Meet the Guest Chefs – Gregory Gettles, Piedmont

Chef Greg Gettles – Piedmont

Greg Gettles Piedmont Beaufort Wine and FoodGreg Gettles joined Piedmont as Executive Chef in June 2015. “In Gettles, we discovered a gifted young chef whose cooking is a beautiful replication of what’s happening on our farm and across North Carolina,” explained Richard Holcomb, who owns Piedmont and the Hillsborough-based Coon Rock Farm with partner Jamie DeMent. With each new dish – whey-brined heritage pork loin, foraged morels, or tempura-battered carrot flowers – Gettles celebrates the moment in North Carolina’s Piedmont region.

Gettles’ career has been steeped in North Carolina’s farm-to-table culture. It began to take shape in 2011 at Durham’s legendary (and now closed) James Beard award-winning Magnolia Gill, when Gettles worked alongside pioneering chefs Ben & Karen Barker. Regular visits to the area’s oldest farmer’s market with Chef Barker introduced him to the growers, the food, and the seasons in North Carolina. Gettles’ tenure at Magnolia Grill inspired not just a love for local farms and seasonal cooking, but also a pride in Southern cuisine and food ways.

Eager to broaden his experience, Gettles joined the Forbes Five Star and AAA Five Diamond awarded Herons in the Umstead Hotel and Spa in 2012, and was quickly promoted to Sous Chef. There, Gettles honed his skills, mastering modern technique while working with JBF semifinalists Executive Chef Scott Crawford, and most recently, with Executive Chef Steven Greene. Gettles’ talent flourished, as did his knowledge of North Carolina’s agriculture as he developed direct relationships with growers and incorporated produce from The Umstead’s garden and greenhouse into every menu. Keen to learn from the best, Gettles secured a coveted two-day stage in America’s most celebrated restaurant, The French Laundry, before leaving Herons.

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“At Piedmont, we’re on a mission to offer delicious, healthy, enlightened cuisine through the lend of Piedmont-grown food, and to serve it graciously,” explained GM Crawford Leavoy. No doubt, unlimited access to a diverse small-scale family farm serves as Gettles’ inspiration.

“Working closely with Coon Rock Farm was one of the most compelling reasons to join Piedmont.”

Gettles’ menu will offer Poulet Rouge chickens and Berkshire pork exclusively from the 55-acre Coon Rock Farm, lettuces year round from the Crop Box, as well as countless heirloom vegetables, farm eggs, and honey from the farm throughout the year.

Awarded 4 stars by the News & Observer, and named a “Next Generation Farm-to-Table Restaurant” by The Wall Street Journal, Piedmont has developed a national reputation for its inspired North Carolina dining experience, and we look forward to Chef Gettles bringing his inspired creations to the Beaufort Wine & Food Weekend.

Follow Gregory Gettles on Twitter @ggettles and on Instagram @grgettles.

Learn how you can get early access to tickets to Chef Gettles’ events at Beaufort Wine & Food Weekend here!