Chef Calvin Lipe, Island View Casino Resort | Gulfport, MS
Chef Calvin Lipe grew up on the Mississippi Gulf Coast and has over 29 years in the food and beverage industry. Chef Calvin trained in the kitchens of several coast restaurants, including Mary Mahoney’s Old French House and Emeril’s Gulf Coast Fish House. His chef level experience comes from Cobalt in Orange Beach, Alabama, and The Great Southern Club in Gulfport. For several years, Chef Calvin had a catering service and his own restaurant, Flare Bar and Grill in Gulfport. For the past seven years, he has been at Island View Casino Resort, where he started as a banquet sous chef and quickly rose to room chef at Dockside Deli.
Chef Calvin has won over two dozen medals over the years at various cooking competitions for fruit and vegetable carvings, ice sculptures and coastal cuisine. For the last six years, Chef Calvin has competed in the World Food Championships, two years as Chef David Crabtree’s sous chef and three years as head chef in his category. This year, he placed fourth in the vegetarian category with a final score of 98.2. Chef Calvin took first place in the signature dish and People’s Choice at the Biloxi Shrimp Festival. He currently serves as the King of Mississippi Seafood after winning the 2023 Mississippi Seafood Cook-off. He won first place in the raw category and first place in the signature category for 2024 and People’s Choice at the Biloxi Oyster Festival seven years in a row, as well as a third place finish at the inaugural Gumbo Fest in Gulfport.
Chef Cooper Miller, Forklift | Tupelo, MS
Cooper Miller is the chef and owner of Tupelo’s hottest restaurant Forklift, where he serves up his take on Southern Creole Cuisine. He is a native of Amory, Mississippi, where his family has operated restaurants off and on throughout the years. After receiving his Bachelors degree in Business Administration from Mississippi State University, he moved to Atlanta to pursue his culinary career. He graduated summa cum laude from Le Cordon Bleu in 2007 and spent the next decade training with some of the best chefs in the south, including stints with James Beard Award winner Linton Hopkins and Food Network personality Richard Blais. Now back home, he’s living his dream of running a successful restaurant and spending time with his wife, Lauren, and daughter, Harlow.
He served as Mississippi’s Seafood King after winning the 2022 Mississippi Seafood Cook-off.
Dr. Kimberly Rasmussen, Food Writer, South MS Living | Biloxi, MS
Dr. Kimberly C. Rasmussen is the current food writer extraordinaire for South MS Living Magazine. For almost five years, Rasmussen has been traversing the Gulf Coast exploring all of the amazing food that her home has to offer. With a doctorate degree in International Law from the University of Vienna, a Masters in Criminal Justice and Bachelor in International Studies, both from the University of Southern Mississippi, Rasmussen has taken the road less traveled in her career. She enjoys being out in the community as much as possible, telling the stories of all the unique people that make the Gulf Coast an amazing place to live. Rasmussen works part-time for Pugh’s Floral Shop in Pascagoula, as well as serving on numerous professional and civic boards to include the Gulf Coast Chamber of Commerce and the SoSo Strong Foundation. She is a past recipient of the Community Leader and Top 10 Under 40 Awards and enjoys singing the National Anthem for numerous events on the Coast. In her spare time, Rasmussen volunteers for St. Vincent de Paul at Nativity BVM Cathedral, as well as at Nativity BVM Catholic School, where her two daughters, Julep and Iris, attend. On the weekends, Rasmussen, her husband Ric and their two girls love fishing, being on the water and enjoying MS Seafood!
2024 Host | Chet Landry, WLOX-TV | Biloxi, MS
A familiar face on the Mississippi Gulf Coast, Chet Landry joined the WLOX News Team three years ago and is now the anchor and host of Good Morning Mississippi.
Born and raised in Biloxi, Chet is no stranger to “coast life.” A graduate of The University of Southern Mississippi, by way of Biloxi High School, his roots run deep.
Upon finishing his education, he set sail into the world of entertainment. Chet worked for a number of notable companies. Disney Creative Entertainment, Royal Caribbean Productions, Troika and NETworks are just a few. He was lucky enough to grace the stage with the original cast of Finding Nemo: The Musical, at the Animal Kingdom in Walt Disney World.
Having returned home to Biloxi after an 18-year career, he can now be seen singing with the Coast Big Band and working with various theater companies around town. When he is not performing, he spends much of his additional free time serving as an officer with Krewe of Neptune… a position he is extremely proud to hold.
Chef Cooper Miller, Forklift | Tupelo, MS
Chef David Crews, Crews Culinary Investments | Cleveland, MS
I am a father to two beautiful children and a husband to a beautiful woman who loves and supports all my crazy ideas. I am a chef in title but will always be a line cook at heart. I served as part of the culinary support staff for the Southern Foodways Symposium for over a decade, served as a celebrity chef for Holland American Cruise Line, serve as the lead culinary Instructor at Mississippi Delta Community College culinary arts program, Co Founder and Chef of “The Delta Supper Club”, executive chef for Six Shooter Land and Timber and have hosted private culinary events for special guests such as Morgan Freeman, Herbie Hancock, Rosanne Cash, Steve Azar, the late Justice Antonin Scalia, PGA golfer Zach Johnson and many more. I won the title “King of American Seafood” 2013. I competed on Season 2 of Food Network’s “Cutthroat Kitchen” (and got kicked off during the second round for my Pad Thai being “too spicy”– come on Jet Tila!) and Season 4 of Food Network’s “Supermarket Stakeout”. I was featured in Simon Majumdar’s book “Fed White and Blue”, I am a decent golfer, pretty good bowler but elite beer drinker. I owe my career to the Southern chefs that came before me, like John Currence and Derek Emerson.I live by a statement that I once heard John Currence say, “My food doesn’t tickle your palate, it punches you in the face!”
Chef Nathanial Zimet, Boucherie | New Orleans, LA
Established by Executive Chef Nathanial Zimet in December of 2008, Boucherie’s cuisine reflects its passions and purpose – fine dining for the people. We smoke, cure, age and prepare all meats in-house, and purchase from local agriculture and seafood purveyors when available.
It all started with the purple food truck…When Hurricane Katrina hit New Orleans, Chef Zimet moved back to his native North Carolina and underwent what is known as a que crawl, or a romp through BBQ country. His journey led him to discover many unique flavors and cooking styles to take back to New Orleans, which inspired him to custom build his ‘K&B-purple’ mobile food truck and name it “The Que Crawl” after his journey. With the location of his kitchen being limitless, he began to serve not just the people of the crescent city, but the hungriest and most loving; those who seek the music and the after-hours.
Boucherie shows its appreciation for the foods and personalities that make the south a culinary destination and was born out of everything that led Chef Zimet to the purple truck: an education in Great Britain and Australia at Le Cordon Bleu; the restaurant industries of New Orleans, North Carolina and abroad – and all that was learned while feeding the streets of New Orleans in his purple food truck. His “Boucherie” goes far beyond the hog and celebrates the importance of all ingredients used in his dishes.
2023 Host | Chet Landry, WLOX-TV | Biloxi, MS
A familiar face on the Mississippi Gulf Coast, Chet Landry joined the WLOX News Team three years ago and is now the anchor and host of Good Morning Mississippi.
Born and raised in Biloxi, Chet is no stranger to “coast life.” A graduate of The University of Southern Mississippi, by way of Biloxi High School, his roots run deep.
Upon finishing his education, he set sail into the world of entertainment. Chet worked for a number of notable companies. Disney Creative Entertainment, Royal Caribbean Productions, Troika and NETworks are just a few. He was lucky enough to grace the stage with the original cast of Finding Nemo: The Musical, at the Animal Kingdom in Walt Disney World.
Having returned home to Biloxi after an 18-year career, he can now be seen singing with the Coast Big Band and working with various theater companies around town. When he is not performing, he spends much of his additional free time serving as an officer with Krewe of Neptune… a position he is extremely proud to hold.
Chef Austin Sumrall, White Pillars Restaurant and Lounge | Biloxi, MS
Austin Sumrall, the chef owner of White Pillars Restaurant and Lounge has had a passion for cooking since a very early age when he took over cooking Sunday brunch for the family at the age of 8. Since then, he has been honing his craft both at home and in the restaurant industry.
Austin, a native of McComb, Mississippi, spent most of his time hunting, fishing, hiking, foraging and cooking at his family’s equine and cattle ranch in Liberty.
Even before he knew he wanted to be a Chef, food was always a priority. Cooking with his Mother and Grandfather was a favorite pastime. The Sumrall family would always say, “we’d sit down to eat lunch and be planning for dinner.”
Austin graduated from the University of Mississippi in 2010 with a bachelor’s degree in Hotel and Restaurant Management. He then completed classical training at the world-renown Culinary Institute of America in Hyde Park, New York, and has since worked for three different James Beard award winners with the title of “Best Chef: South” before opening his restaurant in 2017 and receiving his own nomination for the title in 2020.
Austin met his wife, Gulfport native, Tresse Young Sumrall while in school at Ole Miss. During his time in culinary school in New York, Tresse was across the country studying to become a nurse at the University of Southern Mississippi in Hattiesburg. Soon after their respective graduations, the couple married in October 2012, and moved to Birmingham, Alabama, for Austin to begin his career at the famed Hot and Hot Fish Club under Chef Chris Hastings. Not long after, they welcomed son Ollie to the family in 2015, and the Sumrall family began making plans to move back home to Mississippi and pursue their dream of opening their own restaurant in their beloved home state. The Sumrall’s soon connected to the Holstein and Mladinich family and the rest is White Pillars history.
Since opening the White Pillars in December of 2017, Chef Austin has been recognized for his culinary excellence locally and regionally through cooking competitions and award nominations,
alike. In 2020 he was nominated by the prestigious James Beard Foundation for “Best Chef South.”
And 2021 has brought on the new title of “King of American Seafood 2021.” after winning top prize in the Great American Seafood Cook. The competition included both nationally and internationally acclaimed seafood chefs, to which, Austin came home with the crown after presenting a trio presentation of fresh red snapper.
Chef David Crews, Crews Culinary Investments | Cleveland, MS
I am a father to two beautiful children and a husband to a beautiful woman who loves and supports all my crazy ideas. I am a chef in title but will always be a line cook at heart. I served as part of the culinary support staff for the Southern Foodways Symposium for over a decade, served as a celebrity chef for Holland American Cruise Line, serve as the lead culinary Instructor at Mississippi Delta Community College culinary arts program, Co Founder and Chef of “The Delta Supper Club”, executive chef for Six Shooter Land and Timber and have hosted private culinary events for special guests such as Morgan Freeman, Herbie Hancock, Rosanne Cash, Steve Azar, the late Justice Antonin Scalia, PGA golfer Zach Johnson and many more. I won the title “King of American Seafood” 2013. I competed on Season 2 of Food Network’s “Cutthroat Kitchen” (and got kicked off during the second round for my Pad Thai being “too spicy”– come on Jet Tila!) and Season 4 of Food Network’s “Supermarket Stakeout”. I was featured in Simon Majumdar’s book “Fed White and Blue”, I am a decent golfer, pretty good bowler but elite beer drinker. I owe my career to the Southern chefs that came before me, like John Currence and Derek Emerson.I live by a statement that I once heard John Currence say, “My food doesn’t tickle your palate, it punches you in the face!”
Chef Calvin Coleman, Naomi's Catering | Gulfport, MS
2022 Host | Chet Landry, WLOX-TV | Biloxi, MS
A familiar face on the Mississippi Gulf Coast, Chet Landry joined the WLOX News Team three years ago and is now the anchor and host of Good Morning Mississippi.
Born and raised in Biloxi, Chet is no stranger to “coast life.” A graduate of The University of Southern Mississippi, by way of Biloxi High School, his roots run deep.
Upon finishing his education, he set sail into the world of entertainment. Chet worked for a number of notable companies. Disney Creative Entertainment, Royal Caribbean Productions, Troika and NETworks are just a few. He was lucky enough to grace the stage with the original cast of Finding Nemo: The Musical, at the Animal Kingdom in Walt Disney World.
Having returned home to Biloxi after an 18-year career, he can now be seen singing with the Coast Big Band and working with various theater companies around town. When he is not performing, he spends much of his additional free time serving as an officer with Krewe of Neptune… a position he is extremely proud to hold.