The Family Reunion

Amethyst Ganaway is a Charleston-based chef, food writer, recipe developer, and cultural curator specializing in Southern and Gullah Geechee foodways. She is the founder of Water Whippin and leads multiple culinary and community-focused initiatives including Bramble and Harvesting Heritage, producing pop-ups, statewide programs, and museum-based experiences centered on Black food culture, land stewardship, and storytelling.

Her work spans editorial, event production, recipe development, and cultural programming, with bylines in national publications and collaborations with museums, nonprofits, farmers, and major brands. Amethyst is also the author of the forthcoming cookbook From the Roota to the Toota (2027).

Known for bridging culinary practice with history and community engagement, she brings a strategic, detail-oriented approach to every project, from large-scale events to intimate dinners. Through food, education, and creative direction, Amethyst builds platforms that honor heritage while creating space for contemporary voices across the South.

www.waterwhippin.com

Alexander Smalls is no stranger to culinary curating and storytelling; his most recent undertaking has been the creation—the founding and orchestrating—of Alkebulan: the first modern contemporary African dining hall, which opened in October of 2021 for Dubai Expo 2020. The dining hall, whose prototype includes ambitious plans for opening additional venues in London and Harlem, expects a total of 15 million visitors to the Dubai location by the end of March.

Smalls has been featured on television on numerous occasions. He recently appeared twice on The Dish, CBS Saturday Morning’s show, that boasts close to 2.5 million in viewership. He was also spotlighted, along with Chef Kwame Onwauachi, on CBS This Morning’s Trailblazers, a series that features trailblazers: luminaires and trendsetters that have defied the odds and achieved extraordinary accomplishments. In 2021, he was on a national ABC special, with Deborah Roberts, that celebrated the African-American holiday, Juneteenth.

Additionally, Smalls has had a role on many food shows. He served three times as a celebrity chef judge on Top Chef. He’s appeared on The Chew with Carla Hall, and Extra Virgin with Debi Mazar and Gabriele Corcos, and was recently featured in the Hallmark series The Peete’s with actress Holly Robinson Peete. He has been a four-time judge on Throwdown with Bobby Flay, and served as a judge on yet another Food Network show, Recipe for Success. However, Smalls’ publicity is by no means limited to television; In 2020 Alexander Smalls was celebrated and featured in Food and Wine magazine’s cover story, the October issue.

Alexander Smalls’ prolific path is marked by a plethora of copious achievements: he is a James Beard Award winning chef, author, and raconteur was the visionary co-owner of renowned restaurants Minton’s and The Cecil — NYC’s first Afro-Asian American restaurant, which was named “Best New Restaurant in America” by Esquire in 2014. Over the past three decades, this South Carolina native has traveled the world studying the cooking techniques and foodways of the African diaspora.

Smalls has always brought elements of his birthplace into his menus. As the former chef-owner of celebrated restaurants, including Café Beulah, the first fine dining African American restaurant in NYC, Sweet Ophelia’s in Soho, and Shoebox Café at Grand Central Station, Smalls has received great acclaim in the restaurant scene, including cooking at the James Beard House, being named one of Zagat’s “NYC Restaurant Power Players You Need to Know” and being honored with the Legacy Award in 2014 by The Amsterdam News, one of the oldest African American newspapers in the country.

Furthermore, in addiiton to the accolades, Smalls has had many awards bestowed upon him. He received a 2019 James Beard Award, with chef JJ Johnson and Veronica Chambers, for their cookbook, Between Harlem and Heaven. In 2020, Smalls was bestowed the Creative Spirit Award from the Black Alumni of Pratt by his dear friend the inimitable Ms. Cicely Tyson. He’s received additional recognition for his other written work, dating back to his first memoir and cookbook, Grace the Table, foreword by Wynton Marsalis, which features recipes from his upbringing he calls Southern Revival cuisine. His most recent book, Meals, Music & Muses: Recipes from my African American Kitchen, has been acclaimed by New York Times and Los Angeles Times.

Smalls’ work goes way beyond the kitchen; he is also a world-renowned opera singer and the winner of both a Grammy Award and a Tony Award for the cast recording of George Gershwin’s “Porgy and Bess” with the Houston Grand Opera. Smalls will debut his new recording title, “Let us Break Bread together,” in June 2022.

Alexander Smalls sees his career in the world of hospitality as an activist and advocate for the foodways of the African Diaspora. He is dedicated to elevating, educating, and expanding the narrative, visibility and brilliance of African food in the world. When he’s not traveling, Alexander Smalls resides in Harlem, where he is active in the community on nonprofit boards and with community initiatives.

Chef Andre Fowles is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, cookbook author, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family.

Website: https://chefandrefowles.com

Benjamin “BJ” Dennis IV is a Lowcountry original. Born and raised in Charleston, SC, Chef BJ infuses the flavors and culture of the Lowcountry into his Gullah Geechee cuisine. What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture. Dennis infuses the techniques of his ancestors, as well as the lessons of his grandparents and elders about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced, vegetables and seafood. 

Renowned not only as a chef, but also as a Gullah Geechee cultural preservationist and historian. His work has garnered him national and international recognition. When you taste BJ’s cooking, you can’t help but re-think your idea of Southern food. 

Bryan Furman is living his pitmaster dream as an owner of BBQ restaurants in Atlanta, GA. He has showcased his pitmaster skills all over the US and Europe. Bryan smoked for the Stone Barn Center in New York and Meatopia in the United Kingdom. Bryan is looking forward to opening his new location in the Riverside area of Atlanta, GA which is slated for 2023. In addition, Bryan has opened a second location in the State Farm Arena, home of the NBA Atlanta Hawks. While his restaurant is being built, he will continue to collaborate with Pop-Ups throughout the country. Bryan Furman has been named one of Food & Wine Magazine's 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 and 2020 James Beard Foundation semifinalist nomination for Best Chef Southeast.

Bryan Furman is well known for his award-winning standards in all categories of barbeque. His pitmaster standards are well above most. Furman insists on using Heritage hogs for his meats. The Heritage hog is a perfectly marbled source of meat for smoking. He carefully selects woods for creating his signature smoke favors. He also carefully selects woods for smoking and making his own side dishes using locally sourced produce with a blend of unique ingredients. In 2022, he released Bryan Furman 1432 BBQRub and Bryan Furman 1432 Brisket Rub which is now available for sale. In January of 2023, Bryan Furman released his three famous BBQ sauces, ATL Red Sauce, Peach Mustard BBQ Sauce, and Carolina Spicy Vinegar.

Furman has been featured on CBS Saturday Morning's The Dish and named Atlanta's BBQ King. Southern Living magazine selected his barbecue restaurant as one of "The South's Top 50 Barbecue Joints 2018 and the New York Times recently mentioned that his restaurant is the only barbecue restaurant in Atlanta turning out whole-hog barbeque with heirloom-breed hogs.

With a career in hospitality spanning 20 years, Chris’s first restaurant job was a means to an end—a way to pay his bills while attending Morehouse College in Atlanta, Georgia. He immediately loved the challenge of serving tables—the fast pace, the attention to detail, and the demand to continue to learn about food and wine. His passion and curiosity for wine led him to apply for—and receive—a coveted wine internship at The French Laundry. Here, Chris went from having a mere interest in wine to being devoted to wine. He moved to San Francisco to work as a sommelier at Spruce and from there went on to be the Wine Director at Restaurant Gary Danko. After stints at Sociale, Michael Mina and Octavia, Chris got the opportunity in 2018 to open his dream restaurant and retail shop, Ungrafted, with his wife, Master Sommelier Rebecca Fineman. Diversifying his reach in the wine world, Chris has worked as Director of Wine Education and Brand Ambassador Brown Estate in Napa Valley, the first and only black owned estate winery in Napa Valley. Presently, Chris spends his time at Ungrafted and consults for a variety of hospitality projects around the country.

Despite the long days working at various projects and little time with his family, he continued to set aside time for his studies. He recently passed the rigorous Master Sommelier Exam as of August, 2022. Chris and Rebecca are the only Master Sommelier couple with their own restaurant in the world.

Chris’s accolades are numerous and include: 2012 Best New Sommeliers (Wine and Spirits Magazine); 2013 Top New Somm Competition Winner (Guild of Sommeliers); 2013 Zagat 30 Under 30. Chris has been featured on NBC Bay Area (Ungrafted), as well as CBS Bay Area (GluGlu). Chris is also an adjunct instructor at the San Francisco Wine School.

When he is not at work, Chris enjoys dancing, running, and making silly faces with his two daughters.

Dr. Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African Diaspora, is the author, editor, or translator of eighteen books including twelve cookbooks documenting the foodways of the African Diaspora. She is a sought-after speaker and has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture. She is currently leading the Culinary Institute of America's new African Diaspora Foodways initiative. Dr. Harris is also lead curator for the exhibit African/American: Making the Nation's Table to be presented by New York's Museum of Food and Drink in 2022.

Dr Harris holds numerous awards and accolades including our 2023 Lifetime Achievement Award and an honorary doctorate of humane letters from Johnson & Wales University. In 2019, her food-related works were inducted into the James Beard Cookbook Hall of Fame and she is the 2020 James Beard Lifetime Achievement awardee. Dr. Harris taught at Queens College/CUNY, New York, for five decades and is currently professor emerita at that institution.

Hunter Lewis has been the Editor in Chief of Food & Wine since 2017, leading a team that has earned multiple James Beard Awards and a National Magazine Award from the American Society of Magazine Editors. Prior to that he was the Editor in Chief of Cooking Light, Executive Editor of Southern Living, Food Editor of Bon Appétit, and Kitchen Director of Saveur. Lewis cooked under chef Jonathan Waxman in Sonoma County, California, and as a line cook at Barbuto in New York City. A graduate of the University of North Carolina at Chapel Hill, he was also a reporter for The Herald-Sun in Durham, North Carolina. You can find him in his home kitchen in Birmingham, Alabama, cooking for his family, on Instagram @notesfromacook, and as a guest judge on Bravo’s Top Chef.

Jamila Robinson is the editor in chief of Bon Appétit and Epicurious. She leads an award-winning team that shapes the culinary world and the way global audiences think about food through ambitious recipes and storytelling about culture, cooking, and restaurants. Robinson serves as the North American East Academy Chairfor the World’s 50 Best Restaurants, selecting the voting panel for one of the highest honors in the restaurant industry. Recognized as one the most influential people in food media, Robinson was most recently the assistant managing editor for food and culture at The Philadelphia Inquirer, where she led the digital transformation of its food and dining coverage and won an Emmy Award for Wildest Dreams, a multiplatform projecton the Black experience. Robinson has also held senior leadership roles at Atlantic Media and the USA Today Network where she directed strategy across dozens of media brands.

Kwame Onwuachi is a James Beard Award-winning chef, restaurateur, and author. He was named a Food & Wine’s Best New Chef, Esquire Magazine’s 2019 Chef of the Year, a 30 Under 30 honoree by both Zagat and Forbes, and he was recently announced on Time’s 100 Most Influential People of 2025.

Raised in New York City, Nigeria, and Louisiana, he creates ground-breaking Afro-Caribbean cuisine inspired by his ancestors and upbringing with intentionality and purpose behind every dish. Onwuachi’s restaurant, Tatiana was named the "#1 Restaurant in New York" by the New York Times two years in a row. His DC restaurant, Dōgon earned a spot as #2 on Washingtonian’s list of Best Restaurants in D.C., was named on World’s 50 Best North America, and is on Condé Nast Traveler’s Best New Restaurants in the World: 2025 Hot List.

Onwuachi’s most recent venture, Patty Palace by Chef Kwame, is available at Citi Field, Barclays, and Timeout Market in NYC. In 2025, Onwuachi’s restaurant portfolio expanded to Miami with Las’ Lap at The Daydrift and will expand to the West Coast with Maroon in partnership with SAHARA Las Vegas this Spring.

The spirit and entrepreneurial mastermind behind the breakfast klub, an internationally recognized Houston staple, is Marcus Davis. He is best known for his tireless commitment to the community, authentic customer appreciation, and charismatic personality.

Applying “community” as is guiding principle in his business and personal life, he has created one of the most phenomenal restaurant success stories in the country. The concept for the breakfast klub was born after Davis, a native Houstonian, recognized a void in the market for a unique breakfast restaurant serving signature items in a soulful, relaxed community environment.

Since opening in September of 2011, the breakfast klub has become a top tourist attraction, as well as the local favorite breakfast spot, lining up droves of cheerful patrons daily.

In the spirit of cooperative economics, Davis has added to his restaurant portfolio Reggae Hut which specializes in Caribbean cuisine, Alley Kat Bar & Lounge, and most recently Kulture, an urban comfort kitchen.

As the host of Fish, Grits, and Politiks, Marcus Davis dishes a hearty helping of information to feed your mind. This web-based show is designed to empower the community through the African proverb “Give a man a fi sh, you feed him for a day. Teach a man to fi sh, you feed him for a lifetime.”

Davis earned a Bachelor of Arts in Political Science at Texas Southern University. He has been a motivational speaker and political commentator on radio and television. He credits his success to the support of his family. He places a special emphasis on spending time with his son Joshua , and the four “most beautiful girls,” wife Mel, mother Betty, and two daughters Lundyn and Bailey.

Mawa McQueen is the passionate owner and James Beard nominated executive chef of several esteemed restaurants across Colorado, including MICHELIN Guide recommended Mawa’s Kitchen, Mawita, and Crepe Therapy Café. Her diverse life experiences, which began on the Ivory Coast and continued in France, have laid the groundwork for her deep-seated passion for providing food and comfort to individuals from all backgrounds.

Driven by a desire to inspire through her food and personal narrative, Mawa released her cookbook, Mawa’s Way, which features a collection of fan-favorite recipes from Mawa’s Kitchen, along with her story of perseverance in pursuit of one’s dreams. In 2024, she authored Unstoppable Ambition, a motivational book published in both French and English, which further explores her remarkable journey and the transformative power of ambition and resilience. This was followed in 2025 by the Unstoppable Workbook: Mapping Out Your Mindset for Success, a practical guide designed to assist readers in their personal development.

In addition to her restaurants and a highly successful catering business, Mawa is also the founder of a granola company. Mawa’s GrainFreeNola, is a delicious gluten-free, vegan granola crafted from the highest quality organic nuts and seeds, sweetened with Medjool dates.

Beyond her roles as an executive chef, entrepreneur, and business strategist, Chef Mawa is committed to making a positive impact on her communities. In April 2025, she was honored with the Award for Excellence from the national nonprofit Spoons Across America for her efforts in empowering others through food education, mentorship, and her initiatives to uplift underprivileged communities while celebrating diverse cuisines. In addition to advocating for Africa and its people through her work and service with nonprofits Brake the Cycle and Action in Africa, she currently serves on the Isaacson School Executive Advisory Board, Ment’or Culinary Council, and Sylvia Center Culinary Council.

James Beard nominee, Melba Wilson, is a true Harlem native, embodying the essence of New York as one of the most successful African-American women in the restaurant and catering industries. Her remarkable achievements and stellar reputation have made Melba's Restaurant a beloved New York landmark, frequented by a diverse array of patrons, including music, TV, and movie stars like Zendaya, Katy Perry, Prince Harry, Tom Holland, Michael Strahan, A$AP Rocky, Sherri Shepherd, D-Nice, Kendrick Lamar, and more, as well as locals and travelers from around the globe.

Melba's journey towards success began early, showcasing her keen eye and insightful nature. Her introduction to the restaurant business at Harlem's iconic Sylvia's Restaurant paved the way for her innovative ideas, such as the popular Sunday Gospel Brunch, which garnered widespread acclaim within the industry.

Collaborations with renowned figures like former Executive Chef Michael Lomanco and partnerships with esteemed restaurateurs Drew Nieporent and Robert DeNiro have further solidified Melba's position as a trailblazer in the culinary world. In 2004, she made the bold decision to venture out on her own, establishing a series of successful businesses under the Melba brand, Melba’s Harlem, Melba’s Central Park, Melba’s at The Prudential Center in Newark, Melba’s Catering and Melba’s Grand Central and Melba’s 550 which will both open this year, each earning rave reviews and accolades from prestigious publications and culinary experts.

Melba's influence extends beyond her businesses, as she makes regular appearances on national news and talk shows, serves as a judge on various cooking competitions, and has been featured in documentaries that celebrate her achievements. Recognized for her outstanding contributions, Melba has received numerous awards and honors, underscoring her significant impact on the hospitality industry and beyond.

As a dedicated mother, author, philanthropist, community advocate, as well as sole owner and investor in each of her ventures, Melba continues to be a beacon of excellence and empowerment, supporting various causes and organizations in Harlem and throughout New York City including God’s Love We Deliver, NYC Tourism & Conventions, Harlem Village Academies and President Emeritus of The NYC Hospitality Alliance. With a legacy of 19 years in business and over 11 million meals served, Melba's commitment to culinary excellence and community engagement shines brightly.

For more information, contact:

Jaret Keller at KeyGroup WorldWide: 917.628.0480 | [email protected] (mailto:[email protected])

Nyesha Arrington is the dynamic co-star of FOX’s hit culinary competition series Next Level Chef, where she brings her signature blend of mentorship, humor, and fierce expertise to millions of viewers each season. She also hosts and produces the acclaimed digital series Plateworthy for Eater, celebrating the craft, culture, and creative spirit of cooking.

Nyesha began her culinary journey in Michelin-starred kitchens, including Mélisse in Santa Monica and L’Atelier and The Mansion in Las Vegas. She went on to make her mark on the Los Angeles dining landscape with her restaurants Leona and Native by Nyesha, earning national recognition for her commitment to farm-fresh, local, and ethically sourced ingredients. Her work has landed her on Zagat’s 30 Under 30, Eater’s LA Chef of the Year, and countless lists celebrating chefs shaping the future of food.

A fan favorite since her breakout season on Top Chef, Nyesha has become one of the industry’s most recognizable and respected voices. Her television credits span MasterChef, Tournament of Champions, Guy’s Grocery Games, Diners, Drive-Ins and Dives, and Next Level Chef U.K., showcasing her versatility, creativity, and leadership across multiple platforms.

Drawing inspiration from the seasons, global travel, and contemporary art, Nyesha’s cooking is a soulful fusion of heritage, curiosity, and California expression, a style uniquely her own. Beyond the kitchen, she is deeply passionate about functional fitness, wellness, and building community through intention and storytelling.

A true multi-hyphenate creative, Nyesha is expanding her voice across media, lifestyle, philanthropy, and product design, championing representation and empowerment in every space she inhabits. She currently lives in Los Angeles with her French bulldog, Ms Bleu-Ginger and tuxedo cat, Mr Robert Marley.

Growing up as a child of Nigerian immigrants, Ope Amosu personifies the Afro-American crossroads. His Houston upbringing mirrored that of many first-generation children—rooted deeply in Nigerian culture yet shaped by the rhythms of the Bayou City.

After earning an MBA from Rice University and spending a decade as a commercial executive in the energy sector, Ope channeled his varied experiences into creating ChòpnBlọk, a restaurant and cultural movement reimagining how the world experiences West Africa. From grassroots pop-up to celebrated restaurant, ChòpnBlọk opened its first storefront in POST Houston’s food hall in July 2021, followed by its first brick-and-mortar location in Houston’s Montrose neighborhood in October 2024. In 2025, ChòpnBlọk was named to The New York Times’ “Best Restaurants in America” list, featured on Eater and Esquire’s “Best New Restaurants” list, and awarded a Michelin Bib Gourmand—further solidifying its place on the national stage.

Serving as the architect of the brand’s expansion, Ope is a three-time James Beard Award semifinalist—earning an “Emerging Chef” nomination in 2024 and a “Best Chef: Texas” nomination in 2025 and 2026; a member of the James Beard Foundation's 2025–2026 TasteTwenty lineup; and part of StarChefs’ 2025 “Rising Stars” class. He is the founder of Chopd & Stewd Festival and a rising culinarian featured across Bravo TV’s Top Chef, The New York Times, The New Yorker, Food & Wine, PBS’ No Passport Required, Hulu’s Taste The Nation, and more.

Paul Carmichael is the visionary and chef behind acclaimed Kabawa and Bar Kabawa in the East Village. The restaurant and bar are deeply personal and celebrated projects that offer a nuanced and distinct perspective on Caribbean cuisine. Every touch point — from the custom mosaics to the ingredient sourcing to the instrumental music — is intentional and thoughtful, tapping into chef Paul’s upbringing in Barbados to reflect the vibrant, welcoming spirit of a Caribbean home.

Both Kabawa and Bar Kabawa have received numerous accolades. Kabawa received a rare three-star review from The New York Times, which also named the restaurant #4 on “100 Best Restaurants in NYC 2025,” and in “The Restaurant List: Here are the 50 best places in America right now.” Esquire named it one of the “Best New Restaurant 2025,” and Paul honored as Best New Chef, and Eater named it “Best New Restaurant 2025". Bar Kabawa has received a two-star review from The New York Times and was named one of PUNCH’s “Best New Bars 2025.”

Prior to opening Bar Kabawa and Kabawa, Chef Paul was the Executive Chef of Momofuku Seiobo in Sydney, Australia, named Australia's Restaurant of the Year by Gourmet Traveller, and one of Food & Wine’s World's Best Restaurants 2020, among other accolades.

Rasheed Philips, affectionately known as The Gentleman Smoker™, is a culinary artisan who brings the rich flavors and traditions of his Jamaican heritage to the world of barbecue. His dishes are characterized by their distinctive use of spices, marinades, and open-fire grilling, which impart a unique depth of flavor and a touch of his homeland in every bite. Rasheed Philips has become a prominent figure in the barbecue community, participating in numerous BBQ events and showcases across the country. His expertise and unique style have garnered him a dedicated following among barbecue enthusiasts and food lovers alike. Rasheed's involvement in the BBQ scene extends beyond just cooking; he is a sought-after mentor and speaker at various barbecue competitions, where he shares his knowledge and passion for the craft. Rasheed's journey as The Gentleman Smoker™ is a testament to his commitment to excellence and his love for bringing people together through the universal language of food.

Rodney Scott has been cooking whole-hog barbecue, over wood coals burned down from hardwood, since he was in middle school. For the next 25 years he worked with his family in their bbq stop in Hemingway, SC. In 2017, he opened Rodney Scott's BBQ in the North Central neighborhood of Charleston, SC. In 2019 Rodney Scott's BBQ opened a second location in Birmingham, AL and third location in Atlanta, bringing whole-hog, South Carolina-style barbeque to a different part of the South.

Rodney's hard work, friendly manner and respect from his peers has offered Rodney many opportunities to travel around the world and cook alongside chefs and pitmasters in New York City, Belize, Uruguay, France, and Australia. He has been featured on popular television shows with the likes of Andrew Zimmern, and Anthony Bourdain and recently appeared on The Today Show helping Al Roker feed folks affected by devastating tornadoes in Alabama.  In 2025, Rodney Scott's BBQ was awarded the Michelin Bib Gourmand.

Tavel Bristol-Joseph is a Partner, Executive Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group’s eleven concepts in Austin and San Antonio. Bristol-Joseph is also a partner in Emmer & Rye Hospitality Group’s Pullman Market in San Antonio, where he leads the intimate 20-seat dessert bar concept, Nicosi. Earlier this year, the group announced plans for its first Houston concept, set to open in 2026 at Autry Park.

He began his culinary journey as a young boy when he spent every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Georgetown, Guyana, when he was seventeen years old, Bristol-Joseph attended the New York Restaurant School. Bristol-Joseph worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78, where he met and began working with Chef Kevin Fink.

Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit’s “America’s Best Restaurants 2016,” list, as well as named Austin American-Statesman’s “2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink, which was named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph was named one of FOOD & WINE Magazine's “Best New Chefs of 2020,” and in 2022, Canje was awarded “Best New Restaurant 2022” by Bon Appétit and featured in The New York Times as one of “America’s Best Restaurants of 2022.” Bristol-Joseph was a 2023 and 2025 James Beard Award semifinalist for “Best Chef: Texas,” and in 2024, he was named “Pastry Chef of the Year” by Esquire. More recently, he was named a 2026 James Beard Foundation semifinalist for the “Outstanding Pastry Chef or Baker” award.

Emmer & Rye Hospitality Group has earned significant recognition from the MICHELIN Guide. In the 2025 Texas edition, Hestia retained its MICHELIN Star, while Emmer & Rye received both a MICHELIN Green Star and a Bib Gourmand distinction. Ezov was once again MICHELIN Recommended. In San Antonio, the group’s Pullman Market restaurants also received multiple honors: Isidore was awarded both a MICHELIN Star and Green Star, Nicosi earned a MICHELIN Star, and Mezquite and Ladino were recognized with Bib Gourmands.

Bristol is a proud father to teenage twins and currently resides in Austin with his wife, Brittany, and his dog Gus Gus.

Eight years ago, amidst a life-changing health journey that included quitting smoking and a remarkable 150-pound weight loss, Charleston native Tia Clark discovered her true calling: crabbing. Though she grew up surrounded by the Lowcountry's waterways, it wasn't until her cousin introduced her to the sport that she connected with the ancestral traditions of her Gullah Geechee family. This newfound passion spurred a paradigm-shifting leap of faith, leading her to trade a 20-year food and beverage career for the "office" of a riverside dock, complete with dolphins and lapping water.

In 2017, Tia launched Casual Crabbing with Tia, a guided crabbing and fishing experience that quickly became a phenomenon. Her Airbnb experience, "Let's Go Crabbing," was recognized as one of the world's best within months, drawing guests charmed by her genuine nature and powerful story. With over 600 five-star reviews and features in national publications, Tia is humbled by the attention her small operation receives. She is immensely proud to share the skills of her culture, new to her but deeply rooted in her Gullah Geechee heritage, believing she is exactly where she's meant to be. Now, Tia is a local celebrity and a force to be reckoned with within her community. She serves on several boards like Charleston Waterkeepers, The Good Catch program with the SC Aquarium. the Marine Advisory Committee for the Department of Natural Resources, and the Airbnb Experience Host Advisory Board . She recently became a member of The Explorer’s Club and she is in the 2025 EC 50 class which highlights 50 people changing the world that the world needs to know about. She was also awarded the honor of being a 2025 SCBIZ Women of Influence recipient.

Tia is excited about the future of her company and remains hopeful in her efforts to support conservation, raise awareness, and drive progress. Her passion for local estuaries and marine wildlife fuels her deep commitment to her hometown. She hopes to share that love on a global scale, inspiring others to join her in protecting our planet’s natural resources.

Beaumont, Texas native Tiffany Derry is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table, Radici Wood Fired Grill, Shef Food + Wine Festival, and ‘Shef Tiffany spice and apparel line.

Tiffany was the first Black female judge on MasterChef, bringing representation to a national stage and inspiring future chefs who deserve to see themselves reflected in positions of authority. She has appeared as a judge or contestant on Worst Cooks in America, Bobby’s Triple Threat, The Great American Recipe, Top Chef, Chopped, Beat Bobby Flay, Guy’s Ranch, Guy’s Grocery Games, and the Great American, Soul Food Cook Off.

Virginia Ali is a truly incredible woman. Her earthly life began on her parents' Virginia farm on December 17th, 1933, and today she is as vibrant as ever. She smiles whenever recounting her fond memories of childhood on the farm, her deep involvement in her family's country church, her college studies at Virginia Union University, and moving to Washington, DC as a young woman to find her destiny.

As her beloved DC community knows so well, Virginia's historic destiny found her the day she met Ben Ali, her husband and partner in life, love, family, and business. The dynamic newlyweds opened the doors of the now iconic Ben's Chili Bowl on August 22, 1958. Today, 63 years later, this institution has become a place of fond memories for countless friends from DC, Maryland, Virginia, and all around the world.

Known affectionately as "Mom" or Mrs. Ben, Virginia has touched the lives of everyone she has encountered. Although she has achieved near celebrity status, her demeanor has never changed – with all her natural poise and sophistication, she still exemplifies the pure, wholesome values instilled by her parents. She lives a philosophy of giving love and kindness to everyone she meets, and as a result she is cherished and respected in a way that is very rare these days. In fact, at this point she is considered the "Matriarch of U Street" and countless DC residents call her "Mom."

In addition to all the hours she has put in at Ben's Chili Bowl, Virginia has also made time for many other meaningful endeavors. She has served on the Board of Directors of For Love of Children, The Thurgood Marshall Center for Service and Heritage, the Islamic Society of the Greater Washington Area, and Cultural Tourism DC among others. Over the years, Virginia and Ben have received countless awards and accolades including the prestigious America's Classics Restaurant Award from the James Beard Foundation. They were inducted into the DC Hall of Fame in 2002 and were later given the Key to the City by Washington, DC Mayor Adrian Fenty. More recently, the Smithsonian placed Ben's Chili Bowl on its list of the 20 Most Iconic Food Destinations Across America.

With all that she has accomplished thus far, Virginia isn't resting on her laurels. As her family, friends, and employees will attest, she is a true dynamo who encourages those around her to live fully and strive for excellence in all areas of life. She gives generously of herself and her time, and despite all the recognition and accolades, she is perhaps best known for her kind, loving nature and her very sound wisdom. Virginia is truly a people person, and we are all very thankful for everything she gives us by simply being herself.

For more information on Mrs. Ali, contact Vida Media Group: [email protected] or (310) 859-4730