Chef Spotlights

For the past eight years, Clay Coleman has been selling bait and tackle at a little shop on Veterans Boulevard in east Tupelo.

Chef John Mabry began cooking at the age of 5 while standing on a stool in his great-aunt’s kitchen in Savannah, Tennessee.

Dillon Han is the Chef of City Bagel Café in Starkville.

While living in Chicago, Marshandria Denise Grice had a successful catering business called Edible Bliss.