Chef Bios

Fire on the Dock Chefs

Fire on the Dock Chefs

Clarke Merrell

Circa 81 in Morehead City

My cooking style is: Seasonal, local, simple with some modern interest

The NC ingredients I use are Seafood, Produce, Vegetables, Eggs, Poultry, Cheese

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Fire on the Dock Chefs

Josh Petty

Sweet n Savory Cafe in Wilmington

My cooking style is: Progressive southern with international undertones

The NC ingredients I use are cheeses and vegetables - especially sweet potatoes, tomatillos, green tomatoes, greens and herbs

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Fire on the Dock Chefs

Katie Carter

The Olive Café and Wine Bar in Wilmington

My cooking style is: American Fusion

My competitive advantage is that I have been an attendee and a competitor.  Our team adapts on a daily basis based on fresh ingredients and unique product opportunities.

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Fire on the Dock Chefs

Kirsten Mitchell

1900 Restaurant Lounge in Wilmington

My cooking style is: Simple with some points of sophistication and a whimsical plating approach

My competitive advantage is that this is my third year and going with what they say, practice makes perfect and I should be ahead of the game.  

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Fire on the Dock Chefs

James Rivenbark

South Beach Grill in Wrightsville Beach

My cooking style is: Strong southern style with French and Asian influence

My competitive advantage is that I bring a team that I have worked with this summer, one of our busiest yet.  We have all chosen the culinary arts as a career and not a hobby, and plan to take this opportunity seriously.

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Fire on the Dock Chefs

Michael Barnes

Prime 1079 in Atlantic Beach

My cooking style is: Classical French with local flair

The NC ingredients I use are Grouper, Flounder, Jams, Jellies, Crackers, Produce

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Fire on the Rock Chefs

Fire on the Rock Chefs

Edwin Bloodworth

The Gamekeeper Restaurant in Boone

My cooking style is: Emotional, seasonal, regional, progressive-Appalachia, modern, fun

My competitive advantage is that we strive every day to limit ourselves to make the most out of what is seasonal and has a connection to our surroundings.  

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Fire on the Rock Chefs

Anthony Cerrato

Strada Italiano in Asheville

My cooking style is: Classic, simple applications with my own creative flair

The NC ingredients I use are Produce, Herbs, Pork, Beef, Poultry, Fish... and flour!

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Fire on the Rock Chefs

Samuel Ratchford

Vidalia Restaurant & Wine Bar in Boone

My cooking style is: Creative American specializing in Southern Cuisine

My competitive advantage is my flexibility to use a variety of ingredients and techniques in the kitchen.  

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Fire on the Rock Chefs

Michelle Bailey

Season's at Highland Lake in Flat Rock

My cooking style is refined American Cuisine utilizing local/sustainably sourced ingredients with a focus on traditional southern techniques and international flavor profiles.

My competitive advantage is that I have a rock solid team.

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Fire in the Triad Chefs

Fire in the Triad Chefs

Tim Barbrey

Perky's Bistro in Jamestown

My cooking style is: French technique with an American twist

My competitive advantage is being able to utilize different techniques using local ingredients and incorporating a variety of different sauces.  I take pride in creating dishes with unique pairings.

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Fire in the Triad Chefs

Matthew Culpepper

The Quiet Pint Tavern in Winston-Salem

My cooking style is: constantly evolving.  I like to experiment with unusual ingredients, different techniques and cuisines.

My competitive advantage is that I constantly create specials, beer dinners and event menus that are outside of the box. 

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Fire in the Triad Chefs

Timothy Grandinetti

Spring House in Winston-Salem

My cooking style is: progressive Southern with French influences

My competitive advantage is ..."Revenge" is a dish best served cold!

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Fire in the Triad Chefs

Michael Harkenreader

Undercurrent in Greensboro

My cooking style is: Traditional with a twist.  I really enjoy being creative with food while incorporating traditional preparations.

The NC ingredients I use are chicken, fish, beef, produce, cheese, and anything else I can find.

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Fire in the Triad Chefs

Richard Miller

Graze in Winston-Salem

My cooking style is  Modern Southern cuisine with French influences, using fresh local ingredients.

My competitive advantage is being an active, hands-on Chef who works in the kitchen, not in the office.  Talent for creating complex flavors from simple ingredients.

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Fire in the Triad Chefs

Jody Morphis

Fincastles in Greensboro

My cooking style is: New Southern, modern, Creole & Cajun 

My competitive advantage is passion, creativity and working with a little to get a lot.  

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Fire in the Triad Chefs

Travis Myers

River Birch Lodge in Winston-Salem

My cooking style is: progressive comfort with a low country, modern feel.

My competitive advantage is I think outside the box and will bring complexity with high volume precision to each menu item.

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Fire in the Triad Chefs

Mitchell Nicks

Mad Hatter in Greensboro

My cooking style is: French-based techniques that employ global ingredients and methods

The NC products I use include grass-fed beef, cheeses, produce when available 

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Fire in the Triad Chefs

Kevin Reddick

Artisan in Winston-Salem

My cooking style is: new American with local influences and a seasonal approach.

My competitive advantage is that I have a broad culinary background with a lot of experience in all aspects of the kitchen, a blend of old and new technique and most of all a true passion for food.

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Fire in the Triad Chefs

Brandon Sherrill

District Roof Top Bar and Grille in Winston-Salem

My cooking style is: Southern with a classical French base

My competitive advantage is my eclectic experience working in different restaurants gives me a wide range of styles which, in my opinion, work well in a competition of this caliber.

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Fire in the Triad Chefs

Donny Smith

New Town Bistro and Bar in Winston-Salem

My cooking style is: New American cuisine with flares of Mediterranean & French influence

The NC Products I use are: eggs, cheeses, vegetables, fruits, seafood, honey and jams.  Our seasonal menus allow us to utilize the best of each season.

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Fire in the Triad Chefs

Tim Thompson

Marisol in Greensboro

My cooking style is: Globally-inspired and locally-focused. 

My competitive advantage is that I am local!  I grew up in Jamestown, NC.  I know North Carolina ingredients, because I know North Carolina.

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Fire in the Triad Chefs

Tony Stevens

Cast Iron Kitchen in High Point

My cooking style is: French-trained, Southern-influenced 

My competitive advantage is that i have 20 years ownership experience, which makes for competitive quick thinking.  

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