@_mamones_

Héctor (he/him) and Julia (she/her) have lived in Asheville since fall of 2019, and have years of restaurant and hospitality experience in NYC and the Twin Cities. Mamones specializes in private curated dining experiences. They focus on South and Central American cuisines, but highlight global flavors, while celebrating the ingredients that are unique to Appalachia. Héctor and Julia love connecting with people over food and are grateful to play a part in their making special occasions even more memorable.

@queensislandcuisine

My name is Queenie (she/her). I migrated to the US in 2005. Growing up in Jamaica I’ve had an immense love for cooking since a young age. I was nine the first time I made Sunday dinner for my grandmother. I remember the food being flavorful but my rice was too wet and my fried chicken had too much breading. In 2017 after getting fired from a job I loved, I had an idea to start selling plates from home. I quickly started to gain a lot of attention and that’s when Queen’s Island Cuisine was born. In 2021 I bought a food trailer and it hasn’t

@frenchbroadpantry

Dune (he/him) was born and raised in the South of France, immersed in a vibrant gastronomic culture. After graduating from Hospitality and Culinary school, Dune explored the cultures and cuisines of dozens of countries. Dune spent ten years in California where the fusion of global cuisines are embraced and crafted with fresh, locally available abundance. He created the French Broad Pantry to explore and offer as many delectable delights one can find in a home pantry including dressings, spreads, sauces, broths, and desserts.

@benneoneagle @chefophus

A South Florida native, Hethington (he/him) grew up around the table, eating and cooking delicious soul food — food that would eventually shape his culinary trajectory: flavors, ingredients and dishes from the African diaspora. In August 2021 he accepted the Chef de Cuisine role at Benne on Eagle. His cuisine has been acclaimed  by critics and guests alike. He is widely recognized as a rising star in the Southeast. He is a 2022 nominee for the James Beard Foundation Awards in the “Emerging Chef” category.

@whitegate123

Daniel is from metro Detroit, MI hasbeen cooking professionally for 27 years. He spent summers on his grandparents’ farm in Hackleburg, AL learning to cook from his grandmother and used those skills for college at the Culinary Institute of MI. Daniel has worked with many well-known chefs from MI to MS, and moved to NC 10 years ago starting in Charlotte and moved to Asheville in 2017 and has been the executive chef at a small number of prestigious restaurants in Asheville area finding his home at the 1889 Whitegate Inn.

@shepardbarbecue @bshep52

Shepard (he/him), a Carolina native, has over 20 years dedicated to the culinary industry. Shepard is self taught, starting in the dish pit and worked his way up. Shepard opened Urban Street Eats with his wife, a global street food truck that brought eclectic dishes from all over the world. They opened Nourish Juice Bar + Cafe, an organic juice bar serving Polynesian comfort foods. After the pandemic, Brandon turned to the food that brought him and his family the most joy: Barbecue.

@meherwanirani @chaipani @spicewalla

Irani (he/him) is a chef and restaurateur changing the perception of Indian food in America through his growing restaurant and spice empire in the South’s most essential culinary cities. With five James Beard Award nominations for Best Chef in the Southeast, his restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men's Health, USA Today, and Bon Appétit, among others. He accredits his business success to the amazing people he works with each day, including his business partner and wife, Molly.

@tequiofoods

Martinez (he/him) was born in Santa Catarina Loxicha, Oaxaca, Mexico, in a small Zapotec pueblo. Based in Asheville, NC, Luis is combining his love for cooking with his passion for social justice. He is dedicated to working alongside indigenous communities in overcoming and flourishing, despite difficult economic challenges and dangerous political encounters. By combining his experience in community-building with his experience as a chef, he is leveraging a deep commitment to the roots of Mexican cuisine with the promotion of Oaxacan gastronomy.

@saludcerveceria

@ketelonebotanical

Vodka distilled with real botanicals and infused with natural fruit essences. Like you, we care about what’s in the bottle, so we use real ingredients – with no sugar, no artificial sweeteners and no artificial flavors. 

@ebonywineandspirits

Charlotte, North Carolina's Only Black-Owned Wine & Spirits Company. Owned by Camillya Masunda, the brand is inspired by her Congolese roots and her way of celebrating the history and heritage of vast Black cultures around the globe.

@hawriverwineman

Haw River Wine Man has quietly compiled an Italian wine portfolio that stands out in NC and SC. With a firm belief that wine is an every day beverage the company strives to bring the consumer the best values possible by sourcing wine direct from the producer.

@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.

@newbelgium_avl

We were born on a bike. The rest is history. For almost 30 years we have crafted beers while proving that business can be a force for good.

@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.