A native of Jackson, Mississippi, Hunter Evans discovered a love for cooking while working in the kitchens helmed by acclaimed chef John Currence while pursuing a bachelor’s degree in Hospitality Management at the University of Mississippi in Oxford. Hunter continued his training at the Culinary Institute of America in Hyde Park, NY, staging at some of NYC’s top restaurants, including Le Bernardin, Café Boulud, and Daniel. After graduation, Hunter worked for Danny Meyer’s Union Square Hospitality before returning to Mississippi to open his own restaurant, Elvie’s, a modern take on classic French cuisine through the lens of Southern culinary traditions.

Accolades: Named one of Plate Magazine’s Chefs to Watch; 2026 James Beard Award semifinalist, Best Chef: South.

Mississippi-born and raised, Nick Wallace grew up on his family farm and credits his grandmothers with sparking his love of cooking, later blending those Southern roots with French technique to create his own modern Mississippi cuisine. He’s served as Executive Chef for some of the country’s top museums and hotels, was named Best Chef in Jackson four years running and Best Chef of Mississippi in 2020, and remains on the Best Chefs in America list. Nationally, he’s appeared on Food Network’s Top Chef, Chopped (winning Season 34 in 2017), Cutthroat Kitchen, and Comfort Nation, and has presented five Mississippi-themed dinners for the James Beard Foundation in New York. He also founded Creativity Kitchen, a nonprofit partnering with Jackson Public Schools to bring healthier food to students. Nick Wallace served as JXNFW’s Chef Chair from 2024–2026, bringing Top Chef talent and national attention to the festival during his tenure.