Mark is the founder and CEO of Waldo's Chicken & Beer, a Nashville-based restaurant chain specializing in Southern fried and rotisserie chicken. Since opening the first location in 2019, the brand has expanded to over 20 locations across multiple states, including Tennessee, Alabama, Arkansas, Colorado, Florida, Kentucky, Mississippi, and Oklahoma.

Chef Pete is a Culinary Institute of America alumnus and owner of Panini Pete's Café & Bakeshoppe in Fairhope, Alabama which opened in 2006. Beyond his restaurant ventures, Chef Pete co-founded the Messlords, a group of chefs dedicated to cooking for U.S. troops worldwide, and has been featured on several Food Network programs, including "Diners, Drive-Ins and Dives" and "Guy's Grocery Games.

Chef John Currence is a James Beard Award-winning chef and founder of Big Bad Breakfast, a restaurant concept that began in Oxford, Mississippi, and has expanded to multiple locations across the Southern United States. He is also the author of "Big Bad Breakfast: The Most Important Book of the Day," a cookbook that showcases his passion for elevating Southern breakfast cuisine.

Anthony Valinoti, originally from Brooklyn, New York, is the founder and owner of DeLuca's Pizzeria in Hot Springs, Arkansas, established in 2013. After spending time in Naples, Italy, to refine his pizza-making skills, he relocated to Hot Springs, where DeLuca's has gained acclaim for its authentic, handcrafted pizzas and has expanded to multiple locations, including Little Rock.

Andrew Dodd is the Chef at Little Hats Italian Market in Nashville, Tennessee, which offers gourmet Italian-style sandwiches, house-made pastas, and imported Italian specialties. With a background as an executive chef at establishments like NC Red and Stagioni, Dodd brings extensive culinary experience to Little Hats, which has expanded to multiple Nashville area locations, including Germantown and Cool Springs