Chef Scott Cohen

Chef Cohen is the Executive Chef of Brasserie Pavil, a new restaurant in San Antonio. Brasserie Pavil was voted best new restaurant in the San Antonio Express News critics choice and was the "Pat's Pick" for March 2009 Texas Monthly. Chef Cohen's culinary skills have graced many distinguished restaurants across the U.S. and he brings years of experience and expertise to the Brasserie Pavil.

Tricia Henry

Tricia Henry was born is Wilmette, Illinois, a North shore suburb of Chicago. Her interest in foods and entertaining was inspired by her mother-in-law, a gourmet Swedish cook extraordinaire. As the mother of four and the wife of a marketing executive, Tricia had many opportunities to develop creative and interesting recipes, and to hone her skills as a party-giver. The Henrys have lived in various parts of the United States, and have traveled extensively, allowing Tricia to draw inspiration from regional and international cuisines and to expand her culinary knowledge.

Tricia and her husband, Mike, are now both retired and live on Lake Travis in the Texas Hill Country, where their fabulous view and triple-decked home are the perfect setting for the casual entertaining they both love.

Betsy Nozick

Betsy Nozick was born and raised in Dallas and is a fourth generation Texan. She began Gourmet Gals Catering in Amarillo, Texas. A few months later the Nozick family moved to Austin. Soon thereafter the Henrys moved into the neighborhood, and the saga of Gourmet Gals and Guys began. Under Betsy’s and Tricia’s direction and their dedication to fine foods and the art of presentation, the business thrived in Austin for 30 years. Betsy credits the loyal staff with the continuing creative success of the company. She believes her culinary skills are a direct influence from her mother, “although my late father told anyone who listened that I couldn’t boil water before being married.”

Chef Grady Spears

Chef Grady Spears, a Fort Worth native is known for his ability to combine upscale cuisine and cowboy charm. He is the author of several cookbooks, including The Texas Cowboy Kitchen. He was the founding chef at the famous Reata Restaurant and has added his talents to restaurants in Ft. Worth, Granbury, and marathon (just to name a few.)

Chef Grady's newest creation is Grady’s Restaurant in Ft. Worth. Grady's Restaurant menu features a big variety of tasty selections including rib eye, rack of lamb with apricot glaze and shrimp tamales. Top it off with a Texas Peach Crisp and you will not be disappointed.

Terry Thompson-Anderson

Terry Thompson-Anderson grew up in Houston. Her entry into the culinary world came after she married. Her her mother-in-law skills in the kitchen led her to discover new tastes and explore creative cooking. While an apprentice at the legendary Lee Barnes Cooking School in New Orleans, Terry worked with many of the great teachers and chefs of the time. Terry's passion for Cajun and Creole-Italian foods has led her on a culinary journey through the South. Along the way she has studied various styles of cooking, baking, and pastry making and penned several cookbooks. Terry has taught over 20,000 students at cooking schools around the U.S. and serves as Executive Chef at Maner Lake Lodge.