Mad Grocer & Deli

Chef Max Hussey hails from kitchens of the nation’s renowned culinary cities including Boston, New Orleans, and San Francisco, Chef Hussey brings strong experience to Memphis’ original prime steak house. 

“When the opportunity arose to lead the kitchen at Memphis’ original and oldest local prime steak house, I jumped,” said Hussey. “Folk’s Folly is a remarkable restaurant with attention to detail and quality across all fronts, and I’m honored to have joined the family.”

Eighty3’s Executive Chef role at the Madison Hotel first brought Chef Hussey to Memphis in 2015. Prior to his Memphis arrival, Chef Hussey served as Executive Chef of Southpaw BBQ & Southern Cookin’ in San Francisco, where he was responsible for menu development and execution. Chef Hussey earned a spot in the Top 30 BBQ Restaurants in the Country by OpenTable voters.

Prior to Southpaw, Chef Hussey was Chef de Cuisine of 25 Lusk in San Francisco, one of Esquire’s Top 20 New Restaurants of 2010. He was also Chef de Cuisine of Caliterra in Boston, Executive Sous Chef at Emeril’s Delmonico (New Orleans) and Sous Chef at Emeril’s New Orleans.

Cheff Hussey and his wife, Josie Terhune opened their dream this summer, Mad Grocer & Deli at Crosstown Concourse. You will find a grocery stocked with unique finds, tasty treats, and grocery staples, as well as a deli featuring a menu of in-house, made from-scratch deliciousness!

Magnolia Bend Grille

Michael Patrick was born and raised in Cleveland Ohio. Michael started his culinary career working at Brenan’s Fish House on Lake Erie as a 15-year-old dishwasher in 1987. Michael began taking Culinary Arts at Concord Career Center his junior year of high school, finishing top of his class.  He attended the Pennsylvania Institute of Culinary Arts Le Cordon Blue and graduating in 1995. Michael went on to work for Paragon Foods Company opening three restaurants for them in Illinois, Indiana, and Ohio.

Michael was brought to Memphis in 1997 to open Elvis Presley’s Restaurant on Beale. Michael has maintained a 35-year career in the restaurant business and opened Rizzo’s by Michael Patrick in March of 2015. Michael has been featured in many culinary publications as TOP CHEF and has been nominated “Chef of the Year” by local news & magazines publications throughout the Mid-South. Michael has been featured on Food Networks Diners, Drive Ins, and Dives.

Michael is recognized for his creative recipes, innovative preparations of southern down-home classics, and his giving spirit in his community. Michael, along with his wife, Angel, is currently the owner of the Magnolia Bend Grille in Nesbit, MS.

Erling Jensen

Chef Erling Jensen was born in Frederikshavn, Denmark, and started cooking at the tender age of 14. After training at a four-year culinary school and serving his apprenticeship at the Hotel Jutlandia in Frederikshavn, Erling moved to the United States to be Chef at the Danish Embassy in Washington, DC.

After two years in Washington, DC, Erling was hired by Danish Chef / Restauranteur Jorgen Mueller to be Executive Chef at the Prince Hamlet Restaurant in Miami, Florida.

Erling then applied to be Chef at La Tourelle, a French restaurant in Memphis, Tennessee after reading a onetime ad for the position in the New York Times. Erling called the owner, Glenn Hays, and was hired over the telephone! Jensen and his family moved to Memphis, in 1989. During his tenure at La Tourelle, the restaurant received the highest culinary ratings in it’s history and was voted Memphis’ “Best French Restaurant” for several years in a row. In addition to La Tourelle, Erling also became First Tennessee Bank’s Corporate Executive Chef.

Chef Jensen has been featured in numerous newspaper and magazine articles in Memphis as well as in Food & Wine, Southern Living, and John Mariani’s Virtual Gourmet. Erling has been invited and has cooked twice at the James Beard House, in New York City. Erling Jensen has been voted “Best Chef in Memphis”, as well as “Best Restaurant in Memphis” for ten consecutive years (1997-2006) since opening in Memphis Magazine’s Reader’s Poll. In 2000, the Memphis Restaurant Association named Erling “Distinguished Restauranteur of the Year”.

Graystone Country Club

Chef Nike has twenty-five years of culinary experience. He attended culinary school at Le'Cole Culinaire, and began his ascendance in the industry at Owen Brennan’s as a Sous Chef. In 2014, he moved to Tupelo, MS, to be the Executive Chef at Restaurant South, then two years later, became the Executive Chef at Forklift. Nick moved to Savannah, GA to work for Chef Sean Brock. Finally, moved back home to Memphis in 2018 where he was the Sous Chef at LaFayettes Music Room and currently serve as a Sous Chef at Graystone Country Club in Birmingham, AL.

Patrick’s Neighborhood Bar & Patio

Mike Miller is the owner of Patrick’s Neighborhood Bar & Patio.  He started in the restaurant business in 1984 in Overland Park, KS.  Making his way through the employee ranks, he started managing at 22 years old eventually attaining the role of Managing Partner with Chili’s.  From there he moved on to The Half Shell restaurants as General Manager of both locations, opening their 2nd location in Feb 2003.  In July 2005 he jumped at the chance to buy Patrick’s and has overseen the continual growth of this East Memphis icon for over 17 years.  He opened Heritage Tavern & Kitchen in 2015.  Selling the operation in 2018 was bittersweet but is still on the minds of many and may return in the future.  Miller currently serves as president of the Memphis Restaurant Association and on the board of Hospitality TN.  He was named Restaurateur of the Year by the MRA in 2015 and was awarded Tennessee Restaurateur of the Year in 2019.

One & Only BBQ

Prince Amoateng, has been a chef for over 14 years. Prince has developed many of the BBQ recipe for One & Only BBQ and created the thier muen.

Avery O’Brian Cain Catering

Born and raised in Memphis, Avery O' Brian Cain, grew up watching his mom and grandmother in the kitchen. That is where he began his love for the culinary world. After he graduated from high school he attended a Culinary Academy but realize he needed more experience to become a great Chef. So, he attended L'Ecole Culinary of Memphis and graduated with honors.

Avery has worked at numerous places in the food industry but has gone out his own to focus on healthy soul food cooking. He is currently launching his line of seasonings and sauces called World Renown and is very excited to offering his items all around the world.

Duckett Executive Catering

Growing up in a family that loves food, Jonathan Duckett finds himself wanting to create food his family will love, inspiring him to become a chef. Starting in the food industry as a server, he moved to the prepping and cooking dynamic at the Butcher Shop in Memphis, TN. He honed in on the quality and speed of knife skills. As a Sous Chef at TPC Southwind, the French style was his favorite technique to learn such as flambéing, poaching, and braising.

When Jonathan is not in the kitchen, he enjoys spending time with his wife and children. Walking trails, exploring parks, watching movies, worshipping at church, and having dinner together would sum up a weekend at the Ducketts.

Owen Brennan’s

Harrison Estes a native of Memphis, learned to cook first with his family, preparing large meals for celebrations as well as everyday fare. With this passion for cooking ignited early, his skills were sharpened at his first professional culinary position at a well known steakhouse as Kitchen Manager. Now a seasoned cook, Mr. Estes has earned his title as Head Chef of the prestigious Owen Brennan’s Restaurant, where among his many specialties, his favorite item to prepare is a perfect, medium rare steak. An avid Alabama football fan and gamer, in his downtime, Harrison shares his passion for food with friends and family with casual, game-day cuisine. Owen Brennan’s is blessed to have his fresh take and unique palette at the helm of our kitchen.

Char Restaurant

Edgar Adams is a Memphis native with 15 plus years of culinary experience in the local food scene. He joined Char team in 2019 as a line cook before rising through the ranks to assistant kitchen manager. When he’s not at the restaurant, Chef Edgar enjoys spending time with his kids, grilling, watching movies, and checking out other Memphis restaurants.

Carved & Crafted Catering

Kevin Yarbrough is the Senior Campus Executive Chef for Chartwells at the University of Memphis. He was born and raised in Memphis, and this is where he began his culinary career after his plans to play professional football were shattered. Yet he never looked back, as he moved into a new desire; to become a chef. Having been born and raised around great cooks and delicious food, becoming a chef was inevitable, a somewhat no-brainer for him. He graduated from culinary school in 2010 and his passion for creating remarkable food continues to increase. Whether it was training under French Master Chef Patrice Boely, becoming Chef De Cuisine for Jeff Dunham, or watching his grandmother throw down in the kitchen he has always enjoyed every moment of being in the kitchen.

Capital Grille

Chef Sidney Oliver was born and raised in Memphis,TN . “I have been cooking pretty much all my life. I grew up in a biracial household, and it was just so many things to observe growing up. My mother is of Asian descent, and learning those Southeast Asian recipes and falling in love with those flavor profiles changed my life. My father is African American, and his side brought out the southern cooking of Memphis flavors and soul food. Learning how to cook definitely started at home first, then trial and error next, then just trying to recreate anything i saw or liked.”

Sidney Oliver has been in the restaurant industry for over 14 years. Since starting in this field, she quickly fell in love with the business and hasn't seen herself wanting to do anything else.

Beale Sweets Sugar Shack

Beatrice Bryant was born in Memphis and has lived in 10 states. She began making fudge with her mom as a child. Self Proclaimed Fudgeologist, Beatrice Bryant began making fudge professionally at Bass Pro Shops at the Pyramid in 2015. Ms. Bryant has been at Beale Sweets Sugar Shack since 2017 where she puts her heart and soul into making unique fudge flavors for visitors from all over come to taste.

Pop’s Kernel

Timeko Davis-Wade is the owner of Pop's Kernel Gourmet Popcorn. They are a family owned business that began in 2012 with a vision to create a nostalgic snack that all will enjoy. Their purpose was to build a family generational legacy and partner with the special needs community has been a driving force. She started as a home business serving their church for small events. Their fan base is now nationwide and they have partnered with Amazon Prime Studios, New York Times and St. Jude Children's Hospital.

Pop's Kernel will open its first store this Fall in Cordova. They look forward to hiring young adults with high functioning special needs while introducing a buddy system to help them navigate in a work environment created for them. Their hope is to be a great starting place for these special needs individuals to help them navigate into the future.