Chef Jack Baker has an inherit sense of honest Southern cooking. It is his natural instinct to master the traditional Southern favorites and incorporate a unique influence to give certain dishes that unexpected je ne sais quoi. His love of French cooking and his equal passion for down home fare are evident in every dish he touches. One has never truly enjoyed another's fried chicken after having sampled Jack's variation of the southern staple. On the rare occasions that Chef Baker finds the time to indulge his own culinary desires he is content with an aperitif of the Crown Royal variety and his varietal of choice with dinner is often a smooth but lively Pinot Noir.

His love of the summer months in the south can be attributed to the over-abundance of fresh fruits and vegetables, as well as the plentiful bounty of fish and game that it provides. Born in Tuscaloosa, Alabama, Chef Baker with his lovely wife, Lora and son, Zachary reside in Pensacola Florida and their three dogs Dixie, Happy, and Hercules.

Chef Rob Benson was born in Hammond Louisiana and if you know your food you know that Louisiana is a great place for a chef to develop his love of it. His interpretations of traditional Creole cuisine are influenced by his love of many different classic styles of edible artistry. Italian and Vietnamese are just a few of the examples of his ever-growing interest in mastering all aspects of the culinary realm. A true adventurer, Chef Benson, transforms an abundance of seasonal game and vegetables into one-of-a-kind creations thatoften leave one's palate questioning "How did he?". The answer is a combination of more than 20 years of experience and an unwavering passion for the perfect "taste".  His idea of a before dinner cocktail hails from Brazil. A Caipirinha, with its South American heritage, would be his choice. And you can almost bet that on those treasured evenings at home with his charming wife, Lisa, he is uncorking a bottle of Prosecco. It would be an equally safe wager to assume that Stella, their beloved canine companion, is patiently awaiting her just rewards.

Bart Wilson was born locally in Brewton, Alabama but his travels have influenced the nuance he brings to his southern style in delightful and unexpected ways. Having spent time in Pennsylvania, he garnered a love for a style of cooking not often duplicated in the deep south. The marriage of his Cajun family recipes and the Pennsylvanian influence come together in wonderfully whimsical creations that defy categorization. His true passion is in transforming his childhood favorites into evocative creations that remind the locals of why it is great to have grown up in this region. It also welcomes visitors to discover the joy that is "great southern cooking". His love of preparation is evident in his pickling of local softshell crabs as well as in his deep frying of the ever popular moonpie.

Chef Wilson and his wife, Kim, share their home in Orange Beach Alabama with their dog Ahsha and two feline companions, Wilson and Murray.