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CHEF BIOS

 

CHEF ERIC FULKERSON, BALD HEADED BISTRO, CLEVELAND

Chef Eric Fulkerson previously served as the Chef de Cuisine at Reynolds’ Plantation Creek Club. He is a graduate of the Culinary Arts at Johnson & Wales University in Charleston, South Carolina. Prior to joining Reynolds Plantation, Fulkerson was Sous Chef at Osprey Point Restaurant at Kiawah Island Golf Resort, South Carolina. Fulkerson is no stranger to cooking for celebrities, as he previously prepared a lunch for Laura Bush and catered an event for former President George W. Bush.

CHEF MICHAEL GULOTTA, MOPHO, NEW ORLEANS

Born and raised in New Orleans, Michael Gulotta began cooking at a young age.  After graduating from Chef John Folse Culinary Institute, he joined Restaurant August under Chef John Besh. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. After Hurricane Katrina, he returned home to help rebuild and assist with August’s re-opening. He led the award-winning kitchen for six years, opening his first restaurant, MOPHO, in 2014. In its first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit Magazine and named Restaurant of the Year by New Orleans Magazine. Gulotta was recently named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, and a 2016 Best New Chef by Food & Wine magazine.

CHEF GRAHAM HOUSE, SOVEREIGN REMEDIES, ASHEVILLE
Chef Graham House spent 10 years honing his craft at world-renowned restaurants in Lake Como, San Francisco, Yountville, California and Atlanta before returning to Asheville and Sovereign Remedies. The beloved restaurant features local growers and producers in its ever-changing menu of creative dishes. Combining bold flavors and aesthetics, House applies a snout-to-tail carnivore’s approach to produce, using the entire vegetable by employing techniques such as fermenting, dehydrating, and pickling. Though not a vegetarian chef, of his own approach he says, “Proteins are normally an afterthought when it comes to creating a dish.”

CHEF RUSSELL JONES, TALLULAH, COULUMBIA

Chef Russell Jones, a Columbia, SC native, returned to his hometown to open his first restaurant, Tallulah. A concept that Jones has spent much of his career cultivating, Tallulah is an opportunity for Jones to bring his skill and experience to the burgeoning food scene of Columbia. A L’Academie de Cuisine alum, Jones previously held positions at some of Washington D.C.’s most acclaimed restaurants including Le Paradou, Vinoteca, Restaurant Eve and Jack Rose Dining Saloon, where he learned the ins and outs of both the kitchen, bar and the front of house. Now, after more than a decade away, Jones has returned to South Carolina to introduce a new level of restaurant to Columbia. Tallulah presents an upscale yet casual dining experience that highlights Jones’ mix of classic French background and dedication to local, Southern fare and ingredients.

CHEF GREG McPHEE, THE ANCHORAGE, GREENVILLE

Chef Greg McPhee opened The Anchorage in January of 2017. After attending Johnson & Wales University, McPhee spent twelve years working throughout the Southeast including on the opening team in Charleston at Husk. McPhee relocated to Greenville in late 2012 seeing opportunity in a small city with great bones. With a strong commitment to sourcing local and sustainable food McPhee, aims to bring ingredients to the forefront at The Anchorage. The focus of his cuisine is on bright, fresh, and simple plates that allow diners to explore and engage with his cuisine.

CHEF BRUCE MOFFETT, BARRINGTON'S, CHARLOTTE
Chef Bruce Moffett’s culinary journey began in Barrington, Rhode Island, long before he knew he wanted to be a chef. He began cooking at a young age, using recipes from his grandmother, but cooking was not Bruce’s first career. It wasn’t until after earning a Political Science degree from the University of Rhode Island and briefly working the political circuit in D.C., that Bruce decided his true passion lied in the culinary arts. He then formally trained at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from CIA with honors, Bruce gained restaurant experience in both Atlanta and Boston. In 2000, Bruce moved to Charlotte to be closer to family where he opened Barrington’s Restaurant. He has been the Executive Chef there ever since and was recognized as a James Beard Foundation Best Chef Southeast Nominee in 2009. That same year, he opened his second restaurant, Good Food on Montford. In 2013, he opened Stagioni, a rustic Italian restaurant in an historic Tuscan-style villa.

CHEF TYLER SLADE, 10 MARKET, BEAUFORT

Chef Tyler Slade is owner/chef of 10 Market, A Chef's Kitchen and 3 Sisters Pizzeria, both in Beaufort, SC. A native Vermonter and graduate of the New England Culinary Institute, he honed his craft with stints in Martha's Vineyard, Vermont, Rhode Island, and five years as a kitchen wizard in Asheville before moving to the Lowcountry. His cooking style is both delicious and approachable. He believes in laboring in love and his passion for food fuels his fire.

GREG ZANITSCH, THE FIG TREE, CHARLOTTE

Chef Greg Zanitsch literally found his calling on the side of the road. After graduating from the University of Cincinnati, the philosophy major saw a sign for the New England Culinary Institute while driving through Vermont. He pulled off and filled out an application. After graduation, Greg worked his way through all seven restaurants at Maui’s 550-room Ritz-Carlton Kapalua. A year later, he moved back to the mainland to work at Auberge du Soleil in California’s Napa Valley, where he learned two things that shaped his culinary style: the importance of high-quality ingredients and how to pair food with wine. After a year of renovations to the historic Lucas House, The Fig Tree opened in 2005 with a wine list and menu of country European classics that has garnered numerous awards from regional and national press including Charlotte magazine and Wine Spectator.

 

 



 


 













 
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