THE GATHERING

Wild Love Bakehouse & Old City Java

Meg and Shaun Parrish are the husband-and-wife duo behind Wild Love Bakehouse and Old City Java in Knoxville. Originally starting out baking pastries at Old City Java in 2007, they opened Wild Love Bakehouse in December 2015 to meet growing demand. Their croissants, which take four days to make, and seasonal pastries made with locally sourced ingredients earned national acclaim, including recognition as the best bakery in America by Afar. Together, Meg and Shaun bring meticulous care, passion, and community-minded sourcing to Knoxville’s coffee and pastry scene.

Henrietta Red & Judith

Julia Sullivan is the Chef and Co-Owner of Henrietta Red, a celebrated oyster bar and restaurant in Nashville known for its seasonal, ingredient-driven cuisine. A CIA graduate, she trained at top New York restaurants before opening Henrietta Red in 2017, earning national acclaim from Bon Appétit, GQ, and the James Beard Foundation. She was named one of Food & Wine’s Best New Chefs and is committed to sustainable seafood as President of the board of Oyster South. In 2024, she opened her second restaurant, Judith, in Sewanee, Tennessee.

Current Charcoal Grill

Luke Joseph is the Executive Chef-Partner at Current Charcoal Grill in Birmingham, Alabama, where he showcases Asian-inspired cuisine using traditional Binchotan charcoal and locally sourced ingredients. Originally from Waiheke Island, New Zealand, his cooking is shaped by hands-on experiences like diving for scallops and gardening. Before opening Current in 2024 with Chef Adam Evans, Joseph led kitchens at Woodlawn Cycle Cafe and Automatic Seafood & Oysters. His global culinary journey spans New Zealand, Australia, Southeast Asia, and beyond, reflecting a deep commitment to sustainability and bold, ingredient-driven cooking.

Bar ANA

Claudia Martinez is the Executive Pastry Chef and Co-Owner of Bar ANA, Atlanta’s first Latin-owned late-night dessert and cocktail bar, opening in summer 2025. Known for her fruit-forward, artfully composed desserts, she has led the pastry program at Miller Union since 2021. A Johnson & Wales graduate and Venezuela-raised Georgian, Martinez trained in top kitchens including Restaurant Eugene, Atlas, and Tiny Lou’s, as well as in Sweden under Chef David Vidal. Her nationally recognized work includes a James Beard semifinalist nod, a Star Chefs Rising Star Award, and Chopped Sweets appearances; she also runs Café Claudia, a pop-up supporting local BIPOC chefs and social justice efforts.

Harper Bros. General Store

Shannon Walker is the proprietor of Harper Bros General Store, bringing a deep-rooted appreciation for Appalachian foodways and heritage to his retail venture. Before opening the general store, he spent years at Blackberry Farm as the farm’s Preservationist and beekeeper, crafting local preserves, pickles, jams, and honey, steeped in traditions learned from his family and the Smoky Mountains region. At Blackberry Farm, he became known for capturing regional flavors thronal harvesting, foraging, and artisanal preservation At Harper Bros, he now blends that passion for craft food, local sourcing, and Appalachian culinary heritage to curate goods that celebrate the culture and community of eastern Tennessee.

A Dopo Pizza

Brian Strutz is the owner of A Dopo Sourdough Pizza in Knoxville, which he opened with his wife Jessica in 2016. Strutz developed his passion for cooking through travels in Italy and experience at Blackberry Farm and a wood-fired pizzeria in Arizona. A Dopo is known for its naturally leavened, sourdough crust pizzas baked in a traditional Stefano Ferrara oven, and has received national recognition from outlets like USA Today and Yelp. Beyond the restaurant, Strutz supports Knoxville’s food community through local sourcing, regional collaborations, and pop-ups for emerging chefs.

Phillips Forged

John Phillips is a Knoxville-based artist, bladesmith, woodworker, musician, and chef, and the founder of Primeaux Kitchen Knives and Phillips Forged. His handcrafted knives, made from custom Damascus steel and heirloom materials, blend function, beauty, and tradition. His work has been featured in Garden & Gun, on PBS, and in Sean Brock’s cookbook South, and he won the “Foot Artillery” episode of Forged in Fire. Through steel, wood, and flame, Phillips creates enduring tools that celebrate craftsmanship and the art of the handmade.

Benton’s Country Ham

Darrell Benton left a successful radiology career in Knoxville to return home and join his father, Allan Benton, at their family-run Benton’s Smoky Mountain Country Hams in Madisonville, TN. Now side by side with Allan, he helps oversee production, managing the curing, smoking, slicing, and shipping of thousands of hams and bacon per year, all made using time-honored, slow-curing methods. Benton's products, prized for their depth of flavor, from hickory-smoked bacon to prosciutto-style hams aged up to 36 months, have garnered acclaim from chefs nationwide. With Darrell now deeply involved, he continues the legacy of traditional craftsmanship while exploring new charcuterie techniques alongside his father.