Talent

2016, 2017, 2018, and 2019 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition in 2017. David is Chef and Owner of Acre Restaurant and Bow & Arrow in Auburn, Alabama. David's first restaurant, Acre, highlights his self-taught skills as a farmer, forager and chef. Acre reinterprets the rich heritage of Alabama cuisine. His second restaurant, Bow & Arrow, opened in November 2018. Bow & Arrow is an interpretation of a South Texas smokehouse juxtaposed with the communal and casual dining approach of an Alabama potluck.

Kelsey Barnard Clark is a born and raised Gulf Southerner from Dothan, Alabama. She is the fifth woman and first southerner to win the title of Top Chef and was also voted fan favorite following her season 16 win. After graduating from the Culinary Institute of America, she worked savory & pastry in several Michelin-star restaurants in New York City, including Café Boulud under Gavin Kaysen, and Dovetail under John Fraser. Her signature southern-French cuisine is inspired by family recipes and classic French techniques.

Named one of the 50 best chefs in New York City in 2014, by FOOD & WINE magazine, Sarah Simmons is the CEO of CITY GRIT Hospitality Group, the founder of the CITY GRIT brand and Executive Chef/Owner of Birds & Bubbles.

In 2010, she was named “America’s Home Cook Superstar” by FOOD & WINE magazine as part of its search for the nation’s best home cook. This recognition inspired her to leave the corporate world to pursue cooking full-time and focus on bringing the CITY GRIT concept to market.

Pelican Oyster Company is on the leading edge of sustainable oyster farming, and they’ll be bringing in plenty of their famously fresh Salty Birds and more from Florida.

Chef Aaron Hoskins started his culinary career in Richmond, VA in 2008, working his way through some of the city’s best restaurants, including Comfort and Secco Wine Bar. Aaron embraced the region’s agricultural bounty and focused on his passion for elegant and simple European cuisine, while drawing inspiration from Virginia ingredients, and his familial ties to rural Kentucky and Southern Ohio. In October of 2015, Aaron joined CGHG as the Culinary Director leading the menu development of the restaurant group’s concepts.