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