Liz Victor is a self-proclaimed foodie. She worked and learned the love of food at No. 10 Downing Street in Aiken. During her 8 years at the Aiken restaurant, she worked along side three chefs - each from another part of the country.

Carly Jordan, owner of Bone-i-Fide Bakery, began working at the bakery after moving to Aiken upon finishing college.  In 2011, at the age of 24, Carly bought the dog friendly bakery and has since expanded the business to new heights.

Chef Despina Kikiris, also known as Dez, was born in Serres, Greece, where her family owned and operated a Greek tavern since 1979. She was instructed by her family in the importance of using fresh and authentic ingredients, while her professors challenged her talent in numerous culinary competitions.

Dana Keen earned her Bachelor’s of Science degree in Mathematics in 2006 from Lipscomb University. After working as a pension analyst in Tennessee for several years she realized she enjoyed working with people and her hands too much to stay in the business world.

Chef Brandon Velie has been cooking for over 20 years.  His early beginnings in the US Marine Corps as a cook taught him how to feed the masses.  He has since trained in several aspects of the restaurant industry from short order to fine dining.

Chef Ian MacDonald is a graduate of the Culinary Institute of America. Most recently, he served as the Sous Chef at The Restaurant at the Wilcox Inn in Aiken, SC.

Katie Jiminez has been creating custom made wedding cakes since 1993. She takes pride in baking cakes that are baked fresh and made with the finest ingredients available. The taste of your wedding cake as well as its beauty are very important.

Edward Mendoza earned his Bachelor’s degree in 1999 from Augusta State University in Business Management.  Following this he attended Johnson Wales University in Vail, Colorado earning his Associates in Culinary Arts and has been moving up the culinary ladder ever since.

Chef Clayton Knapp is the Executive Chef at Rose Hill Estate in Aiken, SC. Practicing in the culinary arts for 12 years he says he is passionate about farm fresh, local ingredients served right to your table with a southern flare.

Andrew Crumrine is the Chef/Owner of Crums on Central. Andrew started cooking at the early age of seven with his parents who both have a deep love for good, quality food. 
 

Walter Clay Founder and owner of RAES COSTAL CAFE started cooking like all the children in his family, with his mother and grandmother during the preparation of large holiday gatherings.

A formally trained executive chef practicing in major US cities and Europe, for the last 23 years. Michael started his career in the newly opened Bottega and Highlands bar and grill under the regional Celebrity Chef frank Stitt in Birmingham Ala.

While living in New England, Jeff worked as a master chef for many hotels and resorts, was a general manager for the Olive Garden and owned a small chain of pizza restaurants.

Jai West, chef and owner of Casa Blanca in downtown Augusta, GA, is known for gregariously greeting her patrons, “Of all the coffee joints, in all the towns, in the world, you walk into mine!”

Executive Chef and Restaurateur of the French Market Grille West. For almost twelve years, he and his staff have jazzed the locals with authentic Creole and Cajun cuisine usually found only in New Orleans.

Chef Matt Barnum was bitten by the cooking bug at an early age watching his grandmother cook. At age 17 he started as a dishwasher at a country club called Harbor Edge in Florida.

Several years ago two friends decided that they would create the ultimate grill. First they would conquer temperature control. Why should an indoor oven have better temperature control than a grill?