Saturday's Flavor By Fire 
 

Aaron Bludorn is a celebrated American chef and restaurateur known for his refined yet approachable cuisine. Originally from the Pacific Northwest, Bludorn began his culinary journey as a dishwasher and prep cook before attending the Culinary Institute of America in Hyde Park. He honed his skills under renowned chefs like Douglas Keene and Daniel Boulud, eventually becoming Executive Chef at Café Boulud in Manhattan. Bludorn gained national attention on Netflix’s The Final Table and was named New York City’s Rising Star Community Chef by Star Chefs. In 2020, he and his wife Victoria opened Bludorn in Houston, followed by Navy Blue in 2022 and Perseid in 2025, showcasing his commitment to seasonal ingredients and vibrant flavors. 

Saturday's Flavor By Fire 
 

Sean Brock is a James Beard Award–winning chef renowned for his revival of Southern and Appalachian cuisine. He rose to prominence as Executive Chef and partner at McCrady’s and founding chef of Husk in Charleston, which later expanded to Nashville, Savannah, and Greenville. In 2020, Brock launched solo ventures in Nashville, starting with Joyland, a playful homage to fast food. He followed with Audrey, named after his grandmother, and June, an avant-garde tasting menu concept above Audrey. In 2023, he added Bar Continental, a hi-fi vinyl bar, and most recently, Sho Pizza Bar, a lively Tokyo-inspired pizza spot. Brock’s work is rooted in preserving heirloom ingredients and honoring Southern culinary traditions.

Saturday's Flavor By Fire 
 

Leina Horii and Brian Lea are the husband-and-wife chef duo behind Kisser, a celebrated Japanese café in Nashville known for its comforting yet technically refined dishes. Horii, whose culinary roots trace back to her parents’ sushi restaurant in Southern California, initially pursued medicine and art history before diving into hospitality and eventually cooking. Lea began his culinary journey as a teenager and honed his skills at renowned restaurants like Charlie Palmer, The Bazaar by José Andrés, and Husk. The pair met at Trois Mec in Los Angeles and later reunited in Nashville, where they launched Kisser — a vibrant homage to Japanese kissaten culture infused with Southern California flair and personal nostalgia, including dishes inspired by Horii’s family recipes.

Friday's Pasta Masters
 

Brandon Jew is the executive chef and owner of Mister Jiu's and Moongate Lounge, as well as chef and partner at Mamahuhu. At Mister Jiu's, his contemporary Chinese-American restaurant located in San Francisco’s Chinatown, Brandon blends the Bay Area’s seasonal, organic ingredients with traditional Chinese techniques and flavors. His commitment to redefining Chinese-American cuisine and promoting Chinese food on a global scale has earned him numerous accolades, including The James Beard nomination for Best Chef: California in 2018, 2020, and 2021, and a win in 2022. Mister Jiu's has also held one Michelin star for nine consecutive years.

Saturday's Flavor By Fire 
 

Pat Martin is a celebrated pitmaster, restaurateur, author, and TV host known for preserving West Tennessee-style whole hog barbecue. He’s the founder of Martin’s Bar-B-Que Joint, now a multi-location favorite recognized by The New York Times as one of Nashville’s top restaurants; Hugh-Baby’s BBQ & Burger Shop, a tribute to classic mid-South burger joints; and SweetMilk, serving traditional Southern breakfast inspired by his grandmother. Pat is also the author of "Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse", and host of the Tastemade series "Barbecue: Life of Fire", now in its second season, spotlighting the heritage and craft of live-fire cooking.

Saturday's Flavor By Fire 
 

Trevor Moran became executive chef of The Catbird Seat in 2014, quickly earning recognition for his inventive approach to tasting menus. After a brief departure, he returned as Culinary Consultant for Strategic Hospitality in 2016. In 2020, he opened Locust in Nashville’s 12South neighborhood. Originally centered on seafood and dumplings, Locust has evolved to reflect Trevor’s Irish heritage and global culinary experience, now focusing on modern Irish and British cuisine. The restaurant was named Food & Wine’s 2022 Restaurant of the Year and featured in The New York Times’ Restaurant List. In 2023, Trevor was a James Beard semifinalist for Best Chef: Southeast.

Saturday's Flavor By Fire 
 

Chef Verlord Laguatan is the Chef & Beverage Director at The Joseph Nashville, where he oversees culinary and beverage experiences across Yolan, Four Walls, in-room dining, rooftop service, and private events. Originally from the Philippines, Laguatan’s career spans Michelin-starred Sepia in Chicago, the launch of Wazwan, and leadership roles at Viceroy Chicago. Known for bold, seasonal cuisine and a passion for mentorship, he brings a collaborative, innovative spirit to his role. At The Joseph, Laguatan ensures every experience reflects the hotel’s dedication to artistry, seasonality, and refined hospitality.

Saturday's Flavor By Fire 
 

Mei Lin is a Chinese-American chef and television personality, best known for winning Season 12 of Bravo’s Top Chef. Born in Guangdong, China and raised in Michigan, Lin trained at Schoolcraft College and worked with culinary icons like Michael Symon, Wolfgang Puck, and Michael Voltaggio. After her Top Chef win in 2014, she served as Oprah Winfrey’s personal chef and contributed to her cookbook. Lin opened her first restaurant, Nightshade, in Los Angeles in 2019, earning a James Beard nomination. In 2021, she launched Daybird, the first fast-casual Sichuan hot chicken spot in the U.S. In 2023, she won Tournament of Champions on Food Network, solidifying her status as a powerhouse in modern American cuisine

Friday's Pasta Masters

Ryan Poli, classically trained in French and American cuisine, sharpened his skills at top restaurants like The French Laundry, El Celler de Can Roca, and Noma. In Chicago, he opened acclaimed spots including Butter and Tavernita, earning honors like Michelin’s Bib Gourmand. His global journey included stints with Dan Barber and Marc Vetri, and in 2016, he led Nashville’s Catbird Seat to Eater’s “Best Dining Experience.” After consulting worldwide and launching a pasta pop-up in Chicago, he’s now opening iggy’s in Nashville—an artisanal pasta and provisions shop run with his brother Matthew.

Flavor By Fire Festival
 

Michael Rafidi is the chef and owner of Michelin-starred Palestinian restaurant Albi, funky Levantine bistro La' Shukran, and Michelin Bib Gourmand-awarded café YELLOW, all located in Washington, D.C. Inspired by his family's roots in Palestine and grandparents' cooking, Rafidi honed his craft in top kitchens before opening Albi in 2020.

Rafidi was named a James Beard Award Semifinalist for Best Chef: Mid-Atlantic in 2022, and a finalist in the same category in 2023. In 2022, Albi was awarded a coveted Michelin Star, and has retained it since. In 2024, Rafidi was named Outstanding Chef by the James Beard Foundation.

Friday's Pasta Masters
 

Born and raised in Ankara, Turkey, Selim Ülker’s passion for hospitality was shaped by his mother’s cooking and a culture rich in shared meals. He trained at a culinary high school and honed his skills in Istanbul’s top five-star hotels before moving to the U.S., where he served as chef de cuisine at Nashville’s Edessa. Since joining Yolan, Ülker has been promoted three times in a single year and now serves as head sous chef. Outside the kitchen, he enjoys studying history and food culture, and exploring the natural beauty of Tennessee’s national parks.

Friday's Pasta Masters
 

Pastry Chef Abby Wells brings heartfelt creativity and refined technique to every dessert at The Joseph, Nashville. A South Carolina native, her love of food began with family meals sourced from her mother’s garden. After studying art and earning a degree in Baking & Pastry Arts from Johnson & Wales, Abby honed her craft in Charlotte’s top kitchens before joining The Joseph’s opening team in 2020. Now leading the pastry program, she oversees everything from Yolan’s intricate plated desserts to breads, rooftop treats, and banquet creations. Abby’s desserts reflect both artistic finesse and the warmth of her culinary roots.

Friday's Pasta Masters
 

Born in Atlantic City, Chef Douglass Williams discovered his love for food while managing Crohn’s disease, which sparked his belief in the healing power of cooking. After honing his craft in kitchens across Thailand, Paris, and New York, he launched his own culinary business at 24. Today, he is the chef-owner of MIDA (South End, Newton, East Boston & Fenway) and APIZZA at TD Garden, where he brings soulful Italian cuisine to life through a lens of personal storytelling and community. A multiple-time James Beard Award semi-finalist, he’s also been named Food & Wine’s “Best New Chef” and Boston Magazine’s “Best Chef, General Excellence.” He lives in Newton, MA, with his wife Debra and their twin sons, Raffa and Lev.