Duane Fernandes brings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American. Chef Fernandes leads the culinary team at Isa’s Bistro after taking leave from the four-star Horizons restaurant at the Grove Park Inn Resort & Spa. Fernandes also previously acted as the Executive Chef of Gabrielle’s at the Richmond Hill Inn.Isa's Bistro
Jonathan Ammons is an Asheville native, the lead food and beverage journalist for the Mountain Xpress, the hand behind the Dirty-Spoon.com, and a writer for Paste and Underbelly magazines. He helped open Asheville’s MG Road and worked with Chicago’s nationally renowned Aviary by Grant Achatz, and LA’s Bazaar by José Andrés. A professional hedonist, eating, drinking and stumbling his way through his beloved Southern culture.Mountain Xpress
Stu Helm is a food writer, radio show host, social media personality, walking food tour guide, bon vivant, and frequent dinner guest. He is well known for his honest opinions and willingness to give them. You can read his reviews at avlfoodfans.com
Mackensy Lunsford is a former line cook who has written about food since 2005. She’s now a staff reporter at the Asheville Citizen Times and co-author of “12 Bones Smokehouse: A Mountain BBQ Cookbook.” She’s won numerous writing awards, but would prefer to brag to you about her grilling prowess.
Ali McGhee is a Multimedia Producer with AVLtoday, an editor for multimedia arts website Holler, and a host on Asheville FM’s “Slumber Party.” She’s also a contributor for WNC magazine, a yoga instructor at Pure Yoga Asheville, and the former editor of Asheville Grit. An Asheville native, she’s traveled the world to sample everything from sea cucumber dumplings in China to jibaritos in Chicago. A self-proclaimed Epicurean, she’s never met a food she won’t try (or at least smell).