Ed Cotton is the Executive Chef of Sotto 13, a boutique Italian restaurant in the West Village.  Prior to Sotto 13, Chef Cotton was Executive Chef at David Burke Townhouse A seasoned veteran, Chef Cotton has honed his craft serving in top positions in the kitchens of some of the most respected chefs in the world including Daniel Boulud at db Bistro Moderne and Restaurant Daniel; Laurent Tourondel at BLT Market in the Ritz Carlton; David Burke; award-winning chef Barbara Lynch at acclaimed No. 9 Park in Boston; and Todd English at Olives and Figs. Chef Cotton spent six seasons on Food Networks Iron Chef America as Sous Chef to Iron Chef Cat Cora. In addition, Chef Cotton earned a top spot on Bravos Top Chef, season 7, where he cut his way through intense competition finishing as runner-up. Ed is a graduate of the Culinary Institute of America.

• 212-647-1001 Phone
• ecottonjr@gmail.com Email
• www.sotto13.com Website
• Sotto 13

Chef Betty Fraser is the co-owner of the popular Hollywood restaurant Grub and long established As You Like It Catering. A second season alumnus of Top Chef, Betty also appeared on the Top Chef Holiday Special and Top Chef Masters. In addition to her work as a chef and restaurateur she is a frequent guest chef at food and wine events throughout the nation where she shares techniques for her signature California Comfort Food.

• 310.278.2630 Phone
• info@grub-la.com Email
• www.grub-la.com Website
• Grub (Restaurant) / As You Like It Catering

With a culinary style rooted in Southern, home-cooked tradition, Joy Crump crafts the seasons best locally-sourced and organic ingredients into comfortably refined dishes at FOODE in historic downtown Fredericksburg, Virginia.
 
Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. While in Los Angeles, she also worked on private events for Warner Bros. Television and served as private chef for actors and executives on Warners television series and feature films.
 
In 2005, Crump moved cross-country to Atlanta, Georgia where she enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes and their families.
 
Following graduation, Crump began an apprenticeship at Woodfire Grill under Chef Michael Tuohy, an industry pioneer credited with bringing organic farm-to-table culinary practices to the Atlanta restaurant scene. During her tenure, Crump grew her skills in meat curing, butchery, fruit preservation, sauce-making and wine-pairing. When the Woodfire Grills ownership was turned over to Chef Kevin Gillepsie in 2008 (Top Chef Contestant, Season 6), Crump continued to work on his team for two years.
 
Crump has had the honor of cooking directly with some of the Souths finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, Bon Appetit, Yall; Chef Ford Fry, Chef/owner, JCT Kitchen and Bar, The Optimist, King and Duke and St. Cecilia; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbuns, Krog Bar, KR Steakbar and Kevin Rathbun Steak. 
 
In 2008, Joy founded FOODE as a home-based private event and catering company in Atlanta.  In 2010, FOODE grew to a physical location on Caroline Street in Historic Downtown Fredericksburg, Virginia. There, Joy is the executive chef and co-owner. She and her team pride themselves in putting their key philosophy into practice for their guest and clients, providing market-fresh meals in a comfortable environment. In 2014, Joy was one of sixteen contestants on the twelfth season of Bravos Top Chef.

• 404-550-6191 Phone
• joy@foodeonline.com Email
• foodeonline.com Website
• Foode