Fire in the Triangle Chefs

John Childers

Herons in Cary

My cooking style is: Contemporary American

My competitive advantage is that cooking and competing are the two things I enjoy most. I like to spotlight local ingredients, serving familiar food in a more refined manner. 

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Jake Wolf

Capital Club 16 in Raleigh

My cooking style is: Traditional American with European influences. I love cooking straightforward, scratch-made meals inspired by classic dishes using seasonal, local ingredients and artisanal items. 

The NC ingredients I use are Raleigh City Farm Greens and Kale; Commonplace Co-op Kohlrabi, Radishes, and Shiitakes; Dutch Kettle Apple Jam, local seafood and Heritage Farms Cheshire Pork. 

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Jason Cunningham

The Fairview Dining Room at the Washington Duke Inn & Golf Club in Durham

My cooking style is: Neo-American cuisine. Our style is well-rooted in Southern Cuisine and French technique using fresh seasonal ingredients

The NC ingredients I use are seafood, poultry, beef, pork, dairy and produce. We have a strong bond with local purveyors and farmers who provide us with the highest quality NC products. 

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Brian Battistella

Battistella's in Raleigh

My cooking style is: Creativity rocks with the focus being the perfect protein or farm-fresh veggie.

My competitive advantage is that I was voted best new restaurant in 2011 by Triangle Downtowner Magazine. Greg Cox of the News & Observer gave us one of six best new restaurants in the Triangle. I have been voted 2nd and 3rd Best Chef in the Independent Weekly. I have also worked under two James Beard Award-winning chefs. 

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Regan Stachler

Little Hen in Holly Springs

My cooking style is: Local, seasonal, contemporary with a strong Italian/European influence.

My competitive advantage is that, as reflected in our philosophy, I maintain a very local and seasonal menu which showcases an ever-changing selection and my kitchen's constant creativity. This competition is a natural extension of what we do daily at Little Hen. 

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Serge Falcoz-Vigne

518 West in Raleigh

My cooking style is: Classic French background with a touch of local, using tasty NC products.

The NC ingredients I use are vegetables from the local farmer's market, local cheeses produced by Chapel Hill Creamery, Goat Lady Diary, and Holly Grove Farms, and eggs from Latta's Egg Ranch.

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Dean Thompson

Flights Restaurant in Raleigh

My cooking style is: Regional, contemporary, unconventional, balanced, creative

My competitive advantage is the fact that I personally grew up in NC. I love this area and the cuisine of the piedmont region. This is a great opportunity for our team to showcase our talents and I truly believe that we are capable of winning!

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Scott James

Midtown Grille in Raleigh

My cooking style is: Regional, artisanal with local influence

My competitive advantage is that I love to compete, and I participated in Competition Dining last year. It really is too much fun to not be a part of!

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Lemar Farrington

La Residence Restaurant and Bar in Chapel Hill

My cooking style is: Refined, yet relatable. I like to introduce new ingredients, fresh and local, along with recognizable ones using full flavors! Familiarity without monotony.

The NC ingredients I use are local fish like corvina, trout, bass, and tile fish, duck eggs, country ham, green tomatoes, honey, and Blakemere clotted cream.

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Chris Hill

The Oxford in Raleigh

My cooking style is: Strong, classical French foundation with American influences

My competitive advantage is the fact that, throughout my years in the culinary industry, I have had the opportunity to work in many different regions within our country. These experiences led me to be able to compete in the first statewide Competition Dining Series last year. After making it to the semifinals last year, I want to challenge my self to see if I can take my team further.

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Dan Yeager

Bia Restaurant in Raleigh

My cooking style is: Classically French trained background with modern appeal and flavors.

The NC ingredients I use are fresh NC caught seafood.

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Chad McIntyre

Market Restaurant in Raleigh

My cooking style is: Creative, utilizing what is fresh and available

The NC ingredients I use are seafood, vegetables, herbs, meat (both domestic and wild), moonshine. Ingredients found from the mountains to the coast. 

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Sokun Slama

New Southern Kitchen in Whiteville

My cooking style is: French with a twist of Asian and Southern flair

My competitive advantage is that cooking is our passion. We have a unique background and vision and love to share it with our guests, while creating value for our suppliers and employees.

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Sean Fowler

Mandolin in Raleigh

My cooking style is: Contemporary Southern

My competitive advantage is that we are consistently producing some of the freshest, most innovative, most delicious cuisine in the area.

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Steve Zanini

Jimmy V's Steakhouse & Tavern in Cary

My cooking style is: Contemporary American

My competitive advantage is the fact that I am extremely passionate about what I do. I strive for perfection. I am also highly competitive. I think this competition will strengthen my experience.

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