Chef Chris Coleman
A native Charlottean, Chef Chris Coleman first gained an appreciation for local ingredients andfostering community while spending summers on his grandparents’ farm in Mississippi. Theaccess to fresh, locally-grown food imprinted on his budding culinary mind, as did the intimate,hands-on experience with Southern growing seasons.Chris was never far from Southern food. He was 14 when he started his first industry job at alocal fish camp, working his way upthrough the ranks from busser to kitchen expediter.While a student in Central Piedmont’s culinary program, Chris took a job as a line cook at theMcNinch House, one of Charlotte’s most storied fine dining restaurants. He was quicklypromoted to head chef at the age of 21.Chris followed up these early ventures by opening The Asbury, a 40-seat farm-to-fork restaurantat The Dunhill Hotel. Under his direction, the restaurant won multiple Charlotte Magazine “Bestof the Best” Awards.As director ofculinary experience at Charlotte Marriott City Center, Chris helped lead the teamthat reinvented food and beverage for Marriott international. Stoke, Stoke Bar, and Coco andthe Director are brand firsts at Marriott’s M Beta hotel, where Chris oversaw allculinary aspects.In 2020, Chris stepped into the kitchen at The Goodyear House in Charlotte’s NoDaneighborhood. The Goodyear House has quickly become an instant classic in the Charlottedining scene, leading by example, from innovative cuisine to philanthropic efforts. In 2021, Chrisand his partners established Built on Hospitality, LLC, and opened their second restaurant, OldTown Kitchen & Cocktails in Rock Hill, SC. OTKC is the group’s ode to the classic neighborhoodrestaurants of yesteryear that serve as a community fixture, hosting date nights, family outings,and everything in between with it’s modern southern fare.In addition to his work with the restaurants, Chris has also appeared on Food Network multipletimes, claiming wins on the programs “Chopped”, “Beat Bobby Flay”, and “Alex vs. America.”Chris is happy to still call Charlotte home, where he lives with his wife Ashley, and childrenLuke,11, and Ellie,7
Chef Lewis Donald
Chef Laney Jahkel-Parrish
Chef Samantha Ward
Lewis Donald can’t cut into a radish without thinking of his grandfather.
Growing up in a suburb of Cleveland, Ohio, Donald wasn’t the best student in the classroom, but he could spend all day studying the rows of vegetables in the garden his granddad Ray planted every year. He was just a teenager when Ray gave him the advice that shaped his life: “Lewis, you need to find something to do with your hands.”
Donald has lived in six different states since then, mastering numerous cuisines as a cook and chef at restaurants, country clubs, resorts, and a specialty food store. In Sweet Lew’s, he fulfills his dream of running a classic barbecue shack.
Donald crystallized his love for barbecue in the mid-2000s, while working at the Greenbrier Resort alongside championship pit master Ken Hess. Every weekend, Hess fired up the smoker at his house in the tiny mountain town of White Sulphur Springs, West Virginia, and invited Donald and other resort staffers over with their families for a big meal.
With Sweet Lew’s, he takes the lessons from all of those travels and distills them into a simple menu that reflects not just North Carolina’s culinary history, but also the belief that’s driven him since the days in his grandfather’s garden: The best food makes you feel right at home.
Laney Jahkel-Parrish graduated from Johnson & Wales University in 2016 with a degree in Baking and Pastry Arts. She sought out an internship with Ashley Boyd (former Pastry Chef at 300 East), working up from pastry assistant to Pastry Chef. She also holds a degree in French, Art History, and Interior Design from Queens University of Charlotte. Laney has loved to bake and cook since she could reach the stove, and decided to leave her career in higher education to pursue her dreams of being a Chef. She enjoys traveling with her husband, canning and making preserves, shopping at the local farmers markets, early morning kitchen dance parties, and is a shameless crazy cat lady. A professional member of the Piedmont Culinary Guild since 2017, she is enthusiastic about creating plated desserts from the bounty of NC produce available year-round. She has stepped away from the kitchen to continue her education in Food Sustainability Systems in the coming year.
Samantha Ward is the owner/executive pastry chef of Wentworth & Fenn. Formerly the executive pastry chef at The Fig Tree Restaurant, Ward was nominated for Best Pastry Chef in the South East Region - James Beard in 2017 and Best Pastry Chef in Charlotte via Charlotte Magazine. Allen decided to pursue her dream of opening her own concept. Thus, Wentworth & Fenn was born.
Wentworth & Fenn (the name) is Charleston inspired. Ward hopes to open another location there one day.
The bakery started small doing pop-ups and private orders. The "first" storefront was imagined and built...but it wasn't your average storefront. A 1961 Shasta Camper was brought to fruition. After two years of serving pastries at pop-ups and out of the camper, Ward decided it was time to move operations into Charlotte (formerly Concord). Camp North End became Wentworth & Fenn's new home. Moving into the space right as covid started taking off, Ward had to pivot to make it. After two different phases and one remodel later, the bakery is what you see today.
Mixologist Bob Peters
Bob Peters is actually a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Mixologist of the Year for The Ritz-Carlton Corporation, numerous Best of Charlotte Awards from Best Mixologist, Best Upscale Bar, to Most Inventive Cocktail. He has been featured often in national, regional and local publications and is a regularly featured guest on Charlotte television. In the spring of 2016 & 2018 he accompanied some of the most elite chefs from Charlotte, NC to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics.
In January 2017, 2018, 2019, 2020 Bob was a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and by the late Anthony Bourdain. At the Cayman Cookout Bob has been featured with Emeril Lagasse, Andrew Zimmern, Rick Bayliss, and Sean Brock creating cocktails paired with the headlining chefs’ food.
Bob has been featured talent at the Charleston Wine & Food, Savannah Seafood & Spirits Festival, and the Atlanta Food & Wine Festivals. Along with teaching seminars at Las Vegas Nightclub and Bar show in 2017, 2018, & 2019 Bob started Bob Peters Consulting LLC and his first client was listed in Charlotte’s Best New Restaurant and Bar programs.
When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out in Charlotte North Carolina. You will be captivated by what you find and heʼll have the hootch ready.
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