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         Ticketing Question
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  • Which festival?

         Nashville
         Charleston
         Both
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*Which Festival would you like to receive updates about?

  • Nashville, TN
    Charleston, SC
    Both

  • Zac Brown

    To Zac Brown, food and music are the lifelines of the South -- the table is more than a place to eat; it's a place for friends and family to gather. From his days cooking and performing at his restaurant Zac's Place and pioneering Zac Brown Band's Eat-and-Greet with fans, to opening the Southern Ground Social Club in Senoia and publishing the Southern Ground Cookbook, Brown has imbued all of his endeavors with that same sense of Southern hospitality. He brings to the festival many of his own featured recipes, including the Pork-n-Greens Sandwich and Southern Ground Grub GA Clay Spice Rub.

    Visit Zac Brown Band's Site
  • Rusty Hamlin

    As Southern Ground Executive Chef, Rusty Hamlin enjoys a broad and dynamic outlet through which to spread his unique ethos and approach to cooking. Born and raised in Louisiana, Chef Rusty grew up steeped in Louisiana’s famed culinary culture. He is passionate about fresh, local ingredients, and is an advocate for the family farms and farmers who make that possible. This commitment to locally-sourced materials, along with his southern upbringing and culinary experience, defines Chef Rusty’s approach to cooking, and permeates all of his culinary endeavors.

    Visit Chef Rusty's Site

  • RJ Cooper

    ROGUE 24 is an interactive culinary experience where the kitchen is at center stage and diners experience a progression of either 16 or 24 courses created by James Beard Foundation award winning Chef RJ Cooper. Chef Cooper's vision is to remove traditional barriers to dining and showcase seasonal flavors in novel textures and presentations served directly from the creators.  His latest project opening this winter in suburban Washington DC, Gypsy Soul, is southern inspirational regional cooking.

    Visit Chef RJ Cooper's Site

  • CRAIG DEIHL

    Two-time James Beard-nominated chef Craig Deihl leads the team at Cypress using Lowcountry ingredients to reinvent classics as well as prepare dynamic and innovative dishes showcasing his signature style.  Named the 2010 Chef of the Year by the Charleston chapter of the American Culinary Foundation, Deihl is a founding member of the Butcher’s Guild and, since 2011, he has led Slow Food Charleston’s Chefs-in-Schools program. Additionally, his CSA-like concept – the Artisan Meat Share – features over 80 different types of meat.

    Visit Chef Craig Deihl's Site
  • kelly liken

    Celebrated Colorado-based chef Kelly Liken owns her eponymous restaurant in the world-class mountain town of Vail. A dedication to her craft and mantra, “Live in Season!” is evident in the long-standing relationships she has with the finest local farmers, purveyors, artisans and winemakers in Colorado, and in the country, as well as her adventurous culinary-inspired excursions outside of the kitchen. This celebrated chef and culinary personality has been recognized by her peers as well as has received national acclaim having appeared on Food Network’s Iron Chef, Bravo TV’s Top Chef, as well as numerous publications including The New York Times, Food & Wine, Bon Appétit and Wine Spectator.

    Visit Chef Kelly Liken's Site
  • claire chapman

    Claire Chapman is the Executive Pastry Chef at Peninsula Grill, the Mobil Four Star and AAA Four Diamond-ranked restaurant located in the very heart of historic Charleston, South Carolina. Influenced by her accomplished wedding cake baking maternal grandmother, Chef Chapmanís spun sugar career began in earnest when she emigrated from South Africa to the United States.At an esteemed private country club in Charlotte, N.C., Chef Chapman was mentored by a French pastry chef, who rewarded Chapmanís enthusiasm and passion with entrťe into the world of fabulous desserts. During the mentorship, Chef Chapman spent three months in France learning from a master pastry chef and also completed continuing education coursework with the Culinary Institute of America.

    Visit Chef Claire chapman's Site
  • gary valentine

    For over a decade Gary has been involved heavily with the American craft brewing community. Lecturing at Siebel Institute, brewing, and teaching others about beer is to him "the best paid hobby in the World."

    Visit Doemens Beer Sommelier
    Gary Valentine's Site