Ben and Amy Willis-Becker are Knoxville natives who after years in the food business decided to attend culinary school at the New England Culinary Institute in Montpelier, Vermont. After receiving their degree in Culinary Arts they moved to Portland, Oregon to live and cook. Amy worked for James Beard award nominee Claire Archibald at Café Azul, a Oaxacan restaurant, and Ben worked for James Beard award winner Greg Higgins at Higgins, known for its seasonal northwest cuisine. They moved back to the east coast and opened a dinner delivery and catering business, Dinner at Your Door. Ben also went back to New England Culinary and received a Bachelor’s degree in Business and Restaurant Management. From there it was back down south to Asheville, NC where they continued to grow as culinary professionals focusing on management and pastries. They decided to start a family and move back to Vermont where Ben became an instructor at New England Culinary and Amy was able to stay at home with their son Harry. As an instructor Ben was able to hone his skills and Amy was able to focus on providing only home made products and preserving seasonal foods for the family. In 2010 they decided to move home to Knoxville to open Harry’s Delicatessen. Harry’s is a Jewish Italian delicatessen that focuses on sustainability and providing local products while making lasting connections with farmers. They are proud to say that most products are made in house from the freshest ingredients by a fantastic staff.