The Charlotte Chefs to Watch in 2019

The city’s culinary masterminds on the rise


Published:

PHOTOGRAPHS BY PETER TAYLOR

Greg Collier, The Yolk
From moving his Rock Hill restaurant, The Yolk, into 7th Street Public Market, to his advocacy and leadership with Soul Food Sessions and his newly acquired executive chef duties at Loft & Cellar in uptown, Collier is only beginning to make his mark on the local and regional food scene.

Read our Charlotteans of the Year 2018 profile of the Colliers.

 

 

 

 


Michael Noll, Bardo
Noll came to Charlotte by way of the underground Chicago dining club scene, and that avant-garde style extends to Bardo, his Wilmore restaurant. His menu descriptions are intentionally vague so he has the flexibility to experiment with different ingredients and techniques from night to night.

 

 

 

 


Larry Schreiber, Good Food on Montford​
In a departure from the small plates he crafted at Good Food on Montford, Schreiber is opening Bao + Broth, a ramen and bun shop inside Optimist Hall, this year. An accomplished chef following his passion to create food he likes to eat is a recipe that rarely disappoints.

 

 

 

 




Miranda Brown and Mike Long, The Asbury
If there’s a team that can repeat the successes of chefs Matthew Krenz and Chris Coleman at The Asbury, it’s this duo. Their integration of the pastry program into the modern Southern menu will create more opportunities to showcase sustainably sourced local products in unexpected ways. 

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