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

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

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

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

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

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

2014 Fire in the City Champion 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

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

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

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

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

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

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

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

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

Brian Williams

Upstream in Charlotte

My cooking style is Asian fusion.

My competitive advantage is my technique.

Connect with Upstream via Facebook and Twitter