@smokypark @baileycooks

Michelle Bailey (she/they) was born in Memphis, TN, and has called WNC home for the past 22 years. Bailey is a master of wood-fired cooking and has a passion for sourcing ingredients from local farmers and foragers. She is currently most inspired by cooking with live fire, networking with local food vendors and encouraging aspiring chefs to hone their craft. At Smoky Park Supper Club, they lead a small, passionate team who are dedicated to good, local food and bringing people together. 

Cousler, a Filipinx lifelong Southern resident chef who has cooked in Manila, Quezon City, Tokyo, New York, Los Angeles, and Mexico City. Food and identity are not separate, and they have landed right where they began: between the American South and the Philippines.

@harriettstomato @michelegentillefoodstylist

Gentille (she/her) studied at La Varenne Culinary School in France, and worked with culinary author Anne Willan. She worked as a chef in LA with Gai Klass Catering, and on film productions. In New York she wrote for the Wall Street Journal and the New York Times. She worked as a chef for the US Antarctic Program. Michele tends her acre of land in Asheville and grows vegetables, herbs and flowers that she uses in private chef events and foodstyling shoots and does brunch popups with the @ladies.who.brunch.popup and creates her own Queen Mum High Tea pop-ups.

@culturaavl @cire6682

Chef Eric (he/him) is an incredible and passionate human being who dedicates his heart and energy to supporting his team and strengthening his community. Eric has been cooking professionally for more than two decades, including as chef de cuisine for the critically acclaimed Nightbell in Asheville and Pearl & Ash in New York City. In 2021, Chef Eric Morris launched the Cultivated Community Dinner Series at Cultura. This dinner series provides a platform for Asheville chefs who are a positive force for change within our community.

Phillips was born in Lebanon and immigrated to the US in the 1988. The once-aspiring food and travel show host turned restaurateur revitalized the food truck scene in Asheville and has opened two wildly successful brick & mortar food destinations.

Cleaster is an internationally recognized artist employing paintings, drawings, photographs, textiles and digital imagery. Founder of Youth Artists Empowered, an arts and education program, fostering self-esteem, communication, cultural awareness and economic empowerment.

Indigo Innovation Group, a consulting firm dedicated to serving as a strategic thought-partner to organizations committed to accelerating change. Founder of CoThinkk, a social change philanthropy committed to shifting the narratives of communities of color in WNC.

Hailing from the depths of Appalachia in Madison County, NC, she honed her culinary skills in France. Passionate about elements of taste and style, and how they extend from our palate into our daily lives, Susi blends food, music, words and images into a tapestry for the senses.
 

Mx. Tyson Sampson (he/they) is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ).Tyson is a two-hearted and -spirited individual descended from the local indigenous matriarchy called the ᎠᏂᎩᎶᎯ (A-ni-gi-lo-hi). Over 20+ years, they have documented endangered language, held mindful presence, and shared Cherokee wild food practices and cultural sensibilities. They are cultivating an apothecary for ethnobotanical accessibility and a collective to support traditional ecological knowledge through the Bigwitch Indian Wisdom Initiative.

A multi-disciplinary creative, Honey has produced a range of immersive spaces & events, installation art & community building experiences in the rural underground art scene of Western Carolina. Different Wrld is a creative hub & culture house in Asheville, NC.

@chemistspirits

Founded by Debbie Word, Chemist Gin was born from a small family still and many hours of moonshining. Their unique appreciation for classic distilling and modern science led to the creation of their first spirit - a beautiful gin made with American botanicals and distilled wheat spirit.

@devilsfootbrew

Farm-To-Can Craft Soda. We pride ourselves on working with Organic Roots & Fruits to create a healthier, more flavorful non-alcoholic experience for everyone in our communities.

@vidlcellars

Through many different treatments, vessels, and fermentations, we’ve created a diverse portfolio of wines that reflect our passion as both drinkers and makers. These truths we hold self-evident: fruit is life, fermentation is alchemy, and wine is vīdl.

@wickedweedbrewing

With four locations in Asheville including three taprooms and a fine dining restaurant, Wicked Weed shows no signs of slowing down. They continue to grow while focusing on innovation, quality, and strong roots in their community of Asheville, North Carolina.

@drinksarilla

When you choose Sarilla, you are also making positive change in the world! A fun, healthy and nonalcoholic beverage that is naturally energizing with a base of camellia sinensis tea leaves. We use a whole leaf brewing technology so not only are you getting a great-tasting beverage, but you are also benefiting from the antioxidants, amino acids, omegas and slow-release polyphenol naturally occurring in tea. 

@shantielixirs

Working together, the Shanti Elixirs’ team is dedicated to spreading well-being, peace and good vibes through every sip of Jun – created and bottled in the Blue Ridge Mountains of Western North Carolina.