When you hear Jessie Baylin sing for the first time, it takes a matter of moments to realize that she’s intimately familiar with pop’s history– but not at all interested in repeating it. Her songs – and her voice – carry a classic pop tone that evokes memories of the Brill Building and Laurel Canyon in the ‘70s while retaining a decidedly modern, empowered worldview.

New Jersey–born, now based in Nashville, Jessie has earned plenty of praise over the years—from her early releases to her most recent work. In 2012, Baylin released her landmark album, Little Spark, a critically acclaimed tour de force. In 2015, she released the extraordinary and ethereal Dark Place, and in 2018, she released her one-and-only, adult-friendly children’s album Strawberry Wind; praised for its truth and hailed as a remarkable release that anyone could enjoy at any age of life. In 2022, Baylin’s most recent release Jersey Girl garnered appearances on The Late Late Show with James Cordon, and also on The Kelly Clarkson Show.  

 

Baylin has toured off and on since 2022 with Stevie Nicks. She’s also performed with The Shins, Iron & Wine, as well as headlining her own shows.

 

Crystal De Luna-Bogan, a culinary virtuoso trained at Le Cordon Bleu, orchestrates a symphony of flavors as the mastermind behind The Grilled Cheeserie. From a humble food truck to a bustling Nashville hotspot, her gourmet grilled cheese melts redefine comfort food with a dash of innovation. Raised in a vibrant Mexican household, Crystal’s palate danced with complexity from an early age. It was in culinary school and prestigious kitchens, including The Four Seasons Hotel Beverly Hills and Clementine Cafe & Bakery where her love for elevated comfort cuisine truly flourished.

In 2011, alongside her husband, Joseph, Crystal brought a taste of the Los Angeles food scene to Nashville, igniting a culinary revolution with The Grilled Cheeserie food truck. Now, boasting three brick-and-mortar locations, their cheesy empire has graced screens on Diners, Drive-Ins and Dives, The Cooking Channel’s Eat St., and even was featured in CNN’s segment “Wander Must.”

Beyond crafting culinary delights, Crystal and Joseph champion sustainability, striving for a zero-waste status in their eateries. Through their restaurant, they enlighten diners about the origins of their food and the importance of mindful consumption. Crystal isn’t just serving sandwiches; she’s leading a flavorful crusade, one grilled cheese at a time.

 

 

Margot spent Saturday mornings as a little girl in the kitchen with her mother. She loved cooking, eating, and spending time with her mom.

 

As a student at UT Knoxville, Margot’s first professional cooking job was as a line cook at Bennigan’s. Upon graduation with a BA in English, Margot moved back to Nashville to pursue a creative writing career but instead found herself back in the kitchen working for local restaurateur Jody Faison at his very popular restaurant Faison’s. Jody encouraged her to be creative and introduced her to the work of Alice Waters. Motivated by her experience at Faison’s, Margot enrolled in the culinary arts program at the Culinary Institute of America. After completing the 21-month program Margot set her sights on New York City where she became the chef at Danal, a quaint European café in the East Village. There she embraced the food and culture of France. Her ideas about cooking began to take shape as she honed her skills and developed her style.

 

In 1995, Margot returned home and became the executive chef at F. Scott’s. Over the next five years, she reacquainted herself with the Nashville dining community and they embraced her vision of fresh, simple food prepared well. In 2001, she left to pursue her dream of opening her own restaurant, Margot Cafe & Bar. Margot’s philosophy on food and cooking is inspired by French culture, based on seasonality and the very best locally sourced ingredients. Margot is not looking to reinvent food, but to reintroduce it in a personal and accessible way.

 

Julia Sullivan is the chef and co-owner of the Tennessee restaurants Henrietta Red in Nashville and Judith in Sewanee. A graduate of the Culinary Institute of America, she honed her skills at top New York restaurants like Blue Hill at Stone Barns, Per Se, and Franny’s before returning to her hometown to open Henrietta Red in 2017. The restaurant, known for its seasonal, ingredient-driven cuisine, has received accolades from Bon Appétit and GQ, and was a James Beard Foundation semifinalist. Julia opened her second restaurant, Judith, in the fall of 2024. Julia has been named one of the Best Young Chefs in America by Robb Report, one of Food & Wine Magazine’s Best New Chefs, and a nominee in 2020 by the James Beard Foundation Awards.