Eric Cook, a native New Orleanian, is the executive chef and owner of two celebrated New Orleans restaurants, Gris-Gris and Saint John. Eric Cook is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan's in the French Quarter where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants.

Sam Hanna, a New Orleans-based food and beverage photographer, boasts a global portfolio spanning books, magazines, television, and packaging. His discerning eye has attracted a diverse clientele, including restaurants, hotels, caterers, retail food brands, agencies, and renowned chefs.