ZestFest Celebrity Chef Stage
James Nelson is the National Sales Leader at Karma Sauce, the award-winning Rochester, NY craft hot sauce manufacturer behind dozens of cult-favorite bottles and the formulation team for the Hot Ones Los Calientes line.
A Houston native and lifelong heat-seeker, James first hit the national stage as a top-five finalist on Gordon Ramsay's MasterChef Season 4, where his bold, spice-forward cooking made him a fan favorite. He parlayed that breakout moment into a decade in the condiment industry, co-founding Bravado Spice Co. in 2012 and growing it into one of America's most recognizable craft hot sauce brands, with three appearances on Hot Ones and a spot on the Inc. 5000 in 2023.
After leading Southwest sales for Lola's Fine Hot Sauce, James joined Karma Sauce in January 2026 to spearhead the brand's national expansion. He brings 15-plus years of hot sauce firepower, more than 100 industry awards, and an obsessive passion for flavor-first, farm-to-bottle sauces that punch hard without sacrificing balance.
When he's not on the road slinging sauce, you'll find him talking shop with chefs, makers, and fellow chileheads. Welcome him to the ZestFest Celebrity Chef Stage. Good Karma to You!
Carlos Fuentes
A social steakhouse Bricks and Horses
For ZestFest audiences, Carlos Fuentes represents the growing influence of contemporary Mexican and Latin cuisine in Texas. His style pairs naturally with spicy food culture through:
- Fresh chile-forward flavor profiles
- Fire and smoke cooking techniques
- Latin-inspired sauces and seasonings
- Creative fusion of traditional and modern approaches
Spotlighting the abundance of the surrounding land and local artisans, this modern iteration of a seasonal chophouse is situated along the iconic bricks of Camp Bowie Boulevard.
Enjoy the best of Texas fare, with reimagined American classics and locally raised beef taking center stage, complimented by table-side carving and a revolving pie cart. We’re open seven days a week.
Eddie Deen
Eddie Deen grew up on a working ranch in Wills Point, Texas. From an early age, he learned the value of hard work, determination, and relationships. A 1979 graduate of Texas A & M University, Eddie opened his first restaurant on the shores of Lake Tawakoni in 1980. In 1994, he purchased the land and buildings for the “commissary” in Terrell, Texas which is now the main staging area for Eddie Deen & Company Catering.
Eddie Deen & Company Catering is a full service catering company specializing in creative menus prepared from scratch and impeccable service. Our East Texas Barbecue is always a big hit, but also features down home cooking, Mexican, Italian, and Cajun food, as well as Southwestern and Exotic menus. Whether you need catering for 25 or 25,000, elegant or casual, our experienced staff is committed to a truly memorable dining and entertainment experience. Eddie Deen's is Dallas/Ft. Worth's most sought after caterer for weddings, convention and corporate events, executive luncheons, social events, non-profit galas, and unique private parties.
John "Cajohn" Hard
CaJohns is moving, although CaJohn is not.
Founder John “CaJohn” Hard sold his 22-year-old hot sauce business to Charlotte, North Carolina-based Hot Shots Distributing Inc. and production has moved.
But the “Godfather” of hot sauces, as he’s known in the industry, isn’t backing away from local retail or recipe development. It isn’t quite retirement for Hard. In his telling, the sale is a “gateway to retirement.”
Flavor & Fire, the North Market shop that sells CaJohns, is owned by his wife, Sue Hard, and will remain open.
Hard said he will spend more time there and might open a second Flavor & Fire shop, ideally in Westerville, where CaJohns was based. He said there’s a good customer base there that he doesn’t want to lose completely.
He also will continue to be a consultant to the industry, working with Hot Shots on possible extensions to the CaJohns lines, as well as with other, smaller companies and startups on products, with the potential of connecting them to Hot Shots.
“That’s in our best interest,” said Hot Shots President Matt Heald, citing Hard’s stature in the industry.
Buddy Taylor
Buddy Taylor comes from a close-knit community near the Everglades in Felda, Florida, affectionately dubbed the Gator Hammock G.O.A.T. From a young age, he demonstrated a passion for cooking and grilling, mastering his craft under the guidance of his parents at their family-run restaurant, Taylor's Grocery. His fiery enthusiasm for hearty country fare and smoking hot BBQ has established him as a prominent figure in South Florida’s vibrant culinary scene. Buddy's dedication to culinary excellence has taken him across the USA and to England, where he confidently shares his bold, flavorful creations with a global audience, earning international acclaim.
Since 1990, his culinary talent has been recognized with numerous awards. Most notably, Gator Hammock Tropic Gator secured the prestigious Golden Chile Award four consecutive years—2022 through 2025—at ZestFest in Fort Worth, Texas. Today, his signature Gator Sauce is a staple at every FireHouse Sub location across the US and Canada. Inspired by relaxed gatherings with friends and family enjoying his spicy Southern recipes, Buddy expertly blends seasonings to create unforgettable bites—perfect for wings, ribs, seafood, or wild pig.
Beginning in 1989 with just one sauce, Buddy's lineup has expanded to over 20 irresistible varieties, infused with jalapeños, habaneros, scotch bonnets, and even the fiery Carolina Reaper. Gator Hammock’s hot sauces, barbecue and mustard blends, and rubs offer a rich, diverse palette of flavors designed to excite every palate. What truly sets his products apart is their bold, complex taste—celebrating rich flavor alongside fiery heat. Each bottle embodies his passion, commitment to quality, and the unique touch that makes his blends unforgettable. Buddy's achievements were further recognized with his induction into the Hot Sauce Hall of Fame, class of 2017.
Jason Goodman:
Born and raised in New York City, Jason has worked in finance, magazine publishing (including as the owner and publisher of Chile Pepper Magazine), event production (he is currently one of the owners of ZestFest), and comic book publishing (Jason’s Grandfather founded Marvel Comics). Chile Pepper Magazine and ZestFest have cemented Jason’s love of spice and he considers many foods and meals to just be hot sauce delivery mechanisms, eggs, pizza, bagels, meats, pasta… you name it!
Jason is an avid tennis player, a pilates enthusiast, and he enjoys theater and dining out in New York City.
Jason is making his public cooking debut on the chef’s stage at ZestFest 2025. Could this be an exciting new direction for Jason? You be the judge.