CurEaters represent a cross-section of each community, including prominent chefs, restaurateurs, bartenders, creatives and artisan craft makers that have a brick-and-mortar presence in their neighborhoods.
Below you’ll find our current roster of CurEaters. Find the ones in your area—or look up CurEaters in places you’ll travel to—for the best independent experiences.
CurEat’s vision is to be a connection point between our users, CurEaters, and independent restaurants. Below, you’ll find CurEaters with experience offerings available. Select a CurEater to find out about their experience, or check out CurEat Experiences to learn more.
Brewer - New Anthem Beer Project
Head brewer and co-founder of New Anthem Beer Project in Wilmington, N.C. Passion for Belgian and French farmhouse style beers; however, we brew a range of styles.
BBQ heiress and go-to girl, writer, restaurant consultant, tv personality, brand/mktg/pr pro, Missouri Mafia
Atlanta native, hearty eater.
Food Photographer and stylist. Former baking professional.
Pastry Chef at 300 East & Heritage Food & Drink
Pastry Chef at 300 East and Heritage Food & Drink. I hail from Charlotte and pursued my education in Chicago, where I fell in love with the culinary arts.
"Smile like you mean it." I like food. I like people. I like people who like food. // Author of Poole’s: Recipes & Stories from a Modern Diner.
The Festival strives to: Celebrate, preserve and promote Southern food and drink traditions and culture; Showcase Southern chefs, beverage innovators, sommeliers, and artisans; Inspire new impressions of Southern food and drink: Highlight the rich agricultural products of the region; and Entice visitors to eat, drink and explore the South!
Chef/Owner Cakes + Ale
Chef and Owner of Cakes + Ale, Proof Bakeshop and Bread & Butterfly in the Atlanta area.
Head Mixologist, The Punch Room
Father of an angel. Husband to a Goddess. Cocktail enthusiast. The Punch Room, The Ritz-Carlton, Charlotte, NC.
Candice Herriott, CHSFOODWRITER
I am a FOOD ADVENTURER and EXPLORER!!! I love trying new recipes in my kitchen, dining out, gardening, finding hidden gems and enjoying the finer flavors in life. I'm a food blogger, writer and photographer. Contributing Editor with Edible Charleston magazine. Monthly writer for skirt! Magazine's online publication. I believe in promoting farms, growers, chefs and businesses who have integrity, are devoted to their craft and are producing something that is....EXCEPTIONAL.
Muddy River Distillery Co-owner/Taster
Callie's Biscuits/Callie's Hot Little Biscuit
RALEIGHWHATSUP ~ SHOP | DINE | DRINK | MUSIC | ART | TRAVEL | EXPLORE All things RALEIGH. Think local first. Travel often. Social Media/Web Consultant.
Charleston Wine + Food
Feb 28 - Mar 4 2018
CHSWFF is a cultural entity that champions the region's unique food ways through world-renowned culinary experiences. The festival spans the first full weekend of March (1-5) supporting Charleston and the Lowcountry's diverse culinary + hospitality community.
Chef and Owner of Dos Perros, Juju, and Jujube, Recently named to Best Chefs America. I Enjoy American saisons and a good pilsner.
I co-own Garland, Kings and Neptunes with Paul Siler. All are located at 14 W. Martin Street in downtown Raleigh. I play guitar in Birds of Avalon. Garlandraleigh.com, Kingsraleigh.com neptunesparlour.com birdsofavalon.com
Chef Kenny Gilbert
Chef/Owner Gilbert's Underground Kitchen, Gilbert's Social & Chef Kenny's Spice Blends. Top Chef Season 7, Cutthroat Kitchen Winner, “Beat Bobby Flay Winner.”
Executive Chef/Owner Underbelly in Houston, Texas
Chef/Owner Heirloom Restaurant
Chef/forager/climber/traveler. Owner of Heirloom Restaurant in Charlotte, NC. Committed to locally sourced products and sustainable farming/cooking. Big fan of NC wine, beer, and liquor.
Bar manager. Intoxicologist. Savannah, G.A. Finalist for Bacardi Legacy 2017
Founder of TerraVita Food & Drink Festival
Terravita is committed to spreading the gospel of sustainable food and drink by working with award-winning chefs, authors, educators, producers and farmers.
James Beard Award nominee for Best Chef: Southeast in both 2010 and 2011. 2010 Chef of the Year by the Charleston chapter of the American Culinary Foundation.
I am an entrepreneur and I am proud to have helped bring Atlanta it's first Distillery since 1906. I love to travel and experience new cultures and cuisines. I have been to dozens of countries, but Atlanta has been my base since the early 80's.
VP of Culinary Operations, Ford Fry Restaurants
Husband, dad, chef. Italian trained and obsessed with pasta. From Nebraska.
Crude Bitters and Sodas
Owner and Bitterer, Crude Bitters and Sodas. NC's first cocktail bitters company.
Chef/Owner lucettegrace Husband/Father I enjoy all the delicious things
Darlene Mann Clarke
co-owner/sommelier American Grocery Restaurant; co-owner Vault & Vator Cocktails
Lover of food, fine wine and cocktails always with a bent of creativity and originality
Chef/Owner at Pinpoint. Farm-to-table approach to fine dining that brings a sophisticated appreciation for seasonality and creativity with local foods.
Owner/ Brewmaster at Quest Brewing Company
Over twenty years in the brewery world. Created award-winning beer recipes while brewing at Boulder Beer Co. in Colorado and Cottonwood Brewery in North Carolina. Always ready to get back into the brew house to produce more award-winning beers for Quest!
East Fork Pottery || Connie +Alex Matisse
We are potters. And we really love to eat.
East Fork Pottery is nestled at the end of a valley on an old tobacco field, between steep green mountains, thirty minutes northwest of Asheville, North Carolina. Founded in 2010 by Alexander Matisse & Connie Coady, the workshop is now home to potter John Vigeland and a growing team of apprentices and staff. Come visit us at our Downtown Asheville brick + mortar at 82 N Lexington. Xo
Xocolatl Small Batch Chocolate
Working with small farmers in the Americas and Africa to source cacao fairly. Chocolate Maker and Co-Owner of Xocolatl Small Batch Chocolate with Matt Weyandt.
Florida & Co. Founder
I love the amazing local ingredients and products we make and grow here in Florida. My eatery and bar called Florida & Co. is focused on sharing these beautiful local products with our community and visitors alike. In years past I have showcased these great local products by creating the Audubon Park Community Market and Local Roots: Farm to Restaurant Distribution.
Co-Owner of the Commons - American made curated goods made for the home.
Food, Wine & Music Festival
A four-day Food, Wine and Music held annually the 4th weekend in September.
Founder & CEO of Food-Seen; providing photography, video and marketing services for NC's food, beverage & tableware industries. Sponsor of the NC F&B Podcast.
French Broad Chocolates
We make awesome chocolate: beautiful, wholesome and delicious, crafted with love and served with gratitude.
Spirited Advisor and Explorer
Barkeep/Partner: Ticonderoga Club Atlanta Chapter. Speaker and Writer
Executive Chef / Owner of The Anchorage
Owner/Exec Chef of Anchorage. Johnson & Wales graduate. Did stints at The Cloister at Sea Island and several restaurants in Columbia, S.C. Served as executive sous chef at Sean Brock’s Husk restaurant in Charleston and later brought High Cotton to Greenville, S.C.
Beverage Director for The Rittenhouse Hotel
Court of Master Sommeliers Certified Advanced Sommelier.
I like to eat, drink and be kind to others. When all three are happening at once, I feel the world is at its best.
chef/owner of Table, The Imperial Life, Tod's Tasties
Food & beverage professional. Avid traveller, exerciser & eater
Executive Chef at The Obstinate Daughter and Wild Olive
Wild Olive and Obstinate Daughter. Native Midwesterner, with a French name, who cooks Italian food in the South. Cooking professionally since 1992. Introduced to fine dining at the University of Iowa’s Stateroom restaurant.
Co-owner of Coon Rock Farm, Piedmont Restaurant in Durham, N.C., as well as Bella Bean Organics and Heirloom Provisions. Author of “The Farmhouse Chef: Recipes and Stories from My Carolina Farm”
Certified sommelier with over 21 years experience in food and beverage. Owner of the Atlantic Savannah.
Executive Chef of FIG Restaurant
Won James Beard Award for Best Chef Southeast in 2015. Graduate of Le Cordon Bleu in San Francisco. Moved to Charleston in 2008 and began working at FIG Restaurant for James Beard Award-winning chef, Mike Lata. Became Executive Chef in 2014.
Executive Director of Shop Local Raleigh/Greater Raleigh Merchants Association. Obsessed with all things local. Especially food & Brewgaloo.
freelance culinary + travel writer for Vogue.com, USA Today Eats, Food & Wine, Tasting Table, Food Network, Domino.com, etc. Constantly traveling for the next best meal or glass of wine.
Pint-sized convivial restaurant that features food and wine from Southern France, Northern Italy, and Northern Spain.
We offer a daily changing menu that features 2 appetizers, 2 entrees, and 2 desserts. The same menu is featured at both lunch and dinner. We are located at 6 Payne Court Charleston SC 29403 843.579.3060
Chef/Owner American Grocery Restaurant, Vault & Vator
I understand the erotic qualities of the salted, cured meats...
Chef & Owner: Rhubarb, The Rhu
Owner and chef of Rhubarb Asheville. Native of Winston-Salem, N.C., Named one of the “Rising Stars of the 21st Century” by the James Beard Foundation and a five-time finalist, most recently in 2017, for the James Beard “Best Chef in the Southeast” award.
Exec Chef/Wine Director at Piedmont. Recently named as one of the “9 Southern Chefs to Watch” in 2017. Former sous chef at chef Vivian Howard’s Chef & the Farmer.
Owner of Tasty Beverage Company, a retail and online beer store with two locations serving North Carolina.
Owner of The Painted Pin and The Painted Duck. Certified Advanced Sommelier, currently studying for The Court of Master Sommelier’s intensive Master Sommelier Diploma Examination.
Karalee Nielsen Fallert
Co Founder of Taco Boy, Monza, Closed for Business, The Royal American,The Park Cafe and The Green Heart Project. Lover of cooking, traveling, surfing, growing food, reading and exploring.
The best vegetarian, seafood mindfully prepared.
Loving my coastal life.
Bar owner, bartender, bar lover.
I'm a liquor enthusiast.
Owner/Founder, FEAST Food Tours & Culinary Events
Culinary Enthusiast. Wife. Homesteader (wannabe). Mountain Goer. Music Lover. Constantly learning (and eating). Charlotte, NC has been home since 1991.
pastry makin lady and proud new mama
James Beard Award nominee. Graduate of the Culinary Institute of America. Use art background to create gravity defying cakes designed with minute attention to detail that satisfy all the senses.
Chef and Master Baker at La Farm Bakery in Cary, N.C. Recognized by the James Beard Foundation as a semifinalist for "Outstanding Baker" in 2015.
Pastry Chef at Pinpoint Restaurant. Keep an eye out for my bakery opening in 2018!
Director, External Relations and Special Projects
"the preparation of good food is merely another expression of art, one of the joys of civilized living" Dione Lucas
Executive Chef + Culinary Director - The Asbury at The Dunhill Hotel
Finding creative ways to make humble ingredients new and familiar
now here's a funky introduction of how nice I am...cider guy, owner of Black Twig Cider House and Mattie B's Public House
Southern Smoke BBQ
Co-founded Southern Smoke BBQ in the rural North Carolina town of Garland with my wife Jessica. We smoke pork the old-fashioned way, slow and low over oak wood. We also make two barbecue sauces that are hot commodities in North Carolina.
Executive Pastry Chef White Oak Kitchen & Cocktails
Executive Pastry Chef of White Oak Kitchen and Cocktails and Rochelle's Pantry. Located in Downtown Atlanta.
Co-Owner Service Brewing
Co-Owner & Creative Marketing Director at Service Brewing Co / also a designer and fabricator of shiny jewelry things.
James Beard Foundation Award-winning chef, restaurant owner, TV personality and expert in Latin-style flavors of cooking. Miami native and advocate for children’s nutrition.
Chef and Co-Founder
Founder and executive director of The Blind Pig Supper Club in Asheville, N.C. The Blind Pig hosts culinary focused events with a pay it forward business model and cooks with many independent and creative minded chefs as well as volunteers from the community. A portion of proceeds from all events support a selected charitable cause.
Co-founder & President of Jamie Kirk Hahn Foundation, Chief Growth Officer of EdNC.org, avid food fan, writer, and reader.
Chef/Owner of Gan Shan Station in Asheville, N.C. Earned a degree in French and English at NC State and worked in teaching and publishing before following my passion into cooking. Worked at chef Katie Button’s Curate while attending AB Tech Culinary School and interned at Charleston’s McCrady’s. Opened Charleston’s Xia Bao Biscuit as sous chef.
I own Scratch Bakery and The Lakewood in Durham.
I do F&B stuff
I like long walks on the beach, strawberry daiquiris, & Bon Jovi
Founder of Fab
Lover of empowering people, mostly women, but an ear to all. I love mentoring, and helping people come up with the best solutions that help them move forward. Knowledge is power and power is a continual forward movement.
Master Baker and leader in gastronomy. Executive at H&F Bread Co.
Chattanooga native and self-taught baker. Worked at a French bakery in small village in the French Alps. Studied with Didier Rosada in Minneapolis and fellow CurEater Lionel Vatinet in N.C. 2016 James Beard Award semifinalist.
Food culture and fine art photographer based in Charleston, S.C.
Cast Iron Group encompasses a variety of businesses and partnerships with Nick Hawthorne-Johnson and Rochelle Johnson, a husband and wife team based in Durham, NC. This family of businesses revolves around the love of food, drink, and all that surround it. The Cookery :: Dashi :: Ponysaurus Brewing Co.
I make drinks. Beverage Director at The Dewberry.
Co-owner, Vert & Vogue
I’m a fanatic for slow food and fashion, and small cities. My wife and I abandoned big city life to open our women’s + men’s boutique, Vert & Vogue, in Durham in 2008. I love the Bull City and its rich, welcoming culture and y'all means all attitude!
Eating food. It's good for you
I am a chocolate maker at Videri Chocolate Factory. We source Organic cocoa beans from Central and South American farms. We make all of our chocolate in Downtown Raleigh. Come say hey!
Bartender. Owner of Attaboy (NYC & East Nashville), Diamond Reef (Brooklyn)
Guest CurEater & Exec. Producer- Bread and Butter Productions
Emmy award-winning Executive Producer with in-depth industry knowledge in directing complex programs, developing engaging content in food, dining and hospitality and leading high performance teams to drive initiatives through produced content. Currently producing Atlanta Eats, Dish Worth the Drive and in house shows for Venetian and Caesar's Entertainment.
Chef/owner of Crawford & Son in Raleigh, N.C. and an advocate for work/life balance for young, up-and-coming chefs. Four-time semifinalist for the James Beard Foundation’s Best Chef Southeast.
Sean Lilly Wilson
Fullsteam Brewery's Chief Executive Optimist
Wandering the farm's edge. Eating and drinking throughout the Triangle...and beyond. Two-time James Beard Foundation semi-finalist (Beer, Wine, and Spirits Professional) and recipient of NC Craft Brewers Guild inaugural Industry Impact award.
DIG SOUTH Founder & CEO
I'm the founder of DIG SOUTH Innovation Conference, the place where leading global brands meet fast-growth startups each April in Charleston. We deliver the content, contacts and capital opportunities companies need to succeed in the South – and beyond.
My strong industry background and frustration with ratings and unfair reviews led me to develop CurEat. We want to activate everyone's network to stay positive and talk about the places you and your friends like. We want to help cut through the clutter and let independent restaurants shine as well as get insight from great people and brands in local markets. Thank you for downloading and using CurEat!! Please share your lists!!!
Executive Chef/ Owner Brinehaus Meat + Provisions.
Exec Chef & Co-owner; JBF Winner
Creating and providing simple but refined southern cuisine. I focus on updated regional classics driven by the seasons. 2017 James Beard Award Winner.. Best Chef Southeast.
Charleston Arts Festival / PURE Theatre / Halsey Institute of Contemporary Art / Charleston Creative Parliament
contemporary painter living downtown Charleston
Contemporary painter who is from Charleston but have lived in NYC, LA, Paris and Santa Fe. Not much for pretentious places, obtrusive employees, or over-designed spaces. I like people around but to be able to talk to someone and hear them. Lighting is everything. Avoiding douche-y or college infested places. Do not like a small martini glass. Like the smell of old pubs and to be tucked in corner booths when possible.
Todd Ginsberg is a 2014 and 2015 James Beard Foundation Semifinalist for Best Chef: Southeast and a graduate of the Culinary Institute of America at Hyde Park, New York. He started his career at The Dining Room at The Ritz-Carlton in Atlanta, led the kitchens at Asher in Roswell, Georgia, and Madison's in Highlands, North Carolina, and spent time at Lucas Carton in Paris and at Alain Ducasse in New York. Upon his return to Atlanta, he worked for the Concentrics Restaurants group, serving as chef at both TAP and Trois, and was the chef at Bocado from its opening in 2009.
Chef, cookbook collector, wine & cocktail enthusiast, Elvis fan. Chef/Owner Moxie Kitchen + Cocktails @moxiefl.
Chef/Owner - LaRue Elm Restaurant, Rue-Bar
Co owner of Bida Manda Laotian Restaurant and Brewery Bhavana in the best place to live in the world: Raleigh, NC!
“Non-Automated-Jeansmith” handcrafting limited runs of artisan jeans using vintage machines in downtown Raleigh, N.C workshop. Once worked in the kitchen of a few restaurants.
Southern Living called us "a culinary mecca." Zagat named us one of the "Hottest Food Cities of 2016." OpenTable says we're home to two of the best restaurants in the country. Forbes named us one of 12 global destinations to travel to in 2017 thanks to our culinary superstars. Homegrown. Authentic. Passionate. This is Raleigh, N.C.
I’m a mom, wife, daughter, cook, author and challenge seeker from Deep Run, North Carolina. I work to blend family, food and storytelling in a way that touches people and reminds them of where they came from. The process of it all is generally a bit messy for me and my loved ones, but it’s been interesting and rewarding so far.
Executive Chef. Black Sheep Restaurant