Kevin Callaghan

  • He used ingredients from nearby farms and artisans to fuel his Southern dishes.
  • Callaghan’s plates reflect the southern foods he grew to love in his hometown outside of Charlotte, NC.
  • His hometown’s yearly Salt & Smoke Festival is among one of the area’s most desired fall events.  People who attend his events munch on a whole hog barbecue using pasture-raised, local hogs which are found through Firsthand Foods and oysters from Virginia’s Shooting Point Oyster.

 

Ashley Christensen

  • Ashley is a highly decorated chef in the industry, having won multiple honors throughout her career.
  • Her highly acclaimed restaurant, Death & Taxes, pays homage to the technique of wood-fired cooking, from ember-cooked vegetables to grilled steaks.
  • Fried chicken biscuits and mason jar cocktails can be found at Beasley’s Chicken + Honey

Ricky Moore 

  • Moore’s cooking made the Taste of South’s annual Taste 50 list
  • A North Carolina native, he mastered his cooking chops in fine-dining kitchens all over the world.  His take on Coastal Carolina Fish Shack allowed him to thrive with locally caught seafood in North Carolina.
  • His local seafood knowledge is endless as he is truly a master.  Some of his signature sides include hush honeys, cornmeal-fritter-meets-zeppola lightly blanketed in spiced honey that is irresistible.  He went on to trademarking them.

Andrew Ullom

  • Our very own in-house “Bakery Master”
  • His passion for freshly baked goods is made possible through the trial and error of fermentation and local ingredients.  His signature baked goods include buttermilk croissants, blue cornmeal cookies, and sprouted grain loaves.