MEET THE CHEFS & ARTISANS
Welcome cocktail
Every drop of their spirits is a mixture of science and taste – crafted as an indulgence, a ritual, a small moment of delight in your day. They distill in small batches for big flavor and quality control and they're always coming up with new flavors, seasonal releases and new lines of spirits for you to enjoy in restaurants, cocktail bars and as home DIY bartenders.
They are a family owned, small batch distillery founded in 2018 and located within the historic Chattanooga Choo Choo Terminal Station. Go visit them soon for a tour, a tasting or a cocktail!
Wanda Lee is the botanical distiller and owner of Gate 11. She left the peaceful life of a retired schoolteacher (she was a middle school teacher for 27 years) to join her husband Bill in developing Gate 11 Distillery and her contributions to the company have been profound. Along with Bill, she has developed award-winning craft spirits for craft cocktails. In addition to distilling duties, Wanda manages the business side of Gate 11 and is responsible for cocktail bar and retail operations. Her background in education and theatre has prepared her well for fronting retail and bar operations.
But first and foremost is her role as botanical formulator and distiller of Gate 11 Dry Gin. This highly awarded spirit has become their flagship product and its success is a direct result of her keen insights and fine palate. Wanda also distills their Absinthe spirits and assists with whiskey and agave distillations. Wanda continues to play a major role in new product development at Gate 11. She was the driving force behind their ventures into Absinthe and Agave spirits challenging and pushing partner Bill to undertake what turned out to be significant investments in time and resource. Importantly, her fine-tuned taste buds continue to help them differentiate between new product alternatives.
Salazar Blanco is derived from Blue Weber Agave Nectar imported from two co-op farms in Jalisco, Mexico. The nectar is fermented and distilled at Gate 11 by Bill, our master distiller. No additives are used in the process. It is then bottled at Gate 11. It can be purchased at many liquor stores and in Gate 11's bar. We proudly present this award-winning Blanco for your enjoyment.
Cheese
Sequatchie Cove Creamery is a family run business owned and operated by Nathan and Padgett Arnold and a small team of devoted turophiles. Nathan began working in the vegetable gardens of Sequatchie Cove Farm in 2003, with Padgett soon to follow. Vegetable farming gradually transitioned into animal husbandry alongside Bill Keener, owner of the acreage. Cows became the focus, with a lean towards dairying.
As with so many cheesemakers, Nathan first began making cheese in his own kitchen. French cheeses of the Savoie region quickly became the muse for the first few cheeses Nathan entertained making. A hobby turned passion, Sequatchie Cove Creamery went from dream to reality in March of 2010.
"Now we are partnering with other dairy farmers in the Sequatchie Valley and southeast region to supply us with milk. We are working closely with our farm partners to ensure the highest quality raw material for the cheeses. The quest to produce something truly excellent and unique and to support local agriculture and dairy farmers continues to inspire and motivate us on a daily basis to strive for success."
Bread
Erik Zilen, owner and Head Baker of Niedlov’s Bakery & Cafe, has studied at the Baking Institute in San Francisco for Viennoiserie and fermented sourdough breads. Erik’s drive for the perfect loaf has propelled him to spend time studying the Tartine method. Specifically, how to incorporate ancient wholegrains into naturally leavened loaves that are balanced with a moist crumb and substantial crust.
Erik loves what he does, and it shows in his team. The team is made up of people from all walks of life, from those looking for work after incarceration to seasoned bakers.
"At Niedlov's, we strive to love one another, so that together we can make beautiful bread for our community. At Niedlov’s we understand the ripple effect of our everyday decisions and how our actions need to intentionally strengthen the fabric of the place we live. For us, this means having a relationship in the market with the people who grow our food and offer local goods and services."
On Tap
The finest German-style beer in the southeast flowed from the taps of the Chattanooga Brewing Company at the turn of the 20th century. Nearly a hundred years later, two crafty engineers brought together by their mutual love for beer endeavored to brew something great in the city they love.
"Today, we continue to celebrate the pints poured before us, all while brewing a line of classic and specialty beers. We pride ourselves on serving food that’s as intentionally crafted as our brews, using locally-sourced ingredients whenever possible. Visit us in Chattanooga’s West Village and taste for yourself."
HORS D'OUVRES
2nd is Chef Daniel Lindley’s continued homage to the American family meal. Inspired by Sunday dinners from his childhood, the menu features familiar yet refined expressions of traditional fare meant to foster a sense of community among guests.
Lindley’s American restaurant concept involves all of the entrees being served with a communal bowl of mashed potatoes; no different than the family Sunday lunches that his Mother would prepare.
A transplant from Milwaukee WI, Chef Rebecca Barron has always loved the kitchen. The sounds, people, food and way of life enchanted her from an early age. Being the eldest in a large family, she grew up cooking and stewing and chopping. In her early twenties, she traveled throughout the states and Europe, sampling and enjoying countless inspiring cuisines. Chef Barron began cooking professionally at The Walden club in 2002, and from there moved on to Hiroshi’s and Table 2. She spent 4 years at Table 2 under Executive Chef Eric Taslimi and learned an appreciation for farm to table cooking and the importance of fresh, amazing ingredients. In 2011, she sought out work under the prestigious Chef Daniel Lindley of St. John’s Restaurant. Cooking under him for 3 years, she honed her creativity and eventually took over as Executive Chef, and now has transitioned to 2nd. Barron strives to refine and improve her craft each night. She believes that high quality and fresh seasonal ingredients are essential for creating dishes that are clean, simple, and delicious.
STARTER
Kenyatta Ashford, a native of New Orleans, developed a passion for food at a young age. After a career in teaching and coaching, he returned to his culinary roots, attending the Culinary Institute of America and studying in culinary institutions in New York, Rhode Island, Louisiana, and Tennessee.
Furloughed during the pandemic, he launched Neutral Ground, a restaurant in Chattanooga's Proof Incubator, reflecting his Afro-Creole heritage. The menu features dishes inspired by his ancestors from West Africa and New Orleans, such as Ghanaian Red-Red, Jollof Rice, and Yakamein.
Kenyatta was recently crowned Food Network’s Chopped champion and has been featured in several publications. He's committed to providing pathways for emerging culinary leaders into the industry.
SOUP
Chef Joe Milenkovic Jr. has always had a passion for the culinary industry. Starting his career in restaurants at a young age in Delray Beach, FL, Chef Joe went on to pursue his career in New York and began working under Simone Bonelli, formerly of Osteria Francescana. Moving into a new role at Hearth, Milenkovic earned the title of Sous Chef. After expanding his culinary techniques operating underneath Chef Marco Canora for three years, Chef Joe honed in on all things pasta at Michael White’s Michelin Star Italian restaurant, Marea.
Making a decision during the COVID-19 pandemic, Chef Joe chose to relocate to Chattanooga, TN, where he craved to bring an approachable yet unique cuisine to the area. Chef Joe is now the Chef De Cuisine at Easy Bistro & Bar, working alongside Chef Erik Niel creating an extraordinary experience for all those who dine.
Easy Bistro & Bar is one of the most well-regarded restaurants in Chattanooga, TN. Since opening in 2005 by husband-and-wife team Erik and Amanda Niel, Easy has evolved continually, and in May 2020, the restaurant reopened in a brand new space in Chattanooga’s West Village neighborhood.
SALAD
Chef Claire Pettit grew up in the arts and music community of Chattanooga. Early exposure to beauty, artisans and free range of the kitchen led to a classical culinary education and over two decades in the hospitality industry. As her career developed, a holistic approach to the “industry” emerged; the act of cooking for and with other people as an art form and cultural experience led to interests in fine dining practices, culinary history, multicultural cuisines, and myriad of other skills. Later an obsession with urban and local “kitchen” farms, led to the creation of “Chef’s Table: A Cultural Series”.
This platform brings together emerging artists and local young culinary talent in evenings of community, beauty and celebrating humanity. Chef Pettit brings a deep rooted joy, holistic farm-to-table experiences and continuous sharing of culinary arts with the Chattanooga people, its children and its visual, musical and written word artists.
Cocktail
The Rosecomb is a 21+ neighborhood bar, influenced by Tennessee and Mississippi cultures. You’ll find them at 921 Barton Ave in a 1920’s cottage, nestled in the historic Riverview neighborhood.
They believe that hospitality is a sincere exchange between two folks and they work their hardest to provide authentically kind and efficient service for all of their guests.
They serve Appalachian inspired dishes, craft cocktails, unique wines, and the best beers they can find. All of their dishes either are, or can be made Gluten Free, and while they definitely love spirits, they take great pride in their NA cocktail program as well.
ENTRÉE 1
Located inside the McLemore Clubhouse, The Creag draws inspiration from both the area’s Scottish heritage and the rugged, natural landscape. The Creag offers elevated comfort food in an elegant mountaintop setting 2,300 feet above sea level along with a seasonal dining menu, craft cocktails, and the finest spirits and wines from around the world.
Chef Patrick Asconi’s culinary journey began in an Italian-American household where the kitchen was the heart of the home. Born and raised in the United States, Chef Asconi was profoundly influenced by his family’s rich Italian culinary traditions—especially the time spent alongside his grandmother, who taught him the foundational skills, techniques, and soulful approach to cooking that continue to define his style today. These early memories instilled in him a deep respect for tradition, the joy of sharing meals, and the importance of simplicity done well.
Though his training came not from formal culinary institutions, but from years of hands-on experience and generational knowledge, Chef Asconi has built a distinguished career in the hospitality industry. He is currently the Executive Chef at The Creag at McLemore, an acclaimed dining destination perched atop Lookout Mountain in Rising Fawn, Georgia. Prior to this role, he served as Executive Sous Chef and Executive Chef at Gillman Grill, where he became known for harmonizing Italian heritage with American culinary creativity.
Chef Asconi’s menus celebrate the essence of Italian cuisine—fresh herbs, handmade pasta, slow-cooked sauces—while incorporating local ingredients and inventive techniques that bring modern flair to classic dishes. His work has been featured in regional food publications, recognized for its thoughtful balance of authenticity and innovation. Today, at The Creag, Chef Asconi continues to shape the culinary landscape of the Chattanooga and North Georgia region, one plate at a time.
Entrée 2
Mac's Kitchen & Bar is the first restaurant by Chef Brian McDonald and Jessica Revels, located just outside downtown Chattanooga. Mac's is a new southern restaurant with a hyper-seasonal locally-sourced menu with a curated wine and cocktail list. This tapas-style dining experience is all designed to be shared with friends and family.
Chef Brian McDonald believes in the connection between the land, the people who tend to it, and the community it nourishes, from seed to table.
From the very beginning, they dreamt of a place that felt like home. That feeling of coming over for dinner, to a place to put your burdens down and be present. Candle-lit dining table, lipstick-stained wine glasses, laughter, and the kind of peace you can only find coming home.
Find Mac's Kitchen & Bar at 1320 Dodds Avenue where they will once again invite you over for dinner....set to reopen this year.
SIDE DISH
Calliope is a Modern Levantine restaurant and bar in Chattanooga, Tennessee, founded by Chef Khaled Albanna and Raven Humphrey. The menu at Calliope is an homage to traditional dishes and flavors from the Levant while blending influences and ingredients from the American South and around the world. Food & Wine Magazine named Calliope one of "50 Best Meals We Ate This Year" in 2022.
Chef Khaled AlBanna is the chef and co-owner of Calliope, a modern Levantine restaurant and bar in Chattanooga, TN. Born and raised in Amman, Jordan, his passion for cooking was instilled in him from a young age by his mother, where he learned invaluable skills and appreciation for regional ingredients and flavors. After studying Civil Engineering at The University of Tennessee at Chattanooga, Chef Khaled realized his true calling and pursued a career in the culinary arts. He made a name for himself as the Executive Chef at Whiskey Thief and Whitebird Restaurant at the Edwin Hotel before co-founding his own concept, Calliope, in 2021.
At Calliope, he blends influences from travel and time in the South with his Levantine roots and cooking style, bringing the best of both worlds to the table. Chef Khaled has been recognized as an emerging chef in the culinary world, including an invitation as honoree chef at the Iconoclast Dinner at the James Beard House in 2023. From open fire cooking to traditional Levant culture and traditions, Chef Khaled's dishes are a reflection of his journey and culinary expertise.
WHISKEY POUR
Founded in 2011, Chattanooga Whiskey challenged the laws and won the right to distill whiskey in Chattanooga for the first time in 100 years. As a result, the Chattanooga Whiskey Experimental Distillery - the only standalone experimental distillery in the country - was born. The distillery now hosts over 50,000 visitors annually and serves as a hub of innovation and creativity to push the boundaries of craft whiskey.
In 2017, the Chattanooga Whiskey Riverfront Distillery opened as the production home of Chattanooga Whiskey’s signature expressions: Chattanooga Whiskey 91, Cask 111, and 99 Rye, as well as their Bottled in Bond Vintage Series, Barrel Finishing Series, and Founder's Anniversary Blend.
Independently owned and operated, Chattanooga Whiskey is committed to making whiskey that emphasizes quality, complexity, and authenticity through their one-of-a-kind Tennessee High Malt style. Most recently, Chattanooga Whiskey was named Icons of Whisky - Craft Producer of the Year (both America and Global) at Whisky Magazine's 2023 World Whiskies Awards.
DESSERT
Sujata is a self-taught chef and go-getter who turned her dream into reality by opening her very own modern Indian restaurant less than two years back.
She's all about showing that Indian food is way more than just naans, biryani, and chicken tikka masala. Her mission? To shake up and broaden what people think Indian food is all about.
At her spot, you'll get a taste of the real deal – a bunch of awesome Indian flavors, cooking techniques, and ingredients, all given a contemporary twist. She’s not just serving up amazing meals; she's on a mission to teach her customers about the amazing variety of Indian cuisine, taking them way beyond the usual favorites. Thanks to her dedication to top-notch cooking and learning, her place has quickly become a hit for anyone wanting to dive deep into the authentic tastes of Indian cuisine.
Coffee
Be Caffeinated was built on simple foundations: create a fun and engaging work environment. Do the right thing. Work with and support as many small businesses as possible.
Their goal isn't to just make great coffee. It's to create spaces that grow and support the communities around them while building a workplace where their team members can feel involved with those communities and bring a bit of joy to them in every cup.
These foundations have produced four drive-thrus, and Chris and Doug are growing that culture with the best team possible. Their business mantra sums up their desire for their customers and employees: Be Happy. Be Caffeinated.
2025 Mistress of Ceremonies
Briana is the mother of a 7th Grader at the Chattanooga School for the Arts and Sciences - GO PATRIOTS! She is also an entrepreneur, disability advocate, gardener, and of course a proud foodie. The daughter of a US Army Veteran, she spent her early years traveling base to base country to country solidifying her passion for exploration. She started Chatt Taste Food Tours with the help of 2 friends / foodies who also have a love for the spirit of Chattanooga and wanted to showcase it’s transformation through a culinary lens.
FLOWERS
Raccoon Mountain Blooms, founded in 2022, is a flower farm devoted to cultivating heirloom, native, and unique seasonal blooms, as well as herbs and foliage. It is located in the heart of Lookout Valley at the base of Raccoon Mountain in Chattanooga, Tennessee.
The farm offers an array of high-quality flowers and services, including Spring and Fall CSA subscriptions, full-service and à la carte wedding offerings, event florals, bouquet delivery, and collaborations with local businesses. When the field cannot meet demand, RMB proudly sources blooms from flower farmers in the Greater Chattanooga area.
Founder Lia Rhodey, a wife and mother to four daughters, began her agricultural journey over a decade ago during an internship at Crabtree Farms, where she learned the intensive work of tending to and harvesting vegetables. Inspired by her sister's suggestion to grow zinnias, she discovered her fascination in the art and challenge of growing specialty cut flowers.
Lia’s dedication to no-till, regenerative soil practices and homemade amendments shapes every aspect of Raccoon Mountain Blooms. Her love for the growing process, from seed to stem, is matched only by her joy in designing with the plants she nurtures.
MUSIC
Lou Wamp & Bluetastic Fangrass provides instrumental prowess showcasing both traditional and original material based in bluegrass, swing and swampy blues. From haunting to barn-burning, the group features Lou Wamp’s dobro and slide talents plus a band of players that can go there with him. Wamp is a 30+ year veteran of the bluegrass stage, having toured with such nationally known acts as James Monroe & the Midnight Ramblers and Blue Moon Rising.
Wamp’s band of hot pickers also includes Brad Frazier on lead vocals and guitar, the legendary Jim Pankey on banjo, fiddlers Owen Saunders and Meredith Goins, 3-time National Flatpicking Champion Roy Curry on lead guitar, and Lynn Wamp rockin’ the bass. It’s a slightly dyslexic look at Fantastic Bluegrass. And if it’s true that “there’s no money above the fourth fret,” then these guys are bound for the poorhouse, but it’ll be a wild ride!