An internationally acclaimed chef-owner and Atlanta native known for celebrating the rich bounty of local produce with community-driven cuisine, Linton Hopkins delivers radical and meaningful experiences. Hopkins graduated from Emory University and the Culinary Institute of America before opening Restaurant Eugene in 2004 with his wife Gina.

Southern Grown Marketplace & Southeastern Wildlife Exposition, Saturday
Oceanside "Hopkins' Heritage Dinner", Saturday

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Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow. In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall in Charleston’s Upper King district, to much local and national acclaim. The James Beard Foundation has nominated The Ordinary as Best New Restaurant in 2013, and GQ, Esquire and Bon Appétit also named it one of the best restaurants of the year.

Garden & Gun Kick-off Dinner and a Show, Friday

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After graduating from Wake Forest University, Chris completed the Chef's Apprenticeship program at The Cloister on Sea Island. 
He cooked at The Little Nell in Aspen under Chef George Mahaffey and later worked for Nobu Matsuhisa. Dickerson has been invited to cook with many notable chefs and was part of a team who cooked for Paul Bocuse. He is the chef and owner of Corner Taco in Jacksonville; which has been profiled on Alton Brown’s “ABRoad Eats” and in numerous publications.

Southern Grown Concert featuring Drive-By Truckers, Saturday

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