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Chefs & Artisans from the Show

  • Chef

    Brendan Reusing

    In 2002, Brendan Reusing and his sister, Andrea, opened Lantern restaurant, in Chapel Hill. Both had been in the restaurant business—Andrea had made waves (the good kind) as executive chef…

  • Recipe

    Eco Farm

    At Eco Farm, in Chapel Hill, North Carolina, John Soehner and Cindy Econopouly and their family have been growing fruits, vegetables, herbs, mushrooms, and flowers under organic standards since 1995.…

  • Artisan

    Chapel Hill Creamery

    When Chapel Hill Creamery’s farmers and cheesemakers Flo Hawley and Portia McKnight were coming up with a name for their bold, aged Asiago-like cheese, they settled on Calvander, a tip…

  • Artisan

    Rappahannock Oysters

    Cousins Ryan Croxton and Travis Croxton, of Virginia’s Rappahannock Oyster Co., have been lauded for their success at helping to bring back healthy harvests of Chesapeake Bay oysters. And chefs…

  • Chef

    Dylan Fultineer

    You might think that a chef who’s known for his creative way with oysters might name a complex dish when asked his favorite way to eat the bivalves. But Dylan…

  • Artisan

    Sitz Angus Ranch

    Montana is ranching country, and the 50,000 acres of the Sitz Angus Ranch, in Harrison, is about as Montana as it gets, with the third generation of the Sitz family…

  • Artisan

    Wustner Brothers Honey

    Fun fact: Montana is the second largest honey producer in the U.S. (North Dakota is number one.) And among all those Montana beekeepers are two brothers, Jacob and Sam Wustner,…

  • Chef

    Ben Jones

    As executive chef at The Resort at Paws Up, in Greenough, Montana, Ben Jones gets to do something few chefs have a chance to do: cook in a place of…

  • Chef

    Rory Schepisi

    Rory Schepisi,former chef-owner of the Vega, Texas, restaurant Boot Hill Saloon & Grill, comes from a background that is anything but Western cowgirl. But this New Jersey Italian, who grew…

  • Chef

    Oliver Ridgeway

    Chef Oliver Ridgeway, of Grange Restaurant & Bar, was born and raised in Sussex, England, but since 2011 has called Sacramento home. Being in the heart of California farmland makes…

  • Artisan

    Capay Organic

    Since 1976, Capay Organic has been growing fruits and vegetables organically in the microclimate of the Capay Valley. While still graduate students at UC Davis, Kathleen Barsotti and Martin Barnes…

  • Artisan

    Catalina Offshore

    Sea urchin (uni) is a funky delicacy that's now prized by chefs all over the world. And Catalina Offshore and its owner, Dave Rudie, helped to put uni on the…

  • Artisan

    Bird Rock Coffee

    Named for the La Jolla neighborhood where it was founded, Bird Rock Coffee is a gathering place for the community and a hot spot for fair trade coffee from the…

  • Chef

    Brian Malarkey

    With restaurants named Searsucker and Herringbone (as well as past restaurants Burlap and Gabardine), you might think Chef Brian Malarkey and business partner Jim Brennan have a thing for fabric.…

  • Chef

    Javier Plascencia

    The story of chef Javier Plascencia is a tale of two cities: his hometown of Tijuana, Mexico, and the city of San Diego, California. He and his family have restaurants…

  • Chef

    Duff Goldman

    Pastry chef Duff Goldman may never have actually said, "Let them eat cake," but he's built a life around doing just that. Not in the Marie Antoinette way but in…

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