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.
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.
Peter Glander has an associate’s degree from the Culinary Arts Institute in Hyde Park, N.Y. He apprenticed at Chez Panisse and worked at Jean-Georges Vongerichten’s critically acclaimed restaurant in New York City. With Gabriel Kreuther, he opened the Atelier at the Ritz-Carlton Central Park South. Moving to Tennessee in 2007 he took the helm as Executive Chef at Blackberry Farm, a Relais Gourmand establishment, a restaurant recognized as one of the best in the country. Peter is currently the Executive Chef at Ruby Tuesday, Inc. where he is working to infuse culinary passion into its more than 800 restaurants in 46 states and 15 foreign countries. 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 Chris Howard was born and raised in Knoxville and graduated from the UT Culinary Program and is a member of the American Culinary Federation. He got his start working in restaurants and hotels in many capacities from bartending to sales, but cooking is his true passion. He enjoys teaching classes and sharing his love of cooking with others. Jesse Newmister, Executive Chef for Northshore Brasserie began his cooking career at the ripe age of two. While cooking by his grandmother’s hip at a local soup kitchen, he realized that working with food would ultimately become his calling. His first taste of the restaurant industry was in high school at McDonald’s. Fascinated with the restaurant business, he decided to enroll in the Culinary Arts program at Sullivan University in Louisville, KY. While enrolled at Sullivan he gained valuable hands-on knowledge and training in the subtleties of classic French technique. 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 26 years of experience in nutrition & food service. Janet has taught cooking classes for many years. Garrett Scanlan, a native of Dublin, Ireland, has been in the USA since 1978, after a classic culinary apprenticeship in London, Dublin, and Paris. His resume includes such notables as ‘The Grosvenor Hotel’ and ‘Marco Pierre White’ in London,’ The Mansion on Turtle Creek’ in Dallas, Texas and his own ‘Garrett’s on Water Street’ in Boyne City, Michigan. Currently the host of the hit PBS travel/food show ’90 Miles with Chef Garrett’, he also owns and operates two ‘Garrett’s Downtown Deli’ locations in Knoxville, and is a regular contributor to Channel 10’s ‘Live at Five at Four’.
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”.
Jonathon Wolfe is currently the chef at Wind River Resort and recently the Executive Chef for one of Knoxville's finest restaurants, the Orangery. He has been in Knoxville for 5 years coming here from Columbia South Carolina's Blue Fin Restaurant, where as sous chef he was inspired in low country style cooking.