• Top Chefs: Movie Star Restaurant

    Glenda Evans
    Glenda is 38 years old and is the daughter of Earlene and Glen Evans. She was born in Covington County but grew up in Purvis. She currently lives in Hattiesburg and has one daughter, Diamond, who is 11. Before coming to work at Movie Star Restaurant, Glenda worked at the Ward’s in Purvis. She has worked at Movie Star for 19 years. When she first was employed at Movie Star she started out washing dishes. She has worked every position in the kitchen from prep, to buffet runner, to fry cook and is currently one of three main chefs at the restaurant.

  • Chef Q&A: Taylor Hurt, Birdhouse Café

    Taylor Hurt, 28, born and raised in Hattiesburg, attended Oak Grove High School and jumped straight into culinary school after graduation. Her first job was cooking, on the line, at Seasons from the time she was 16 to 21. While there, she not only fell in love with the art of food but with the restaurant industry itself. Since Seasons, Taylor has worked all over Hattiesburg learning and perfecting her craft. As far as her future goes, watch out New York.

     

  • Top Chef: Conway's Family Pub

    The Crew, Conway’s Family Pub

  • Top Chef: Dell Smith

    Dell is the great-nephew of Leottis “Lee” Barnett, the namesake of Lee’s Coffee & Tea. Before moving to Laurel, Dell lived in Texas and Arizona, where he developed a great appreciation for fine craft coffee and beer and honed his skills making both at home. Missing the coffee culture to which he had become accustomed, Dell saw an opportunity to help build one in the growing downtown Laurel district. The stars aligned, and he found himself in charge of one of the staples of the community.

  • Chef Q&A: Antoine Anthony

    Antoine Anthony is originally from New Orleans, La., where he began his career in the food industry at age 16. After gaining experience at the “garde manger” section at the Fairmont Hotel in Dallas, Texas, Anthony went on to work as a chef’s assistant at “The Grape.” After moving to Hattiesburg in 2000, Anthony has served as executive chef at Canebrake Golf Club and Cotton Blues. Now serving as executive chef at the Hattiesburg Country Club, he creates a personalized dining experience for members and their guests.

  • Chef Q&A: Michael Petitto

    Michael Petitto, 54, is originally from Amite, La., where he owned and operated his family's restaurant, Spitale's, from 2002-2012. Spitale's was originally opened in 1921, by Sam Spitale, Michael's grandfather.  Michael is the son of the late Frank and Frances Petitto. He is married to Lori Petitto of Amite, La., and they have a total of six children combined. Michael has four adult children – Michael, Chris, Andy and Kasey. Lori has two adult daughters, Christine and Mikki. They have four grandchildren, Peyton, Cameron, Ty, and Olivia.

  • Top Chef: Carlos Molina & Isabel Laguna

    Isabel Laguna is originally from Guanajuato Mexico. She learned all of her cooking skills, like most Mexican chefs, from family traditions. Carlos Molina is originally from Rio Grande City , Texas. Similarly, he was trained by family traditions, but passion for food and work experience all joined to help him create new mixed recipes. Both chefs work side by side to bring traditional and new flavors to Hattiesburg. Through food, they both feel they create unity not only with customers, but in the community.

  • Signature Magazine's Top Chef: Will Taylor

     

    What’s one ingredient that you can't live without? Greek yogurt

    What’s your favorite type of music to listen to when cooking? JJ Grey & Mofro or Widespread Panic either or is alright by me.

    If you could cook for anyone, dead or alive, who would it be?  John Daly – I feel like he’d love a Pepperjack Gyro and the stories would be great!

    What’s your favorite ethnic cuisine? Mediterranean

  • Top Chef: Martha Mixon

    Martha Mixon, right, is a native of the Sanford/Union Church communities just up Hwy. 49 North. She and her husband, Tommy, have two children, six grandchildren and one great-grandchild, but they consider their entire staff as family. They started the business in 1984 and with the exception of one five-year hiatus, they’ve been keeping customers happy on the side of Hwy. 49 for a long time.

    What’s one ingredient that you can't live without?
    Salt 
     
    What’s your favorite type of music to listen to when cooking?
    Soft

  • Top Chef: Alex Tardy of Tabella

     

    What’s one ingredient that you can't live without?
    Salt and Pepper

    What’s your favorite type of music to listen to when cooking?
    I listen to rock music while cooking, something able to match the cooking conditions.

    If you could cook for anyone, dead or alive, who would it be?
    My family.

    What’s your favorite ethnic cuisine?
    Thai or Indian

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