Brand Ambassadors


Chef Shannon Smith

I absolutely love cooking with fire, and I’m excited to share my new grill, The Aspen, made in my hometown of Tulsa, Oklahoma! This plancha-style grill is fueled with wood and the mild steel surface cooks anything I want while absorbing delicious smoky flavors. In one afternoon I grilled fish, steak, vegetables, and pears, while chili simmered on the grate in my Lodge Dutch oven. Check out to get more information and order one for your restaurant or backyard. It’s perfect for cooking for a crowd!

Visit Chef Shannon Smith’s website at

Chef Black

Chef Andrew Black

Every opportunity should be spent cooking without boundaries or barriers.

Andrew’s passion for food and cooking is evident in the way he challenges traditional rules and lets his creativity run wild. His unique outlook on life and cooking is a result of his island upbringing. A native of Jamaica, Chef Black grew up around constant cooking and fresh food, which sparked his passion for discovering the world.

In 2001, Andrew came back to the United States, where he joined The Peabody Hotel Group in Memphis, Tennessee, as the Executive Sous Chef. Throughout the years, he has seen success by creating and reinventing new concepts from tavern dining to fine dining. Andrew enjoys the challenge of it all.

Chef Andrew Black became Co-Founder and Executive Chef for Culinary Edge Concepts in 2017. This triple-restaurant concept consists of three separate restaurant experiences in one space – La Baguette Deep Deuce, Black Walnut, and Grey Sweater. Culinary Edge is pushing the boundaries of the dining experience within Oklahoma City and beyond, and Chef Black could not be more excited to be a part of that revolution. He will open his newest concept, The Gilded Acorn, in February 2022.

His concepts have been featured this year in USA Today, LUXIERE Magazine, OK Magazine, numerous Opentable and YELP highest-rated restaurant articles, and more.

Chef Andrew Black was recently featured on a virtual panel that included writers from Bon Appetite, Travel + Leisure, Cool Hunting, and Hemispheres.


Visit Chef Andrew Black’s website at

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