Melanie Armstrong

Melanie Armstrong is a wine educator and writer who seeks to entertain and empower people on the often-daunting world of wine. She is certified to teach the Wine and Spirits Education Trust (WSET) Intermediate and Advanced certificates in Nashville and Atlanta, and was commissioned to develop wine curriculum for Viking Culinary Centers across the country. Melanie spends much of her time now planning private wine parties, where she brings the classroom to her customers. She can help you host an intimate wine dinner for six, a high-energy living room party for friends and neighbors, or speak to large groups in a business setting. No matter the venue, Melanie makes the show informative and above all fun! Melanie also writes for the Nashville Wine Press, A List, The Scene, and a wine calendar in conjunction with Wine Bible author Karen McNeil.  Melanie is most excited about a wine TV project she is currently involved in making.  Ultimately she aspires to be the "Rachel Ray" of the wine world, making wine more accessible and welcoming, and bringing her infectious enthusiasm to a global market.  

Laura Button

For more than 25 years, Laura Button has been helping people explore healthier ways of eating by teaching them techniques for making delicious, fresh, unprocessed, raw foods. Her company Journey to Bliss Raw Foods has pioneered the world of raw, vegan prepared foods and uses only raw, fresh, organic ingredients. Her company produces a wide variety of vegetable dishes, nut cheeses and desserts, using ingredients from local and family community farms in Middle Tennessee. Laura is well known for her classes and demonstrations in the Nashville area. She represents a number of suppliers for Whole Foods Market who embrace the concept of using the highest quality ingredients to produce the highest quality product.

Cindy Chambers

Cindy Chambers has devoted her teaching career to the art of healthy cooking and using natural and organic products. She has taught thousands of students how to cook in today's busy lifestyles and while a culinary instructor for companies such as The Viking Culinary Arts Center, Wild Oats Natural Market Place, and Inspired Chef, a division of KitchenAid, among others. Cindy's media career includes long stints on both local and national television shows.  She was featured on the Shop at Home Network's Cook's Corner and was a regular chef on the popular local show, Talk of the Town. In addition she served as a food stylist for the Great American Country Network's Celebrity Kitchen where she cooked for numerous country stars. Cindy has joined the Salud! team as an instructor and school administrator and enjoys cooking up innovative ways to satisfy the needs of today's cooking enthusiasts.

Malcolm Morrison

Born in the United Kingdom, Malcolm Morrison was raised and educated in London and has worked as a teacher for 31 years. Focusing on Mediterranean cuisines, Malcolm has developed and honed his culinary skills into an extensive repertoire of authentic Spanish, Italian and southern French recipes. These reflect the healthy and nutritious values of the much celebrated Mediterranean diet. Malcolm's media experience includes working with Lorianne Crook, local television personality on Celebrity Kitchen, a high profile national program on GAC. He is a private dinner party chef, an interactive culinary arts teacher presenting authentic Mediterranean cuisine to a wide range of business and political clients. He also has a MA in Culinary Arts from the prestigious Johnson and Wales University in Rhode Island.

Debra Paquette

"Nashville's most romantic restaurant"," Nashville's Best Fine Dining award," "Chef Debra Paquette named as one of the top five chefs in America by the National Pork Board," the list could go on and on. Debra Paquette has always been an innovator on the Nashville fine dining scene. As owner and Chef of Zola, she has received far too many awards to list. Always taking diners on a magical tour around the Mediterranean, her menu offers something for everyone. Her vegetarian menu is considered one of the best in the city. She truly loves her work which is reflected in the amazing foods she creates everyday.

Julian Rose

Chef Julian Rose is a classically educated pastry chef and confectioner who is known the world over as an authority on chocolate. As Master Chocolatier and Director of Recipes and Development at Moonstruck Chocolate, he brings more than 25 years of experience to his position. Born and raised in Montreal,  his family owned a well know and well regarded pastry shop, "Patisserie Rose" for nearly 40 years. He attended the prestigious Institut de tourisme et d'hotellerie du Quebec, graduating with honors. Shortly after,  Rose began a private consulting business that counted Barry Callebaut as a client and in 2000 went to work for Callebaut. Rose served as Callebaut's North American Technical Advisor, as well as Director of Callebaut's Chocolate Academy in Canada. In these roles, Rose taught and demonstrated the subtle secrets of chocolate to the best pastry chefs, confectioners and culinary instructors throughout the United States, Canada and Mexico.

Merijoy Lantz Rucker

Merijoy Lantz Rucker has been involved in the food world for over 30 years, working with food personalities such as Julia Child, Jacque Pepin, Bert Greene and Paul Prudhomme among others. She has been a guest teacher at numerous cooking schools throughout the South and has been featured in publications including Southern Living, Woman's Day and Ladies Home Journal. While living in Atlanta, Mrs. Rucker hosted a local television series Atlanta's Cooking for over 2 years and developed and taught a 3 year catering program for students at Atlanta Technical College. She was also the owner and operator of Food, Etc!, a store-front catering business whose clients included Turner Broadcasting, NationsBank, Top Entertaining and Post Properties. Her company was responsible for catering the Good Will Games for Turner Broadcasting as well as the winter Olympics and the NBA games. Her philosophy about cooking is that if you use the highest quality product available while practicing good techniques, the food will speak for itself!

Will Ulhorn

Will began his study of fine food more than a decade ago working at the renowned City Grocery restaurant. He came to F. Scott's after a stint at the four star restaurant The Wild Boar and the Belle Meade Brasserie. He has trained under a master Japanese Sushi Chef, prepared meals at the world famous James Beard House and worked in restaurants from Memphis to Massachusetts. While his resume is impressive, his touch with seasonal, local food and his incredible sauces speak much louder than any resume. His philosophy of cooking is in perfect sync with Whole Foods.