Meet 8 Chefs Shaping the Food Scene in Blount County, TN
Blount County is evolving into a vibrant culinary destination where farm-to-table traditions meet global flavors. Meet the chefs and educators shaping this thriving community as they honor deep-rooted Southern heritage and serve up exciting new tastes.
In This Article
Trevor Stockton
RT Lodge (Michelin Recommended)
For visiting, living and farming, Stockton says Blount County is ideal. “We’re the peaceful side of the Smokies,” Stockton says. Like many chefs around Blount County, he relies on the land to practice his craft. “Whatever our farmers have, that’s what drives our menu.” Stockton’s appetizing charcuterie board exemplifies his farm-to-table philosophy. “It’s a plate of everything local, from pickled turnips and strawberries to smoked and dry-cured meats, all made in-house.”
Chris Thompson
Thompson describes his restaurant as “Alpine Appalachian,” drawing inspiration from his mother and grandmother who were amazing cooks. “Amici is also influenced by northern Italy, Austria and Germany,” Thompson says. And Thompson’s flavor fusion is embraced by local residents. “People are educating themselves. They’re excited to try something new and different. While they can make good food at home, there’s no substitute for a creative, skilled chef cooking something that delights them.”
Dustin Busby
If you love authentic, handmade pasta, you must try Busby’s brand-new restaurant. “We’re Italian-inspired, focusing on fresh pasta made with eggs from our farm,” Busby says. Opening in February 2026, DSB Provisions is new to the Blount County restaurant scene. “Our community is thriving and growing. We wouldn’t be a great restaurant if we didn’t have excellent farmers, artisans and craftspeople. They set us up to create fun and delicious food and drinks.”
Josh Feathers
Blackberry Farm, Blackberry Mountain
This world-renowned food and wine destination is a Relais & Chateaux resort. Feathers grew up in East Tennessee and honed his kitchen skills while serving in the military. “I cooked for flag officers while stationed in Naples, Italy, and then at the Pentagon for the Secretary of the Navy and Chief of Naval Operations,” Feathers says. “I’m influenced by the Mediterranean and my Southern roots, so you’ll see Bourbon Buttermilk Fried Chicken along with housemade pasta on our menu.”
Jeff Carter
Dancing Bear Appalachian Bistro
Carter’s specialty is modern Appalachian cooking. “I use local ingredients and traditional techniques to create food that feels familiar, thoughtful and approachable,” Carter says. “A perennial favorite is rainbow trout with polenta, seasonal succotash and smoky corn sauce.” Carter is confident about Blount County’s future. “There’s plenty of room for our food scene to grow. We just have to keep supporting one another and telling the story of this place.”
Cory Giaquinta
Bella, Raven Steakhouse and Lounge (Michelin Recommended), and The Armory
This executive chef oversees dining at three distinctively different restaurants. Bella serves Italian cuisine, the Raven specializes in beef Wellington and pork chops, and The Armory is an entertainment venue with a restaurant and bar. Though fairly new to Blount County, Giaquinta sees great potential for growth here. “This region has a rich and diverse culinary history, and there’s so much talent. The restaurant scene has grown tremendously, and I believe the future is incredibly bright.”
Joseph Blauvelt
Pellissippi State Community College
As the culinary arts department head with 40 years of industry experience, Blauvelt has watched the food business develop. “We live for maximum flavor with minimum effort, and so restaurants, takeout and delivery services are booming,” he says. “Amplified by social media, this growth is introducing Generation Alpha to a world of global cuisines. Inspired by what they see, many young food enthusiasts are seeking culinary techniques and using food as a vibrant medium for self-expression.”
Amanda McReynolds
Pellissippi State Community College
McReynolds discovered her passion for baking through a high school culinary program. Today, she’s the lead baking instructor at Pellissippi State. “I see our programs as an important part of the future of the Blount County food scene,” she says. “By connecting students with local businesses and giving them hands-on experiences through internships and community events, we’re helping build a strong workforce while encouraging the next generation of culinary professionals.”
Ben Cummings
Pellissippi State Community College
Progressing from dishwasher to culinary arts instructor, Cummings’ diverse career has refined his palate. “I especially enjoy working with Appalachian flavors and letting the ingredient quality do the talking,” he says. “Our local food scene is thriving because people are increasingly interested in authentic experiences, locally sourced ingredients and restaurants that tell a story.”
Fine Dining, Family Style
Featuring white tablecloths, premium steaks and an extensive wine list, Foothills Milling is a long-standing staple of fine dining in Maryville. It’s been downtown since 2006, after outgrowing its original location in Wears Valley and moving 24 miles west. “Our current building once housed the Studebaker and Edsel showroom from the 1920s to late ’40s,” David Schwartz says.
The restaurant has always been upscale, a tradition the Schwartz family continued after buying Foothills Milling in 2018. Today, dad Raymond and son David oversee the cuisine while mom Ashley and daughter Betsy handle office and business matters. “We take Southern favorites and elevate them,” Schwartz says. Short rib stuffed meatloaf, pimento cheese and pork rinds, and blackened redfish served over house cream corn and grilled okra are specialties. “We make everything from scratch, and we also have a bakery,” Schwartz says.
The enterprising family continues to expand its business, setting the pace for Blount County’s rising food scene. Today, four buildings at the corner of South Washington and Ellis are home to Foothills Milling, which includes the restaurant, a lunch café, a reception hall for events, and a market that sells baked goods, bottled sauces and other unique specialty items.
Schwartz is as passionate about his staff as he is about gastronomy. “We’re like one big family. It’s literally our family and a bunch of other families working here,” he says.
That atmosphere is central to the restaurant’s success in the region.
“Hospitality is another important aspect of Southern food. It’s part of our DNA,” he says. “Everyone is kind and respectful. We want our guests to feel welcome.”
Get to Know Blount County
Want to learn more about living and working in Blount County? Check out the latest edition of Livability Blount County.
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