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.
Betsy Johnson, a graduate from Southern Methodist University in Dallas, Texas with a degree in marketing. Betsy has been involved in athletics her entire life and has a passion for exercise and nutrition. She has run 9 marathons and 3 Boston Marathons and many other events including the first in her age group to participate in two different Half Ironman events. She made the All American team for the 2014 USA Triathlon season. During this time she started educating herself on the nutrition side as well including how to fuel your body correctly for an ultimate lifestyle change. Betsy has a passion for nutrition and sports and loves to help people reach their ultimate goal in weight loss and lifestyle changes. Betsy brings her experience and passion to Performance Training, INC. and serves as their Nutrition Fitness Coach and has earned the ISSA Fitness Nutrition coaching certification.
Terri Geiser is a culinary enthusiast, consultant and cooking instructor who has appeared 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. She recently changed careers to further her interest in the culinary world and will happily assist you with meal planning, kitchen organization and shopping. [email protected] www.cookingwiser.com
Kevin Green, Personal Chef was born and raised in Knoxville, TN. Captivated by both the science and artistry of food at an early age he was inspired to pursue a bachelor’s degree in Nutrition at Lipscomb University in Nashville, TN. He has been cooking professionally for over 10 years and his work experience includes time spent at Nashville’s 4-Star Capitol Grille at the Historic Hermitage Hotel as well as Ruby Tuesday, Inc. where he was a Corporate Chef for Research & Development. His culinary style was influenced by notable and prestigious local establishments including the R.T. Lodge and Blackberry Farm. As a personal chef, he offers a convenient and healthy dining out alternative with his prepared meals. In addition, he also caters in-home dinner parties and small events. (www.chefkevingreen.com)
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.
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 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.
Chris Pease is currently a chef at Echo Bistro & Wine Bar, developing his talent under Chef Seth F. Simmerman who 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,
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.
Ms Olivia Sipe is a southern home style cook, who stays true to her passion. She owns Miss Olivia’s Table in Maryville where she serves many popular meals that keep folks coming back for more. She wrote her own cookbook with her personal recipes in 2001 (now out of print). She has been featured in many articles and stories and is a regular on WBIR. She appeared on Food Network with Bobby Flay (food nation) in 1999. And her recipes are featured in Bobby's cookbook and are still in the food network' s recipe archives.
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”.
Chef Johnny Wolfe is currently 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.