Chef Maneet Chauhan is the founding partner and president of Morph Hospitality Group in Nashville, Tennessee, which includes restaurants Chauhan Ale & Masala House, Tànsuǒ, The Mockingbird and Chaatable. She is also the co-owner of Mantra Artisan Ales in Franklin, 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 the panel 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, Chef Chauhan has been featured in publications such as Bon Appétit, Food & Wine, Wall Street Journal, New York Times and more. The Nashville 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.

Worked with artists including: Rascal Flatts, Garth Brooks, Kenny Chesney, Jason Aldean, Reba McEntire, Randy Houser and many others Hit songs include: “I Melt” and “Fast Cars and Freedom” by Rascal Flatts “Fly Over States” and “Tattoos on this Town” by Jason Aldean “There goes my life” by Kenny Chesney “How Country Feels” by Randy Houser

Chef Trey’s fondness for humble Southern ingredients comes directly from his roots in Mt. Juliet, Tenn., where he was born and raised. Surrounded by family with a passion for farming, Trey was most influenced by his grandfather, who was devoted to maintaining the family’s 100-acre farm. After school and spending a year cooking in Italy, Trey came home to cook in some of the top kitchens in Nashville.  While working for some of the best restaurants in the city, Trey heard the call to create his own restaurant with a focus on his farming roots. Thus, The Farm House was born. Today, as owner and executive chef of The Farm House and Black Rabbit, both in downtown Nashville, Trey celebrates lessons learned on his grandparents’ farm, combining seasonally fresh food and gracious service to create a memorable dining experience. He enjoys great working relationships with the farmers who supply his restaurants with an ever-changing basket from each harvest.

Alex Belew is a Murfreesboro native. He is the Executive Chef/Owner of Dallas & Jane. With over 24 years in the hospitality industry he opened his first restaurant in May of 2018 and it has been recognized as Rutherford County’s Best Restaurant. He has also owned a successful catering company for 10 years. Alex has worked in some of the best kitchens and restaurants in the nation such as; Blackberry Farm, Spoon & Stable, Husk Nashville, and Brasserie Jo’s. He is married to Sarah Belew and they have 2 boys, Riah (4) and Mason (2). Alex’s goal is to help spur the change in the culinary scene in Murfreesboro by providing high levels of service, hospitality, food quality, creativity, and sourcing locally whenever feasible.

Chef Jean-Paul Bourgeois’ career in the kitchen began a long time ago boiling crawfish, crabs and shrimp at a local seafood shack in his hometown of Thibodaux, Louisiana.  For the past 15 years, Jean-Paul has served as a chef in a number of different restaurants in San Francisco, St. Thomas and New York City. Today, Jean-Paul works in various forms of food media in New York and around America. His love for cooking food for others is only surpassed by his passion to be an example and teach folks how they too can cook for themselves and bring their family and friends around the dinner table. 

With a masterful blend of smoke, skill, solid marketing, and superior customer service, Grand Champion BBQ Pitmaster Shane Nasby took a leap of faith and turned his backyard hobby into a successful catering business. After several years of building the brand, Shane joined forces with business partner Ben Claybaker to open their first brick-and-mortar restaurant, HoneyFire BBQ, in Nashville, Tennessee. Restaurant guests enjoy a creative menu featuring Shane’s signature slow-smoked meats and made-from-scratch shareables, sides, and desserts, as well as a full bar boasting more than 160 whiskeys. HoneyFire also offers a line of Shane’s original rubs, sauces, and a special habanero-infused honey, all of which are made in Tennessee. With a focus on heartfelt food and genuine Southern hospitality, Shane and the team at HoneyFire BBQ have set the table to serve their neighbors in Nashville and beyond.