Tanner is the Executive Chef and owner of The Wild Grain Cafe and The Wild Garlic Wood Fired Pizza. In 2024, Tanner was the first-place recipient of the Best of the Brazos Valley’s award for Best Chef. When he is not cooking up award-winning pizza or hosting one of his amazing supper clubs, he is cooking for his wife and their wild kiddo (his greatest fans and critics!).

Blake is originally from Houston, but grew up in New England. He owns Damiano’s Cucina Italiana in Downtown Navasota and is preparing to open Portofino - Wine & Cocktail Bar. Blake splits his life between his businesses and spending time with his beautiful wife, Cariann and his sons Ari and Luca.

Irma started Taquero Moocho in 2022 and traveled all around B/CS before selling in 2024. She now uses a commercial kitchen for special orders and sales. It has always been her purpose in life to serve others with her cooking and has no plans to stop anytime soon! As she likes to say, “Come for the food, stay for the love!”

Kyle Kacal is a lifetime rancher and longtime Brazos Valley resident.

Kyle runs a large-scale cattle business on his ranch outside College Station, focusing on breeding and raising beef cattle, and operates a full-service hunting business during the fall and spring.

In 1992, Kyle earned a Bachelor of Arts in Political Science from Texas A&M University. 

He served as the representative for House District 12.

Kyle and Marci, his wife of over 24 years, have two children, Carter and Kendall. The family is actively involved in their church, St. Thomas Aquinas.

Laura Hill received her Bachelor’s degree in Chemical Engineering from Cornell University, her Master’s degree in Food Science, focused in Flavor Chemistry of fermented beverages from Washington State University, and her Doctorate in Bioengineering, focused in Food Engineering from Texas A&M University. Laura worked for Spoetzl Brewery (Shiner) for 4 years as the Quality Assurance Manager, where she developed new beer recipes, managed yeast growth, and analyzed every aspect of the beers to ensure they were up to the highest standards of quality. While working at Spoetzl, Laura earned her Brewing Diploma from the Institute of Brewing & Distilling. 

Laura and her husband, Jason, opened KinderHill Brew Lab in Bryan, producing authentic and unique beers that push the boundaries of brewing.

Rolando González has proudly called Bryan–College Station home since 2011. He first arrived here to attend Blinn College, then transferred to Texas A&M University, where I earned my degree in Agricultural Business in 2015.

In 2016, he opened the first Tacobar on Wellborn Road. I grew up on the Matamoros/Brownsville border, where tacos are part of daily life, and when Rolando moved to College Station in the early 2010s, He missed the food from home. That craving and the lack of options back then inspired me to start Tacobar with a focus on consistency, hospitality, and value.

They’re now approaching 10 years in business on April 29th, with Tacobar and the Tacobar Express location both growing strong. The catering division has also grown significantly, with over 1,000 events catered in recent years. 

Outside of Tacobar, Rolando also consults for his family’s business in Mexico, Forrajera González SA de CV, which focuses on pet shops, veterinary clinics, feeds and pharmaceuticals. 

He also serves on the Advisory Council at AGX in Bryan, where we focus on community redevelopment here and abroad.

In 2023, he was honored with the Community Impact Award from the Bryan–College Station Chamber of Commerce.