Flavors of the Foothills 2024

Daniel has spent 24 years in the hospitality industry, primarily focusing on seasonal and sustainable food systems. He has worked for acclaimed chefs and restaurateurs including Sean Brock and Patrick O’Connell and has led many kitchens in the Carolinas, most recently James Beard nominated restaurant The Stanley in The Elizabeth Neighborhood of Charlotte. After applying himself in the industry for two decades, Daniel made the transition to culinary and hospitality education where he used his experiences to educate and inspire young chefs to further their growth and exploration of the hospitality industry. Currently Daniel holds the Corporate Chef USA position for UNOX Inc. an Italian based commercial oven manufacturer. Daniel’s passion for community involvement related to the food and beverage industry has driven him to focus on building partnerships with those who have similar goals and morals. He hopes these partnerships will provide a strong community base that will strengthen our industry and educate those invested in their community’s wellbeing.

JF Chocolat is the premier chocolate purveyor in the Charlotte region, and the inspiration of Justin Fry and Dayanira Fry. The acclaimed chocolatier provides handcrafted chocolate confections focused on flavor, quality ingredients, and a sophisticated presentation, using modern techniques that keep up with current trends and innovate on classic treats and flavors.

Justin Fry has earned several nationally recognized accolades and awards, including Chocolatier of the Year and Pastry Chef of the Year.

Luis Martinez hails from a small Zapotec pueblo in Oaxaca, Mexico, where he grew up to study Fine Arts at the state university while working in kitchens around Oaxaca City. He also contributed to social justice efforts in indigenous communities, which turned politically dangerous and prompted him to seek asylum in the US in 2005. Martinez's assimilation into the US is not unlike the harsh reality of many migrant farm workers. He eventually found his way back to the kitchen in Los Angeles, where he honed his cooking techniques and methodologies by working alongside Oaxacan chefs and deepened his connection to Oaxacan cuisine and culture.

Martinez moved to North Carolina in 2012 and founded Tequio Foods in 2021, which works directly with Mexican farmers and cooperatives to import unique heritage food products to East Coast US-based companies and chefs in a manner that supports independent indigenous Mexican farmers and their ancestral techniques and foodways.

Today, Martinez is a US citizen based in Asheville, North Carolina, where he operates Tequio Foods and serves as a chef, advocate, and consultant for Oaxacan gastronomy.

Post graduating the CIA, I traveled to China for continued education. This was a two month program. I received a diploma at The Sichuan School for Higher Learning, I then took some time and traveled around China learning about the different cuisines of the regions we visited. I returned to the states for a few months then booked a trip to travel to Europe to further my education in European cuisines. I visited Italy, Germany, Austria, Slovenia, and the Netherlands.

Since being back in Hickory with my wife and four kids, I actively source local product from farmers around the area, I attend the farmers market wednesdays and saturdays during season. We have farmers growing for us and delivering weekly in addition to the market.

Ben Sullivan is a Summa Cum Laude graduate of Johnson & Wales University and brings over 20 years’ experience in the restaurant industry. He is committed to delivering unique experiences to his guests by engaging our local food systems to showcase the unique flavors of North Carolina. He was the owner of the award-winning restaurant Vintage 301 in Greensboro and has been the Executive Chef at Lenoir-Rhyne University and the Director of Food & Beverage at Lees-McRae University. He also served as Executive Chef at Highland Avenue, he is currently the development chef for Raising Roots Farms in Hickory, NC and is currently the Director of Culinary Operations with Cranford Hospitality Group. Ben’s family is deeply ingrained in Western North Carolina and has lived in the Appalachia since the early 1700’s. As a result, he possesses a true Southern core for strengthening community ties through food.

Brozdan Elliott, Executive Chef at Barristers, blends passion and creativity into every dish. With four years at Barristers and two as Executive Chef, his culinary journey began in his hometown of Gastonia after transitioning from music studies to kitchen work. Brozdan's palate embraces diverse influences, from Indian spices to Southern comfort. As an Eagle Scout, he embodies dedication and leadership with his teammates, and his delicious creations reflect his commitment to his craft and his dedication to sharing his story through each bite.

Chef Jason Trivette grew up always wanting to cook thanks to his mother & grandmothers. Starting humbly in the industry as a dishwasher, his drive to learn and make the best food of his ability guided him through the ranks into running his first kitchen only 5 years later. Leaving there to work under many great chefs has helped him to hone his skills and passion into the ability to not only feed people but to deliver an experience as well. When feeding clients Chef Jason hopes they will have a moment of bliss and be taken to a special time or place in their lives that means something to them.

A native of New Jersey, Joey developed his passion for cooking in his nana's kitchen as a child. After moving to North Carolina, he graduated culinary school in 2015. Joey worked at Catawba Country Club for five years prior to becoming the executive chef in 2018.

Formally the executive pastry chef for The Fig Tree Restaurant, Samantha opened Wentworth & Fenn, a unique bakery that creates wedding cakes, special event cakes and custom pastries that are sold out of her bakery at Camp North End and her original storefront, a 1961 Shasta Camper, named Selma.

Samantha was named ‘Best Pastry Chef’ in Charlotte, NC for 2017, she’s traveled to New York to cook at the legendary James Beard House, and she was nominated for ‘Best Pastry Chef of the East Coast Region’-James Beard Award in 2016.

You can find and experience her creations Wednesday - Sunday at Wentworth & Fenn.