About Us

About your Biscuit Buggy Chefs!

One Chef taught at the hem of his Argentine Grandmother, one Competitive Baker taught by her Irish Grand mother. They crossed paths and decided to take the food world on together. 

Francine & Erik began cooking together on a Big Green Egg at the Corbin Kentucky Moonbow Eggfest where they discovered that they both had a common love of adventurous foods.  Interestingly enough, the first thing BOTH of them baked when they started their journey to become chefs was Lemon Meringue Pie...at the hands of both Grandmothers on opposite coastlines of the U.S.A.!

Together they have traveled and cooked for various large events, television, and audiences all over the world, always sharing a love of great food, new ideas and exciting ingredients while focusing on learning new techniques and the history of foods from around the Globe. Somehow they are always blending their individual styles into mouthwatering dishes.

FRANCINE BRYSON is the author of two Best Selling Cookbooks:  Country Cooking from A Redneck Kitchen and Blue Ribbon Baking from a Redneck Kitchen, a Southern Independent Booksellers Alliance Book Award finalist and Okra Pick.

She has won more than 200 local and national baking competitions.  She is a National Pie Champion, the North Carolina Apple Grand Champion three times, and the South Carolina State Strawberry Champion. She has been featured in National Magazines such as Guidepost, Redbook, and the National Examiner and has traveled the country, and the Caribbean teaching the Art of Baking and Southern Cooking. Francine is proud member of the American Pie Council.

 She Was the First Runner up and Crowd favorite on CBS’s The American Baking Competition and has made numerous appearances on Sugar Showdown on The Cooking Channel. Francine also regularly appears on Studio 62 and Your Carolina.  Francine is also a member of the Big Green Egg Culinary Team

ERIK HOLDO began his culinary journey when his Argentinean grandmother began teaching him traditional Argentinean, Spanish and Italian cooking at an early age.

 Formal culinary training began in earnest in high school with the help of an associate editor for Bon Appétit Magazine, who had directly studied with Julia Child and Jacques Pepin. Throughout college, Chef Erik worked on cooking lines, until he joined the business world, but never strayed from his passion for cooking and teaching.  He describes his current style as Latin/Asian fusion, having a love for both cultures, but frequently presents recipes from every corner of the US and cultures around the world.  Erik is a member of the Big Green Egg Culinary Team and has appeared on an internationally heard radio show focusing on food.

Together they will be bringing what has been called the world’s most perfect, Buttermilk old fashioned, handmade Cathead Biscuit right to your Front door, as they have combined forces once again, to make “the Biscuit Buggy” the first ever mobile breakfast ordering service, direct to your door!