The Chefs of the Local Food Feast at Raising Roots Farm June 29th, 2024
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Ben Sullivan
Director of Culinary Operations, Cranford Hospitality
Benjamin Sullivan has over twenty years as a chef and restaurateur in North Carolina. He graduated summa cum laude from the inaugural class of Johnson & Wales Charlotte campus. Ben is currently the director of culinary operations for Cranford Hospitality in Hickory, North Carolina. He sits on the board of the Hickory Farmers’ Market working to promote local sustainable food systems and showcase the unique bounty of western North Carolina.
Rick Doherr
Executive Corporate Chef, Snider Fleet Solutions
Education:
Graduate Fred T. Foard 2003
Graduate of The Culinary Institute of America 2008 in Hyde Park, NY
Graduate of the Sichuan School of Higher Learning in Chengdu, China
Member of the Piedmont Culinary Guild
Farmers Market Board of directors, 2019 until 2021
Charity events:
March of Dimes, 8 years, Kids Cook, American Heart Association 5 years, Hickory Soup Kitchen, Dining on a Dime, American Heart Association
Hickory Farmers Market and CCM farm to table dinner, Foothills Conservancy, Flavors of foothills, Pig in the Park, Taste of Hickory, Girl scouts of America, Marine Ball Dinner, Least of these , Alfa, Outright Youth
Calvin Reyes
North Hickory Market Restaurant
Calvin Reyes is a storyteller with a passion for building and creating lasting memories. Whether restoring historic buildings, capturing moments through photography and videography, or expressing his culinary skills, Calvin thrives on sharing his life and passions with others. A lifelong cook, he excels in both intimate, multi-course dinners and fast-paced restaurant environments, embodying a deep love for the restaurant scene. Always engaged in multiple projects, Calvin is now focused on bringing North Hickory Market to life. His vision is to create a space where culinary artists can share their stories, passions, and creativity with the world through their food. At North Hickory Market, we will keep things fresh, and that’s not just talking about ingredients. Our menu will be dynamic and grounded in what we can source from our incredible local farmers. Everything is designed to show how farm-to-table can be approachable, fun and delicious without the need to be too fancy. We will be a fast-casual, family friendly restaurant in the heart of the OLLE Arts District that helps bring the community closer together and bridge the gap between the people that grow our food, prepare our food, and eat our food.
Daniel Wheeler
Corporate Chef USA position for UNOX Inc.
Daniel Wheeler 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 the 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.
Jason Trivette
Chef de Cuisine, Your Farms Your Table
Born and raised in the foothills of western North Carolina 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.
Brozdan Elliott
Executive Chef, Barristers
Brozdan Elliott 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.