Instructors
Kelly Campbell Nicely has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making countries and wineries has broadened her knowledge and passion for wine. Kelly recently became certified as a wine specialist.
Jonathan Gatlin is a graduate of le cordon bleu in Atlanta, and recent inductee into a publication titled best chefs America. After recently leaving his position as chef at Chez Liberty, he recently started his own private company that provides personal chef services, party planning and catering called Culinary Works Catering Company. His southern roots honed his taste and technique for southern cuisine and local sustainable products.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR. She loves entertaining and has a special interest in food and wine pairing. While staying in South Africa she learned about different foods, herbs, spices and cooking methods. She has been teaching for the Glass Bazaar for over twelve years.
Eric Haralson has long been an aficionado of smoking and grilling. While not a trained chef, he did study under the auspices of the renowned Billy Bob Billy, a Memphis in May champion. He and his band of brothers, “The Friars for Hire”, from his church, cater a variety of events, donating all proceeds to charities
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 27 years. He has been teaching cooking classes for over a decade. He is a regular on Live at Five as well as being featured in many publications including the Home and Garden, the News Sentinel, Homes and Living and the Metro Pulse to name a few.
David Pinckney, a culinary celebrity in Knoxville, apprenticed under Chef Bill Allen at The Orangery. In 1987 David accepted the Executive Chef position at the Orangery and has been doing cooking classes at Glass Bazaar for thirteen years. David was a Chef for the Tennessee Bicentennial Dinner at the James Beard House in New York. He is currently the Executive Chef of Cherokee Country Club. They are very excited to have David join their great team.
Janet Powell is a culinary educator who enjoys cooking and teaching others to enjoy their cooking experiences. She is a registered Dietetic Technician with over 31 years of experience in nutrition & food service. Janet has taught cooking classes for many years.
Carol Scott is the owner of Sweet Production’s Personal Chef Service for fine dining. She attended Le Cordon Blue College of Culinary Arts in Las Vegas, NV. Her skills, experience and passion for cooking grew, through working under many world renown chef’s in Las Vegas, such as Bobby Flay, Roy Yamaguchi and Joel Robuchon. In 2009 Carol appeared as a contestant on season 5 of the hit TV reality show “Hell’s Kitchen” with Chef Gordon Ramsay. Her past experience also includes serving as Executive Chef at Edison Park Steakhouse, The Orangery fine dining French Cuisine and Bravo Italian Cucina.
Christopher Stallard is a Knoxville native who served as Executive chef at Little Star and the Orangery before moving to Charleston, SC. There, he worked with many local chefs, served as pastry chef and chef de cuisine at Tristan Restaurant, and taught at the International Culinary School at The Art Institute of Charleston. He has moved back to Knoxville and assumed the role of Executive chef at Bistro by the Tracks
Ron Watkins, Executive Chef at The Grill at Highlands Row, grew up with the strong Southern cooking tradition of a devoted aunt, she imparted her secret formula to him at an early age: “cook it full of love”. Ron is a proud product of East Tennessee, gaining experience in of some of Knoxville’s venerable restaurants like The Half Shell, Grady’s, The Copper Cellar, and Calhoun’s. This year he excelled in the CityView Top Chef competition, winning 1st Place in desserts and 3rd Place in entrees. He appears regularly at noon on WBIR. . He has never stopped “cooking it full of love”.