Fire in the Triad Chefs

Michael Harkenreader

Undercurrent Restaurant in Greensboro

My cooking style is: Highlighting local and seasonal flavors, drawing from American regional and international influences.

The NC ingredients I use are meats, fish, grains, vegetables, and cheese

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Wes Patterson

Southern Roots in Jamestown

My cooking style is: Upscale Southern

The NC ingredients I use are Ashley Farms Chicken and Rabbit, Goad Lady dairy, Heritage Farms Cheshire Pork, and various Farmer's Market produce

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Greg John

Greensboro Country Club in Greensboro

My cooking style is: Contemporary American with classical influence

The NC ingredients I use are various proteins such as chicken, fish and pork, artisanal cheeses, jams and honey. We also just started a collaboration with LOAF Bakery in downtown Greensboro to procure all our breads and rolls.

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Jared Keiper

Tavern in Old Salem in Winston-Salem

My cooking style is: Local Southern Innovative

The NC ingredients I use are produce from local markets and Old Salem Gardens, Ashley Farms Chicken, Smithfield Pork, Brookwood Farms, Texas Pete, Guilford Mills, etc.

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Timothy Grandinetti

Spring House in Winston-Salem

My cooking style is: Progressive Southern with classic French influence

My competitive advantage is the fact that I am a leader, teacher, student, and lover of all things culinary! Plus, I can cook like a disciple of Escoffier himself!

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John Bobby

Noble's Grille in Winston-Salem

My cooking style is: New Southern, rustic farm-to-table

My competitive advantage is the fact that I competed last year. I would love the chance to have fun with the other chefs in the competition again this year. 

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Kristina Fuller

Crafted in Greensboro

My cooking style is: Globally inspired with a nod to Southern roots

My competitive advantage is that feel I'm much more prepared this year than last year. 

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Juan Guzman

J. Peppers Southern Grill in Kernersville

My cooking style is: Authentic Southern cuisine inspired by a wealth of regional influences

My competitive advantage is the fact that we are passionate about food! We bring a sense of pride to everything we do and to showcase that culinary love in the competition would be an honor. Cooking is not a job, it's a way of life. 

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Mark Grohman

Meridian Restaurant in Winston-Salem

My culinary style is: New American heavily influenced by the Northern Mediterranean

My competitive advantage is that I utilize fresh, local, organic, ingredients in about 85% of my menu. Our menu changes daily and we create depending on local and season availability - all for the love of the game.

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Mack Parker

Diamondback Grill in Winston-Salem

My cooking style is: utilizing the freshest available ingredients with an eclectic classic flair.

My competitive advantage is my desire to succeed. I strive for excellence and have a very inquisitive mind fueled by world-traveled tastes.

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Timothy Bocholis

Bistro B in Kernersville

My cooking style is: Mediterranean (Greek/Spanish) with South American influences (Peru, Venezuela, Columbia)

My competitive advantage is the fact that I graduated from the C.I.A. in Hyde Park, NY and have had the opportunity to live and cook in Spain and Greece. I have worked under 4 different James Beard Award-winning chefs in Washington D.C., California, and Miami.

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Chris Russell

B. Christopher's in Burlington

My cooking style is: Classic technique

My competitive advantage is that after last year's loss, I am hungry to win!

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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 are: Goodnight Brothers country ham, Texas Pete, NC Catfish, Joyce Brothers Free Range Chickens, Midtown Cafe desserts, Carolina trout, Concord microgreens, NC coast Oysters, Natures Way Farm Potatoes, Sweet Carolina Yams, and Roy Fagg hickory.

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Tim Thompson

Marisol in Greensboro

My cooking style is: A variety of techniques inspired by various cuisines

My competitive advantage is the fact that I have worked under some great chefs in the past, and would love the opportunity to show off my skills as the Executive Chef of Marisol. 

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Creighton McNeil

Liberty Oak in Greensboro

My cooking style is: Creative ecclectic American cuisine

My competitive advantage is that I am confident in my cooking abilities. I am very competitive and would like to show Greensboro what I am all about. I competed with Andy Hopper to win Fire on the Dock 2012 and relish the chance to compete again. 

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Christian Froelich

WS Prime in Winston-Salem

My cooking style is: French-Mediterranean techniques with local flavors updated for modern diners.

The NC ingredients I use are sweet potatoes, various greens, local fowl, Carolina seafood, local cheeses and wines, farmers market products and more 

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