Food
Joey Edwards
Joey Edwards discovered his passion for cooking early, drawn to its creativity and ability to bring people together. After studying at Le Cordon Bleu in Orlando and refining his skills in professional kitchens, he joined The Barn at Blackberry Farm in 2013, where he helped shape the culinary program before returning in 2016 as sous chef under Cassidee Dabney. Since then, Joey has taken on leadership roles at Blackberry Mountain, serving as PM Executive Chef of Three Sisters and Sycamore, where he brings together technical skill, creativity, and a deep connection to the land. His love of cooking extends beyond the kitchen into a personal passion for foraging and preparing food over open fire, often paired with a great bottle of wine.
Ryan Prewitt
Ryan Prewitt began his culinary career in the farmers markets of San Francisco before working under chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro. He later moved to New Orleans to work alongside Chef Donald Link at Herbsaint, where he quickly rose to Chef de Cuisine before becoming Executive Chef for Link Restaurant Group. Through his work with the Fatback Collective, Ryan traveled extensively to study regional barbecue, open fire cooking in Uruguay, and grilling techniques in Spain, experiences that ultimately inspired the opening of Pêche Seafood Grill. In 2014, Ryan received the James Beard Award for Best Chef: South, the same year Pêche earned the James Beard Award for Best New Restaurant.
Tyler Spreen
Tyler Spreen grew up in a small town in central Illinois, where hunting, fishing, foraging, and gathering around food shaped his early connection to cooking. He began working in restaurants at 15, starting as a dishwasher at his uncle’s restaurant before working his way through nearly every front and back of house role. After moving to New Orleans in 2016 with his wife, Tyler worked at Rebirth, Cochon Butcher, and La Petite Grocery before joining Herbsaint, where he quickly rose from sauté cook to sous chef, executive sous chef, chef de cuisine, and eventually executive chef and partner in Spring 2026. Outside the kitchen, Tyler enjoys fishing, carpentry, and spending time cooking at home with his wife Rebecca and their two children.
Stephen Stryjewski
James Beard Award winner Stephen Stryjewski is the Chef and Partner behind several of New Orleans’ most acclaimed restaurants, including Cochon, Cochon Butcher, Pêche Seafood Grill, Gianna, La Boulangerie, and Calcasieu. Recognized as “Best Chef South” by the James Beard Foundation in 2011, Stephen has also been named a “Best New Chef” by New Orleans Magazine and a “Chef to Watch” by The Times Picayune. Under his leadership, Cochon and Pêche have earned national recognition from the James Beard Foundation, The New York Times, and Bon Appétit. A graduate of the Culinary Institute of America, Stephen trained under renowned chefs including Michael Chiarello, Jamie Shannon, and Jeff Buben before settling in New Orleans, where he also co founded the Link Stryjewski Foundation to support youth education and opportunity in the city.
