Friday Pairings Dinner

Saturday Brunch at Evelyn’s

Saturday Grand Tasting Main Event

(See Chef Stage Demonstration Schedule Below)

Saturday Evening “BTB” Bourbon Tequila & Bites Tasting

Sunday Brunch at Chauhan Ale House

Sunday Brunch at Evelyn’s

Saturday Grand Tasting
Celebrity Chef Demo Stage Schedule

Featuring Chef Maneet Chauhan

Maneet Chauhan is an award-winning author, restaurateur, Chef, Mom & known for her many appearances on Food Network’s hit shows including “Chopped,” “Guy’s Grocery Games”, and “Guys Tournament of Champions”, which she won in Season 2. Her Nashville based Morph Hospitality Group includes The Mockingbird, Chauhan Ale & Masala House and Tansuo, where she has been delighting locals and tourists alike with contemporary Chinese dishes, modern diner fare and Indian street food for over 10 years.

Chef Robert Irvine

Robert Irvine is a world-class chef and entrepreneur, and a tireless philanthropic supporter of our nation’s military. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 300 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of Fit Crunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores; and the Lansdale, PA-based Boardroom Spirits, creators of hand crafted vodka, rum, whiskey, and more. Two new signature products—Irvine’s Vodka and Irvine’s American Dry Gin—are in the beginning stages of a nationwide rollout. A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available to veterans in need, providing mobility devices for the disabled, and much more. For his charitable work and service on numerous USO tours, Robert is the recipient of several civilian honors, including Honorary Chief Petty Officer of the United States Navy, and the Medal of Honor Society’s Bob Hope Award.

Chef Rocco DiSpirito

Rocco DiSpirito is a distinguished American chef, celebrated for his James Beard Award-winning culinary skills and as an author of fourteen acclaimed books, including three that have reached #1 on the New York Times bestsellers list. Born on November 19, 1966, in Queens, New York, DiSpirito has made significant contributions to the culinary world, both through his innovative cooking and his health advocacy. DiSpirito’s journey into the culinary realm began at a young age, with his education at the Culinary Institute of America laying the foundation for his career. By the age of twenty, he was already working in the kitchens of legendary chefs worldwide, showcasing his extraordinary talent early on. His restaurant, Union Pacific, received a three-star rating and became a culinary landmark under his stewardship. The restaurant was famous for its exceptional quality, with Ruth Reichl notably moaning in pleasure at the taste of the food in her New York Times review. Beyond the kitchen, DiSpirito has made his mark on television, participating in shows like “Dancing with the Stars,” “Rocco’s Dinner Party,” and “Guy’s Grocery Games,” among others. He also made a notable appearance on Guy Fieri’s “Guy’s Grocery Games - Superstar Tournament,” where he won the first prize for his chosen charity. DiSpirito’s commitment to health and nutrition became particularly evident following a personal health scare that led to an emergency discectomy spinal surgery in 2015, which significantly impacted his life and work. Rocco DiSpirito is also an accomplished author, with his cookbooks reflecting his dedication to healthy eating without compromising on flavor. His titles include “Flavor,” “Rocco’s Italian American,” and “The Negative Calorie Diet,” among others, showcasing his versatility and commitment to making healthy food accessible to everyone. His latest book “Everyday Delicious” will be published April 30th, 2024. Throughout his career, DiSpirito has been honored with numerous awards, including the James Beard Foundation Award for his book “Flavor,” and has been recognized as America’s Best New Chef by Food & Wine magazine, along with several other accolades that highlight his influence and achievements in the culinary world. For more detailed information about Rocco DiSpirito’s life, career, and contributions to the culinary arts, you can visit his official website and other resources.

Chef Kevin Des Chenes

Culinary Director/Executive Chef “To The Stars” & Author of “Beyond My Chef Coat”. Chef Kev D has become one of the most sought-after Chef’s & Event Producers in the industry. Having launched a successful Event Production, Consultant & Private Chef Company "Chef Kev D Productions", working with some heavyweights & VIP’s in Professional Sports, Music & Movie industries including; Garth Brooks, John Legend, Tommy Lee Jones, Tyler Florence, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Gavin DeGraw Jim Courier, Little Big Town, Various MLB, NBA & NFL players and coaches, among others. He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network’s Chef Wanted, Great Food Truck Race (Finalist) & Beat Bobby Flay, as well as NBC’s Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He was also named “Top Chef” by Las Vegas Food & Wine, "Steak Boss" by Serendipity Magazine, has Multiple Food Network episode victory's and is the winner of “Top Celebrity Chef Showdown”. Chef Kev D is an advocate for such charities as Boston Children’s Hospital & The Light Foundation. His creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, You never know what he’ll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D.

Chef Alex Belew

Winner of Gordon Ramsay’s Hell’s Kitchen Season 21, Husband, Father, Chef, Musician, native Tennessean Alex Belew credits The Art Institute of Tennessee in Nashville with helping him learn his culinary fundamentals. He graduated with honors and a Culinary of Arts degree…spent years pursuing his passion for cooking by learning and working in some of the top kitchens in Nashville, including Husk by Sean Brock. Alex Belew Catering opened in 2007 but in 2012, a new culinary experience came calling – the opportunity to instruct high school students in Middle Tennessee, teaching knife skills, meat cutting, molecular gastronomy (food science), and nutrition. It became the top culinary program in the state, with his students winning the prestigious NRA ProStart Championship in 2014 at Blackman High School. A “flawless restaurant experience” at Chef Curtis Duffy’s 3 Michelin Star “Grace” restaurant next inspired Alex to bring world-class dining experiences to Middle Tennessee. He honed skills at prestigious restaurants, including the James Beard award winning Blackberry Farm in Walland, TN. In 2017 he won Chef’s Taste Challenge in New Orleans (“Fan Favorite”) and Charity Chopped in 2018; took top honors 2x at Taste of Elegance hosted by Tennessee Pork Producers Association. Alex’s grandparents inspired Dallas & Jane, his first restaurant (Murfreesboro, TN) & in 2018 was voted Best Restaurant in Rutherford County by Eater Nashville & local Firefly Awards.

Chef Chris Neff

A self-described military brat, Chef Neff was born in San Antonio, Texas, “but we moved around quite a bit. I was in Maryland for a while, and then lived in the country of Turkey. I remember fresh octopus and uni right from the Mediterranean Sea.” From Turkey, he moved to Florida and grew up in Tampa. “Although most of the men in my family cooked, including both my grandfathers, I never really thought about it until I was a busboy in college and fell into the industry. I was always watching the cooks and it looked like a lot of fun; I liked the camaraderie and team effort. I became a line cook and was awful for about a year, but then really started to train my techniques and palate and develop my passion.” And develop it he did. In a short span of 10 years, Chef Neff has attained an impressive pedigree. At the Ritz-Carlton Orlando Grande Lakes, “I really honed my craft; there were a lot of great chefs I worked with.” In 2010, he made a move to the Seminole Hard Rock Hotel & Casino Tampa where he ran their fine-dining steakhouse. He then went on to Manhattan when he was invited to open NYY Steak, a four-story, $10 million dollar project. “I loved New York. The hotel was right across the street from Nobu and I’d walk past Per Se and Le Bernadin so it was a really cool experience.” When the Four Seasons Resort Orlando came calling with an opportunity to open their steakhouse in 2014, he returned to Florida and spent a year before heading to Arizona. “I really love the pre-planning and opening stage - hiring young cooks, ordering new uniforms, designing the menu, picking out the plateware. It’s a lot of fun.”
Chef Neff traveled to Pennsylvania to Steelite, an award-winning producer of dinnerware. “I was like a kid in a candy store. I imagined what every dish would look like on the plate, so every plate was specifically chosen for an idea in my head. That was really cool, having the opportunity to do that, because not every chef gets to pick his own plates.” He also spent time at The Chef’s Garden and Culinary Vegetable Institute, a 300-acre family farm in Huron, Ohio acclaimed for their superlative produce. Renowned chefs Thomas Keller and Michel Richard are among its many fans. “I met farmer Lee Jones and visited the Institute a few miles away from his farm. There’s a kitchen with every single piece of equipment you could imagine, a dining room that seats about 80 people, a bungalow chefs’ quarters, and a library with almanacs dating all the way back to the 1800s and every single cookbook you could think of. A lot of chefs write their books there or develop their recipes. It’s a beautiful chefs’ oasis.”

Vindulge, Sommelier Mary Cressler & Pitmaster Sean Martin

Based in the Willamette Valley, Oregon’s Wine Country, Vindulge is one of the largest grilling, barbecue, beverage, and outdoor entertainment brands in the world. Founded in 2009 by dynamic duo sommelier, recipe developer, author, Mary Cressler and her pitmaster husband, Sean Martin, Vindulge is a farm-based lifestyle brand creating food and beverage content to empower you to create fantastic wood-fired food, BBQ and wine pairing experiences while giving you the confidence and tools necessary to succeed! With over two decades’ experience in recipe development, entertaining, education, writing, and professional cooking, Mary and Sean are also the founders of Ember and Vine, an award-winning wine country-based catering company created due to the popularity of the over 550 recipes on the blog. They are featured regulars on AM Northwest, the local ABC affiliate morning TV show in Portland, Oregon, and Studio 13 Seattle. Their 2020 cookbook, Fire + Wine debuted to critical acclaim. Look for their latest cookbook collaboration, Fire + Wine Pizza, arriving spring 2025!

Chef Kayla Robison

Chef Kayla Robison, also known as the Commander N’ Beef, recent winner of “Chopped" and "Guy's Grocery Games” has an impressive 18-year journey in the restaurant industry. Moving to Cincinnati in 2012, she left her hometown in North Dakota to pursue degrees in both the pastry and culinary arts. In 2015, Chef Kayla made a significant impact as the Executive Chef at Nation Bar and Grill, earning numerous accolades for her outstanding menu and captivating appearances on the Cooking Channel. Three years later, she eagerly embraced the chance to enhance her culinary repertoire and spearhead a new menu program at the renowned Arnold's Bar and Grill, a nationally acclaimed establishment. Taking on the role of Executive Chef at this iconic 162-year-old institution, Chef Kayla collaborated closely with her team, empowering them to contribute to a fresh and innovative dining experience. Together, they crafted a menu that captivated taste buds, garnering multiple awards for Best Burger and Best Pub Food, as well as landing herself on the Top 10 Best Chefs of Cincinnati list.  Chef Kayla has graced both local and national television screens with her culinary prowess, appearing on esteemed shows such as Food Network's "Chopped" and "Guy's Grocery Games," as well as popular programs like The Today Show, Man vs Food, Cheap Eats, and many others.

Emcee Delia Jo

Food/travel writer and self-proclaimed "Queen of Queso", Delia Jo Ramsey @diningwithdeliajo has spent the last 15 years working across digital, print, television, and radio largely focused on restaurants, cocktails, and travel throughout the Southeastern US. Her work and expertise has been featured in Eater, Edible, Forbes, on Netflix, the Travel Channel, the Cooking Channel, the Food Network. Her first book, focused on Nashville cocktails (Cider Mill Press), releases late in 2024.

Co-Emcee Alison Abbey Hudak

Alison Abbey Hudak has been working in print and digital media for nearly two decades, covering all things food, fashion, travel and pop culture. For the past five years, she served as Editor-in-Chief of Nashville Lifestyles. Under her leadership the magazine featured celebrated Nashvillians Maneet Chauhan, Dolly Parton, Bobby Bones and Wynonna Judd on its cover. She has co-hosted live events with Kristin Chenoweth, Chris Young, Mallory Ervin and more. Nationally, Hudak's work has appeared in Us Weekly, Rolling Stone, Woman’s Day and Parade, where she served as associate editor for four years.