Amethyst Ganaway is a chef, food writer, and cultural curator from North Charleston, South Carolina. She develops nationally recognized food, writing, and cultural programming centered on Black Southern
foodways, history, and community, spanning event curation, museum partnerships, and editorial work. Her work bridges tradition and contemporary practice through projects that connect food, land, storytelling, and collective memory.

Tanya Gurrieri is a seasoned veteran in catering and event planning. Tanya not only brings her significant industry experience and relationships, but also her deep understanding of the South Carolina Lowcountry, its food, people, style, and scene. 

A native Charlestonian and a graduate of the College of Charleston, Tanya worked for some of the region’s top hospitality and events companies before founding Salthouse. She was trained in catering with industry leaders...

Ann is the co-founder of High Wire Distilling Company, a Charleston, SC whiskey producer whose mission is to revive forgotten grains and restore historic flavors to the modern spirits palate. Ann was named a fellow for the 2018 James Beard Foundation Women’s Entrepreneurial Leadership program, a finalist for the James Beard Foundation award for Outstanding Wine, Beer, or Spirits Professional in 2019 and 2020, and a 2025 Food & Wine...

Rhonda Mitchell, a Charleston native, is the founder of The Drizzled Pear Catering Company, specializing in seasonal, locally inspired Southern cuisine rooted in family heirloom recipes. Her work has been featured by Charleston City Paper, The Post and Courier, Saveur, and Charleston Magazine, and she has catered events for notable celebrities and dignitaries.