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

Video introduction >

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

Video introduction >

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.

Video introduction >

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.  

Video introduction >

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.

Video introduction >

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

Video introduction >

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.  

Video introduction >

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!

Video introduction >

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.  

Video introduction >

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.

Video introduction >

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.

Video introduction >

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. 

Video introduction >

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!

Video introduction >

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.

Video introduction >

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.

Video introduction >

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.  

Video introduction >

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.

Video introduction >

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 

Video introduction >

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.

Video introduction >

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.

Video introduction >

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.

Video introduction >

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.

Video introduction >

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.  

Video introduction >

Fire in the Triangle Chefs

Fire in the Triangle Chefs

Spencer Carter

Weathervane in Chapel Hill

My cooking style is: Southern with modern influences

The NC ingredients I use are Chicken, Pork, Seafood and Produce

Connect with Weathervane via Facebook and Twitter 
 

Fire in the Triangle Chefs

John Childers

Herons in Cary

My cooking style is: Modern American

My competitive advantage is my past experience and my will to win!

Connect with Chef Childers via Twitter
Connect with Herons via Twitter 
Connect with The Umstead via Facebook and Twitter

Fire in the Triangle Chefs

James Clark

Carolina Crossroads in Chapel Hill

My cooking style is: Southern American

The NC products I use are pork, beef, buffalo, produce, fish, honey and cheese

Connect with Carolina Crossroads at the Carolina Inn via Facebook and Twitter

Fire in the Triangle Chefs

Serge Falcoz-Vigne

518 West in Raleigh

My cooking style is: French classic and modern, I'm open to new cuisines world.  Cooking with love is my style.

My competitive advantage is ...I am a nice guy!  

Connect with 518 West via Facebook and Twitter

Fire in the Triangle Chefs

Sean Fowler

Mandolin in Raleigh

My cooking style is: slash & burn

My competitive advantage is that we work with a variety of NC ingredients on a daily basis.

Connect with Mandolin via Facebook and Twitter

Fire in the Triangle Chefs

Christopher Hill

The Oxford in Raleigh

My cooking style is: American cuisine with a strong classical foundation

The NC ingredients I use are Heritage Farms pork belly, seasonal produce and seafood, dairy and poultry.

Connect with The Oxford via Facebook and Twitter

Fire in the Triangle Chefs

Scott Jankovictz

The Station in Raleigh

My cooking style is inspired by the ingredients

My competitive advantage is that I've competed on a team in the past, I understand how important it is to keep a schedule to manage your time in the kitchen.   

Connect with The Station on Facebook and Twitter

Fire in the Triangle Chefs

Adam Jones

Dean's Seafood Grill & Bar in Cary

My cooking style is: a mix of many influences and techniques.  Simple, but delicious is the way to go!

My competitive advantage is my love for food!  I love making something from nothing and turning fresh ingredients into awesome dishes!

Connect with Dean's Seafood Bar and Grill on Facebook and Twitter

Fire in the Triangle Chefs

Beth Littlejohn

Coquette Brasserie in Raleigh

My cooking style is: eclectic with influence from my southern upbringing and classical French training.

My competitive advantage is I have passion and an outgoing personality which allows me to share my knowledge and love of food with patrons.  I am versatile and think quickly on my feet.

Connect with Coquette Brasserie on Facebook and Twitter

Fire in the Triangle Chefs

Younes Sabouh

City Kitchen in Chapel Hill

My cooking style is: to refine dishes to create a memory whilst focusing on key core values of locality, seasonality, freshness and quality

The NC products I use include cheeses, greens, produce, eggs and wine

Connect with City Kitchen on Facebook and Twitter

Fire in the Triangle Chefs

Nunzio Scordo

Driftwood Southern Kitchen in Raleigh

My cooking style is: rustic farmhouse

My competitive advantage is that I am very competitive, have worked under extreme conditions and know how to improvise.

Connect with Driftwood Southern Kitchen on Facebook

Fire in the Triangle Chefs

Peter Spear

Pup's Steakhouse in Wilson

My cooking style is: Progressive/modern French, new American, Farm to Table

The NC ingredients I use include flounder, shrimp, grits, oysters, corn, herbs, Certified Angus Beef Brand®

Connect with Chef Spear on Twitter and Pup's Steakhouse on Facebook

Fire in the Triangle Chefs

Regan Stachler

Little Hen in Apex

My cooking style is: Farm-to-Table, Modern European/American

My competitive advantage is my versatility and ability to adapt local ingredients to my style of cooking.  My focus on presenting local products in tasty and unique dishes directly goes in hand with this competition!

Connect with Little Hen on Facebook and Twitter

Fire in the Triangle Chefs

Dean Thompson

Flights in Raleigh

My cooking style is: Awesome.  Contemporary Southern for the people

The NC Products I use include grains, cheese, meats, poultry, seafood and dry goods

Connect with Chef Thompson on Twitter
Connect with Flights on Facebook and Twitter

Fire in the Triangle Chefs

Joseph Yarnell

Cantina 18 in Raleigh

My cooking style is: Chef-driven Southwestern

My competitive advantage is that I work at a fast paced restaurant, using local, seasonal ingredients and I enjoy inspiring my team while under pressure.

Connect with Cantina 18 on Facebook and Twitter

Fire in the Triangle Chefs

Steve Zanini

Jimmy V's Steakhouse & Tavern in Cary

My cooking style is: Classical and simple, with my own influences

My competitive advantage is that I strive for perfect balance in all of my dishes and accomplish this through my great and talented team.

Connect with Chef Zanini on Twitter
Connect with Jimmy V's Steakhouse & Tavern on Facebook and Twitter

Fire in the City Chefs

Fire in the City Chefs

Luca Annunziata

Passion8 in Charlotte

My cooking style is modern, authentic, innovative, fusion with an emphasis on local ingredients.

My competitive advantage is my team.  How we work together when creating our dishes.  Being a part of last year’s Fire in the City gives us an idea of what we are getting into.

Connect with Chef Annunziata via Facebook and Twitter
Connect with Passion8 via Facebook and Twitter

Fire in the City Chefs

Clark Barlowe

Heirloom Restaurant in Charlotte

My cooking style is globally-inspired, locally-sourced.

My competitive advantage is that I have competed on and been featured on the Food Network.  I have twice worked at the number one restaurant in the world and I have previously competed in Fire in the City. 

Connect with Chef Barlowe via Facebook
Connect with Heirloom via Facebook and Twitter

Fire in the City Chefs

Chris Coleman

The Asbury in Charlotte

My cooking style is modern Southern.

My competitive advantage is my creativity and focus on transforming the best local products into amazing meals.

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

Fire in the City Chefs

Nicolas Daniels

Wooden Vine in Charlotte

My cooking style is an eccentric blend of European modern cooking techniques, South American spices and Southern USA ingredients.

My competitive advantage is that I will always surprise my competitors and diners by making something brand new and intriguing.  I have worked on 4 continents and I bring a unique style that everyone will enjoy.

Connect with Chef Daniels via Twitter
Connect with The Wooden Vine via Facebook and Twitter

Fire in the City Chefs

Tom Dyrness

Mama Ricotta's in Charlotte

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

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 via Facebook and Twitter

Fire in the City Chefs

David Feimster

Fahrenheit in Charlotte

My cooking style is honest and simple with depth.

The NC ingredients I use include cheese, produce, meats.

Connect with Chef Feimster via Facebook and Twitter
Connect with Fahrenheit via Facebook and Twitter

Fire in the City Chefs

Jon Fortes

Mimosa Grill in Charlotte

My cooking style is upscale Southern comfort.

My competitive advantage is that I, along with 3 of my chefs, can compete at a high level.  Who knows.. we could even win this thing!

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

Fire in the City Chefs

Paul Ketterhagen

Carpe Diem in Charlotte

My cooking style is regional with a focus on fresh produce.

The NC ingredients I use include cheese, produce, diary, chicken, pork and eggs

Connect with Carpe Diem via Facebook

Fire in the City Chefs

Brent Martin

The Summit Room in Charlotte

My cooking style is new Southern.

My competitive advantage is my competition experience and my ability to create beautiful, flavorful dishes given limited time and ingredients.

Connect with The Summit Room via Facebook and Twitter

Fire in the City Chefs

David Moore

Gallery Restaurant in Charlotte

My cooking style is a hyper technique-driven, progressive Southern approach to creating delicious and beautiful cuisine.

The NC ingredients I use include greens, beef, chicken, eggs, breads, dairy, bison and honey.

Connect with Gallery Restaurant via Facebook and Twitter

Fire in the City Chefs

Brian Mottola

e2 Emeril's Eatery in Charlotte

My cooking style is clean, progressive and proper technique.

My competitive advantage is my work ethic and drive, passion for quality ingredients, and always trying to outperform myself.

Connect with e2 Emeril’s Eatery via Facebook and Twitter

Fire in the City Chefs

Ben Philpott

Block and Grinder in Charlotte

My cooking style is heavily southern based with classical French influence

The NC ingredients I use include beef, vegetables, liquor, baked goods, dairy and eggs

Connect with Block and Grinder via Facebook and Twitter

Fire in the City Chefs

David Quintana

Southminster in Charlotte

My cooking style is new Southern, modernist cuisine.

My competitive advantage is that they will never see me coming!  I am the Chef de Cuisine at a “retirement community” with 17 years experience in the industry.  I’ve worked under some of the finest chefs in the country.

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

Fire in the City Chefs

Jon Spencer

Epic Chophouse in Mooresville

My cooking style is French-based contemporary.

The NC ingredients I use include pork, cheese, grains, alcohols, seafood and produce.

Connect with Epic Chophouse via Facebook and Twitter

Fire in the City Chefs

David Sullivan

Fish Market Bar and Grill in Charlotte

My cooking style is fusion.  I’m trained in classical French and Italian, so I use this as a base for Asian/Pacific Rim or Low Country influences, along with natural fresh ingredients.

My competitive advantage is my creative style and adaptability to busy situations needing leadership to execute the culinary experience that my guests demand.  Pleasing the eye as well as the palate is a must.

Connect with Chef Sullivan via Facebook and Twitter
Connect with Fish Market via Facebook and Twitter

Fire in the City Chefs

Brian Williams

Upstream in Charlotte

My cooking style is Asian fusion.

My competitive advantage is my technique.

Connect with Upstream via Facebook and Twitter