Joy Crump, a Pennsylvania native, is known 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. She appeared on Season 12 of the Emmy Award-winning competition series, Top Chef. Crump has had the honor of cooking as a featured chef 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. In September of 2018, Crump appeared in the James Beard Foundation’s Cookbook, “Waste Not: How to Get the Most From Your Food.” The goal of the cookbook is to shine a light on the collective efforts of the food community to tackle the food waste epidemic. She has also served on the Advisory Boards of the Monticello Heritage Harvest Festival and the Atlanta Food & Wine Festival. Most recently she joined the Advisory Board of the James Beard Foundation.