Vinson Petrillo

Chef Vinson Petrillo has been the heart and soul of The Restaurant at Zero George for over a decade, serving as its executive chef since the restaurant’s opening in 2012. Throughout his tenure, Petrillo has shaped the restaurant’s exceptional culinary identity, championing the use of local, seasonal ingredients to create memorable, sophisticated dishes. As the Creative Culinary Director for Easton Porter Group, the luxury hospitality company, Petrillo has cultivated a unique kitchen culture and a reputation for elevating the dining experience.

A graduate of Johnson & Wales, Petrillo’s Italian heritage and early exposure to festive dining sparked a lifelong passion for bold flavors and artisanal cuisine. He honed his skills in some of New York’s most prestigious kitchens, including Caviar Russe and Abe & Arthur’s, before serving as chef de cuisine at Prospect, a Michelin Bib Gourmand recipient in Brooklyn.

In November 2023, Petrillo expanded his culinary repertoire with the opening of Costa*, a coastal Italian restaurant within the Easton Porter Group portfolio. As executive chef of Costa, he brings his expertise in Italian flavors to a new level, highlighting fresh, coastal ingredients in a dynamic and elevated dining experience.

Beyond his culinary achievements, Petrillo has earned national recognition through his television appearances, with two victories on Food Network’s Chopped and Chopped Champions, as well as a memorable stint on Bravo’s Top Chef Masters. In 2015, he triumphed in the San Pellegrino Young Chef competition, earning a spot in the international competition at Expo Milano 2015, where he competed alongside the world’s top young chefs.

Petrillo is also dedicated to nurturing the next generation of culinary talent, currently teaching a class to students from the College of Charleston, where he shares his wealth of experience and expertise with aspiring chefs.

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Marcus Shell

Marcus Shell is the Director of Culinary Operations for Uptown Hospitality Group’s collection of popular Charleston bars and restaurants, including Uptown Social, Share House, Bodega, By The Way (where he also serves as Executive Chef) and The Waverly (coming in the second half of 2025). In his role, Marcus drives menu development, ingredient sourcing, hiring, training, and developing talent, fostering culinary education among colleagues, P&L analysis, and the successful execution of culinary operations across the organization. A dedicated member of Holy City’s culinary community, Marcus is an active member of the Lowcountry Hospitality Association and has served as a South Carolina Chef Ambassador for Discover South Carolina.

Born and raised in New Bedford, Massachusetts, Marcus discovered his love for cooking when he took his first job in a kitchen at just 14 years old. The fast-moving, collaborative, and team-driven dynamic central to a professional kitchen ignited a fire, leading him to pursue an Associates Degree in Applied Sciences at Le Cordon Bleu College of Culinary Arts in Cambridge, MA. There, he honed his passion for culinary innovation and artistry through studied technique, classical cooking methods, and a deep understanding of flavors.

After graduating, Marcus spent years cooking in celebrated Boston restaurants, including James Beard Award-winner No. 9 Park and the iconic Top of The Hub, as well as The Black Whale in New Bedford. In October 2020, Marcus moved to Charleston excited by the opportunity to master the ingredients and flavors of Lowcountry cuisine and reimagine them through his classic-yet-modern lens. Prior to joining Uptown Hospitality Group, he worked at a number of well-known restaurants around Charleston, including Bistro 221, 82 Queen, and 39 Rue de Jean.

Marcus balances the nonstop Back–Of-House demands from overseeing all these establishments through golf, movie nights, beach days, and, of course, enjoying Charleston’s incredible dining scene.

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Ivy Odom

Ivy Odom is the senior lifestyle editor at Southern Living and a familiar face of the Southern Living brand. She is the author of My Southern Kitchen (Abrams Books, 2025) and hosted all 40 episodes of the syndicated and Emmy-nominated The Southern Living Show. Ivy frequently shares the Southern point of view with the national audience of the Today show and Good Morning America. She is a graduate of the University of Georgia and the culinary arts program at L’Academie de Cuisine in Gaithersburg, Maryland. Ivy lives in Birmingham, Alabama, with her husband, Luis, and her dog, Basil.

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Sean Brock

Raised in rural Virginia, Sean has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, Brock won the James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 James Beard Award for American Cooking. Brock hosted season 2 of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain. Sean is featured on season six of the popular Netflix show, Chef’s Table. In 2019 he released SOUTH, the highly anticipated follow up to his first cookbook, which was nominated for a James Beard Award and also became a New York Times Bestseller. Sean's "ode to fast food" restaurant, Joyland is a playful, nostalgic take on the chef's love for burgers, fries, fried chicken, breakfast biscuits and shakes.

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E.J. Lagasse

E.J. Lagasse fell in love with food at a very young age. As the son of Chef Emeril Lagasse, he spent most of his early years in kitchens and at home where the family table was a central part of daily life. Cooking with his dad at home and exploring new culinary experiences were fundamental to his childhood and instilled an appreciation and respect for seasonality and nature that has led to his dedication to culinary artistry.

At 13, he started working in the kitchen at Meril Restaurant in New Orleans, and throughout high school he continued working for his father at Emeril’s Coastal in Florida. During summer breaks, E.J. had an opportunity to stage at highly acclaimed CafĂ© Boulud in New York City where he gained invaluable experience training under Daniel Boulud. He went on to spend nearly two years training at the celebrated Le Bernardin with Eric Ripert. After graduating from culinary school at Johnson & Wales, he spent time refining his skills in some of the world’s most renowned kitchens including Core by Clare Smyth in London and FrantzĂ©n in Stockholm.

In 2022, E.J. returned to New Orleans to take the helm as Chef, Co-Owner where he leads the day to-day restaurant operations. Following an extensive renovation in 2023, the flagship reopened with a refined menu that pays homage to the restaurant’s rich culinary heritage while incorporating innovative techniques and modern adaptations of Chef Emeril’s classics. Chef E.J. draws inspiration from the bounty of Louisiana’s produce from the area’s most dedicated farmers, fisherman and producers to craft an evolved menu that tells a story through food and nature.

In 2023, E.J. received the prestigious ‘New Talent of the Year’ award from La Liste, the restaurant guide and ranking that designates the world’s best 1,000 restaurants. ln 2024, Emeril’s received AAA’s esteemed Five Diamond Designation and the restaurant became a member of Relais & Chateaux, joining the list of 80 independent restaurants worldwide. Emeril’s also became a new member of Les Grandes Tables du Monde, joining 195 extraordinary restaurants across 23 countries.

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Emeril Lagasse

Emeril Lagasse is the chef/proprietor of 8 restaurants in New Orleans, Las Vegas, Miramar Beach, Florida, as well as three restaurants at sea with Carnival Cruise Lines. His newest venture, 34 Restaurant & Bar, opened in downtown New Orleans in autumn 2024 and is inspired by his Portuguese heritage.

Emeril is also an award-winning national TV personality who is widely regarded as a pioneer in food television in America. Throughout the years he hosted more than 2,000 shows on the Food Network and served as food correspondent for ABC’s Good Morning America. He also hosted Eat the World, an award-winning Amazon original series. Currently he is the host of Emeril Tailgates and Emeril Cooks airing on The Roku Channel.

Throughout the years, Lagasse has received accolades and lifetime awards for his contributions to the American culinary industry including the “Distinguished Service Award” from Wine Spectator, the “Lifetime Achievement Award” from Food Network’s South Beach Wine & Food Festival, and the “Humanitarian of the Year” by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work. In 2024, he was named Honorary President of Bocuse d’Or Americas for the international competition in New Orleans. 

In 2002, Emeril and his wife Alden established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts, nutrition and life skills. To date, the Foundation has distributed over $19.3 million in grants benefiting children’s charities.

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Leslie Sbrocco

An award-winning author, speaker, consultant, and television host, Leslie Sbrocco, is known for her entertaining approach to wine, food, and travel, as well as inspiring others to live a life of passion. Sbrocco’s engaging personality, humor, and ability to connect with the audience – whether on screen or on stage – are her trademarks.

As host of the PBS restaurant review series, Check Please! Bay Area, Sbrocco has won a James Beard award and four Emmy awards in 19 seasons on air. Her new PBS series, 100 DAYS, DRINKS, DISHES & DESTINATIONS, showcases Leslie’s adventures as she discovers global culinary treasures. It currently appears on more than 300 stations nationwide.

Leslie is a regular guest on NBC’s Today Show and her work has appeared in multiple online and magazine publications. Her first book, Wine for Women: A Guide to Buying, Pairing and Sharing Wine (William Morrow), won the coveted Georges Duboeuf Best Wine Book of the Year award.

Sbrocco is one of the country’s most sought-after culinary and inspirational speakers and has showcased her energetic style at hundreds of events. She is also a respected judge at national and global wine competitions. www.LeslieSbrocco.com

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Hector Garate

Hector Garate, a Pitmaster in the Craft-Barbecue scene, specializes in creating sustainable farm-to-table barbecue using old-school wood fire techniques infused with Puerto Rican influences. Born in Puerto Rico, he gained early exposure to whole animal cookery, which has profoundly influenced his culinary journey. Hector's expertise lies in smoking beef cheeks, whole hog, and crafting house-made sausages. In his quest to produce the finest barbecue, Garate has dedicated his spare time to constructing custom cooking appliances, notably an offset smoker and a whole hog smoker. Partnering with Peculiar Pig Farms and Creekstone Farms, Hector sources the most sustainable farm-to-table smoked meats for Charleston, SC, under his award-winning brand, Palmira Barbecue.

You can find me on Instagram: @palmirabbq

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Mike Lata

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. He took home the James Beard Foundation Award for Best Chef: Southeast in 2009 and was a semifinalist for Outstanding Chef in 2017 and 2018. The restaurants have also received their own accolades: FIG won JBF’s Outstanding Wine Program Awards in 2018 and was nominated for the foundation’s Outstanding Restaurant Award in 2019 and 2020. The Ordinary was a JBF finalist for Best New Restaurant in 2013. Additionally, GQ and Esquire named The Ordinary one of the top new restaurants of 2013.

A native of Western Massachusetts, Mike started his culinary career at an early age, working in kitchens in Boston, Martha’s Vineyard, New Orleans, Atlanta, and France before landing in Charleston in 1998. He is a hands-on, self-taught chef who is relentless in his pursuit of the freshest products, which constantly inspire and define his work. Mike’s mission is to create bright, satisfying food that is both uncomplicated and elegant, all the while paying respect to the efforts and traditions of his family of purveyors and the Lowcountry. His longstanding and outspoken commitment to support local farmers and fishermen has cemented his position as a champion of Charleston’s flourishing culinary renaissance.

Mike’s food, philosophy, and contributions to the Charleston community have earned him recognition on a national platform, including coverage in The Wall Street Journal, Food & Wine, Bon AppĂ©tit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. He has been featured in several television appearances, including Food Network’s “Iron Chef America,” Bravo’s Top Chef, PBS’s Moveable Feast with Fine Cooking, The Today Show, and ABC’s “Nightline Platelist,” which described his food as “so good it will buckle your knees.”

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James London

James London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College. Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho. 

After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights. James eventually made it back to Charleston where he opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Apetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and James was a Finalist for Best Chef Southeast by the James Beard Awards in 2024.

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