CHEF JOY CRUMP
Joy Crump, a Pennsylvania native ,is known e for crafting the seasons’ best locally-sourced ingredients into comfortably refined dishes. A culinary graduate of the Art Institute of Atlanta, Crump honed her skills alongside Atlanta farm-to-table pioneers, Chef Michael Tuohy and Chef Kevin Gillepsie. In 2011, Crump opened her first restaurant, FOODE in Historic Downtown Fredericksburg, Virginia with business partner Beth Black. In 2014, the duo opened their second restaurant, the breakfast-centric Mercantile, also in Fredericksburg. And in May of 2017 they added microbrewery 6 Bears & A Goat to their restaurant group. Crump has had the honor of cooking at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.
[Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.]
Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.