Chef Joy Crump
Joy Crump, a Pennsylvania native is known far and wide for crafting the seasons’ best locally-sourced and organic ingredients into comfortably refined dishes. A graduate of the Art Institute of Atlanta, Crump honed her skill while working at Woodfire Grill alongside Chef Kevin Gillepsie, an industry pioneer credited with bringing organic farm-to-table culinary practices to the Atlanta restaurant scene.
Crump founded FOODĒ as a home-based private event and catering company in 2008 and grew it to a brick and mortar location in Historic Downtown Fredericksburg, Virginia two years later with business partner Beth Black.
In 2015, Crump and Black opened their second restaurant Mercantile, a breakfast and brunch experience, in the heart of Fredericksburg. Crump has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar, The Optimist, King & Duke and St. Cecilia; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar, KR Steakbar and Kevin Rathbun Steak.
In 2014, Crump represented Virginia as a participant on Top Chef Season 12.