Chef Rusty is the executive chef for Zac Brown Brand and host of the renowned pre-concert dinner party, the “Eat & Greet.”
Rusty’s most recent accolade was securing a spot as a finalist on season 13 of Food Network Star while continuing to tour around the country with Zac Brown Band.
While Rusty is not on the road, he is heading up new restaurants, Papi’s Taqueria in Charleston, SC as well as Zac Brown’s Social Club inside the State Farm Arena (Atlanta, GA).
He is also rounding his 16th year as the Executive Chef/owner of Atkins Park Restaurant in Symrna, GA
Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016.
Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast.
Jamie was named 2016 Massachusetts Executive Chef of the Year.
In December 2016, the duo’s latest venture, Little Donkey, received acclaim as Boston’s Restaurant of the Year by The Boston Globe.
He splits his time between the restaurants in Boston & NYC
“You should always get outside of the box,” Samantha Fish says while discussing her boundary-breaking new album Belle of the West. “Challenging yourself is how you grow.”
After launching her recording career in 2009, Samantha Fish quickly established herself as a rising star in the contemporary blues world. Since then, the charismatic young singer-guitarist-songwriter has earned a reputation as a rising guitar hero and powerful live performer, while releasing a series of acclaimed albums that have shown her restless creative spirit consistently taking her in new and exciting musical directions.
The New York Times called Fish “an impressive blues guitarist who sings with sweet power” and “one of the genre’s most promising young talents.” Her hometown paper The Kansas City Star noted, “Samantha Fish has kicked down the door of the patriarchal blues club” and observed that the young artist “displays more imagination and creativity than some blues veterans exhibit over the course of their careers.”
Having already made it clear that she’s more interested in following her heart than she is in repeating past triumphs, Samantha Fish delivers some of her most compelling music to date with Belle of the West, her fifth studio album. The deeply soulful, personally charged 11-song set showcases Fish’s sublime acoustic guitar skills as well as her rootsy, emotionally resonant songwriting.
Such memorable new originals as “American Dream,” “Blood in the Water,” “Need You More” and “Don’t Say You Love Me” demonstrate the artist’s knack for organic Americana songcraft, while a trio of cover tunes—R.L. Burnside’s “Poor Black Mattie,” Lillie Mae’s “Nearing Home” and the Jimbo Mathus-penned title track—attest to her substantial interpretive skills as well as her varied musical interests.
“To me, this is a natural progression,” Fish notes. “It’s a storytelling record by a girl who grew up in the Midwest. It’s very personal. I really focused on the songwriting and vocals, the melodies and emotion, and on bringing another dimension to what I do. I wasn’t interested in shredding on guitar, although we ended up with a few heavier tracks. I love Mississippi blues; there’s something very soulful and very real about that style of music, so this was a chance to immerse myself in that.”
Fish recorded Belle of the West in the relaxed, rural creative atmosphere of the legendary Zebra Ranch Studios in the North Hills of Mississippi with producer Luther Dickinson (of North Mississippi Allstars fame), with whom she worked previously on her 2015 album Wild Heart. The studio team included some of the region’s most iconoclastic musicians, including Dickinson, solo artist and Jack White associate Lillie Mae (whose distinctive vocals are featured on “Nearing Home”), much-traveled juke- joint blues artist Lightnin’ Malcolm (whose featured on “Poor Black Mattie”), Squirrel Nut Zippers founder Jimbo Mathus, upright bassist and beloved solo artist Amy LaVere, Tikyra Jackson, Trina Raimey and Shardé Thomas, granddaughter of the legendary Southern bluesman Otha Turner.
“I wanted to do this acoustic-electric record, and tap into the style and swagger of Mississippi,” Fish states, adding, “Any time you dive into another place, another vibe and a new group of people, you’re challenging yourself to grow musically. I felt very at home a Zebra Ranch, and I’ve known Luther and Malcolm for years, so it was a very comfortable situation. When you’re making a record like this, it has to feel natural if you want people to respond to it.
Belle of the West follows on the heels of Fish’s March 2017 release Chills & Fever, which achieved top 10 status in the Billboard Blues charts. Here she expanded her stylistic arsenal to take on a set of lesser-known vintage R&B gems, with help from members of garage-soul stalwarts the Detroit Cobras. “Having these two very different records come out back to back this year has been really liberating,” says Samantha.
The creative drive that fuels Belle of the West and Chills & Fever has been a crucial element of Samantha Fish’s approach from the beginning. Growing up in a musical family in Kansas City, Missouri, she became obsessed with music early life, taking up drums before switching to guitar at the age of 15. By the time she was 20, she had formed her own trio and self-released her first album. She soon caught the ear of the renowned blues label Ruf Records, which in 2011 released Girls with Guitars, which teamed her with fellow axewomen, Cassie Taylor and Dani Wilde. The same year saw Ruf release Fish’s solo studio debut Runaway. The album was named Best Artist Debut at the 2012 Blues Music Awards in Memphis.
Black Wind Howlin’ (2013) and Wild Heart (2015) followed, winning considerable critical acclaim and further establishing Fish as a prominent presence in the blues community. Wild Heart reached the top slot on Billboard’s blues chart. She also collaborated with blues-rock veterans Jimmy Hall and Reese Wynans on the 2013 project The Healers. The same year, she jammed onstage with blues icon Buddy Guy and guested on Devon Allman’s album Turquoise.
Fish continues to maintain the same hardworking, prolific approach that’s carried her this far. “I think I’ve always had that,” she says. “Music is my life, so what other choice do I have but to go out and make music? We do tour quite a bit, and maybe it’s kind of crazy to put out two dramatically different albums in one year. But I like to work hard. This is who I am and this is what I do, and when I’m writing and recording and touring is when I feel the most like myself. And now we have a moment where people are paying attention, so I have to make the most of it. I feel like I have a lot to say right now, so why not say it?”
As far as Samantha Fish is concerned, her musical future is an open road. “I’m never gonna be a traditional blues artist because that’s not who I am,” she asserts. “But it’s all the blues for me. When Muddy Waters and Howlin’ Wolf came out, what they were doing didn’t sound like anything that had been done in blues before. You’ve gotta keep that kind of fire and spirit. I’m never gonna do Muddy Waters better than Muddy Waters, so I have to be who I am and find my best voice.
Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House and winning Bravo’s “Top Chef” Season 14 in Charleston. Although officially beginning her career at the young age of 17, Williamson always wanted to be a chef for as long as she can remember. “I love creating things that make people happy, and I’ve found that food genuinely does that,” she explains.
Williamson began her culinary career as a teacher’s assistant at the Epicurean Institute of Los Angeles, followed by securing her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin- starred Chef Ken Frank. Her undeniable star quality and concentrated creative energy brought her to Chef Michael McCarty’s nationally acclaimed restaurant Michael’s of Santa Monica, where she worked her way up from line cook to being their youngest sous chef. Desiring to travel and experience other restaurants, Williamson later staged at the renowned Daniel restaurant by Chef and Owner Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Following that, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine—infused with local ingredients, global flavors and centered around the idea that simplicity goes a long way. While at Zax, she also met her husband and business partner Nick Roberts.
The two opened their first independent venture together a couple of years later, Amuse Café in Venice, followed by Beechwood restaurant soon after, earning them the title of “Rising Star Chefs” from StarChefs in 2004. Although both are now closed, in 2009, the wife and husband team opened Hudson House, an elevated gastropub in Redondo Beach, followed by The Tripel in 2011, a modern American and craft beer dining destination in the neighboring beachfront community of Playa del Rey. During that time, Williamson became certified by The Court of Master Sommeliers, given her strong interest in wine that first sparked in the early 2000s after traveling extensively through France and Spain. In 2014, the culinary couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. In June 2015, Williamson and Roberts opened Tripli-Kit, a culinary-focused retail store, selling unique kitchen gadgets, cookbooks, and other cooking essentials. In October 2016, the duo debuted their fifth venture in Playa Vista, a fast-casual, Hawaiian concept called Da Kikokiko, celebrating Hawaii’s popular street foods, including poké, shave ice, and musubi. Most recently, the couple opened their second Small Batch artisanal ice cream shop in the family-friendly neighborhood of Mar Vista. Williamson won Bravo’s “Top Chef” Season 14 in Charleston in March 2017 and a few years prior was a runner-up on “Top Chef” Season 10 in Seattle, which catapulted her career. She’s also participated on other national shows like Bravo’s “Top Chef Duels,” Esquire network’s “Knife Fight” (where she took home the win), and starred as the host and mentor on MTV’s “House of Food.” During her day-to-day operations, she works alongside Roberts creating new menus, running the front and back of the house, and managing their multiple concepts.
When she finds time outside of her many ventures, Williamson stays active by running, bike riding, and playing chase with her 9-year-old son, Hudson.