Festival Participants

Born and raised in Stockbridge, GA, Justine has always had a special love for fine food and a good time. Justine's grade school talent was always cooking and singing a great song. Her career began in her uncle’s café as a kitchen assistant at age 16. From there, she finished her high school career at Rockdale Career Academy as a junior culinarian. Justine pursued culinary arts throughout her college career, receiving her associates at Gwinnett Technical College, then completing her bachelor’s degree in Food Service Management at Johnson and Wales University.

After gaining valuable experience in Atlanta area restaurants, she joined Ritz-Carlton Reynolds, Lake Oconee in 2016. For the past five years, she has grown as a chef, starting with Georgia’s Kitchen and recently moving to Gaby’s By the Lake.

Known for her bold lipstick and bubbly personality, Chef Justine plans on continuing her growth within the Ritz-Carlton brand. Justine's favorite hobbies include listening to an intriguing crime podcast, relaxing with a good massage and enjoying movie night with the ones she loves.

Upon launching Merci Beaucoup, a cake and pastry business, Reva rapidly achieved a reputation for creating innovative and tantalizing confections. This stellar reputation led to appearances on top-rated television shows and media coverage in national publications.

Reva has appeared on WEtv, E! Entertainment Network, Food Network UK, Style Network and Duff Goldman’s series Duff till Dawn. She is a two-time winner of Food Network’s Cake Wars and is a Food Network Wedding Cake Champion, Halloween Wars Champion, two-time Big Cake Champion and has participated in 3 seasons of Amazing Wedding Cakes. Reva has been featured in an extensive list of magazines and tradeshows.

Reva’s never-ending pursuit of excellence has led her to tackle new challenges that include expanding her operations to the East coast, developing a book, a web series on TikTok and sharing her decades of insights and knowledge through teaching the craft of baking.

This spring Jon is excited to finally open Table at the Lake  – a new Lake Oconee restaurant concept that started back in 2021. He is excited to open this restaurant alongside his co-owner, Executive Chef, and more importantly friend, Casey Burchfield.

Jon was born and raised in Southwestern Virginia where his love of both food and service became integral to his identify. He spent many hours alongside his maternal grandmother and mother in their home kitchens learning the many secrets of family recipes. In this environment he learned that food simply tastes better when it is made with both love and purpose. It was in these formative moments that Jon’s passion for food began.

Jon relocated from Chicago in 2020 and began working on the concept and business plan for Table at the Lake in January 2021. Jon and Casey are thrilled to finally launch the brand this year featuring a chef-driven restaurant with a killer beverage program.

In 2016, Jaime and Jennifer (the wife) created The Chef and The Wife. Chef Jaime Amaya & Jennifer are transplants inspired by fresh food, creative flavors and beautiful plating. Together they found a home in Georgia’s Lake Country.

Jaime and Jennifer Amaya met in NY where they both worked at a modern French restaurant in Greenwich CT. Jaime worked closely with the chef/owner and was influenced by the chef’s French cooking technique and the simplicity behind each of his dishes. Jaime’s 15 years of experience with modern American cuisine has given him the chops to execute many styles of cuisines incorporating a broad mixture of flavors.

Jennifer Amaya graduated from The Fashion Institute of Technology, NYC. Using her skills as a floral designer Jennifer delivers memorable experiences for their guests. She has over 20 years of restaurant and hospitality experience. As a designer, Jennifer creates jewelry in nearly any style you can imagine.

Born and raised in South Los Angeles, Chef Soulo is a classically trained, award winning chef and co-owner of the Billionaire Burger Boyz. After years spent working uninspiring jobs, graduating culinary school and working in kitchens owned by world famous chefs like Wolfgang Puck, Chef Soulo decided to branch out on his own. He started doing meal prep and selling plates on street corners in downtown Los Angeles until he was able to get a food truck of his own. With a lot of hard work the food truck helped him spawn the nationally recognized Billionaire Burger Boyz brand. Not only does this food truck titan own multiple trucks and restaurants, he also has a full scale catering company named Soulo's Kitchen. Chef Soulo is a two time champion and three time contestant of Guy's Grocery Game, has appeared on Food Truck Nation aired on the Cooking Channel, as well as The Rachael Ray Show, was named 2021 Best Food Truck in Los Angeles nominee and is the star / host / producer of his very own TV show, Burger Truck Brawl on Discovery Plus.

Teri Blevins started her culinary career creating snacks for siblings and friends in exchange for doing her chores in her hometown of St. Albans, WV. Known as the Food Mom, Teri has had a lifelong passion for baking and cooking. In 2010, Teri entered Duncan Hines Red Carpet Cupcake Challenge and she placed in the top 10 nationally. The result was a flurry of inquiries, and Lil’ Bit of Heaven Cupcakes was born on August 1, 2010!

Lil’ Bit of Heaven Cupcakes has grown into one of the most successful bakeries in WV and in 2016, Lil’ Bit of Heaven Cupcakes moved into a beautiful historic brick and mortar bakery on Main Street in St. Albans. In the last ten months over 10,000 happy customers have enjoyed gourmet cupcakes, Heavenwiches (gourmet cookie sandwiches) homemade pepperoni rolls, scones, cakes, cheesecakes and more.

Teri has provided cupcakes for Paula Deen’s Bag Lady Foundation Fundraiser at Lake Oconee, GA. Lil' Bit of Heaven has been named in the 101 Most Unique Places to Dine in WV, and has been named #24 out of the Best 101 Cupcakes in the US by the Dailymeal.com., named Best Local Bakery in WV by MSN, BEST Cupcakes in WV by delish.com and Spoon University.

Local awards include being named Best Cakes and Cupcakes in the Valley (2019), WV Living Magazine Best Pepperoni Rolls in WV (2020 & 2021) and WV Weddings Magazine's Best Wedding Cake in WV (2021).

Teri is thrilled to be participating at The Lake Oconee Food and Wine Festival for the fourth time!

Matt Mimbs, better known around Lake Oconee as Chef Blue, has been seen at many different restaurants in the area over the last several years. Originally at Georgia's inside the Ritz-Carlton back in 2010, Blue made the rounds at the Ritz property and spent time in each outlet over the course of the next few years. Moving to Reynolds to open the National Tavern in 2015, Blue was known for interacting with the membership and locals who visited the establishment and became a recognized face for many in the area. After a brief hiatus from the lake area, Blue returned to Reynolds and has been at Eighty8 Kitchen since 2021. A graduate of Le Cordon Bleu, this chef enjoys tweaking familiar favorites and comfort food to put his own personal twist on dishes we all know and love. If you are looking for great food and a friendly face preparing it, make sure to visit The Lake House and say hello to Chef Blue.

Casey moved to Lake Oconee in 2014 where he found his wife Morgan, forever home and three adopted dogs, Kota, Skye & Todd. He has an extensive background within the culinary world and has most recently worked with Wolfgang Puck and other local luxury resorts. During the pandemic he quickly realized he could expand his talents by sharing culinary creations with the community and therefore The Burch was created! The brand started as a provisional sales small business and small catering gig specializing in seasoning and hot sauce creations. In 2021 the brand exploded into a full time Private Chef experience in the Lake Oconee area. Fast forward to May 2022, The Burch has now expanded into a full service food truck at Oconee Brewing Company in Greensboro, GA. Casey is now working with his new partner to launch an upscale dining and craft cocktail restaurant called Table at the Lake! With hard work, dedication and support from friends & family near and far, the goal is to continue to expand The Burch for years to come.

Casey Burchfield will present at The Brew & Que as The Burch, and at The Grand Tasting as Table at the Lake.

Chef Bri Coehlo is a professionally trained chef and pastry chef. She is the author of two published cookbooks and is the television host of Wilderness to Table. Chef Bri has worked in some of the world's top restaurants in the US and Europe. She has also worked at her alma mater as a culinary chef instructor. Chef Coehlo's passion for sourcing organic food that lead her to begin hunting for her own food. Since then Bri has traveled the world sourcing and hunting food which she shares via her television series and website.

RoHo Bakery currently specializes in cakes and cupcakes. Ronald focuses on taking a gourmet approach to a classic recipe by expanding the flavor profile with the use of fresh ingredients and unique spice blends.

Baking has always been a passion for Ronald Hollis. It all started from a memory when Ronald was a small child and his grandmother gave him cookie dough as she made cookies. After graduating from the University of Georgia, Ronald attended Le Cordon Bleu where he was able to explore his true passion of food. It was the desire to share that passion with as many people as possible, one bite at a time, that led to the formation of RoHo Bakery.

After being founded in 2020, RoHo Bakery’s Carrot Cake placed in the final round of the Flavor of Georgia 2020, and in the Top 10 of Dessert Wars 2021, the largest dessert festival in America. One of the things Ronald wants the world to know about RoHo Bakery is that every cake is an experience, creating a lasting memory from the first bite you take!

After marrying a Frenchman, Deborah moved to France for nearly two decades, becoming “French, For A While.” Deborah studied cuisine, pastry and oenology at Le Cordon Bleu, Paris where she became the translator/interpreter and assistant for Cordon Bleu’s top chefs. She is a specialist in French cuisine and is a personal & private chef offering culinary and gourmet walking tours of Paris and France. Deborah relocated to the Greater Atlanta area to be closer to family and now shares her culinary talents and passion for everything French.

Former professional golfer and PGA/Kornferry Tour Caddie turned barbecue specialist, David Kalpak brings together his two favorite loves with the creation of Briskets & Butter Cuts, serving Lake Oconee's barbecue and catering needs. While traveling the world on golf tours, food (especially BBQ) was a priority at every stop for David. It was during this time that Chef Kalpak fell in love with the art of barbecuing. He has pursued his passion for crafting delectable barbecue for the last five years, satisfying many appetites and patrons of Briskets & Butter Cuts!

Chef and owner Lamar Kersey is originally from Eatonton and now resides in Madison Georgia. He has worked in the food industry for 25 years and received his culinary degree from Johnson and Wales University. He has a passion for good food and has catered many local events and weddings which has left the Lake Area buzzing about his delicious food and amazing talent.

Chef Kuper has always had a passion for food and its preparation. While in high school and college he worked in restaurants as both a cook and a server. He found both to be challenging and rewarding in their own ways, but knew he belonged in the kitchen.

After graduating from college, he tried a different line of work. At age 30 he followed his heart and decided to attend culinary school to follow his passion of food. Upon graduation in 2004, Kuper accepted a position with The Ritz-Carlton, Naples. Today you can find Chef Kuper at Pounders Meat & Seafood.

Carrie Morey founded her handmade biscuit business in 2005 with the goal of making her mother's tender, buttery, made-by-hand biscuits accessible across the country. Over 15 years later, Callie’s Hot Little Biscuit is widely recognized as an iconic Southern brand with four grab-and-go eateries in Charleston, Atlanta and Charlotte, a food truck and a cult-like following of passionate biscuit aficionados. Carrie is the author of cookbook: Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the lowcountry, and Hot Little Suppers, a joyful playbook for meals with family and friends. She stars in the culinary docu-series, How She Rolls, on PBS. A show themed about biscuits, business and balance in her life as an entrepreneur.

Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch and Oprah, among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.

Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef and QVC and has been profiled numerous times by The Food Network and Cooking Channel.

Her handmade biscuits, pimento cheeses and other artisan goods have garnered 20 sofi awards from the Specialty Foods Association and her eateries have landed on the 2019 Fortune 100 Fastest-Growing Inner City Businesses list.

Carrie resides in Charleston, SC with her husband and three daughters.

Growing up in a family of 8, Chef Jestina knew someone had to take up the cooking. Jestina developed a fondness for the kitchen during visits with her family to the village where her grandfather was a chief. Because of his leadership position they had visitors most of the time and they were always cooking. Jestina’s deeper culinary passions were ignited while helping her grandmother in the kitchen.

When the country’s civil war started, the family managed to escape to Guinea as refugees. Jestina later went to a vocational trade school in Freetown as well as at the Hotel and Tourism Training Center, where she earned a culinary diploma. After moving to the U.S., Jestina went into the nursing field, but couldn’t shake the feeling that something was missing. Thoughts of her first love, cooking, returned to her over and over. Heading the call, she enrolled in Le Cordon-bleu and graduated in 2010.

Jestina completed her internship with The Ritz-Carlton Atlanta and became employed as a Cook 3 in July 2010. Working under the supervision of many chefs, she became a learning coach and was then promoted to Garde Manger supervisor. In 2017, she earned the 5-Star employee of the year award. In 2019, she joined The Ritz-Carlton St. Thomas as Banquet Supervisor before taking her current position as Sous Chef at The Ritz-Carlton Reynolds, Lake Oconee.

Originally from Mexico City, Marco moved to Cancun, Mexico in 2000 where he began a culinary career at The Ritz-Carlton's El Café Mexicano. Marco was then promoted to the Fantino restaurant which earned a AAA 5 Diamond award just one year later.

A year later Marco was again promoted. This time to help at The Club Grill restaurant, beginning as a cook and then moving to supervisor. While working at The Grill Club, Marco had the opportunity to be part of the team representing contemporary Mexican cuisine at the St. Moritz Gourmet Festival, Switzerland, for two consecutive years (2003-2004) and then was a finalist in the Young Mexican Chef Contest in Mexico City (2003).  The Grill Club also earned the AAA 5 Diamond award while Marco was employed as supervisor.

In 2007, Marco left The Ritz-Carlton to work in at a luxury complex in Riviera Maya, Mexico. Marco was put in charge of the fine dining beach restaurant Las Brisas and again earned the AAA 4 Diamond award for his work there and at El Puerto Restaurant which also earned the AAA 4 Diamond.

In 2011 Marco returned to The Ritz-Carlton, this time in Santiago de Chile for the re-opening of the Estro - a concept restaurant sourcing local foods to create international cuisine. By 2014 Marco's culinary skills had gained recognition and he was honored with the prestigious Chef of the Year from the Círculo de Cronistas Gastronómicos (Circle of Gastronomic Chroniclers).

In search of new challenges, Marco made the move to The Ritz-Carlton Naples in the position of Banquet Chef in 2016. Then, in 2017 Marco became a member of the opening team at the Edition luxury hotel in Abu Dhabi.

In the summer of 2019, Marco joined The Ritz-Carlton Reynolds, Lake Oconee as part of a renewed culinary team with the position of Executive Sous Chef.

Chef Andrea Rodella was born and raised in Northern Italy where he attended culinary school in his home town of Mantova. He spent the following 10 years working in various Michelin Star Kitchens across Italy before moving to the US. His experience in the US has taken him coast-to-coast as he was called to work in a host of high-end dining establishments and resorts finally leading to his most recent tenure in Florida.

Chef Rodella credits his aptitude for languages as a cornerstone of success along his culinary journey. In fact, Chef Rodella speaks four languages fluently. He’s happily married to his wife, Brittany, and is a proud father to four young children.

Based in Woodstock, GA, Sweet Détente creates elegant, individually sized, organic international desserts. Our ever-expanding artisanal collection brings the people of the world together through one of their national treasures – their regional sweets. Our aim is to unite and there’s no better way than through dessert!

Sweet Détente pleases the eyes and the palate with unique and hard-to-find sweets from around the globe. These are all original recipes created by Sweet Détente using only the finest quality organic and natural ingredients. East dessert is made in a smaller portion size so you can have your cake and eat it too. We encourage you to mix and match for a truly international experience!

Originally from New York, Chef Robin has lived in, and traveled, all over the United States as well as Europe and beyond. She loves food, people, travel and making the world a better place. Having baked since childhood, she has also had formal training and wanted to find a way to share what we all have in common.

We invite you to join us on our journey to feast the eyes, tingle the taste buds and make friends with those you may have thought were strangers.

In 2009, Angie Tillman of Phickles began selling pickled veggies off her front porch in Athens, Georgia. Demand for her veggies grew quickly with both locals and stores from Athens and Atlanta to the Florida panhandle. In 2010, Tillman moved pickle production into a licensed kitchen and onto the shelves of specialty food stores and boutiques all over the Southeast United States.

Through Tillman’s love of cooking and sharing recipes online with fans of her pickles, she has added several favorite family recipes to the Phickles Brand including cheese spreads, barbeque sauces, salsa and pepper jellies – each with its own, unique and PHUN name, for example Hot Mess, Southern Charm and Moppin’ & Shindig Sauce! Angie’s motto for both life and food is: If it ain’t fun… don’t do it!

Executive Chef Dennis Vanterpool was born in St. Thomas, U.S. Virgin Islands. He began to learn the field of hospitality at a young age by shadowing his mother who worked at a St. Thomas resort. Dennis’s first culinary experiences came from watching his mother cook for family, friends and relatives. His mother’s passion for cooking inspired Dennis to pursue a career in the culinary arts. As her apprentice, Dennis created a signature pizza in his mother’s restaurant. The pie quickly become a customer favorite, and Dennis' natural talent was beginning to show.

Following high school, Dennis attended Johnson & Wales University where he obtained a degree in Culinary Arts before returning to St. Thomas. He began his career at the Marriott Frenchman Reef.

Following his passion to become an Executive Chef, Dennis moved to Amelia Island after accepting a position as Chef Garde Manger. His passion for the industry was apparent, and Chef Dennis was promoted to Chef Tournant before taking over the role of Executive Sous Chef.

During his time on Amelia Island, Chef Dennis led classes for the local Boys & Girls Club, worked with the Barnabas Food Pantry, and served food at a local soup kitchen.

Now, in his role as Executive Chef at The Ritz-Carlton Reynolds, Lake Oconee, Chef Dennis is looking forward to infusing the resort’s cuisine with his soulful, worldwide flavors and getting involved with the local community.

With the help of a throwback recipe, peppers from his garden, and a passion for grilling, Eric Wisham began getting creative with his pepper jelly batches during the summer of 2012. After a busy summer spent at his local farmers market in downtown Tifton, Georgia, in October 2013, Eric began his peppery journey to create and make Wisham Jellies for store shelves. Wisham Jellies Pepper Jellies are handmade with whole peppers and fruits, and keeps their ingredient list short and sweet!

Wisham Jellies can be used as a last minute glaze for meats and vegetables on the grill, to create a peppery vinaigrette for salads, or as a spicy kick to your favorite cocktail. You’ll find heat + sweet in every jar!

Wisham’s signature flavors are Cranberry (2015 Flavor of GA Winner), Wild Mayhaw (2016 Flavor of GA Winner), Fire!, Mango, Peachy Peach, Pineapple and Strawlapeño, Blazing Blueberry, and Orange Ginger.

For 2020, Chef Wisham will also host a glazing demonstration at the start of The Brew & Que event.

Born in Cuernavaca, Mexico, Chef Juan Carlos Zermeño started his culinary journey by studying at Universidad Del Valle in Mexico, a partner of the Glion Institute in Switzerland. Upon graduation he was employed by Princess Cruises, where he gained valuable insights that helped him grow as a professional and discover his innate talents.

Joining the J1 Program, he began his first assignment at The Ritz-Carlton Naples, Golf Resort. Working alongside talented chefs helped him define his cooking style. Following this Ritz-Carlton commitment, he then went to Mexico City to join J by Jose Andres, world renowned Spanish Chef, specializing in Spanish food with molecular gastronomy techniques.

With this new wealth of experience, Chef Juan Carlos traveled across the world to work at The Ritz-Carlton Qatar in the Middle East. There he worked in different kitchens and was a key contributor at the opening of STK, the famous American brand steakhouse based in New York. After the opening, STK received recognition as one of the best restaurants in the Middle East.

Chef Zermeño’s passion then took him to San Sebastian, Spain, to study at the prestigious Basque Culinary Center, one of the best culinary schools in the world. He learned advanced techniques that helped him create modern and updated dishes at STK. After almost 4 years in Qatar, he joined The Edition Hotel Abu Dhabi, cooking at a British steakhouse called Oak Room. Here he had the honor to work with Chef Tom Aikins (2 Michelin Star).

Adventure called once more and Chef Juan Carlos Zermeño joined The Bodrum Edition Hotel in Turkey to work at a Latin restaurant with the famous Peruvian chef Diego Munoz, using local ingredients from Bodrum and providing a Latin flare to delight the Turkish clientele. After almost 8 years, Chef Carlos is now back at The Ritz Carlton, Naples, continuing to delight the appetites of patrons at this prestigious establishment.