Benjamin “BJ” Dennis was born and raised in Charleston, SC. Recent appearances on Netflix 'High on the Hog' docu-series, P.B.S 'Moveable Feast' and Bravo's 'Top Chef' have taken Chef BJ and Gullah Cuisine to an international television audience. What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture, brought to the Americas by West Africans, and disseminated along the West Indies and the American South. Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood. Recent trips to Trinidad and Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, Angola, Senegal and Benin has brought his work full circle. Connecting the people and cultures of the African diaspora through food. When you taste BJ’s cooking, you can’t help but re-think your idea of soul food. Chef BJ has an associate’s degree in hospitality / tourism management and the culinary arts from the Culinary Institute of Charleston and has worked in a number of award winning southern dining establishments including Carolinas, Anson’s, Oak Steakhouse, Hank’s Seafood, and 82 Queen. His cuisine has been featured in local, national and international events including the BB&T Wine+Food Festival, Cook It Raw, Meatopia, and The Food film fest. His “pop-up” dinners, at local establishments such as Butcher & Bee, Elliottborough MiniBar, Republic Reign, Le Creuset, Roadside Seafood and Proof, are sought after culinary adventures on the underground dinner circuit. His pop up at Labo Culinaire Foodlab in Montreal, Quebec in May 2015 took the Gullah food and culture to an international arena. Also a chef participant at the Terrior food symposium in Toronto May 2015, Canada's biggest food conference.
Eleuterio Santiago-Díaz
Eleuterio Santiago-Díaz is a poet, professor, and literary critic. Upon graduation from the University of Puerto Rico, Santiago-Díaz worked as a teacher of Spanish, physical education and industrial arts, and as a librarian in Puerto Rican elementary schools. He earned a Master’s degree in Spanish from the University of California at Santa Barbara and a Ph.D. in Hispanic Studies from Brown University, and is currently an Associate Professor in the Department of Spanish and Portuguese at the University of New Mexico. His teaching and research center on Afro-Caribbean and Caribbean literature examined in light of theories of race, writing and modernity; Latino-Caribbean literature in the United States; and Modern Latin American poetry. Before joining UNM, he taught language and literature in the departments of Spanish and Portuguese and African and Diaspora Studies at Tulane University, at Cambridge Community College and at St. Cloud State University. Santiago-Díaz is the author of the poetry books Árbol de plaza talado en su novena edad (Ciudad de México, Ediciones del Lirio, 2021) and Breaths (Albuquerque, NM: University of New Mexico Press, 2012), the scholarly book Escritura afropuertorriqueña y modernidad (Pittsburgh, PA: IILI/University of Pittsburgh, 2007), and articles published in academic journals and anthologies such as Revista Iberoamericana, Confluencia, Bilingual Review, Revista de Literatura, História e Memória, and Marvels of the African World: Cultural Patrimony, New World Connections, and Identities (Trenton, NJ: Africa World Press, 2003). Pending publication, he has several creative projects: the poetry books Kernel and The Mollusk and the Thumb, and a collection of short stories titled El Circo.