Anthony Poon, FAIA – Principal, POON DESIGN
Anthony Poon is an award-winning architect, published author, classically-trained musician, and mixed-media artist. A LEED-accredited architect licensed in California, Virginia, and Montana—Anthony has been elevated to the prestigious College of Fellows of the American Institute of Architects. His architecture studio, Poon Design Inc., was a recipient of the 2009 and 2011 AIA/LA Restaurant Design Award, and a finalist in 2012. The multi-disciplinary company serves national and international clients, having completed over 300 projects: commercial, educational, religious, and residential. The work of Poon Design has received over 50 national honors, been chronicled in hundreds of publications, and promotes the thesis: “Good design belongs to everyone.”

His behind-the-scenes 2017 book, Sticks and Stones / Steel and Glass has received critical acclaim. In 2020, ORO Editions published, Live Learn Eat: Architecture by Anthony Poon. And Anthony’s 2022 novel, Death by Design at Alcatraz, explores the creative ego. Mr. Poon was also a concert pianist for the 2012 Architects in Concert, and an awarded silver artist for the 2013 and 2020 Beverly Hills Art Show. Mr. Poon received his Master of Architecture from Harvard University and his Bachelor of Arts from University of California, Berkeley, Magna Cum Laude.

Chef Jennifer Hill Booker
Who is Chef Jennifer Hill Booker? She’s an African American woman of strength and character who can creatively meet life and culinary challenges with grace. Her passion for the culinary world knows no boundaries from creating new recipes, to teaching culinary arts, presenting live cooking demonstrations, keynote-speaking engagements and in the digital world where she engages with her online community. Her focused attention to detail came through loud and clear when she was a contestant on the Food Network’s Cutthroat Kitchen competition food show. Life experiences have given her a special sensitivity to sharing her joy of cooking with others including single, working moms and military families. She takes pleasure in teaching people to cook healthy and delicious food. With her extensive culinary endeavors as a professional chef, culinary arts instructor and cookbook author, Chef Jennifer Hill Booker is like having your favorite chef in the kitchen with you! She is an inspiration and role model for girls and modern women who are balancing life’s many challenges.

Chef Jennifer’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class; eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to a United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad. As a result, her culinary company Your Resident Gourmet was born. During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class. Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator and business owner.

She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South* Dinner Series. Chef Jennifer is the current President of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she terms Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her many guest chef television appearances, with original recipes in such publications as Waste Not Cookbook, Southern Living Magazine, Garden & Gun and Essence Magazine. During her Food Network debut as a finalist on Cutthroat Kitchen, Chef Jennifer was able to showcase her love of Southern cuisine with a French accent, and again when her family was featured on and episode of Andrew Zimmern’s show, Family Dinner-found on Magnolia Network. Her website, provides information about healthy eating, culinary trends, travel, and recipes that reflect her culinary point of view of Modern Southern Healthy Cuisine with a French Accent.

Chef Jennifer spends her free time in her kitchen, garden, or the farmer’s market. She currently resides in Georgia with her two daughters Jenelle and Regine and their KorgieJack, Pudge.