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.
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.
Chef/Owner of Fruition Restaurant, Mercantile dining & provision, Fruition Farms Creamery, Füdmill
founder and creative director // Salt & Sundry and Little Leaf
Owner, Pizzeria Faulisi
Freelance writer, collaborator, cocktailer, caffeine addict, city chicken keeper. Marketing + social media consultant, food nerd.
17th St BBQ
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
Pastry Chef at 300 East, native Charlottean, mother of 2. I love building thoughtful desserts from local ingredients.
"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.
May 31 to June 3, 2018
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.
winemaker at Iconic, Author at Eat Ink
Wine nerd making what we hope is some pretty epic wine in Napa, CA.
Head Mixologist, The Punch Room
Father of an angel. Husband to a Goddess. Cocktail enthusiast. The Punch Room, The Ritz-Carlton, Charlotte, NC.
Bakery and Stone Mill
Boulted serves craft bread and pastries made with organic, heirloom and locally sourced grains. Our breads are featured at many restaurants in Raleigh or come to our store and taste the goodness.
Chef Owner at Metzger Bar and Butchery and Brenner Pass in Richmond, VA. James Beard semi finalist Best Chef Mid Atlantic 2017 and 2018. 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.
☾ Hearst Award-winning Photographer ☾ Social Media Strategist for LimeBike ☾ Work featured in Forbes, Tech Crunch, Passion Passport, Brit+Co, and more. ☾ Instagram: @carlymask
Muddy River Distillery Co-owner/Taster
Callie's Biscuits/Callie's Hot Little Biscuit
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 supports 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, The Grey
Bar manager. Intoxicologist. Savannah, G.A. Finalist for Bacardi Legacy 2017
Founder 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.
Blue Bee Cider is an artisanal cider producing in Richmond, VA. We make cider on a seasonal basis, pressing apples when they are ripe, fermenting them over the winter and finishing them for sale in the spring. Come visit us while exploring the great Richmond food and beverage scene.
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.
Shepherd - Border Springs Farm
Crude Bitters and Sodas
Owner and Bitterer, Crude Bitters and Sodas. NC's first cocktail bitters company.
Crystal De Luna-Bogan
Chef & Co-Founder The Grilled Cheeserie
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
L’Opossum Executive Chef & Founding Sole Proprietor
Editor in Chief - Tennessee Craft Beer Magazine
Chef/Owner Pinpoint Restaurant
Chef/Owner at Pinpoint. Farm-to-table approach to fine dining that brings a sophisticated appreciation for seasonality and creativity with local foods.
Executive Chef and Owner of Twisted Soul Cookhouse and Pours
Lover of food, drink, travel and shoes
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.
Chef/Owner of Atelier Crenn/Petit Crenn/Bar Crenn
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 and Connie Matisse, the workshop is now home to potter/CFO John Vigeland and a growing team. Come visit us at our Downtown Asheville brick + mortar at 82 N Lexington. Xo
Culinary Arts student and EatAsheville Instagram influencer
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.
Food stylist and omnivore...
Food stylist and omnivore...
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.
Chef/Owner Easy Bistro & Main St. Meets
I am the chef and owner of Easy Bistro & Main Street Meats in Chattanooga Tennessee and along with my wife, Amanda, host the Scenic City Supper Club.
Founder of The Shelter Collection from Charleston, and designer of US made clothing.
Spirit Guide, TOPO Organic Distillery
Food, Wine & Music Festival
A four-day Food, Wine and Music held annually the 4th weekend in September.
Founder of Food Seen | Photo, Video, Social Media & Web Design for Food, Beverage & Tableware Industries | Sponsor of @NCFBPod | Member Les Dames NC 🥂
F Griffin Bufkin
Co-owner Southern Soul BBQ
Cook for a spell
Fire, Flour & Fork
4 day gathering for the food curious, Nov. 1-4, 2018
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.
Chef/Owner Lockeland Table
Chef/Owner Lockeland Table
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”
chef/partner @ comfort and pasture
Executive Chef - Brush Sushi Izakaya
Sommelier / Partner
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.
Co-owner-Saison/ Saison Market/ Flora
Co-owner-Saison/ Saison Market/ Flora. Siebel Institute Certified Brewer. Eater/Drinker/Seeker of all things tasty
food writer, ex-garden & gun
freelance culinary arts and travel writer in constant search for the best tacos, bologna sandwiches and kouign-amanns.
Founder + CEO of Slingshot Coffee Co.
National award-winning Barista brewing and bottling the tastiest organic, single-origin Cold Brew + Cascara Tea / Southern Living Entrepreneur of the Year 2016 / #ladyboss / Beagle Lover / Y2K Survivor
Executive Chef - Fine & Dandy Jackson MS
Chef/Co-owner of Never Blue
Chef/Co-owner of Never Blue
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.
Former 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. Currently enjoying some relaxation time before jumping in to the next opportunity.
Owner of Tasty Beverage Company, a retail and online beer store with two locations serving North Carolina.
Executive Chef Smyth, + The Loyalist
Executive Chef, Smyth + The Loyalist
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.
Arnold's Country Kitchen
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.