• Top Chef: Vinh Dang, Georgia Blue

    Vinh Dang, 34, grew up in Thamesmead, London, with his parents, two brothers and one sister. He attended Westminster Kingsway College in London. While in London, he worked at One Adlwych Hotel, where he won numerous awards for his cooking. He relocated to Hattiesburg after meeting his wife, who is originally from Laurel. They have one son. 


    What’s one ingredient that you can't live without?

    What’s your favorite type of music to listen to when cooking?

  • Top Chef: Tom White, Bianchi's

    Tom White is the chef-owner of Bianchi’s Pizzeria in downtown Hattiesburg. His Italian-immigrant ancestry inspires the menu. In 2002, Tom opened 206 Front, helping jumpstart the revitalization of Historic Hattiesburg where he lives, works and plays to this day. After much success, he was able to open a second restaurant, Bianchi’s Pizzeria, in 2007. While attending Southern Miss, he acquired the passion for the industry working at Chesterfield’s and Purple Parrot/Crescent City.

  • Top Chef: Leo Dopico, Leo's Cuban Kitchen

    Leo Dopico, 58, grew up in Havana, Cuba, where he was an attorney. He and his wife, Carmen, have one son, Leo Jr. After briefly living in Mexico, Leo and his family moved to the United States and made Hattiesburg their home. Leo’s passion has always been cooking traditional Cuban dishes, and he dreamed of opening a restaurant. His dream was realized in November when he and Carmen opened Leo’s Cuban Kitchen. He and his family consider there to be no greater honor than being U.S. citizens in the most wonderful country in the world.

  • Top Chef: Jamie Page, Versus Clean Kitchen

    Jamie Page, 32, is an Oak Grove High School graduate. She graduated from Mississippi State University with a fine arts degree with an emphasis in graphic design. She and husband, Brian Page, have a 5-year-old son, Bishop Page. Brian is a chiropractor in Hattiesburg. I am a coach at Versus Strength and Conditioning and creator of Clean Kitchen, and online nutrition coaching program.

    What’s one ingredient that you can't live without ?  
    It’s a tie… garlic or Parmasean cheese

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