Fire in the City Chefs

Phil Barnes

Rooster's Wood Fired Kitchen in Charlotte

My cooking style is New Southern with European influence.

The NC ingredients I use are: any and all local vegetables, local pigs, veal, NC coastal fish, etc.

Video introduction >

David Sullivan

Fish Market Bar and Grill in Fort Mill, SC

My cooking style is Classic American with heavy French, Italian and Asian fusions

The NC ingredients I use are: local produce, local beef, coastal/mountain fish, and a variety of products from local Farmer's Markets

Video introduction >

David Moore

Gallery Restaurant in Charlotte

My cooking style is Modern with a solid background in traditional technique.

My competitive advantage is the fact that our staff loves competition almost as much as cooking. We value and respect our relationship with each local North Carolina partner that enables us to enhance our food quality. We are driven to be the best at what we do and relish the opportunity to showcase the hard work and love that goes into our cuisine.

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David Lucarelli

The Cowfish Sushi Burger Bar in Charlotte

My cooking style is Western sushi fusion

My competitive advantage is that we have a broad range of talents and are committed to high-quality, natural products

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Nicolas Daniels

The Wooden Vine in Charlotte

My cooking style is Modern cuisine with Spanish influence on Southern, local food

My competitive advantage is having a background creating tasting menus in restaurants in Spain and Chile. I take this style and combine it with local Southern ingredients. I bring a unique style to this city and would do the same for this competition. 

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Paul Ketterhagen

Carpe Diem Restaurant in Charlotte

My cooking style is American

My competitive advantage is that I am ready for a creative, fast-paced, and professional challenge!

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Sam Stachon

The King's Kitchen in Charlotte

My cooking style is local, New Southern

The NC ingredients I use are goat cheese, sweet potatoes, greens, lettuces, various produce from Tega Hills Farm, New Town Farms and Barbee Farms, seafood, shrimp, scallops, local fish, 

Video introduction >

Brent Martin

The Peculiar Rabbit in Charlotte

My cooking style is New American, pub-inspired food fueled by Southern and local ingredients

My competitive advantage is that the experience my team would bring to the competition would bring a level of execution, plating and ingredient utilization

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Rob Masone

Heist Brewery in Charlotte

My cooking style is twisted American Cuisine

We use a variety of local ingredients, as well as brew our beer in house and bake fresh bread daily

Luca Annunziata

Passion8 Bistro in Fort Mill, SC

My cooking style is definitely ecclectic. We utilize products from around the world with an emphasis on what we can find locally. It's renovated mediterranean with a twist. 

My competitive advantage is that cooking is what brings me joy! I think this is an excellent way to further cultivate relationships with other chefs as well as new clientel we have yet to meet. It seems like an incredible way to showcase our passion as well as our respect for local purveyors. 

 

Jon Fortes

Mimosa Grill in Charlotte

My cooking style is American with Southern influences, upscale

My competitive advantage is that I have been on the Charlotte food scene for 7 years, and before that was chef of Bin 36 in Chicago. My ability to adapt to the surrounding environment will certainly give me the ability to challenge if not win a competition like this.

Video introduction >

Brian Mottola

e2 Emeril's Eatery in Charlotte

My cooking style is New Orleans-inspired American Cuisine

The NC ingredients I use are sweet potatoes, honey, cheese from Chapel Hill, NC clams, oysters, trout, tomatoes, corn, onions, etc.

Video introduction >

David Bettendorf

River's Edge in Charlotte

My cooking style is regional with classic undertones

My competitive advantage is that I am a very creative person. My cooking style is one that embraces regional ingredients and produces results through classic preparations. My ability to plan and think on the fly have led to my success. Producing unique products and ideas is what drives my day.

Video introduction >

Tom Dyrness

Upstream in Charlotte

My cooking style is California-style, farm-fresh, ingredients speak for themselves

My competitive advantage is that I find satisfaction in cooking off the cuff. It makes you think on your feet and foster an idea. Chefs by nature enjoy the rush and thrive on adrenaline. 

Video introduction >

Bruce Moffett

Barrington's in Charlotte

My cooking style is delicious, market-driven and contemporary

My competitive advantage is that I am a James Beard-nominated chef and have been honored as Charlotte's Best Chef on many occasions

Vincent Giancarlo

Cantina 1511 in Charlotte

My cooking style is contemporary Latin flavor profiles with an emphasis on fresh seafood

The NC ingredients I use are local day boat seafood from Wilmington and Hatteras, Tega Hills greens and produce