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 >

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 >

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 >

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 >

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 >

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 >

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 >

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 >

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 >

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 >

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 >

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 >

2014 Fire in the Triad Champion 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 >