PeachDish Culinary Team

Our chefs are committed to creating delicious, wholesome meals every season of the year. By putting farmers first, the focus is on always fresh, quality, seasonal ingredients as the basis for recipe development.

Our award-winning chefs come from all walks of life, through the American South and beyond. We strive to bring together a diverse mix of flavors and cuisines, rooted in the South.

Culinary Director

The conductor of the PeachDish kitchen, our Culinary Director creates a menu to satisfy our customers’ desires for fresh, delicious Southern cooking.

Chef Seth Freedman

Culinary Director

PeachDish — Atlanta, Georgia

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living...

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Recipe Contributors

The first string of chefs, our recipe contributors are frequently featured on our menu and work closely with our team. Each contributor brings a unique style of Southern cooking to the table.

Sandra Gutierrez

Food Writer & Professional Cooking Instructor

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a...

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Chef Zu

Chef & Nutritionist

King's Apron

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art....

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Cynthia Graubart

Cookbook Author

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens....

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Sheri Castle

Food Writer & Cooking Teacher

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best...

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Stella Dillard

Recipe Contributor

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When...

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Nancie McDermott

Cookbook Author & Cooking Instructor

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make...

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Philip Meeker

Chef & Instructor

Bright Seed

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private...

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Robert Lupo

Chef & Nutrition Consultant

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition...

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Guest Chefs

We love featuring guest chefs from the good food community. We are honored by all the esteemed chefs who have contributed to the PeachDish menu over the years.

Sean Brock


McCrady’s, McCrady’s Tavern, Husk Charleston, Husk Nashville, Minero Charleston, & Minero Atlanta

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in a Virginia coalfield town with no restaurants or stop lights, it was the experience of his family growing and preserving their own food that left a deep impression. This ignited lifelong passion for exploring the roots of Southern food, and recreating its bygone cuisine through the preservation of heirloom ingredients. Brock attended Johnson & Wales University in Charleston, SC before starting his professional career under Chef Robert Carter at the Peninsula Grill in Charleston. Two years later, he moved...

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Steven Satterfield

Executive Chef & Cookbook Author

Miller Union & Root to Leaf

As co-owner and chef of Miller Union, a restaurant that has received various honors from Bon Appetit, Food & Wine, Esquire and the James Beard Foundation - including being recognized as one of the country’s best restaurants by Eater National - Steven is no stranger to critical acclaim in the culinary world. He's humble, though - remaining deeply committed to the network of local farmers that drive his menu, which features seasonal local produce as the star attraction. Just like his 2015 cookbook, Root to Leaf, the menu at Miller Union is organized by seasons, featuring fresh tomatoes and corn...

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Jenny Levison

Souper Jenny

A native of Atlanta, Jenny opened her first restaurant 19 years ago with only two employees and ten thousand dollars from a short-lived hand modeling career. Today, Jenny no longer has hand model hands, but has created a soup empire with 46 employees, four restaurants and more coming, a non-profit feeding hungry Atlanta families and just wrapped a one woman show in her hometown. Her 501c3, The Zadie Project, is an arm of her restaurant business and of her life. In the past year, they have cooked and donated over 29,000 quarts of nutritious soup to Atlantans in need. Jenny...

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Tasia Malakasis

Author & CEO

Belle Chevre

A native of Alabama, Tasia Malakasis has had a varied career path that ultimately brought her back to the South. After a 15 year career in the high-tech industry in New York City, her passion for food led to her acquiring a degree from the Culinary Institute of America. That path eventually led Tasia to learn the goat cheese making business and to take over operations of Fromagerie Belle Chevre in Alabama, expanding on the national success of the cheese company. She is the author of Tasia's Table, a cookbook about cooking with goat cheese, and Southern Made Fresh. Tasia...

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Ford Fry

Chef & Cookbook Author

Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border

Texas-born and bred, Ford Fry studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 16 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the beloved Tex-Mex spot Superica, plus four restaurants set to debut in Nashville in 2019. A James Beard Award semi-finalist for Outstanding Restaurateur since 2013, Fry has won Eater's Empire Builder of the Year, Esquire’s Best Restaurants in America, and the Georgia Restaurant Association's Restaurateur of the Year. Ford shares a love for restaurants with his staff and partners. Stop by one of the restaurants, and you’ll likely find him...

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Nick Leahy

Executive Chef


Set to open two new concepts in the Midtown neighborhood of Atlanta this winter, a French Provencal restaurant called Aix with a connecting wine bar next door named Tin Tin, chef and new father Nick Leahy surely has a lot on his plate - but you better believe it’s all delicious! Born in Bermuda, Leahy brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity. Leahy was working in restaurants by high school, and...

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Virginia Willis

Chef & Author

Secrets of the Southern Table: A Food Lover’s Tour of the Global South

Chef and James Beard Award-winning cookbook author Virginia Willis is the author of "Secrets of the Southern Table: A Food Lover’s Tour of the Global South,” "Lighten Up, Y'all," "Bon Appétit, Y'all," "Basic to Brilliant, Y'all," "Okra: A Savor the South Cookbook" and "Grits." The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans love her knack for giving classic French cooking a down-home feel and re-imagining Southern recipes en...

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Savannah Sasser

Executive Chef

The Expat

Chef Savannah Sasser had been cooking for over ten years, from fine dining to gastro pub fare. She received her culinary foundation and formal French training from Le Cordon Bleu and has worked under Chef Jacky Francois, a classical trained French chef overseeing the historic Omni William Penn Hotel, Pittsburgh. With many years of experience Sasser is constantly evolving and actively pursuing new takes on Southern French cuisine. She has cooked for dignitaries, celebrities and all-star athletes from around the world. With her love of community she has helped Twain’s Brewpub to actively grow their Atlanta Community Food Bank...

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Kevin Gillespie

Chef, Restaurateur, Speaker & Author

Gunshow, Revival & Fire in My Belly

After graduating from the Art Institute of Atlanta, the Georgia native worked in restaurants in Atlanta and Oregon before opening Gunshow in 2013. In 2015, Gillespie opened Revival, a fresh take on the family-style dinner. Red Beard Restaurants was established in 2015, allowing Gillespie to ensure smart expansion and provide consulting services to other start-ups. Gillespie was one of three finalists and “fan favorite” on the sixth season of Bravo’s “Top Chef.” He was named a 2015 semi-finalist and 2016 finalist for the James Beard Foundation’s Best Chef: South award and been a semi-finalist for the Rising Star Chef of the Year...

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Whitney Otawka

Culinary Director, Greyfield Inn

Whitney Otawka grew up in the high desert of Southern California and studied anthropology at The University of California, Berkeley. Living in the Bay Area as a young adult introduced her to an unfamiliar way of eating and an endless supply of fresh produce, seafood, grass-fed beef, organic grocery stores, and more. At the age of 19, Whitney steered her sights towards the culinary world and began working at a French creperie in Oakland, California (she had always been a bit of a Francophile). Here, she met her first mentor, Eric Leroy, who made everything from scratch, kept a...

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Jennifer Segal

Cookbook Author

Once Upon a Chef

With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches readers how to improve their cooking skills one family-friendly recipe at a time. Jenn's recipes have been featured on numerous websites, magazines, and television programs, including The Oprah Magazine, Food52, The Huffington Post, WJLA's Good Morning Washington, Good Day DC,, and Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two...

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Olivia Smoliga

USA Olympic Gold Medalist

Olivia Smoliga was born to parents Tom and Elizabeth Smoliga, both of whom emigrated from Poland in 1991. She was born on October 12, 1994 in Glenview, Illinois and grew up swimming on the Glenview Titan Aquatic Club. As a high school senior she broke the national high school records in the 50 free and 100 back. In 2016, Olivia won the 100 backstroke at the US Olympic Trials, fulfilling a lifelong dream of becoming a USA Olympian. At the Rio Olympics, she won a gold medal in the 4x100 medley relay and placed 6th in the individual 100 backstroke....

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Zeb Stevenson

Executive Chef

Zeb Stevenson, a former Cornell art major, has risen through the ranks to make a culinary name for himself in Atlanta. Zeb thrived as a young sous chef at the renowned Dick & Harry’s restaurant where he honed his technical skills of butchery, charcuterie, pastry and sauce work. He then advanced his career taking on the position of executive sous chef and opening Spice Market while training under Jean-Georges Vongerichten, one of the world’s best and most famous chefs. Zeb’s next career move led him to The Livingston as chef de cuisine collaborating with chef Gary Mennie and he was...

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Kathleen McDaniel

Pastry Chef

Murphy's Atlanta

Kathleen McDaniel is the executive pastry chef for the Indigo Road restaurant group in Alpharetta, Georgia. She prepared dessert for the Georgia Grown Dinner in the James Beard House in NYC in the summer of 2016. Before her work with Indigo Road, Kathleen was the pastry chef at Murphy's in...

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Chadwick Boyd



Chadwick Boyd is a food and lifestyle expert and TV host who has one mission…to change the world for good through food and words for millions of people. He has been in the consumer food and storytelling world for 24 years. Chadwick regularly appears on Food Network, The Harry Show, Chadwick is the host of the new food series at the movies, "Reel Food with Chadwick Boyd." He is the author of "Entertaining with Vegetables" and contributes to Better Homes and Gardens, TheKitchn, and Chadwick is a James Beard Foundation Journalism judge and helps run the International Biscuit Festival....

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Terry Koval

Executive Chef

Wrecking Bar Brewpub

Terry Koval began his culinary career as a teenage skateboarding dishwasher in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef.  A move to San Francisco introduced him to farm-to-table dining, and when Koval moved to Georgia in 2000, he worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE...

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Jennifer Booker

Cookbook Author, Professional Chef and Owner of Your Resident Gourmet

GA Grown Executive Chef and Cookbook Author, Jennifer Hill Booker, believes that “food should taste like food” and for over 20 years has spent her culinary career educating people about food, nutrition, and healthy cooking practices. As a culinary educator, she has been in a prime position to demonstrate the ease, affordability, and importance of cooking and eating seasonally, and has shared this information in the classroom, cooking stage, original published recipes and in her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, (available at

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Natalie Keng

Food, culture & diversity expert, writer, entrepreneur

Chinese Southern Belle

Chinese Southern Belle is no ordinary company. Since 2009, Natalie Keng, and her mother, Margaret Keng, have showcased authentic home-chef traditions and Southern goodness through popular, custom culinary events and in their award-winning sauce line. The company mission goes beyond simply eating or cooking. Chinese Southern Belle's mission is to connect food, culture & diversity through a wide range of offerings. Priorities include supporting local food initiatives, farmers markets, fellow local, woman and/or minority-owned businesses, and community nonprofit organizations, like Farm to Wok, Farm to School programs. A focus on healthy eating, healthy lifestyles, diversity, and sustainability are highlighted...

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Todd Richards

Executive Chef

Chef Todd Richards is an Atlanta chef known for his fried chicken. His restaurant, Richards' Southern Fried, opened the summer of 2016. Todd is also executive chef at White Oak Kitchen & Cocktails, and was formerly at the Ritz-Carlton Buckhead, The Shed in Glenwood Park, and The Pig & The Pearl at Atlantic Station. Chef Todd is self-taught and in 2013 was a James Beard Award Semi-Finalist for Best Chef: Southeast. He has also been a contestant on Iron Chef America. Todd's cooking elevates and promotes Southern cuisine and...

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Daniel Porubiansky

Executive Chef

Century House Tavern

Chef Daniel Porubiansky came to Century House Tavern in the spring of 2013, leaving the executive chef post at what is arguably the most highly regarded restaurant group in Atlanta, but bringing with him a wealth of experience in some of the nation's greatest kitchens to Woodstock. After a career that has spanned four decades, two continents, a fistful of AAA Diamonds and nearly enough Michelin Stars to require three hands to count them, Porubiansky is bringing his cuisine home. A deeply ingrained love of fresh ingredients, personal relationships with farmers and decades of experience in German and French kitchens...

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Pableaux Johnson

Photographer, Journalist & Author

Pableaux Johnson is a New Orleans-based photographer, journalist and author of three books on Louisiana food culture. His writing and photographic work appears regularly in the New York Times and Garden & Gun. He has pronounced weaknesses for fine bourbon whiskey, funky sousaphones, raw oysters, coconut cream pie, and talking dog jokes. At least once a week, writer-photographer Pableaux Johnson invites ten diners to sit around his New Orleans table for a shared meal. If it’s a Monday night, and even sometimes when it’s not, Johnson makes red beans and rice for supper – honoring the...

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Kevin Clark

Executive Chef

Home Grown

Renowned Southern chef Kevin Clark opened Homegrown restaurant with Lisa Spooner in Reynoldstown, a vibrant community in East Atlanta. Their quaint restaurant offers a welcome bright spot that blooms brightly in a drab strip of Memorial Drive, in the heart of working-class Atlanta. It not only brightens the landscape, it brightens the bellies of everyone in the community. His signature dish on the menu, the Comfy Chicken Biscuit, is named rightly so; it's a fluffy, buttery biscuit served with tender chicken fried to just the right amount of crispy and topped with a healthy serving of white sausage gravy. It's...

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Asha Gomez

Executive Chef & Cookbook Author

Spice to Table, My Two Souths

After launching her first restaurant, Cardamom Hill, in January 2012 in Atlanta, Asha Gomez quickly became one of the South's most noted chefs. The restaurant received praising reviews, and was named one of Bon Appetit’s 2012’s 50 Best New Restaurants, was on the 2013 James Beard Semi-Finalist List of 20 Best New Restaurants, and one of Southern Living’s 5 Best Restaurants in the South. Asha was also named one of the 2013/2014 Food & Wine Magazine Best New Chef - People’s Choice semi-finalists. The acclaim universally acknowledged Asha’s pioneering spirit for opening a finer dining venture that focuses on one...

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Doug Turbush

Executive Chef & Restaurateur

Seed Kitchen & Bar, Stem Wine Bar, Drift Fish House & Oyster Bar

Turbush graduated with honors from The Culinary Institute of America in Hyde Park, New York, and holds a Bachelor of Science degree in hospitality and tourism management from the University of Wisconsin. Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef de tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe. He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine. In 2005, he accepted the position of Executive Chef at Bluepointe where he further developed his disciplined style,...

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Kevin Callaghan

Executive Chef

After graduating from the University of North Carolina — to the delight of his loving family – Kevin parlayed his academic achievements into washing dishes. Professionally. After ten years of working in every possible position in the restaurant industry, Kevin launched Acme Food & Beverage Co. in Carrboro. Since that time, Acme has been featured in Bon Appetit, Southern Living, Garden & Gun, The New York Times, Esquire, and many other national and regional newspapers and magazines. Kevin is one of the nation’s leading advocates of sustainable food and local farms. His work maintains deep connections to the traditional foodways...

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Ronni Lundy

Journalist & Cookbook Author

Victuals, An Appalachian Journey, with Recipes

Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the Southern Appalachians as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines. Ronni's most recent book, Victuals: An Appalachian Journey, with Recipes, guides us through the surprisingly diverse...

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Courtney Swan

Integrative Nutritionist

Courtney is an integrative nutritionist (MS) and traveling "real foodist" on a mission to change the way America eats. She received her masters of Science in Nutrition and Integrative Health from Maryland University of Integrative Health. On a mission to help people, Courtney has built quite the following on social media. She posts daily about the real food and organic movement on her Instagram account Realfoodology. She aims to educate on the dirty practices of the food industry and how to eat healthy, with real food! She doesn’t believe in diets and promotes a real food approach to eating. Courtney...

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Tami Hardeman

Food Stylist & Cookbook Author

Running With Tweezers

Tami Hardeman is a food stylist, recipe developer and cookbook author. Her career began over a decade ago after her job in fashion styling collided with her passion for food - after being on set with a food stylist, she realized her true calling and never looked back. Her food styling work can be seen in cookbooks, magazines and commercial work - both nationally and internationally. Her first cookbook, Pulse Revolution, debuted in March 2017. She lives in Madison, GA with her husband Mike and their small gaggle of animals. TAMI'S CLIENTS: Southern Living Cooking Light FOCUS Brands Clarkson...

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Lauren Bolden

Chef Owner at Pie Bar

​Owner and pie maker, Lauren Bolden, began baking pies for family and friends when she was still just another bratty kid. Many years and lots of pies later, she began to pursue something that makes her happy - pie. Lauren's husband, Cody Bolden, joined the Pie Bar team and turned a hobby into a business. Pie Bar's first retail store is located in Downtown Woodstock, Georgia. If you are looking for a no-frills, simple approach to delicious pie, Pie Bar is your place. They specialize in making pies that look homemade (because they are) and taste even better. They are...

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