Our Cooking Class Instructors
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Dustin Burnette has been with the Olive Garden Italian Restaurant for the past 12 years, four of those as the General Manager. He attended East Tennessee State University in Johnson City, TN as well as Johnson and Wales University. At ETSU, he received a bachelor’s of business management and, from JWU, he received accreditation as a certified chef through the American Culinary Federation. He is also a graduate of the Olive Garden's culinary school of Tuscany located in the heart of Italy's Tuscany region in Trentino, Italy
Dennis Collins, a native of Sacramento, California, is an accomplished home brewer, certified beer judge, graduate of the UT Culinary Institute, and homebrew educator. Dennis teaches the Beer Enthusiast’s Course at the UT Culinary Institute and has been featured in Brew Your Own magazine. His passion for food, teaching, and furthering the knowledge of beer enthusiasts and home brewers has culminated in Hands-On-Brewing, an on-line brewing and beer reference site.
Robert DeBinder, a Knoxville native, learned the basic skills of southern cuisine from his grandmother. He has worked in restaurants since he was 15, attended the Le Cordon Bleu School in Atlanta, Georgia while working at Cafe Tu Tu Tango, then later he was the Sous Chef at 2nd Street Bistro in Williamsburg, VA, then home to Knoxville working at Bistro by the Tracks, The Orangery, and Seasons Cafe. Robert has been with Chez Liberty, now as executive chef, since they opened their doors in March 2010.
Kirk Emery, a Knoxville TN native, attended L’ Academie de Cuisine in Bethesda MD after his years of service in the United States Marine Corps. While working in Washington DC with some of the world’s top chefs, he had the opportunity to cook for many important people the most famous was Chef/personality Julia Child. Chef Emery has had many accolades his most recent being a 3rd place victory in the 2012 Knoxville Top Chef Competition. Currently Chef Emery can be found creating flavorful, unexpected dishes as Executive Chef at Sequoyah Grill.
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.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR TV. She loves entertaining and has a special interest in food and wine pairing, cooking with herbs and perfecting cooking techniques. While staying in South Africa she learned different foods and cooking methods. She has been teaching for the Glass Bazaar for over 12 years.
Geoff Kenney- is currently a sous chef at Cru Bistro and Wine Bar at Turkey Creek. He has worked at Nama sushi bar as sous chef and the sous chef at The Port Land Grille and Sweet and Savory Bake Shop and Café both located in Wilmington, North Carolina.
Lexan Koenig, from New Jersey had a long and varied culinary career, including pastry chef at The Stockton Inn in Stockton, chef de cuisine at Martine's in New Hope, PA, and executive chef at The Venetian Grille in Somerville. She presently is the Culinary Sales Coordinator for Earth Fare in Turkey Creek, where she teaches both adults and kids the art of healthy cooking.
Joseph Lowery, is the Chef Consultant at Avanti Savoia, Knoxville’s premier online “Gourmet Store at Your Door.” He has also enjoyed directing and teaching at their cooking school, La Cucina. Chef Joseph is a cookbook author, food stylist and veteran cooking teacher having also taught at the Glass Bazaar in the early 1990s.
Steven Myers graduated with honors from Le Cordon Bleu in Atlanta. He has had the privilege of being the Executive Chef for many Knoxville restaurants, including Regas and the Knoxville Hilton. He is known for his creativity and his desire to use local and organic products. As an active member of the culinary community, he has participated in many farmer's market events and is known for making some of the best soups in Knoxville. He is honored to be the Executive Chef of the Downtown Marriot.
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 23 years. He has been teaching cooking classes for almost 20 years. 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.
Walter Payne, a self-taught Mexican Cuisine chef, spent a lot of time in Baja Mexico eating and learning how to prepare dishes in little cantinas up and down the Mexican peninsula (Baja). Born and raised in San Diego, he recently retired from public service and moved to Athens, Tennessee. He shares his love of food and wine with friends and family and his humor-laced cooking instruction has been a hit with his past classes at the Glass Bazaar.
Janet Powell is a Registered Dietetic Technician with over 26 years of experience in nutrition & food service. As a culinary educator, enjoys cooking and teaching others to enjoy their cooking experiences. Janet has taught cooking classes for several years.
Sucheta Rawal is a freelance writer, foodie, and travel enthusiast. Born and raised in India, she is a homegrown chef who is an expert in many cuisines. She has travelled to over 30 countries and has taken her experience into food and travel journalism. She reviews restaurants, teaches cooking classes, and writes about her travel adventures. She believes in letting your palate travel around the world from the comforts of your kitchen. Her web site is www.goeatgive.com
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’.
Seth F. Simmerman has spent 50+ years in the kitchen securing amazing talent and experiences including traveling the country opening fine dining clubs and developing menus, including Beijing, China . He is a certified executive chef through the Culinary Institute of American graduating in 1974. He was corporate chef with Goliard Corporation of America, promoted to Regional Chef and then moved to Corporate Chef of Development in 2005. Seth was the Executive chef for Club LeConte, Knoxville until 2006. Currently he is the Executive chef and owner of Echo Bistro & Wine Bar.
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”.