Chef David Rose was raised with a diverse and curious palate. Born in New Jersey to 2 chef parents, his culinary interest led him to enroll in Le Cordon Bleu Culinary College (Tucker, GA), where he graduated Summa Cum Laude. Living in Atlanta for more than a decade, Chef Rose finds inspiration in his surroundings and identifies as a southern chef, creatively reinterpreting classic southern fare by incorporating the refinement of his french culinary training, with his signature bold flavors, and the occasional flair from his family's Jamaican recipes.

Chef Rose is a Food Network/TV personality & serves as a national brand ambassador for Nissan USA and Big Green Egg. Rose is also the founder and creator of the TLC Experience (Tastings • Libations • Cigars), where he partners with spirits and cigar companies to create extraordinary dining experiences. Recently, he has been named as a brand ambassador for Davidoff/Camacho Cigars.

A background 30 years of restaurant experience - from subservient potato-flipping grill slave and floor-mopper at a local family deli in Phoenix to my present position as chief cook, tastemaker, and humble owner of Salsa Brava Mexican Grill in Flagstaff, Arizona.

Chef-Owners Judson and Peter Holt grew up watching their father nurture and grow the first Lupe Tortilla into a success. The first restaurant opened in a 1940’s frame house on the outskirts of Houston in 1983. Both sons are graduates of the Culinary Institute of America. They took over the family business in 1997, and have continued to build a dedicated following.

Since Lupe Tortilla first opened in Addicks, Texas in 1983, the concept has had an unwavering focus on providing excellent food and service to customers with their delicious and unique style of Mexican food made from scratch. With almost 20 locations, dishes are still made to order at each restaurant, and Lupe Tortilla strives to always provide the best food for the best price. The company focuses on offering rewarding employee programs and opportunities for growth, which enable it to be a sought-after workplace. Chefs and owners Judson and Peter Holt have extensive experience and background in hospitality, and both hold degrees from the prestigious Culinary Institute of America. This allows them to maintain integrity and taste throughout their locations, food and atmosphere. 

Chef Brooke Brantley has been a chef for more than 20 years, having led kitchens in restaurants, resorts and private clubs around the country. Before following his passion for cooking, he was an award-winning videographer, editor and television director.