Joy Crump

Joy Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. While in Los Angeles, she also worked on private events for Warner Bros. Television and served as private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy moved cross-country to Atlanta, Georgia where she enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes and their families.Read More

Joy Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. While in Los Angeles, she also worked on private events for Warner Bros. Television and served as private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy moved cross-country to Atlanta, Georgia where she enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes and their families. Following graduation, Joy began an apprenticeship at Woodfire Grill under Chef Michael Tuohy -- an industry pioneer credited with bringing organic farm-to-table culinary practices to the Atlanta restaurant scene. During her tenure, Joy grew her skills in meat curing, butchery, fruit preservation, sauce-making and wine-pairing. When the Woodfire Grill’s ownership was turned over to Chef Kevin Gillespie in 2008 (Top Chef Season 6), Joy continued to work on his team for two years. In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta.  In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg, Virginia.