marino bianchi

Originally from Los Angeles, CA, Marino has definitely made his mark on the Nashville dining scene over the past few years. Having helmed the kitchens at Chauhan Ale & Masala House, Moto and Urban Grub, Marino now brings his rustic style of seasonal cooking to Joe Muer Seafood as their new Executive Chef.

tony galzin

Chicago native Tony Galzin brings a celebrated career to SF&W. Having worked at Michelin star restaurants Naha and Perinnial, and continuing his craft at the 4 times James Beard Award winning MK, Tony is now co-owner of Nicky’s Coal Fired, who features coal fired pizza and other seasonal Italian favorites.

laura braga

Hailing from Verona, Italy, Laura has become a smash hit in Sumner Co and beyond. After opening the Guilty Grind, who specializes in Italian style pastries, she has now opened the highly anticipated La Veneta and will be bringing true, authentic Italian style to the SF&W Chef’s Dinner!

Skylar Bush

Skylar Bush is the Executive Chef for Edible Nashville. Originally from Alabama, Skylar's Southern roots heavily influence his cooking style along with the time he spent cooking in south Asia. He is also the former chef of Park Cafe and The Southern and has collaborated with The Honeysuckle.

didem toker

Didem Toker is a highly skilled pastry chef and baker with over 10 years of experience in the culinary industry. Originally from Turkey, Didem grew up immersed in Mediterranean culture and cuisine, which has greatly influenced her culinary style and passion for creating delectable pastries. As a graduate from the prestigious Culinary Arts Academy, “Dee” currently provides bakery goods for the legendary Joe Muer Seafood.