My cooking style is: Highlighting local and seasonal flavors, drawing from American regional and international influences.
The NC ingredients I use are meats, fish, grains, vegetables, and cheese
My cooking style is: Upscale Southern
The NC ingredients I use are Ashley Farms Chicken and Rabbit, Goad Lady dairy, Heritage Farms Cheshire Pork, and various Farmer's Market produce
My cooking style is: Contemporary American with classical influence
The NC ingredients I use are various proteins such as chicken, fish and pork, artisanal cheeses, jams and honey. We also just started a collaboration with LOAF Bakery in downtown Greensboro to procure all our breads and rolls.
My cooking style is: Local Southern Innovative
The NC ingredients I use are produce from local markets and Old Salem Gardens, Ashley Farms Chicken, Smithfield Pork, Brookwood Farms, Texas Pete, Guilford Mills, etc.
My cooking style is: Progressive Southern with classic French influence
My competitive advantage is the fact that I am a leader, teacher, student, and lover of all things culinary! Plus, I can cook like a disciple of Escoffier himself!
My cooking style is: New Southern, rustic farm-to-table
My competitive advantage is the fact that I competed last year. I would love the chance to have fun with the other chefs in the competition again this year.
My cooking style is: Globally inspired with a nod to Southern roots
My competitive advantage is that feel I'm much more prepared this year than last year.
My cooking style is: Authentic Southern cuisine inspired by a wealth of regional influences
My competitive advantage is the fact that we are passionate about food! We bring a sense of pride to everything we do and to showcase that culinary love in the competition would be an honor. Cooking is not a job, it's a way of life.
My culinary style is: New American heavily influenced by the Northern Mediterranean
My competitive advantage is that I utilize fresh, local, organic, ingredients in about 85% of my menu. Our menu changes daily and we create depending on local and season availability - all for the love of the game.
My cooking style is: utilizing the freshest available ingredients with an eclectic classic flair.
My competitive advantage is my desire to succeed. I strive for excellence and have a very inquisitive mind fueled by world-traveled tastes.
My cooking style is: Mediterranean-American South
My competitive advantage is my extensive experience in the kitchen, including making it to the quarterfinal round in last year's competition. Also, my passion for food is unmatched.
My cooking style is: Classic technique
My competitive advantage is that after last year's loss, I am hungry to win!
My cooking style is: Progressive Comfort with a low-country foundation. I have set out to redefine the sensory potential of low-country comfort!
The NC ingredients I use are: Goodnight Brothers country ham, Texas Pete, NC Catfish, Joyce Brothers Free Range Chickens, Midtown Cafe desserts, Carolina trout, Concord microgreens, NC coast Oysters, Natures Way Farm Potatoes, Sweet Carolina Yams, and Roy Fagg hickory.
My cooking style is: A variety of techniques inspired by various cuisines
My competitive advantage is the fact that I have worked under some great chefs in the past, and would love the opportunity to show off my skills as the Executive Chef of Marisol.
My cooking style is: Creative ecclectic American cuisine
My competitive advantage is that I am confident in my cooking abilities. I am very competitive and would like to show Greensboro what I am all about. I competed with Andy Hopper to win Fire on the Dock 2012 and relish the chance to compete again.
My cooking style is: French-Mediterranean techniques with local flavors updated for modern diners.
The NC ingredients I use are sweet potatoes, various greens, local fowl, Carolina seafood, local cheeses and wines, farmers market products and more
My cooking style is: Southern/French
My competitive advantage is the fact that I enjoy the challenge of cooking with secret ingredients, creating a menu on a whim and executing it. My imagination and training would be great for the competition.
My cooking style is: Creative American Cuisine, gourmet food with a twist
The NC ingredients I use are produce, cheeses, meats, seafood, hot sauces and sodas
My cooking style is: French-influenced Southern Culture Comfort Food
The NC ingredients I use are products from New River Organic Growers, NC trout, any day-boat seafood that is available seasonally, and pork from a local farm less than a mile from our restaurant. This state has such a plethora of livestock and produce, Go Local or Go Home.
My cooking style is: Seasonal Fusion prepared simply with bold flavors
My competitive advantage is the fact that I cook off the cuff depending on the season and what is available. I think that encompasses the whole concept of Fire on the Rock. Having 26 years experience in the business doesn't hurt either.
My cooking style is: American Fusion
My competitive advantage is the fact that I am a motivated chef providing the high country with unique and tasty dishes for the past 10 years. I am also the head brewer at Blind Squirrel Brewery.
My cooking style is: American Cuisine
My competitive advantage is the fact that I am very passionate about cooking and enjoy competition.
My cooking style is: New American
The NC ingredients I use are lettuce, tomatoes, herbs, goat cheese, and summertime harvest from our own garden
My cooking style is: Globally-inspired, North Carolina-driven
My competitive advantage is the fact that I have twice worked at the #1 restaurant in the world at The French Laundry and El Bulli. I have also appeared on The Food Network's "Chopped" and love competition cooking.
My cooking style is: Classical, rustic, real, traditional, simplistic, not pretentious!
My competitive advantage is my passion for NC agriculture - local farms - and my cooking skills! I love a good challenge! I am winner of the Best Dish NC Award for the 2012 Fine Dining category.
My cooking style is: American bar food
The NC ingredients I use are rabbit, trout, pork, bison, chicken, beef, cheese, and various produce
My cooking style is: Eclectic and spontaneous
The NC ingredients I use are beef that we raise ourselves as well as local cheese, produce, honey, goat's milk, and eggs
My cooking style is: Farm-to-table-Lousiana Fusion
The NC ingredients I use are catfish, trout, beef, chicken, and local, seasonal vegetables including what we grow in our own 1-acre garden
My cooking style is: Comfort food
The NC ingredients I use are beef, lamb, pork, chicken, and produce
My cooking style is: Contemporary eclectic
My competitive advantage is the fact that I am passionate about my craft, I love a challenge and love to compete!
My cooking style is: Contemporary American
My competitive advantage is the fact that we are familiar with the local products, bringing in up to 80 local items that we utilize at Posana Cafe. We were the first Green-Certified restaurant in NC.
My cooking style is: Fusion
My competitive advantage is the fact that I have worked in different great restaurants in Asheville and developed my own style. I am very good at making much from little.
My cooking style is: Seasonally inspired, ingredient driven, Southern progressive
The NC ingredients I use are produce, seafood, pork, poultry, and duck from up to ten local farms. My restaurant is the Wilmington leader in local products.
My cooking style is: Developed, yet open
My competitive advantage is over 25 years of experience in the business that has allowed me to build a wealth of knowledge and yet maintain the desire and curiosity to continue to push into new challenges and evolve as the industry changes
My cooking style is: Contemporary Southern with international undertones
The NC ingredients I use are sweet potatoes, collard greens, Lewis Farm berries, local seafood, Shelton Farms herbs, and micro greens
My cooking style is: Contemporary American
The NC ingredients I use are seafood, produce, and dry goods. I was a finalist for the NCDA Best Dish NC award.
My cooking style is: Seasonal Regional American with modern interest
My competitive advantage is the fact that my team and I are driven to win by exceeding our guests' expectations. Having the "beta" year under my belt, I now understand what this competition is all about and I want to win.
My cooking style is: Eclectic and simple
My competitive advantage is I'm a strong competitor, plus I did it last year and I'm coming back to win!
My cooking style is: Southern Asian Carolina cuisine! I take my roots and training and have fun.
My competitive advantage is in the fact that I love food, people and challenges. I feel that I can make people smile with my food, the local ingredients help people remember where they are from!
My cooking style is: Adventurous New American
The NC ingredients I use are local sweet potatoes, fish, collards, wild shrimp, lettuces, and strawberries when in season.
My cooking style is: Southern Contemporary with a focus on fresh local and regional ingredients
My competitive advantage is the fact that I am extremely passionate about food and I bring all my creative talents to the table every time I step into a kitchen.
My cooking style is: Southern-inspired creative American
My competitive advantage is the fact that I was voted as one of Wilmington's top 10 chefs in 2010 at the age of twenty-three
My cooking style is: Southern Coastal Comfort. I like to take regional local seafood and traditional Farmhouse ingredients and add bold extreme flavors.
My competitive advantage is in the fact that I have competed in several competitions and enjoy the competitive nature of showcasing my own unique style of flavors.
My cooking style is: Simple, clean flavors, fresh herbs, fast-paced cooking, Asian/Mexican/Southern/Bacon
My competitive advantage is my extensive catering experience which I think comes in handy for this competition. I was recently nominated in the top 3 for Best Chef in Wilmington by the Encore Awards. I can also eat 15 hard-boiled eggs in 5 minutes.
My cooking style is: American Nouvelle with Southern influence
My competitive advantage is Redemption. Last year we came up a little short. We will come in refocused and try again this year. I want to prove that I am the best chef in Wilmington, NC
My cooking style is: Rustic Creole/Low Country
My competitive advantage is that I bring a simple, straightforward approach, highlighting bold flavors with solid techniques, utilizing seasonal proteins, veggies and starches
My cooking style is: French-Asian
The NC ingredients I use are fresh amberjack, skate wing, and soft shell crab. Also, I get local beef and pork from Fayetteville.
My cooking style is: Modern Traditional
My competitive advantage is the fact that I was born and raised in NC. So I was raised on our local food and know and appreciate local seafood and produce