Chef Greg Williams is from Columbia, SC. He completed his high school studies from Montville High School in Connecticut, where he learned about Johnson and Wales University. Chef Greg moved from Connecticut to Charlotte to study at the University from 2004-08. His first job was at Cans Bar and Grill, where he started off as a dishwasher and later decided to try his hand at cooking. In 2012, Chef Greg owned and operated a delicatessen (ANDeli’s) in Columbia, SC. After two years, Chef Greg decided to further his business ventures and go into the food truck industry. He is now co-owner with best friend Chef Jamie Barnes of What the Fries CLT in Charlotte NC. Chef Greg has over 15 years of culinary experience, and he loves what he does by creating meals that make people happy. 



Chef Jamie Barnes moved to Charlotte, NC from Newport News, VA to attend Johnson & Wales University, majoring in Culinary Arts. After graduating, he paid dues in the kitchen as a sous chef at ARPA before moving to Ilios Noche and relocating to Northern Virginia to run the local family restaurant, Foxfire Grill.  


He would ultimately return to Charlotte working at Holiday Retirement as well as Ballantyne Country Club. After auditioning for and losing a bid for a slot as one of the Final 7 on Food Network’s "Food Truck Race,” he chose to keep the dream alive and purchase his own truck with a French-fry theme. What the Fries began with best friends Jamie and Greg Williams, and continues to be a local favorite, inspiring a brick and mortar restaurant to open in the near future.  


Jamie currently lives in Lake Wylie, SC with his wife, Alicia, and two children, Lily and Levi. 



Chef Michael Bowling is a co-founder, co-creator and co-conspirator of Soul Food Sessions, a series of themed dinners that showcase the talent and distinct foodways of black chefs. The veteran chef hails from Roanoke, VA, and has used his culinary gifts at the prestigious James Beard House in New York City as well as for elite restaurants throughout the South. Chef Bowling lives and works in the greater Charlotte, NC area, and he is a kidney transplant survivor who uses his platform to advocate for good health and self-care.


Pastry Chef Jamie Suddoth has been making cakes since the age of 10 in her hometown of Linden, NJ. She followed her passion all the way to Johnson & Wales in Providence, RI directly after high school.  


Living in Charlotte for the past ten years, Jamie has worked and managed in all aspects of the pastry industry. 


Jamie's Cakes & Classes is local cake shop providing personalized cakes for all occasions, as well as in-home private or group classes and parties.


Memphis natives Subrina and Chef Gregory Collier contribute one more piece of the Soul Food Sessions puzzle by introducing culinary sensibilities that are wholly Southern though a reflection of their Tennessee foodways roots. The Colliers own The Yolk, a breakfast café in Charlotte, where they reside and serve the community through various volunteer activities. Proponents of locally sourced food, they work to ensure urban and rural farmers are supported in their efforts to make a living and continue providing quality products.