Dan & Lisa Bullard
Dan and Lisa Bullard are attorneys who practice law in Gibsonville at Walker & Bullard, P.A. When they find time away from the busy law practice and raising two children, they enjoy cooking and dining with friends. Having enjoyed attending Alamance A La Carte for the past three years, they are looking forward to serving as chef and sous chef this year.

Marg Cobb
Marg Cobb was born in Canada and began her cooking career at age eight. By age sixteen, she was cooking for large groups. In 1965, she moved to Chicago and began her catering career. Marg's services, offered through Sonny's Catering, are well known in the Triad. She has won several People's Choice Awards and has appeared several times on Channel 9 TV.

Doris DeSarro
Doris is a former home economics teacher who enjoys cooking for her family and friends. She has taken cooking classes from Johnson and Wales Culinary School and the Kitchen Barn. Doris and her husband, Don, especially enjoy preparing Italian dishes in their home. Doris was a chef for Alamance á la Carte in 2003, 2004 and 2006 and is looking forward to participating again this year.

Willard Doxey & Jay N. White
This year Willard Doxey will team with good friend and co-worker Jay White. Willard has held the position of Food and Beverage Director at Duck Woods Country Club, Kitty Hawk, NC and Brook Valley Country Club, Greenville, NC. He is currently the Housewares Buyer and Store Manager at A Southern Season, Chapel Hill, NC. Jay White is a graduate of the Culinary Institute of America. Jay has 20 years in the Hospitality Industry with 14 of those years as Vice President of Customer Service at A Southern Season in Chapel Hill. Jay is an avid traveler and reads cookbooks like other people read novels.

Zac Durham
Zac Durham has been cooking professionally for nine years. Zac acquired much of his professional development working as sous chef at Greensboro Country Club as well as the esteemed Noble's restaurant in Greensboro, under the supervision of Jacques Larson, a well-respected and tenured Charleston chef. Prior to being named Chef de Cuisine at Grappa Grille in August of 2004, Zac worked under Chef Larson in Charleston at Union Hall. After a highly acclaimed stint at Beaufort's Sharpies Grill and Bar as Executive Chef, Zac returned to Greensboro to act as Chef de Cuisine and General Manager of Table 16 Fine Italian Restaurant.

Susan Hearn and Justin Dalton
Susan Hearn and Justin Dalton are both culinary students at Alamance Community College. Justin is currently working and gaining experience in the kitchen at Pancuito restaurant in Hillsborough. He hopes to open his own restaurant one day. Susan, also a nurse, has been involved in wellness, fitness, and healthy cooking for many years. Susan is a member of ACC's award winning culinary team. They recently competed and placed second in the State Championships in Asheville.

Nancy & Clay Hemric
Clay Hemric, Jr. claims to be a "Cajun" through birth in New Orleans, Louisiana. With undergraduate and law degrees from Wake Forest University, Clay had an active law practice in Burlington for thirty years. An avid outdoorsman, Clay's other favorite place to be is in the kitchen. Nancy Hemric, born in Philadelphia and raised in Kannapolis, North Carolina, also holds undergraduate and law degrees from Wake Forest University. She is retired from Hemric, Lambeth, Champion & Moseley,. A sous-chef by specialty, she has been a connoisseur and cook of fine food for twenty-five years.

Holli Kay and Marilyn Markel
Holli Kay and Marilyn Markel both work at the cooking school (CLASS) at A Southern Season assisting visiting chefs. CLASS has been host to renowned celebrity chefs such as Martin Yan and Iron Chef Masaharu Morimoto as well as local restaurant celebrities including Karen and Ben Barker of Magnolia Grill in Durham, Andrea Reusing of Lantern and Sara Foster of Foster's Market. They manage all aspects of class preparation and delight in "cooking something different everyday" from the recipe boxes of these great chefs.

Heidi Norwick
Heidi is the Executive Director of the Women's Resource Center. She loves to cook for family and friends. Heidi has done numerous cooking classes for Women's Resource Center at the Alamance County Arts Center and Annual Herb Festival. She is currently enrolled in Chez Bay Gourmet Cooking School in Durham.

Linda Barron and John Stubblefield
Linda and John have been sharing their mutual love of cooking and wine since meeting on a blind date in 1991 in Ft. Lauderdale. While Linda had always loved to cook and entertain, John had worked in the wine/spirits industry in Florida and in the hospitality industry in hotels and restaurants in Greensboro, Memphis, and Key West. In 2001 Linda saw good reason to move her packaging business to NC and convinced John they should move back to Burlington to his childhood home. Since that time they have been working together in business and in sharing their culinary skills teaching cooking and wine essentials for Women's Resource Center cooking classes, working with local wineries on food and wine pairing, and traveling for both work and pleasure to wine regions around the world.

Paul Wooten & Wiley Wooten
Paul Wooten is a native of Burlington and now lives in Atlanta, Ga. He is the Executive Chef of Sweet Lowdown , a 350 seat restaurant located in Midtown. Previously Paul was the Executive Chef of Vinocity, another Midtown Atlanta restaurant. Paul is a graduate of The Culinary Institute in Hyed Park, New York. Serving as Paul's sous chief will be his father, Wiley Wooten. Wiley is a local attorney who enjoys cooking.