Brad Pitts is an awarding winning mixologist and beverage maven in Memphis, TN. Over the last 25 years, he has been crafting cocktails for some of Memphis’ finest dining establishments and for private and charity events in and around the Memphis area. His knowledge extends beyond the back of the bar in that he has experience in the distributing, marketing, and branding aspects of the wine and spirits industry. Currently he is the Mixologist and the Beverage Manager at the Germantown Performing Arts Center. Brad’s philosophy for making perfectly crafted drinks is based on simple principles: keep the components of concoction to a minimum, use the freshest available ingredients, and presentation. As a native Mississippian and amateur historian and photographer, his cocktails are as much history lesson as they are an experience combining classic interpretations with local and regional folklore. He is also a monthly contributor and columnist for At Home Memphis Magazine and Edible Memphis.
P.O. Press Public House & Provisions
Formally trained at the College of Culinary Arts at Johnson and Wales in Charleston, South Carolina, Gentry began his career in Memphis, Tennessee. He defined his skills at area restaurants and accepted the position of Executive Chef for Erling Jensen: The Restaurant.
During his six year tenure, Chef Gentry led the kitchen to six consecutive “Best Restaurant” awards from publications such as Memphis, Memphis Flyer and the Commercial Appeal. These awards propelled the restaurant to present their cuisine at the renowned James Beard House in New York City.
Gentry then moved to the Grand Casino Resort for a position as Chef de Cuisine at LB’s, the fine dining restaurant in the resort. For two years during Gentry’s reign, the restaurant gained notoriety in DiRONA (Distinguished Restaurants of North America) winning the Wine Spectator Award.
Gentry was promoted to Chef de Cuisine over a family of nine restaurants at both the Horseshoe and Sheraton Casinos. In late 2007, Gentry decided to focus all his efforts on opening the Magnolia: A Delta Grille, inside Horseshoe Casino and Hotel, where his culinary vision of incorporating modern flare into meals reminiscent of the Mid-South Delta region.
As he worked with the kitchen staff, Gentry began to focus on training and development. This led him to his position at L’Ecole Culinaire in Memphis, Tennessee. As a Chef Instructor, he has implemented his creativity and skill set to the next generation of chefs by teaching such courses application of techniques ranging from classic French to contemporary concepts of modern gastronomy and Restaurant Operations. Chef Gentry assisted in the development and design of L’École’s Presentation Room Restaurant. Chef Gentry opened his most recent venture, P.O. Press Public House & Provisions, in October 2018.
The Village at Germantown
A native of Torreon, Mexico, Roel was first introduced to the culinary world at the young age of 14 while working at Ristorante Ciao in Naples, Florida. After working his way through every spot in the kitchen and studying many cuisines, he secured a position as Executive Chef at Masa, a Contemporary Mexican Restaurant. During his time at Masa, Roel received many honors, including Naples Illustrated Best New Chef. In 2017, Roel brought his talents to The Village at Germantown, where he can showcase his creativity in an upscale retirement living setting.
Mac Edwards has been a beloved fixture on the restaurant scene in Memphis for a long time. The driving force behind McEwen’s, The Farmer and Brooks Pharm2Fork, he is now expanding his repertoire, serving as Executive Director and Chef at Caritas Village.
Caritas Village re-opened in 2018 after almost a year of renovations, with new leadership and a renewed mission to bring even more people into the space. A beloved community center and restaurant in Binghampton, Caritas was founded by former Germantown resident Onie Johns in 2016 as a place for art, gatherings and a good meals. Today, Edwards carries on the mission, which begins with “love for all people”, describing Caritas as “...a gathering place, a safe place…” In the kitchen, Edwards serves lots of familiar Caritas favorites and his farm-to-table recipes. Top price on the menu is $8.50 and anyone can get a meal for free. Guests who can afford it, “pay it forward” with an extra donation.
Deeply rooted in the culinary scene, Executive Chef Oscar Pena has over 20 years of experience in the food industry. Born and raised in Las Vegas Nevada, Oscar attended the Culinary Art Institute of Las Vegas. Oscar has opened numerous hotels and casinos including the five-diamond resort, The Venetian, New York New York, Luxor and the Monte Carlo Resort and Casino. Prior to Beale Street Blues Company, Oscar spent nine years with House of Blues/Live Nation. During his nine year tenure with House of Blues/Live Nation, Oscar opened nine House of Blues venues across the country and won “Best Ribs” five years in a row.
Oscar was also the personal chef to Iron Mike Tyson and Don King under Don King Productions. Oscar spent four years living and travelling with the Champ. In 2006 and 2007 Oscar was nominated & participated in the Celebrity Chef Tour benefiting the James Beard Foundation. In 2010 & 2011 Executive Chef Oscar Pena was named Best Chef of the Month in the Las Vegas Weekly. Oscar also participated in the Food Network and on several shows of “The Haute Dining” and “The Drunken Book.”
Oscar has been with Beale Street Blues Company for nine and half years. During his time at Beale Street Blues Company, Oscar opened the Las Vegas location and has worked in each market. In 2011 Oscar was promoted to Corporate Executive Chef and in 2017 was promoted to Corporate Director of Culinary Operations & Development. Oscar oversees the culinary operations for BB King’s Blues Club, Lafayette’s Music Room, Lucille’s Eatery, and Itta Bena.
Member of the James Beard Foundation