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.
Food writer, cocktailer, caffeine addict, city chicken keeper. Restaurant and social media consultant, food nerd.
BBQ heiress and go-to girl, writer, restaurant consultant, tv personality, brand/mktg/pr pro, Missouri Mafia
Sommelier-At-Large, Maker of Maison Noir Wines, Get Fraîche Cru, Small Thyme Cooks: Coloring & Activity Book. Call/Text 📱: 646.846.8885
food and drinks journalist
I enjoy bringing attention to food and the people who transform ingredients. Especially fond of oysters and Scotch.
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!
Bread bakers are like vampires without the scary teeth
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.
Chef Owner at Metzger Bar and Butchery and Brenner Pass in Richmond, VA. James Beard semi finalist Best Chef Mid Atlantic 2017. Natural wines, old school technique and Beyoncé forever.
owner, Moffett Restaurant Group
Owner and executive chef of Moffett Restaurant Group (Barrington’s, Good Food, Stagioni) in Charlotte
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.
Johnny + Taneka
Curly ladies, who talk cocktails daily! We educate, entertain and empower through craft cocktail advocacy. contact: [email protected]
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.
Founder Foggy Ridge Cider
Founder of first Cidery in the South in 1997. Cidermaker and orchardist growing authentic heirloom cider apples in the Virginia Blue Ridge mountains. James Beard nominee 2015, 2016 and finalist 2017 for Outstanding Beverage Professional. Enthusiastic eater and drinker.
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.
F Griffin Bufkin
Co-owner Southern Soul BBQ
Cook for a spell
French Broad Chocolates
We make awesome chocolate: beautiful, wholesome and delicious, crafted with love and served with gratitude.
Pizza Wizard, Wine/Beer enthusiast, Food Eating Monster
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 love to eat...
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.
freelance culinary + travel writer for Vogue.com, USA Today Eats, Food & Wine, Tasting Table, Food Network, Domino.com, etc. Constantly traveling for the tacos and the kouign-amanns.
Founder + CEO of Slingshot Coffee Co.
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.
I've been writing about food in Charlotte, the Carolinas and throughout the South for 30 years. I also travel frequently for several professional organizations. "Distilling the South," my new book on touring Southern craft distilleries, is coming out from UNC Press in 2018.
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.
Lisa Marie White
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.
Food loving wine nerd
General Manager of Vin Rouge Bistro as well as the Beverage Director of Mateo bar de Tapas, Mothers and Sons Trattoria, and Saint James Seafood.
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
Wet City Brewing
DC Based Restaurant Owner.
I’m North Carolinian by birth and a lawyer by training, but my heart and career landed me in Thai restaurants in Washington, DC. With my husband Drew and our friend/business partner Aschara, I own a small restaurant group known as Beau Thai.
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.
I’m the former Restaurant Critic of The Baltimore Sun and I still write about food. I know stuff.
Chef Proprietor & Chief Rocker
Always chasing taste. Freestyle flavor finder. Food in the style of DELICIOUS is what inspired me.
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.