Team Miller Time
GRAZE, a place where neighbors can meet, eat and drink! Our menu is rooted in local seasonal flavors, palatable pours and regional brews all fused together to create a unique culinary and dining experience. The arrangement of the tables and the seating encourages conversation and fun - a sense that this is a community gathering. The menu is set up the same way. A meal here might be one or two items for one person or several items served up to share with companions or your neighbor seated at the bar.
Team Miller Time from Winston-Salem: Richard Miller, Graze Restaurant chef de cuisine and 2015 Competition Dining Series’ Triad champion; Kevin Woods, Twin City Quarter executive chef; and Tim Gallione, executive chef at O’Callahan’s Publick House in Mocksville.
Video introduction >
Team Vidalia Boom
Across from the Watauga County courthouse sits a gem, a restaurant that brings to the table quality service, inspired culinary creations and a relaxed atmosphere. Vidalia of Boone is one of the most highly regarded restaurants in the High Country.
Team Vidalia Boom from Boone: Sam Ratchford, Vidalia Restaurant co-owner and executive chef; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.
Sam Ratchford, the executive chef and owner of Vidalia restaurant in downtown Boone, has many accolades to back up his cooking. His talents have garnered him two back-to-back appearances in the Fire on the Rock competition held annually: Ratchford made it to the finale of the 2013 competition and to the semifinals in 2014. “I started doing dishes when I was 16,” Ratchford said of the humble beginnings of his culinary career. “I started to work for some older chefs and they started teaching me how to cook, that was how I started to get interested in it. I went to New England Culinary Institute in Vermont in 1998 and I have been cooking ever since.” Ratchford’s passion comes from his creative nature, and he comes to work every day to what he considers his dream job.“I really can’t see myself doing a 9 to 5 sit down job,” he said with a smile. “I like to be on my feet and be creative.”His creativity and his passion for cooking began at his roots. Sam grew up in the High Country, in Blowing Rock to be exact, after his family moved to the area in 1983. He started working at various restaurants in the area honing his skills, until he became the chef at Storie Street Grille in Blowing Rock. There, he sharpened his craft, and at the same time happened upon his now wife, Alyce.
Team Los Tres Jefes
Dream Team Los Tres Jefes consists of three Competition Dining veterans.
From Kernersville: Timothy Bocholis, Bistro B Signature Dining & Wine Bar; from Greensboro: Chef Mitchell Nicks, formerly of Muse Restaurant and Sedgefield Country Club; and from Lexington: 2015 Triad finalist Chef Dion Sprenkle of Chef Dion Sprenkle Restaurant and Catering
We at Bistro B are committed to making your dining experience the most memorable ever. Since our opening in 2009, we have treated our guests to "Food Art" inspired by the great Old World cuisines of Spain, Greece, Portugal, Italy and France. We also feature palate pleasers with distinct South American and Caribbean accents. Tapas and Mezze - small plates meant for sharing between family and friends are ago old traditions in the Old World. But you don't have to go to Madrid or Athens or Venice to experience legendary Tapas and Mezze style dining. You just have to come to Bistro B. Share life. Eat well!
Chef Dion Sprenkle is excited to offer "something different" at his new restaurant in Lexington, North Carolina. His menu has a distinct Mediterranean accent, featuring local and seasonal produce and North Carolina meats and seafood. "We want our guests' experience to be special every time they come. At Dion the food always has a little twist, a touch of creativity. Our servers are friendly...yet very professional. We've created a contemporary atmosphere where even families feel comfortable." Chef Dion Sprenkle is a classically-trained chef who graduated in 1992 from the prestigious Culinary Institute of America in Hyde Park, New York. His resume includes some of the finest restaurants in New York. Sprenkle was the chef de cuisine at the New York Palace Hotel, executive chef at The Water Club and at Spazzia Restaurant and chef de cuisine at Spartina Restaurant. He also gained valuable experience in the kitchens of Gotham Bar & Grill and The River Cafe. Most recently, Chef Dion created a new level of culinary excellence as Executive Chef at Old Town Club in Winston-Salem.
Team Phoenix Brevard
The Phoenix is Brevard's only Farm to Table Gastropub & Music Venue. We are proud to support our local farmers; sourcing our food from Busy Bee Farm, Hickory Nut Gap Farm, Alfred Owen Trout Farm, and Down to Earth Farm. All of our meats are antibiotic and growth hormone free, and our menu is seasonal so we can offer the freshest ingredients possible.
Team Phoenix Brevard from Brevard: Miles Hogsed, The Phoenix executive chef; and Shawn Winbush and Jadedyn Whittemore, The Phoenix chefs.
Executive Chef Miles Hogsed began his restaurant career at age 14. He worked his way up the ladder, and at 18 was hired as an apprentice chef for The Greystone Inn. He has spent most of his time since then working in Country Clubs and Fine Dining establishments. Miles joined us in October 2014, and has been a wonderful addition to our team. He has a passion for cooking, and takes pride in sourcing the freshest ingredients possible to create beautiful dishes that taste as good as they look!