Fire in the Triangle Chefs

Adam Jones

Twisted Fork in Raleigh, NC

My cooking style is: Southeastern US with a little bit of Mediterranean and Asian influence.

My competitive advantage is:  The fact that I've been cooking in the Raleigh area for most of my professional career.  I'm familiar with NC ingredients so there shouldn't be too many surprises that I can't handle in terms of secret ingredients. 

Video introduction >

Adam Rose

Il Palio in Chapel Hill, NC

My cooking style is:  Simple, clean American cuisine with an Italian influence.

The NC ingredients I use are:  Produce, cheese, seafood, grains, and pork to name a few.  I'm very passionate about sourcing and selecting local ingredients. I like to take advantage of fresh products and highlight their natural properties, tastes, and attributes.  

Video introduction >

Chad McIntyre

Market in Raleigh, NC

My cooking style is:  Healthy and fresh with dedication to using as many local and seasonal ingredients as possible.

My competitive advantage is:  I am familiar with many of the local NC products that could be featured as a secret ingredient during the competition.  I really enjoy being creative on the fly and finding the best way to use the ingredients available to me.

Video introduction >

Chris Harris

Fork and Barrel in Raleigh, NC

My cooking style is: New American Cuisine with a twist and a kick!

My competitive advantage is:  My longevity and breadth of experience.  I've worked in every environment, from small independent restaurants to large dining clubs.  I thrive on spontaneity and can handle anything that gets thrown my way.

Video introduction >

Christopher Hill

The Oxford in Raleigh, NC

My cooking style is: Stong classical French foundation with American influences.

My competitive advantage is: the experience I gained from working in the culinary profession at an early age. Working in many different regions in the country has given me a unique knowledge of various unique artisinal ingredients.

Video introduction >

Dean Wendel

Flights in Raleigh, NC

My cooking style is:  Regional Cuisine with heavy local influences, all with a modern twist.

The NC ingredients I use are: Local Eggs, Cheeses, Honey, Chicken, Produce and more.  Community is one of the cornerstones of our company and we feel this event will allow us to be a part of it and give back to it.

Video introduction >

Jimmy Reale

Chapel HIll CC in Chapel Hill, NC

My cooking style is:  Contemporary American with strong Mediterranean and Italian influences.

The NC ingredients I use are:  Everything that I can get my hands on! I make it a point have a relationship with the many local farmers and producers around me. I've always had a seasonal menu and it's important to me to incorporate NC ingredients at every opportunity.

Video introduction >

John Childers

Herons in Cary, NC

My cooking style is:  Refined American with worldly influences.

The NC ingredients I use are: Ashley Farms poultry, Heritage Farms Pork, and Johnston County Hams to name a few.  My personal philosophy is to utilize as many local products as possible as a means to support sustainable agriculture and the local economy.

Video introduction >

Josh DeCarolis

Jujube in Chapel Hill, NC

My cooking style is: Classically based, but eclectic.  I like to fuse Western and Eastern influences.

My competitive advantage is: My ability to bring a lot of very interesting ideas into the fold.  My style is unique and I'm sure that my food will add an X factor for my competitor to contend with.  I'm also pretty darn handsome, which should count for a lot.

Video introduction >

Matthew Hannon

Ashten's in Southern Pines, NC

My cooking style is:  Global cuisine from a Southern perspective

The NC ingredients I use are:  Everything from produce, lamb, and pork to beef, flour, and even cornmeal.  It's important that the public knows the chef community is also contributing and supporting the local food movement.

Video introduction >

Michael Lee

Sono Japanese in Raleigh, NC

My cooking style is:  Contemporary Japanese cuisine done using different Asian and European techniques.

My competitive advantage is: I'm not afraid to take risks when under pressure.  With my previous experience in past competitions, public events, and culinary demonstrations, I'm know I can rise to the occasion and persevere when under the spotlight.

Video introduction >

Reto von Weissenfluh

Mia Francesca in Raleigh, NC

My cooking style is: Classic trained French and Italian with some global influences.

My competitive advantage is: My international background will allow me to be flexible and creative with the secret ingredient and present something totally multi-dimensional to the competition field.  

Video introduction >

Ryan Payne

Weathervane in Chapel Hill, NC

My cooking style is:  Local, southern, fresh with worldly influences.

My competitive advantage is:  Our fan base from the Weathervane and A Southern Season.  We will bring an incredible following to our battles and we look forward to the challenge of rising to their expectations throughout the competition.

Video introduction >

Scott James

Midtown Grille in Raleigh, NC

My cooking style is: Regional American with a local influence.

My competitive advantage is: that I'm at my best when competing.  I've loved competitions ever since I was a child, and I like to test myself in tough situations. I want to seize the opportunity to show people what we can do at Midtown Grille.

Video introduction >

Serge Falcoz-Vigne

518 West in Raleigh, NC

My cooking style is: Classic traditional cooking with a Southern cuisine inspiration.

My competitive advantage is: that I actually see this type of competition as an opportunity for our team to grow.  The pressure and stress will force us to push ourselves past traditional boundaries and create something truly unique and exciting for our guests.

Video introduction >

Shane Ingram

Four Square in Durham, NC

My cooking style is: Globally influenced Regional Cuisine.

My competitive advantage is: My crew.  They are the hardest working group of people in the business and they represent the next crop of bright and talented chefs that will come out of North Carolina.  There will be no lack of creativity or quality from our team.

Video introduction >