THE GATHERING

Calliope

Chef Khaled AlBanna is the chef and co-owner of Calliope, a modern Levantine restaurant and bar in Chattanooga, TN. Born and raised in Amman, Jordan, he developed his passion for cooking at a young age under his mother’s guidance, gaining a deep appreciation for regional ingredients and flavors. After studying Civil Engineering at the University of Tennessee at Chattanooga, he shifted to pursue his culinary calling, becoming Executive Chef at Whiskey Thief and Whitebird Restaurant at The Edwin Hotel before co-founding Calliope in 2021. His cuisine blends Levantine roots with Southern influences and global inspiration, earning him recognition as an emerging chef, including an invitation as an honoree chef at the James Beard House’s Iconoclast Dinner.

Calliope

Raven Humphrey is a mixologist and event planner known for her creativity, precision, and vibrant hospitality. Originally from a small town, she danced her way through New York and Las Vegas before settling in Chattanooga at 18, where she quickly built a reputation for innovative cocktails and a lively bar scene. Her award-winning drinks have been featured in local and national publications, establishing her as a standout in the industry. Beyond the bar, Raven is an accomplished event planner, producing weddings, nonprofit gatherings, and corporate events with exceptional attention to detail, while drawing inspiration from her love of travel, new flavors, and connecting with people.

High Hampton

April Franqueza discovered her love of baking at a young age in Northern Virginia, creating treats with her family for birthdays and holidays. She trained at the Culinary Institute of America in Hyde Park, earning both associate and bachelor’s degrees, where she also met her husband, Scott Franqueza. Her career took her to Nice, France, where she honed her skills in traditional French pastry, followed by roles at renowned New York institutions including Jacques Torres Chocolate and Magnolia Bakery, before joining the pastry team at Blackberry Farm and Blackberry Mountain. Known for her creativity and precision, April was a 2025 James Beard Awards nominee for Outstanding Pastry Chef or Baker and has appeared on the TODAY show, continuing to draw inspiration from both her craft and her life outside the kitchen with her family.

Autumn Olive Farms

Autumn Olive Farms is an award-winning small family farm north of Waynesboro in Virginia’s Shenandoah Valley, operating since 2008 with a focus on quality, consistency, integrity, and innovation. They specialize in raising heritage breed pigs from farrow to finish, selected for superior flavor, marbling, fat quality, nutrition, and yield that support traditional culinary and charcuterie practices not achievable with modern commodity breeds. Their meats are used by acclaimed chefs and restaurants across the mid-Atlantic, including Michelin-starred establishments such as The Inn at Little Washington, The Dabney, and Tail Up Goat, and have been featured multiple times at the James Beard House. Since 2011, they have supplied hand-selected animals weekly to chefs, butchers, and establishments throughout VA, MD, and DC, with a strong commitment to animal welfare, sustainable practices, and consistent high-quality production. The farm remains focused on excelling in a single craft—raising heritage pork that inspires culinary creativity and preserves food traditions.

Chattanooga Whiskey

Tiana Saul began her career with Chattanooga Whiskey in 2015 as Assistant Manager at the Experimental Distillery before joining the production team in 2017, where she spent four years contributing to nearly every aspect of the process. She later focused on new product development, creating innovative expressions—including barrel-aged gins and infused liqueurs—that helped define the Experimental Single Batch Series, while also shaping acclaimed releases like the Finishing Series and Bottled in Bond Vintage Series. In 2023, she became the company’s second Head Distiller, succeeding founding distiller Grant McCracken, and now leads production across both Chattanooga distilleries, overseeing the full grain-to-glass operation.

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.

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.

DJ DMart (Derek Martin) is bringing the vibes to The Gathering Friday night with a festive vinyl set full of feel-good grooves. Based in Knoxville, he’s known for curating just the right atmosphere and will be spinning funk, soul, and jazz from the ’60s, ’70s, and ’80s for a night that’s equal parts laid-back and danceable.