Fire on the Rock Chefs

John Dean

Twig's in Blowing Rock, NC

My cooking style is: Southern/French

My competitive advantage is the fact that I enjoy the challenge of cooking with secret ingredients, creating a menu on a whim and executing it. My imagination and training would be great for the competition.

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Sam Ratchford

Vidalia in Boone, NC

My cooking style is: Creative American Cuisine, gourmet food with a twist

The NC ingredients I use are produce, cheeses, meats, seafood, hot sauces and sodas

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Sam Beasley

1861 Farmhouse in Valle Crucis, NC

My cooking style is: French-influenced Southern Culture Comfort Food

The NC ingredients I use are products from New River Organic Growers, NC trout, any day-boat seafood that is available seasonally, and pork from a local farm less than a mile from our restaurant. This state has such a plethora of livestock and produce, Go Local or Go Home. 

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Craig Miller

Jackalope's View in Banner Elk, NC

My cooking style is: Seasonal Fusion prepared simply with bold flavors

My competitive advantage is the fact that I cook off the cuff depending on the season and what is available. I think that encompasses the whole concept of Fire on the Rock. Having 26 years experience in the business doesn't hurt either.

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Will Young

Toe River Lodge in Plumtree, NC

My cooking style is: American Fusion

My competitive advantage is the fact that I am a motivated chef providing the high country with unique and tasty dishes for the past 10 years. I am also the head brewer at Blind Squirrel Brewery.

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Julius Kalman

Canyons in Blowing Rock, NC

My cooking style is: American Cuisine

My competitive advantage is the fact that I am very passionate about cooking and enjoy competition. 

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James Welch

Green Park Inn in Blowing Rock, NC

My cooking style is: New American

The NC ingredients I use are lettuce, tomatoes, herbs, goat cheese, and summertime harvest from our own garden

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Clark Barlowe

Heirloom in Blowing Rock, NC

My cooking style isGlobally-inspired, North Carolina-driven

My competitive advantage is the fact that I have twice worked at the #1 restaurant in the world at The French Laundry and El Bulli. I have also appeared on The Food Network's "Chopped" and love competition cooking. 

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Adam Hayes

The Red Stag Grill in Asheville, NC

My cooking style is: Classical, rustic, real, traditional, simplistic, not pretentious!

My competitive advantage is my passion for NC agriculture - local farms - and my cooking skills! I love a good challenge! I am winner of the Best Dish NC Award for the 2012 Fine Dining category.

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Jason Brian

Jack of the Wood in Asheville, NC

My cooking style is: American bar food

The NC ingredients I use are rabbit, trout, pork, bison, chicken, beef, cheese, and various produce

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Jason Roy

LAB in Asheville, NC

My cooking style is: Eclectic and spontaneous

The NC ingredients I use are beef that we raise ourselves as well as local cheese, produce, honey, goat's milk, and eggs

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John Strauss

Hobnob in Brevard, NC

My cooking style is: Farm-to-table-Lousiana Fusion

The NC ingredients I use are catfish, trout, beef, chicken, and local, seasonal vegetables including what we grow in our own 1-acre garden

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Mauricio Abreu

Chef Mo's in Asheville, NC

My cooking style is: Comfort food

The NC ingredients I use are beef, lamb, pork, chicken, and produce

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Matthew Miner

The Blackbird in Asheville, NC

My cooking style is: Contemporary eclectic

My competitive advantage is the fact that I am passionate about my craft, I love a challenge and love to compete!

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Peter Pollay

Posana Cafe in Asheville, NC

My cooking style is: Contemporary American

My competitive advantage is the fact that we are familiar with the local products, bringing in up to 80 local items that we utilize at Posana Cafe. We were the first Green-Certified restaurant in NC.

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Scott Wallace

Rankin Vault in Asheville, NC

My cooking style is: Fusion

My competitive advantage is the fact that I have worked in different great restaurants in Asheville and developed my own style. I am very good at making much from little.

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