Co-founder of BayHaven Restaurant Group, leading multiple restaurant concepts and an annual food & wine festival focused on elevating Black chefs and food artisans.

Culinary Visionary | Global Chef | Culture-Driven Leader

Born in Santiago, Chile and trained across five continents, Nicolas Daniels is a dynamic culinary leader with over 20 years of experience guiding restaurants, hospitality groups, and culinary teams through transformation and growth. His global training and diverse kitchen experience have shaped a unique culinary perspective—blending international techniques and cultural traditions into inventive, memorable dishes.

Previously, he served as Director of Culinary Standards and Supply Chain at Imagine One Hospitality, where he led training initiatives, developed culinary standards, and supported seamless integration of new restaurant concepts. He also held the role of Culinary Director, overseeing multiple restaurants and implementing systems that elevated consistency and quality across the group.

Throughout his career, Nicolas has held key leadership roles at The Capital Grille, Barcelona Wine Bar, Loft & Cellar, and others—bringing a sharp eye for detail, a collaborative approach, and a passion for culinary creativity to every kitchen he leads. As the founder of Nomad Chef Consulting, he has partnered with restaurants and hospitality groups across the Charlotte market to develop concepts, optimize operations, and inspire culinary excellence.

Nicolas holds degrees in Food Service Management (Magna Cum Laude, Johnson & Wales University) and Life Sciences (NC State University), along with certifications in low-oxygen/acidic food handling and ServSafe safety standards. His work is rooted in a deep respect for ingredients, technique, and culture—driving innovation while staying grounded in tradition.

Born and raised in Northern Virginia, Jonathan Dearden has spent more than two decades building a career in some of the country’s most respected kitchens. Having worked with James Beard Award winning chefs and led culinary teams across luxury resorts, hotels, and restaurants, he now oversees a diverse multi-unit restaurant group. A Top 4 finalist on Top Chef Season 23, Jonathan is known for combining refined technique with approachable, flavor driven cuisine while inspiring the next generation of culinary professionals.

Originally from Myrtle Beach, Diminich grew up in the restaurants of both his father and grandfather, who came to the US from Italy at age 16 – a classic immigrant story seeking
opportunity in America. After working his way up the ranks in his family’s restaurants and training with other local chefs, Diminich attended the Culinary Institute of America.

After graduating with a degree in Culinary Arts, Diminich trained under Chef and Owner Georges Perrier at Le Bec Fin in Philadelphia. He then moved back to the South, where he
was Sous Chef at BLT Steak in the Ritz-Carlton Charlotte. He later worked under Executive Chef Raffaele Dall’Erta at The Hampton’s Restaurant in Sumter, SC, and most recently was
Executive Chef of Upstream Restaurant in the SouthPark area of Charlotte. In 2020, Sam appeared on Beat Bobby Flay on the Food Network, taking down the legendary Chef in an epic ‘battle’ of Lobster Risotto.

After being laid off during the 2020 pandemic, Chef Diminich founded Your Farms Your Table (YFYT), a farm-to-table meal delivery service that has since evolved into a hospitality
group offering catering, curated events, personal chef services, and community-supported meals, all designed to celebrate the rich bounty of the Carolinas.

In 2023, he opened Restaurant Constance, a 10-table farm-to-table restaurant in Charlotte’s Wesley Heights neighborhood. Named after his daughter, the restaurant is known for its seasonal menus, thoughtful non-alcoholic beverage program, and intentional approach to hospitality inspired by Diminich’s own journey in recovery. Each dish celebrates the farmers, community partners, and team members who help bring Diminich’s vision to life.

Restaurant Constance was recognized as a MICHELIN Recommended restaurant in the 2025 MICHELIN Guide for the American South. That same year, Chef Diminich also appeared as a contestant on Chopped and was named a James Beard Foundation Semifinalist for Best Chef: Southeast.

Beyond the kitchen, Chef Diminich is an advocate for sobriety and mental health in the hospitality industry. He co-leads the Charlotte chapter of Ben’s Friends, a national support
group for food and beverage professionals in recovery, and hosts weekly recovery meetings at Restaurant Constance. Since its inception, YFYT’s Community Supported Meals program has served over 183,000 meals to those in recovery.

Chef Diminich is wildly passionate about working with local ingredients. His approach to food is to honor the ingredients by using sound techniques with a balance of flavors and textures and by blending traditional and contemporary flavors. His goal is to prepare food that brings a celebratory influence to the meal experience as the centerpiece in the story of our lives with our friends and family.

Lewis Donald, the classically trained chef who traded fine-dining country clubs for the irresistible pull of real wood smoke. As the mastermind behind Charlotte’s beloved Sweet Lew’s BBQ, Lewis has spent years perfecting low-and-slow Carolina barbecue, using only hickory, pecan and peach woods to fire up an uncompromising “cooked with wood” philosophy that earned his spot on Charlotte Magazine’s Top 50 Restaurants list.

When he’s not manning the smoker, Lewis is a fierce champion for the Queen City’s culinary community. He showcased his deep regional expertise to the nation as a whole-hog expert on Bravo’s Top Chef, and he recently stepped in to preserve local culinary history by taking over the historic Plaza Midwood comfort-food staple, Dish. Driven by a passion to give back, he also founded the annual Carolina BBQ Festival, bridging food culture with disaster relief by uniting top Southeastern pitmasters for charity.

I was born and raised in Chicago, where growing up surrounded by diverse cultures and flavors inspired the way I cook today. My Mexican heritage is the foundation of my food, blended with global influences and the soul of Southern cuisine.

After training in Michelin-starred kitchens in Las Vegas, Los Angeles, and Chicago, I made my way to North Carolina, where I helped launch Cortez Seafood + Cocktails before opening my own restaurants in Durham: Little Bull, AAKTUN and TaTaco. Little Bull was recently recognized with a Michelin Guide recommendation, and I’m honored to be a two-time James Beard Award semifinalist for Best Chef: Southeast.

I was also featured in Time magazine as one of the chefs helping define the “Nuevo South.” Whether I’m in the kitchen, DJing or traveling, I’m always looking for new inspiration and ways to remix familiar flavors into something memorable.

Amy Fortes grew up in Lockport, NY just outside of Buffalo. Starting in the kitchen at 16 as a dishwasher she quickly fell in love with the camaraderie of the industry. She moved to the Charlotte area in 2006 to finish her degree in culinary arts as well as a bachelor’s in food service management at Johnson and Wales.

She began her career with the Harpers Restaurant Group in 2008 as an extern and quickly worked her way up to sous chef by working at numerous restaurants within the company, including Zink American Kitchen, Mimosa Grill and Upstream Seafood.

She and her husband Jon opened their first restaurant, The Flipside Café in December of 2013 and have opened numerous others including a thriving catering company since. (The Flipside Restaurant, Salmeri’s Italian Kitchen, and FM Eatery, in Fort Mill and Rock Hill, SC and Sip & Cinder in Waxhaw, NC).

She was nominated and awarded the honor of being a 2017 SC Chef Ambassador.

She is the proud stepmom of two wonderful young men, Brennan and Dylan and mom to daughter Olive.

I grew up in Western Maryland and moved to Charlotte for college – I attended Johnson and Wales for Baking & Pastry and Food Service Management. I have been baking for as long as I can remember, but decided to make it my career in my early-teen years. I married my childhood sweetheart in 2021 (he’s also a local chef) and started working for the TBRG a month later.

Eric Gabrynowicz, Executive Chef & Vice President of Culinary, joined Tupelo Honey in 2016 with over 16 years of culinary expertise as a born-and-bred New Yorker who has always been obsessed with Southern cuisine and spirits. Gabrynowicz is a four-time semifinalist for the James Beard Award categories of Rising Star Chef and Best Chef Northeast and was named Food & Wine Magazine’s “People’s Best New Chef of New York” in 2012.

Since joining Tupelo, Gabrynowicz has been a leader in transforming and positioning the menu for an upscale casual guest. His creativity, passion and leadership have brought an elevated touch to Tupelo’s signature spin on Southern classics introducing multiple new guest favorites and top selling dishes. He has also brought Tupelo’s beverage program to new heights with industry leading metrics in both percent of sales and cost of goods.

While working in the culinary industry Eric has spent much of his time advocating for childhood hunger and school nutrition reform by working with such organizations as World Central Kitchen, Chefs Policy Action Network, The James Beard Foundation and Share our Strength.

Duyen Ha trained at the top of her class at FERRANDI Paris before working her way through some of Europe’s most decorated kitchens, including Arpège, Mirazur, and Frenchie. She’s the Executive Chef for Legacy Motor Club, where she is helping redefine the hospitality experience in motorsports. Over the past two years, Duyen has built a culinary program that brings restaurant-caliber dining, thoughtful hospitality, and elevated guest experiences to race weekends, setting a new standard for what hospitality can be in NASCAR.

Chayil Johnson is the Executive Chef of Community Matters Cafe in Uptown Charlotte and an adjunct culinary instructor at Johnson & Wales University Charlotte. Originally hailing from Laplace Louisiana, he is strongly influenced by his cultural upbringing in the Greater New Orleans area. Community Matters Café works with the men and women of the Charlotte Rescue Mission who are battling substance abuse and addiction, by teaching life skills and developing them in the Cafe through training in hospitality and culinary arts. Chayil is a 2025 James Beard Best Chef Southeast Nominee

Maria is the Co-Owner and Operations Director at SWIRL Dessert Bar in South End Charlotte. She studied at The Institute of Culinary Arts High School in Gainesville, FL for three years before moving to Miami, FL to attend Johnson & Wales University. During the pandemic, she moved to Charlotte, NC’s JWU campus and received her associates degree in Baking & Pastry Arts in 2021. From there, she took a gap year to accept a position in Boone, NC as the Executive Pastry Chef at a Cake Design Studio. In that position, she learned that she didn’t just want to run a bakery, she wanted to own it herself.

She moved back to Charlotte, NC in 2022 and received her bachelor’s degree in Food & Beverage Entrepreneurship in 2023. During that time, she partnered with Entrepreneur Curtis Stone at SWIRL Dessert Bar, helping the shop win multiple Charlotte Magazine BOB awards for Best Cupcake, Best Ice Cream Sandwich and recently Charlotte Observer’s Best Cookie in Charlotte. In addition to running SWIRL, Maria opened her own Cake Studio in 2024, Sugar & Storm, and has enjoyed being a Cake Artist again. She’s honored to be a part of the Cookies for Kids’ Cancer event for the second year, using her love of baking to help make a difference for children and families in need.

Valentina Lopez is the founder of La Bonbonniere Bakery, a Charlotte-based cottage bakery known for its handcrafted gourmet cookies. Originally from Venezuela, she relaunched her beloved bakery after moving to the U.S. in 2021, bringing her passion for baking to a new community. Made with simple, high-quality ingredients and creative flavor combinations, her rotating menu of cookies has earned a devoted following, with favorites like the Walnutholic and Royal Dubai. Every batch reflects Valentina’s love of baking, creativity and commitment to quality.

Rhoda Magbitang’s love of cooking started in the Philippines, where she grew up as the eldest of six siblings, learning traditional Filipino recipes alongside her grandmother at her food stall. At 17, she moved to the U.S. and eventually followed her passion to Le Cordon Bleu in Pasadena.

Since then, Rhoda has built an incredible career in some of the country’s most acclaimed kitchens, including Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République and Bazaar by José Andrés. She later became Executive Chef at Chateau Marmont before leading the culinary team at The Inn at Mattei’s Tavern, Auberge Collection, where she earned Michelin Guide recognition.

Today, Rhoda is the first female Executive Chef of CanoeHouse at Mauna Lani, Auberge Collection, where she brings together Japanese-inspired technique, modern Hawaiian flavors and a deep commitment to seasonal, sustainable ingredients.

Hannah is the owner/pastry chef of Honeybear Bake Shop. She studied Baking and Pastry Arts at The Culinary Institute of America in Hyde Park, NY and received her associates degree in 2010. After graduating, she worked at The Inn at Little Washington. She then moved to Vail, Colorado, and worked at Sweet Basil and The Sebastian Hotel. After her time in Colorado, she moved and found her home in Charlotte, NC. Since moving to Charlotte she has been the pastry chef at 5Church Restaurant Group, Big View Diner, and The Ritz-Carlton Hotel. She was furloughed from her job at The Ritz-Carlton when the pandemic hit.   

That is when Honeybear was created; during her time of being furloughed she started baking more from home. She wanted to fulfill her dream of opening her own bakery. She started baking cookies, lots and lots of cookies. She decided that Charlotte needed a fun cookie bakery with unique fun flavors! Here we are today! Honeybear Bake Shop has been in business for two years. Honeybear Bake Shop has won Best Cookies in North Carolina by Yelp in 2021 and Charlotte Magazine BOB Award for Best Cookies in 2021 and 2022++++++

I’m Alexis, the baker behind the treats!

It all started as baking cookies for fun, but it quickly turned into something more when friends and family encouraged me to share my treats with others, so here we are!

I’ve always had a passion for cooking, and I began my baking journey in 2020. While cookies are my first love, you’ll also find sourdough, brownies, and dessert bars coming out of my kitchen. I love experimenting with flavors and creating homemade treats that bring people joy. I hope you love these desserts just as much as I love making them

I am a fourth generation chef/restaurant industry professional, following in my family’s footsteps. I trained under my father in his sushi bar from a young age, and worked my way up through various kitchens learning as many different types of cuisine and cooking formats as possible.

Eventually opening my food truck Katsu Kart in 2021, which led into opening Dozo Japanese-American Kitchen in 2024 offering fun takes on Japanese classics while exploring the underrepresented menu items from Japanese cuisine.

From the high-stakes kitchens of Manhattan to the rolling hills of Piedmont, Italy, Chef AJ Sankofa’s culinary journey is fueled by a relentless obsession with the perfect noodle. AJ’s career began as a high school busboy in New Jersey, but his natural talent quickly propelled him to the pasta station. Craving authentic mastery, he bypassed traditional college and headed straight to the source, graduating top of his class from the prestigious Italian Culinary Institute for Foreigners (ICIF) and refining his technique under Michelin-starred chef Andrea Larossa.

When the 2020 pandemic disrupted the restaurant industry, AJ didn’t slow down—he pivoted. Alongside his wife and business partner, Kristina, he launched ESO Artisanal Pasta out of a New Jersey storefront. Their old-world technique and modern hustle quickly caught the attention of the Food Network, where AJ and his crew captivated national audiences on Season 15 of The Great Food Truck Race.

Now operating from a flagship counter in Charlotte’s vibrant Optimist Hall, AJ brings a masterful blend of elite Italian technique and bold, soulful flavors to the line. Prepare your palate for an unforgettable culinary showcase as he demonstrates the art, heart and hustle behind truly exceptional pasta.

Larry Schreiber is the owner/operator of both Bao and Broth and Schreiber’s on Rye in Charlotte, NC. A native of Long Island, NY, Schreiber attended the Culinary Institute of America (CIA) immediately following high school. Upon graduation from CIA, Schreiber followed the path of many great chefs and moved to New York City.

After working in the renowned kitchens of Aqua Grill, Vong, and Le Cirque, he traveled to Boston for a position at Metropolis Cafe, working with his soon-to-be-mentor, Bruce Moffett. In 2000, Larry headed south to Charlotte, NC, where he worked alongside Chef Moffett, helping him to open Barrington’s Restaurant, Good Food on Montford, and Stagioni.

In 2019, Larry branched out to open Bao and Broth, a ramen and bao bun shop located in Optimist Food Hall, a redevelopment of a gingham mill. With Bao and Broth’s continued success, in 2023, Schreiber opened a second space in Optimist Hall, a New York deli aptly named Schreiber’s on Rye.

Ann Marie’s culinary journey began in 2013 when she attended Johnson & Wales University in Charlotte, earning multiple degrees for the hospitality and restaurant industry. While still in school, she joined the opening team at Heirloom Restaurant and spent nearly five years developing its acclaimed pastry program.

Her work earned her recognition as the 2017 NCRLA Pastry Chef of the Year, along with appearances on two Food Network competitions, the local web series Order/Fire, and Bravo’s Welcome to Waverly. In 2019, she shifted to savory cuisine at Southminster, where she rose through the ranks to become General Manager of all campus dining during the pandemic. That experience deepened her leadership skills and broadened her culinary perspective.

Now part of YFYT, Ann Marie has returned to her pastry roots with a renewed mission: to create exceptional food and help reshape kitchen culture. For her, the kitchen isn’t just a workplace-it’s where she truly belongs.

Samantha is a seasoned pastry chef with over 15 years of experience in the culinary industry. Her career spans both fine dining and entrepreneurship, having successfully owned and operated her own bakery. With a passion for creativity and precision, she now serves as the Executive Pastry Chef at L’Ostrica in Charlotte, NC where she brings refined technique and innovative desserts to the table.

Mary Jayne Wilson owner and Executive Chef behind Thoughtful Baking Co. is a North Carolina native from Richfied. Mary Jayne was inspired at a young age by the wealth of seasonal produce that North Carolina has to offer. From early childhood memories visiting strawberry farms in Spring, picking fresh blueberries and tomatoes in the Summer, and visits to the local Richfield pumpkin patch during the Fall still inspires her to this day. Her first job cooking in the kitchen was at a small town restaurant in Gold Hill, North Carolina which solidified her culinary passion for making food and that feeding the community was her calling.

Mary Jayne attended Johnson and Wales’ new Charlotte campus earning her AS in Baking and Pastry and BA in Food Service Management. Her love for food continued to grow as did her experience in various independently owned Charlotte food service establishments. In 2019, she was named Chef Ambassador of the NC Dept of Agriculture.  Her last role was Director of Operations and Executive Chef at Amélie’s French Bakery where she spent nine years before opening Thoughtful Baking Co in 2021.

Nana Araba Wilmot is the Chef/ Owner of Georgina’s Private Chef and Catering Co. and Curator of Love That I Knead, a West African focused dinner series.

Holding degrees in Culinary Arts and Culinary Management from the Art Institute of Philadelphia, Chef Nana has worked for numerous Culinary Luminaries, including Wolfgang Puck, Iron Chef Jose Garces, Stephen Starr and Chef Daniel Rose at Le CouCou in NYC. Which won a James Beard Best New Restaurant 2017 and a Michelin Star in 2018.

Chef Nana’s Culinary focus is on celebrating foodways across the African Diaspora, using her dishes to explore her identity and help others “find their way back”. Spanning locations in Philadelphia, NYC and Accra Ghana, her work has been featured in numerous publications including Bon Appetit, Forbes, New York Times, Eater and Eater NY.

Most recently Chef Nana has been seen on Food Network’s CHOPPED and featured in the highly anticipated Cookbook “The Contemporary African Kitchen” by Alexander Smalls released in October 2024.