Matt Gallaher is the co-owner and chef of Knox Mason, specializing in preparing traditional southern food with modern aesthetics. Previously, Matt apprenticed under celebrated Knoxville chef Holly Hambright before working at Blackberry Farm as sous chef. After leaving Blackberry Farm, Matt served as private chef to several musical acts on world tours, including the Eagles and the Kings of Leon, before serving as chef to Governor Bill Haslam. Matt is a real student of his craft and is constantly looking to expand his culinary horizons, which he exercised in the nine-course opus at the Trust Fall dinner that left our guests amazed at the sheer audacity of his imagination: braised goat, beef heart tartare, foie gras-miso, spherified burrata. Bravo, Matt – thanks for taking us on this ride.