Chef Bios

2015 Triangle Chefs

2015 Triangle Chefs

Ben Adams

Piedmont in Durham

My cooking style is modern American, refined comfort, seasonally driven and local.

The NC ingredients I use include produce, cheese, pork, fish and chicken.

My competitive advantage is that I’ve got the best team in the triangle!

Connect with Piedmont via Facebook and Twitter

2015 Triangle Chefs

Spencer Carter

Weathervane in Chapel Hill

My cooking style is damn good!

I use as many NC ingredients as possible, for me it’s Got To Be NC!

My competitive advantage is my bad ass team and our knowledge of NC food.

Connect with Weathervane via Facebook and Twitter

 

2015 Triangle Chefs

Trey Cleveland

Top of the Hill in Chapel Hill

My cooking style is fresh, simple & flavorful with a big influence from my Louisiana heritage.

The NC ingredients I use include beef, pork chicken, seafood, produce, dairy, Topo organic spirits & brewery fresh beer.

My competitive advantage is the luxury of a fantastic team that has worked together for many years.

Connect with Top of the Hill via Facebook and Twitter

 

2015 Triangle Chefs

Ryan Conklin

Rex Health in Triangle Area

My cooking style is cooking for the masses every day, I am encouraged to keep things fresh and exciting for our customers.  Over time this has helped to craft a style that blends 4 things: simple, fresh, healthy, approachable.

The NC ingredients I use include sweet potatoes, kale, cheese, peanuts and more depending on season.

My competitive advantage is that I represent a handful of chefs in the region and nation that are truly passionate about elevating the reputation of “hospital food.”  When you mix that passion with talent, technique and poise, I believe anything is possible.

Connect with Chef Conklin via Facebook and Twitter

 

2015 Triangle Chefs

Patrick Cowden

Tobacco Road in Raleigh & Durham

My cooking style is southern cuisine rooted in some classic French techniques, my own southern heritage and a side of spontaneity. 

I set a standard of making sure at least 75% of the product I use is locally sourced.

My competitive advantage is my team.  No Chef is an island.  Even though I lead the team and have overall creative control, I am nowhere without the guys and gals that are in the trenches with me.

Connect with Tobacco Road via Facebook and Twitter

 

2015 Triangle Chefs

Teddy Diggs

Il Palio in Chapel Hill

My cooking style is rustic and regined regional Italian.

The NC ingredients I use include fruit, vegetables, cheese, seafood, beef, chicken, rabbit, pork and eggs

My competitive advantage is my ability to take familiar dishes and classical flavors and techniques and turn them into something different.

Connect with Il Palio via Facebook 

 

2015 Triangle Chefs

Gerry Fong

2012 Fire On The Dock Champion in New Bern

My cooking style is southern Asian with a French twist.  Creative and daring… flavorful.

I use roughly 75% NC products in my cooking.  

My competitive advantage is my 2012 Fire on the Dock Series win, my Food Network's Cutthroat Kitchen win and my ability to think quickly in the kitchen.

 Connect with Chef Gerry Fong on Facebook and Twitter.

2015 Triangle Chefs

Benjamin Guaman

Governors Club in Chapel Hill

My cooking style is classic technique with modern influence.

The NC ingredients I use include Poulet Rouge, ginger, vegetables, pork, seafood and cheese.

My competitive advantage is that I work well with my team and have good time management

 

2015 Triangle Chefs

Benjamin Harris

Midtown Grille in Raleigh

My cooking style is new American with southern influences.

The NC ingredients I use include sweet potatoes, vegetables, seafood, pork and oysters

My competitive advantage is fresh perspective on classic technique combined with youth, perseverance and professionalism.

Connect with Midtown Grille via Facebook and Twitter

 

2015 Triangle Chefs

Christopher Hill

Faire in Raleigh

My cooking style is classical French foundation with southern influences.

The NC ingredients I use include pork, beef, bison, produce, dry goods and seafood.

My competitive advantage is my experience in this competition before, and taking missed opportunities from previous years and fine tuning them to make it further in the competition.

Connect with Faire via Facebook and Twitter

 

2015 Triangle Chefs

Chelsi Hogue

Ed's Southern in Goldsboro

My cooking style is nouveau southern fusion.  NC ingredients but with no restraints on preparation method, although I have strong French undertones.

The NC ingredients I use include produce, cheese, honeys, seafood, sweet potatoes and pork.

My competitive advantage is my passion.

Connect with Ed’s Southern Food & Spirits via Facebook 

 

2015 Triangle Chefs

Shane Ingram

Four Square in Durham

My cooking style is globally influenced American cuisine.

I use as many NC ingredients as I can, including seafood, produce and all types of meats.

My competitive advantage is my years of experience, my grace under fire, my unending creativity and my desire to crush the competition at any cost.

Connect with Four Square Restaurant via Facebook and Twitter

 

2015 Triangle Chefs

Rhett Morris

Rhett's in Southern Pines

My cooking style is fresh, local, southern gourmet.

90% of my menu is sourced from NC, including chicken, pork, beef, trout, catfish, seafood, dry goods, cheese, honey, eggs, dairy products, beer, vodka and produce.

My competitive advantage is an ever changing menu that is based on what the farmer produces weekly, and my ability to transform those ingredients to menu items that expose the general population to new culinary experiences.

Connect with Rhett’s via Facebook 

 

2015 Triangle Chefs

Curt Shelvey

Curt's Cucina in Southern Pines

My cooking style is classic Italian American with regional influences and techniques.

The NC ingredients I use include pork, poultry, shellfish, seafood, produce and cured meats.

My competitive advantage is my passion and love for cooking great food with flavor.

Connect with Curt’s Cucina via Facebook and Twitter

 

2015 Triangle Chefs

Brandon Stark

Michael's in Carolina Beach

My cooking style is North meets South.

The NC ingredients I use include produce, dairy, seafood, poultry and beef.

My competitive advantage is that I have had the opportunity to work with one of the best Chefs in this area.

Connect with Michael’s Seafood via Facebook

 

2015 Triangle Chefs

Ben Strange

Aperitivo in New Bern

My cooking style is classical French with a splash of southern.

The NC ingredients I use include meat, seafood and cheeses.

My competitive advantage is my versatility.

Connect with Aperitivo via Facebook

 

2015 City Chefs

2015 City Chefs

Clark Barlowe

Heirloom Restaurant in Charlotte

My cooking style is globally Inspired, Locally Sourced.  Every ingredient in the restaurant comes from NC Small Businesses and Farms and I change the menu daily based on those farms.

Do you utilize NC ingredients on your menu?  Every ingredient on my menu comes from NC farms and producers.  Also the beer, wine, and bar are all completely stocked from NC breweries, distilleries, and wineries.

My competitive advantage is that I work with these ingredients daily and change my menu just as often.  All of these work to my advantage.

 

Connect with Heirloom Restaurant via Facebook and Twitter

Video introduction >

2015 City Chefs

Neil Bratton

Local Dish in Fort Mill

My cooking style is Southern, with a modern flair.

Do you utilize NC ingredients in your menu?  Sweet potatoes, micro greens, collards, kale, pork chops, ground beef, amberjack, snapper, tilefish, triggerfish, tomatoes, apples, eggs, lettuces, zucchini, ribeyes

My competitive advantage is that I push myself to think outside the box and come up with inventive ways to showcase a product that is familiar in an unfamiliar way. 

Connect with Local Dish via Facebook 
Connect with Chef Bratton via Facebook and Twitter 

Video introduction >

2015 City Chefs

Melissa Joy Claude

Joy Bistro in Boone

My cooking style is  more of a classic French. I love making delicious sauces that will accentuate  the flavor of the dish.

The NC ingredients I use include  Sunshine Cove Farms micro greens, Heritage Farm Pork, Drake Family pastas, Ashley Farms chicken and squab.

My competitive advantage is  knowledge...not just how to prepare, but how to pair foods and ingredients.

Connect with Joy Bistro via Facebook 

 

Video introduction >

2015 City Chefs

Chris Coleman

The Asbury in Charlotte

My cooking style is modern Southern.

Do you utilize NC ingredients in your menu? Yes. 85-90% of our menu comes from NC/SC. We utilize NC proteins, produce, grains, dairy, and artisan goods. 

My competitive advantage is my love of cooking, familiarity with local ingredients, and desire to win.

Connect with The Asbury via Facebook and Twitter
Connect with Chef Coleman via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Joseph Cornett

The Flipside Café in Fort Mill

My cooking style is  Classically trained Chef heavily influenced by southern cuisine.

Do you utilize NC ingredients in your menu?  yes, UAV cheeses, produce from Rosemary Pete, Harmony Ridge, Tega Hills, etc

My competitive advantage is  I have won this competition before, but my name wasn't on the check.

Connect with The Flipside Café via Facebook and Twitter
Connect with Chef Cornett via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Ryan Daugherty & Eric Litaker

Dogwood Southern Table & Bar in Charlotte

My cooking style is  Elevated Southern Cuisine.  Regionally Inspired.  Locally Sourced. 

Do you utilize NC ingredients in your menu?  Heritage farms pork, Sunburst farms trout, NC Shrimp, Carolina Bison, Rowland Family Farm Chicken, produce from Poplar Ridge Farms / Commonwealth Farms / Rowland Family Farms, Cheese from Looking Glass Creamery / Fishing Creek Creamery, roots/spices/herbs and other such foods from whoever will bring us the most delicious offerings

Our competitive advantage is our drive as competitors and chefs as well as the depth of the talent pool at our restaurants.  We push each other daily to making ourselves better as individuals and as a restaurant. 

Connect with Dogwood Southern Table & Bar via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Tom Dyrness

Mama Ricotta's in Charlotte

My cooking style is calmed with Southern influences.  Fresh and local.

Do you utilize NC ingredients in your menu?   Many local farms for produce, grass fed beef, bacon, cheese.

My competitive advantage is  a clear defined approach to cooking.  I have a creative vision and am able to execute it.

 Connect with Mama Ricotta's on Facebook and Twitter

Video introduction >

2015 City Chefs

Jon Ernst

Café Monte French Bakery and Bistro in Charlotte

My cooking style has a classic french background, with a mix of southern cuisine, and I like to use a lot if bright and fresh elements.

The NC ingredients I use include a lot of local meats and cheeses, local trout. And we have a local farmer that provides some of our produce.  Such as baby carrots, beets, and greens.

My competitive advantage is  that I have been a part of fire in the city for the past two years. Those were as a part if a team this is my first time to truly showcase my skills. Also as a graduate of Johnson and wales in 2013 I have worked my way up through the kitchen and became a chef relatively quickly.  Being a part of the tournament before helps me realize where I had made mistakes and what to expect. 

Connect with Café Monte French Bakery and Bistro via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Michael Fisera

Lexington Avenue Brewery in Asheville

My cooking style is I take classic techniques to modern ideas

The NC ingredients I use include beef, chicken, pork, vegetables, dairy and anything I can get my hands on

My competitive advantage is the fact that I see every day in the kitchen as competition

 Connect with Lexington Avenue Brewery via Facebook and Twitter

Video introduction >

2015 City Chefs

Ryan Forte

Southminster Retirement Community in Charlotte

My cooking style is  nutrient dense, Southern sensibility with a modern aesthetic.

The NC ingredients I use include Sweet Potato Boulangere, Butternut Squash Bisque, Beet Salads, greens, potatoes, asparagus, NC Wild Turkey Farms pork butts, pork belly, half pigs...etc. 

My competitive advantage is that our culinary team prepares over 500 meals a day, with a new menu every day, to the tune of 220 unique published menus per month.

Connect with Southminster via Facebook 
Connect with Chef Forte via Facebook and Twitter 

 

Video introduction >

2015 City Chefs

Vincent Giancarlo

Cantina 1511 in Charlotte

My cooking style is  Latin inspired flavor profiles and give them New American twists to create extremely fresh and edgy tacos as well as composed entrees, appetizers and small plates that play with the guests palate.

Do you utilize NC products in your menu?  Yes, we use micro greens and lettuces from Tega Hills Farms as well as a number of proteins from Hickory Nut Gap Farms in Asheville, NC and grits and oats from Anson Mills, SC

My competitive advantage is my ability to work outside the box with any ingredients presented to me, and use the techniques that i have learned in my 14 years of culinary experience to create an amazing meal.

Connect with Cantina 1511 via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Steven Goff

Chef Steven Goff in Asheville

My cooking style is rustic, modern American.

The NC products I use include  whole hogs, Cheerwine, cheese, bread, vinegars, produce.

My competitive advantage is my tenacity. I will try my hardest against all odds and also be humble and enjoy the experience for what it is, win or lose.

 

 

Video introduction >

2015 City Chefs

Brady Lutz

The Cypress Club in Charlotte

My cooking style is  everything from Italian to Chinese and tailor our menu to our members’ tastes.

The NC ingredients I use include Carolina Bison, Prestige Farms Chicken, Heritage Farms Pork and Sunny Creek Produce to name a few.

My competitive advantage is my diversity. We have to stay on the cutting edge because our members dine with us daily. Most restaurants serve the same thing everyday; we have to keep it new and exciting. 

Connect with The Cypress Club via Facebook and Twitter

 

Video introduction >

2015 City Chefs

Thomas Marlow

Mimosa Grill in Charlotte

My cooking style is thorough and energetic, it's not complicated or over the top, it's simply approachable. We like to tell the story behind what we've cooked and how it influenced us in how we prepare each and every dish. I enjoy being able to showcase the ingredients I have the chance of working with everyday. 

Do you utilize NC products in your menu?  Yes, currently at Mimosa we are purchasing baby carrots, rainbow carrots, kale, arugula, spinach, collards, onions, basil, thyme, rosemary, mint, cilantro, tarragon, oregano, apples, sorghum, all of our eggs, honey and honey comb, and proteins such as whole pigs, lamb, chicken, duck, and beef from time to time.

My competitive advantage is simple, I've competed in several competitions in the Charlotte series and have had the chance to be on two consecutive winning teams. I know how to play "the game" and know what it takes and the type of product is required to get the win.

Connect with Mimosa Grill via Facebook and Twitter
Connect with Chef Marlow via Facebook and Twitter 

Video introduction >

2015 City Chefs

Brent Martin

The Summit Room in Charlotte

My cooking style is a refined Southern approach to my cooking but, in general, my culinary roots are based on old school techniques with modern, advanced plating.

The NC ingredients I use include cheeses, greens, produce.

Connect with The Summit Room via Facebook and Twitter

Video introduction >

2015 City Chefs

Ben Miles

BLT Steak in Charlotte

My cooking style is French bistro & refined rustic

Do you utilize NC ingredients in your menu?  I utilize local ingredients whenever I can, whenever they are made most available to me.  When I'm working on special menus, I make a specific effort to use local ingredients if possible

My competitive advantage is  precision cooking.

Connect with BLT Steak via Facebook and Twitter

Video introduction >

2015 City Chefs

David Moore

Gallery Restaurant in Charlotte

My cooking style is an “in-season – local ingredient forward – hyper-technique driven – progressive Southern approach to creating delicious and beautiful indigenous cuisine that justly represents North Carolina agricultural arts and reflects our drive to be ferociously passionate culinary professionals.”

The NC ingredients I use include microgreens, grass-fed beef, eggs, chicken, dairy, produce, cheeses, honey and seafood

Connect with Gallery Restaurant via Facebook and Twitter

Video introduction >

2015 City Chefs

John Morey

Bank of America Stadium in Charlotte

How would you describe your cooking style?  I like for food to taste like it was intended to taste. Not masked or over enhanst. I enjoy bringing out the flavors and characteristics of the food that I'm preparing.

The NC ingredients I use include seasonal produce, farm raised proteins, Joyce farms poultry, seafood.

My competitive advantage is the drive to honor the hard work of the farmers and fisherman that produce and harvest the regional foods we enjoy.

Video introduction >

2015 City Chefs

Miles Payne

littleSpoon in Charlotte

How would you describe your cooking style?   I like to cook food that people enjoy. I am not locked in to a certain genre. I just love to cook.

Do you utilize NC ingredients in your menu? I try to utilize all NC ingredients, we source other products from SC based on availability. 

My competitive advantage is creativity.

Connect with littleSpoon via Facebook 
Connect with Chef Payne via Facebook and Twitter 

Video introduction >

2015 City Chefs

Ben Philpott

Block & Grinder in Charlotte

My cooking style is Southern food with classic French technique.

The NC ingredients I use include ground beef, greens, fresh produce.

Connect with Block & Grinder via Facebook and Twitter

Video introduction >

2015 City Chefs

Aaron Rivera

Tapas 51 in Fort Mill

My cooking style is modern and elevated Hispanic.

The NC ingredients I use include UAV cheeses, different vegetables from farms like Barbee, lucky clay and leaf, Cheerwine

My competitive advantage is that I am a line cook junkie, I have an incredible pastry chef, and one beast of a sous chef.  I bring a lot of flavors and knowledge of foods that I have yet to see used in many of the restaurants of past competitors.

Connect with Tapas 51 via Facebook

Video introduction >

2015 City Chefs

Mike Suppa

Vivace in Charlotte

My cooking style is modern Italian and we keep to the flavors of the classics with an inventive twist.

Do you utilize NC ingredients in your menu? We use the local ingredients when ever they are the best and in season.  We use NC seafood to bring in the freshest possible and seasonal produce in out nightly features. 

My competitive advantage is my ability to work in the moment and finish with fantastic results.

Connect with Vivace via Facebook and Twitter

Video introduction >

2015 City Chefs

Paul Verica

Heritage Food & Drink in Charlotte

My cooking style is locally driven, classically based, modern influences...source the best ingredients that you can, treat them with respect, make them taste like who and what they are and make it look pretty....         

Do you utilize NC ingredients in your menu? Yes, as much as we possibly can, produce is from the Charlotte region. About 95% of what we use is local.

My competitive advantage is that I am good cook...i have 20 + years of experience in the kitchen in pretty much every capacity and environment, 36 seat restaurants to banquets and catering for 2000 + and I know how to focus on ingredients and flavor while showcasing technique and approachable food.

Connect with Heritage Food & Drink via Facebook and Twitter

Video introduction >

2015 Triad Chefs

2015 Triad Chefs

Tim Barbrey

Perky's Bistro in Jamestown

My cooking style encompasses a French technique with an American twist. I like to use fresh and local ingredients that are available for that seasonal period. Each menu item is made-to-order.

The NC ingredients I use include goat cheese, trout, pork, rabbit, root vegetables, organic greens and seasonal fruit. 

My competitive advantage is serving unique and familiar menu items with each item having their own presentation and sauce work.

Connect with Perky's Bistro via Facebook and Twitter

2015 Triad Chefs

Anders Benton

Gia in Greensboro

My cooking style is eclectic small plates, with a weekly changing chef's features menu

The NC ingredients I utilize in my menu include  NC produce (corn, okra, mushrooms, micro greens, sweet potatoes) Pork, and Seafood.

My competitive advantage is creativity, ingenuity and my ability to work well under pressure.

Connect with Gia via Facebook

 

2015 Triad Chefs

John Bobby

Noble's Grille in Winston-Salem

My cooking style is modern american, southern using local and seasonal ingredients when possible.

We try to utilize as many local farms as we can.

My competitive advantage is knowing our local ingredients, and having a great team to back me up.

Connect with Noble's Grille via Facebook and Twitter

 

2015 Triad Chefs

Tammy Harper

Belle at the Jones House in Cary

NC ingredients - We actually are a farm-to-table restaurant. We use local produce from Wise Farms and other farmers at the local farmer's market. We usually buy our squash, kale, peppers, tomatoes and other fresh produce from the farmer's market. We also purchase seafood from Local's Seafood.

Connect with Belle at the Jones House via Facebook and Twitter

 

2015 Triad Chefs

Christian Froelich

Hearth Restaurant at Sanders Ridge in Boonville

My cooking style is classic European technique with local & regional emphasis.  Focused on utilizing local farm ingredients and NC products.

The NC ingredients I use include Sweet potatoes, cheeses, eggs, (all dairy), beef, pork, chicken, mushrooms, beets, greens, lettuces, on and on and on and on...

My competitive advantage is 20 years in the restaurant business, and never one day sitting back and deciding "it is enough".  I try to push every day to learn and develop and gain new insight on the food I prepare.

Connect with Hearth Restaurant via Facebook

 Connect with Chef Froelich via Twitter

 

2015 Triad Chefs

Mark Grohman

Meridian Restaurant in Winston-Salem

My cooking style is New American Heavily Influenced by the Mediterranean

The NC ingredients I use include produce, fish, beef, poultry, fowl, bison, flour, honey.

My competitive advantage is I have the skill, passion, and knowledge, as well as experience in the competition

Connect with Meridian via Facebook and Twitter 

 

2015 Triad Chefs

Michael Harkenreader

Undercurrent Restaurant in Greensboro

How would you describe your cooking style?  I like for my cooking to accentuate the natural flavors of the the ingredients.  My cooking style is influenced by regional and seasonal ingredients  I usually use traditional techniques, but often follow a wild hare or two in the process.  

Do you utilize NC ingredients in your menu? I use every thing from fish, poultry, meats, mustard, cheese, to grains.  Local just tastes better.

My competitive advantage is the determination to push the envelope, patience under pressure, and the best kitchen staff in the Triad.

 Connect with Undercurrent Restaurant on Facebook and Twitter.

2015 Triad Chefs

Richard Miller

Graze in Winston-Salem

My cooking style is Southern with French influences.  I like to incorporate local products in menus.

The NC ingredients I use include Heritage Farms, Johnston County Mangalitsa Ham, sweet potatoes, seafood, cheese, Texas Pete, Anson Mills, Old Mill of Guilford

My competitive advantage is being able to think on my feet and make decisions quickly as well as my ability to create coupled flavors with simple ingredients under pressure.

Connect with Graze via Facebook and Twitter

2015 Triad Chefs

Matthew Montandon

The Phoenix in Brevard

My cooking style is Fusion. I've run restaurants on both the East and West Coasts, and often blend styles and taste profiles. Growing up in the heart of Santa Barbara gave me the opportunity to learn from Great Chefs in the area with varying styles. Owning my own restaurant in South Carolina gave me a whole new outlook on what people wanted, and I learned Southern cooking styles. My current restaurant is very locally centered, but is home to people with many different backgrounds. I strive to provide a superior product, featuring many styles, cooked to perfection and beautifully presented to the customer.

The NC ingredients I use include Chicken, Beef, Trout, Steak, and Pork.

I believe my creativity and experience in so many different regions and environments gives me an advantage in this competition.

Connect with The Phoenix via Facebook and Twitter

 

2015 Triad Chefs

Travis Myers

River Birch Lodge in Winston-Salem

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 include Heritage Farms pork, Goodnight Brothers country ham, Texas Pete, NC Catfish, Joyce Brothers Chicken, Midtown Cafe desserts, Carolina Trout, Concord Lucky Leaf microgreens, Natures Way potatoes, Sweet Carolina Yams, Roy Fagg hickory, Carolina Bison, seasonal produce.

My competitive advantage is Passion. I care about NC growth. I ensure the future by planting seeds today. Whether literally or by growth thru employees, my goal is to grow the awareness of our wonderful food in NC. The food is my tool and my experience is the vehicle which will create my edge. 

Connect with River Birch Lodge via Facebook

Connect with Chef Myers via Twitter

 

2015 Triad Chefs

Dave Nicoletta

Giannos in High Point

My cooking style is using the best ingredients I have available to make something people want to pay to eat.  I have one restaurant that features greek, Italian, and American, I have one restaurant that is Italian American, I've done a pop-up that was all Southern American, and my catering company does everything.  I just love food and making people smile, so at the end of the day...that's my style.

The NC ingredients I use include Pork, Sweet Potatoes, Peanuts, Blueberries, Turkey, Trout, Chicken, Corn, Tomatoes, Cucumbers

My competitive advantage is my team, and the passion we have for food and people.  In this competition, or in our restaurants, I am making a dish for you.  Not for me.  People are going to taste that in our dishes, and will vote accordingly.

Connect with Giannos via Facebook 

Connect with Chef Nicoletta via Twitter

 

2015 Triad Chefs

Alex Pierce

Greensboro Country Club in Greensboro

My cooking style is American fusion.

The NC ingredients I use include Heritage Farms Pork, Ashe Co Cheeses, Homeland Dairy and Rudd Farms to name a few. Going to the Piedmont Farmers Market throughout the week to get the freshest vegetables and produce available and providing as many NC fish options as possible.

My competitive advantage is staying calm and creating a fun atmosphere to use my working knowledge of various cuisines to highlight and make the secret ingredient the star of the show. Having competed before also helps and we cant wait to do it again! (Also having a new Pastry Chef on payroll helps!)

Connect with the Greensboro Country Club via Facebook and Twitter

Connect with Chef Pierce via Twitter

 

2015 Triad Chefs

Trey Prescott

J. Pepper's Southern Grille in Kernersville

My cooking style is very fresh but very southern. I love taking old southern dishes  and ingredients and bringing them into the modern dining scene. Why should chow chow and chipped beef ever go away? I'm very humble to my ingredients. Just lightly prepare them; accent their taste with sugar, salt butter and lemon and your done.

On NC ingredients - Currently I have 3 farmers that supply me. Motsinger Farms, Top Bottom Produce and Rebel Ridge farms. From them I get mostly items when in season. Tomatoes, Greens(kale, mustard, collard), squash, beans, peppers, eggs, okra. I also use NC cheeses like Carolina Moon and Ashe County Cheddar. My pork chops are from Heritage Farms and Flounder is NC/VA caught.

My competitive advantage is that I can create wonderful plates of food from almost nothing!

Connect with J. Pepper's via Facebook 

Connect with Chef Prescott via Twitter

 

2015 Triad Chefs

Kevin Reddick

The Screaming Radish in Winston-Salem

My cooking style is locally influenced honest cooking.  I like to put my spin on things but not over power the ingredients.  There is a little bit off all of my life experiences that go in each dish.

On NC ingredients -  We use as much local product that we can utilizing local farms, the great connections Southern Foods brings to me, and local craftsmen to produce my menu.  We are very close to being one hundred percent local.  

My competitive advantage is that every day I do the impossible.

Connect with The Screaming Radish via Facebook and Twitter

 

2015 Triad Chefs

Michael Roberson

The Iron Hen Café in Greensboro

My cooking style is locally infused gourmet southern cuisine with a flair for the dramatic. 

The NC ingredients I use include chicken, grass-fed and finished beef, pork, eggs, seasonal produce, coffee, grits and grains, granola, cream, jams and jellies, and goats cheese. 

My competitive advantage is an award winning team that is passionate about working hard and working together to ensure an excellent culinary experience is achieved.

Connect with The Iron Hen via Facebook and Twitter 

2015 Triad Chefs

Dion Sprenkle

Chef Dion Sprenkle in Lexington

My cooking style is Classically trained. Graduate of the CIA 1992. Hands on approach with a passion for cooking both traditional and uniquely creative flavors and presentations, and sharing my knowledge developing culinary talent.

The NC ingredients I use include trout, tuna, beets, collards, micro greens, shiitake, goat cheese, chicken, pork, tomatoes, arugula. etc.

My competitive advantage is my experience of 25 years. Being mentored by highly regarded culinarians in NYC. Working under the pressure of perfection day in and day out for years. Lights, Camera, Action. When the lights are on this Chef performs. I've cooked at the James Beard House twice. Martha Stewart Show " Moroccon Holiday Dinner", Julia Child's 75th Birthday Dinner, Food Network Game Show Ready..Set..Cook live in Philidelphia, Good Morning America, Cover story for Food Art's Magazine, Spotlight Magazine "NYC Most Romantic Chef."  Bobby Flay calls me "Prime Time."

Connect with Chef Dion Sprenkle via Facebook and Twitter

2015 Greenville Chefs

2015 Greenville Chefs

Jennifer Barone

Stellar Restaurant & Wine Bar in Greenville, SC

My cooking style is Global Comfort Food. I cannot summarize my style because I have a few different paths I like to go down whenever I’m in different moods and inspired by numerous things. I love Mediterranean cooking, as well as South American flavors. It’s not easy for me to stick to basic but I like to keep things simple and delicious. I cook with love & balance.

The local ingredients I use include whatever I can get my hands on. I’m actually in the middle of making this more of something I can offer our guests at Stellar. I love the idea of local businesses getting together and thriving. I recently did a dinner with Oil & Vinegar (Main Street, Greenville). The woman that runs the store has a doctorate in food and is an amazing person she brought a German Master Chef to work with me, it was beautiful.

 

My competitive advantage is that I cook with love.

Connect with Stellar Restaurant & Wine Bar via Facebook and Twitter 
Connect with Chef Barone via Twitter 

2015 Greenville Chefs

Charlie Brown

Local Cue in Greenville, SC

How would you describe your cooking style? Smokehouse with southern flair.  Comfort food.

Do you utilize local ingredients in your menu?  What kinds of items?  Yes, if available.  Fresh vegetables mostly.

My competitive advantage is never giving up and always overcoming adversity.  Never tell me I can’t do something.

Connect with Local Cue via Facebook & Twitter

 

2015 Greenville Chefs

Blake Hartwick

Bonterra Dining & Wine Room in Charlotte, NC

How would you describe your cooking style? New South

Do you utilize local ingredients in your menu?  What kinds of items?  Seasonal Vegetables and Local NC Beef and Fi

My competitive advantage is Respecting my surroundings

Connect with Bonterra via Facebook & Twitter 
Connect with Chef Hartwick via Twitter 

2015 Greenville Chefs

Ryan Kline

Buffalo Nickel in Asheville, NC

How would you describe your cooking style? Modern, Farm to Table, French influenced.  Like to cook the way I’m feeling and that can vary day to day.

Do you utilize local ingredients in your menu?  What kinds of items? Absolutely, I hit the farmers markets at least 2-3 times a week.  Also we utilize the great artisan producers that Pate Dawson Southern Foods carries, such as Joyce Farms, Goat lady Dairy, Heritage Farms, Certified Angus Beef Brand and more.

My competitive advantage is competition experience, being focused, and being able to adapt to changes on the fly.

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2015 Greenville Chefs

Samuel Murry

21 East Bar and Grille in Greenville, SC

How would you describe your cooking style? Postmodern.  Contemporary.  Fun.  My style combines elements of the molecular gastronomy movement tempered by a firm base of classical technique and rooted in a love of local ingredients.

Do you utilize local ingredients in your menu?  What kinds of items?  Yes.  We use several local produce providers, Coosaw and Rawls farms as well as City Roots in Columbia, SC for our specialty herbs and micro greens.  We source our seafood locally when we can (recently we've used N.C. Rainbow Trout and Shrimp from Edisto, S.C.).  We also visit the Greenville, SC farmers market each Saturday to purchase produce for the following week. 

My competitive advantage is is that my cooking style and creativity in the kitchen allows for a lot of versatility.  I'm not tethered by any one style, and am constantly looking for new and innovative uses for ingredients.  I can also be a fierce competitor and rarely lose my cool under pressure.  In short, my passion for cooking, my creativity and my calm demeanor make me an excellent candidate for this competition. 

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2015 Greenville Chefs

Damion Norton

Professional Catering in Greenville, SC

How would you describe your cooking style? I have over 29 year of experience working in hotels and restaurants. These experiences have provided me the opportunity to work with a variety of different cuisines and styles. I currently am involved with a new venture allowing me to create unique flavor profiles utilizing only fresh ingredients, all natural seasonings, & grass fed or hormone free proteins.

Do you utilize local ingredients in your menu?  What kinds of items?  Yes; We use local farm grown produce and grass fed proteins.

My competitive advantage is my ability to adapt. My vast repertoire of experiences coupled with my ability to work well under pressure make me an idea candidate for the Competition Dining Series.

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2015 Greenville Chefs

Eden Roorda

One Fifty-One Boutique Bar and Kitchen in Asheville, NC

How would you describe your cooking style? Elevated modern American with a focus on seasonal and local ingredients.

Do you utilize local ingredients in your menu?  What kinds of items?  Yes, Three Graces Dairy cheeses, all locally grown produce: greens, peaches, berries, lettuce etc. as well as Hickory Nut Gap meats

My competitive advantage is I work with North Carolina ingredients everyday and I am always challenging myself to use them in creative ways.

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2015 Greenville Chefs

Francis Turck

The Cliffs - Keowee Vineyards in Salem, SC

How would you describe your cooking style? Contemporary American

Do you utilize local ingredients in your menu?  What kinds of items? Contemporary American

My competitive advantage is I am very passionate about food, being a chef is not just a job to me it is my life's calling.

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2015 Greenville Chefs

Edward Wallace

Adventures in Taste in Easley, SC

How would you describe your cooking style? Southwestern

Do you utilize local ingredients in your menu? What kinds of items? Yes, I utilize the ingredients that are in season.

My competitive advantage is that I have very wide range of cooking experience to draw upon.

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2015 Greenville Chefs

Todd Warden

The Cliffs - Valley in Greenville, SC

How would you describe your cooking style? Classically French trained, with heavy influence in new southern cuisine.

Do you utilize local ingredients in your menu?  What kinds of items?  yes. Lots of local produce, some local protein.

My competitive advantage is being able to create complete dishes on the fly.

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2015 Greenville Chefs

Nohe Weir-Villatoro

King James Public House in Asheville, NC

How would you describe your cooking style? Brightly intense and colorful

Do you utilize local ingredients in your menu?  What kinds of items?  Yes, lots of local produce all of which varies with the seasons right now its lots of leafy greens and brassicas.

My competitive advantage is full Latin flavors, plated to catch the eye.

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2015 Greenville Chefs

Bo Wilder

Henry's Smokehouse in Greenville, SC

How would you describe your cooking style? Currently BBQ. Have done 5 star to sushi

My competitive advantage is 20 years in the biz. I was broke in at the ripe old age of 12 as a line cook at huddle house

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2015 Greenville Chefs

Anne Young

The Starving Artist Café in Easley, SC

How would you describe your cooking style? Being a classic French trained Chef, I can basically cook any style.  Southern, Modern, American, Asian...the plate is my canvas and I love to experiment with new ideas and different styles. I continually push myself to try new concepts

Do you utilize local ingredients in your menu?  What kinds of items?  The Starving Artist Cafe is a Fresh on The Menu Restaurant.  We are adjacent to The Easley Farmer's Market.  Our vegetables and fruits are from local farmers.  We create the entire dinner menu weekly on what items are fresh and local including seafood, meats, chicken.  We also serve local roasted Coffee from West End Coffee and Tea from Charleston Tea Plantation.  We serve a weekly High Tea Service with fresh baked goods.

My competitive advantage is I love to be challenged every day with new concepts, foods and ideas.

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2015 Greenville Chefs

Teryi Youngblood

Passerelle Bistro in Greenville, SC

How would you describe your cooking style? Self-taught, so not much fanfare. I like simple preparations with maximum flavor. What I don't know, I improvise. French is my favorite, but peasant food from everywhere inspires my palate.

 Do you utilize local ingredients in your menu?  What kinds of items?  We use locally cultivated and foraged mushrooms, herbs and greens from multiple farms, fresh eggs, beef, swine, fish from the coast of Charleston and North Carolina, market fresh vegetables from the Saturday market when available. I also enjoy the occasional cheese, milk and butter. Our distilleries and brewers have delightful selections of shine, whisky and beer- if not for the restaurant, for personal enjoyment!

My competitive advantage is 13 years as a pastry chef in between my bouts as a savory chef will definitely not hurt, in conjunction with the above sentiments... and a little confidence goes a long way when you're a good sport.

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