Elkmont Exchange’s team is made up of handpicked industry veterans whose backgrounds inspired them to create such a unique F&B concept. Check out their bios to learn more.
Johnny Miller has worn many hats while working in the Knoxville craft beer industry; these include production, service, sales and everything in between. He has a passion for growing the industry to its fullest potential through both consumer and retailer education.
Johnny has received his BJCP certification and is working toward becoming Cicerone certified. Johnny serves on the board for the Knoxville Area Brewers Association, is a board member for the Tennessee Winter Beer Festival and also serves on the board for the Knoxville chapter of the United States Bartenders Guild.
In an effort to give back to his community, Johnny volunteers his time for several other beer related events throughout East Tennessee including the planning and execution of the Knox Brewtails event. Johnny is passionate about Knoxville and the beer industry and always brings with him a strong sense of community, commitment to service, and dedication to quality.
In his spare time Johnny enjoys cooking for friends, sitting by the fire with his wife, and exploring the outdoors of East Tennessee.
Chris graduated with a Bachelor of Arts Degree from Reinhardt University in 2005. Shortly after, he moved to Atlanta, where he quickly became familiar with the city’s rapidly growing SweetWater Brewing Company. He began volunteering at SweetWater’s infamous 420 Festival which eventually led to a position on the packaging line. Chris was promoted to Cellar after a year of employment; it was in this position that he learned more about the fermentation process and his passion for craft truly began to form.
Chris aspired to become a brewer and decided to take up the hobby of homebrewing to coincide with his cellar work. He quickly learned the trade and was offered a Brewer position in 2012. After spending a few years mastering SweetWater’s large scale brewhouse, Chris advanced to Lead Brewer. In this position, Chris spent significant time training a steady stream of new hires, developing future recipes on the pilot system and assisting in creation of a barrel-aging/souring program. As a result of the barrel program’s popularity, SweetWater constructed a full-scale sour facility, named The Woodlands, which opened to the public in January 2016.
Chris received a Degree in Advanced Brewing Science & Engineering from the American Brewers Guild in 2016. The same year, he was awarded as Sweetwater Brewing Company’s Brewer of the Year.
He has been with Elkmont Exchange since the beginning and his creative brewing knowledge has resulted in some of our favorite beers! When he steps away from the brewery, Chris enjoys music, hiking and traveling with his amazing wife.
As leader of the Elkmont cured meats program, Jon Newman, is best in class. The program is one of THREE in the state of Tennessee and every charcuterie board carries flavors guests can’t find anywhere else.
Jon graduated with an Applied Arts and Food Science degree from Grand Rapids Culinary College and shortly after relocated to work at Cypress in Charleston. While there he met Craig Deihl, a fourth-generation butcher. Jon was exposed to the world of charcuterie and has since dedicated his work life to honing his butchery skills and perfecting his expertise in flavor and aging meats.
Jon relocated to Nashville in 2012 and has spent his time working with Flyte, Husk, and The Southern with a strict focus on butchery and charcuterie.
Jon has been with Elkmont Exchange from the beginning and his creations never cease to amaze. Be sure to stop by the charcuterie window to see what is on deck. You can also pick up charcuterie to-go!
You know Jon is in the house when his Harley is parked by the back door. When it’s gone, he’s probably out for a ride contemplating his next recipe.