Over the last ten years he has been Executive Chef at Treyburn Country Club in Durham and has brought country club dining to a new level–one of fine dining in a casual setting. This led him directly into the Corporate Chef position with McConnell Golf. In his career, he has been featured as one of the top Triangle chefs on TV’s Tarheel Chefs with Jean Almond and has received honors from the renowned Chaînes des Rotisseurs. He also sits on the Board for the North Carolina Restaurant Association. Chef Joe left a long-standing position at McConnell Golf LLC to open his own family friendly sports-themed restaurant and off-premise catering company in Raleigh, called Backyard Bistro.
Chef Joe will be preparing...
Today, after years of cooking on the professional barbecue circuit, Christopher believes he has finally achieved what he considers “barbecue excellence” with his own signature style that fuses together elements of Texas, Kansas City and North Carolina flavors. Christopher was featured on season 5 of the TV program “BBQ Pitmasters” and published his first book with Southern Living titled “Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking.” You can follow PRIME Barbecue at prime-bbq.com.
Chef Chris will be preparing...
When the restaurant was sold in 2007, he and his wife Samantha decided to move across the pond to her hometown in Raleigh with their son, Jack.
Falcoz-Vigne was thrilled about the opportunity to expand his knowledge and experience by coming to the United States to work. His passion is to create new recipes based on classic, traditional cuisine using modern and local flavor with century old techniques. Serge believes that la cuisine is an international language, as everyone, all over the world, understands the pleasure of eating something that is delicious and created with love.
Serge first established himself in the U.S. in October of 2009 as an Executive Chef in the Triangle area for 411 West in Chapel Hill. He’s since furthered his career working in this capacity for Raleigh restaurants, 518 West and 18 Seaboard. Presently, he is the General Manager and Chef of Saint Jacques French Cuisine, where he enjoys offering his guests the most authentic French experience possible.
Chef Serge will be preparing...
Chef Kevin Goller
Durham, North Carolina
Christopher Prieto is a champion pitmaster, author, instructor, bbq judge and owner of PRIME Barbecue in Knightdale, N.C. His journey into cooking and the world of barbecue began when he was a child. Fond memories of Texas and his desire to find the “soul” of barbecue sent him on a personal quest to perfect the art and science of slow-smoked meats.
Chef Serge Falcoz-Vigne
Saint Jacques French Cuisine
Raleigh, North Carolina
Chef Regan Stachler
Red Sauce Joint
Cary, North Carolina
He brought with him his knowledge of regional cuisine and love for the kitchen in hopes to be part of a sustainable locally focused restaurant group. Pompieri pizza was there providing an authentic Italian pizza style with a commitment to sustainability and locally sourced food. He is elated to be invited to the dinner in the meadow. Food is more than love, it is life.
Chef Kevin will be preparing...
Chef Joe, a native of Canastota, New York, is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. His early years in the kitchen were spent at the Stouffer Grand Beach Resort in St. Thomas, Virgin Islands and the Hotel Intercontinental in New York City, as well as four years at The Carolina Club in Chapel Hill.
Chef Joe Lumbrazo
Raleigh, North Carolina
Chef Kevin Goller graduated from the International Culinary Center and knew he had found the life he wanted in the kitchen. After living and working in much of the western half of the country he decided he wanted somewhere different.
Chef John Oliver Evans
Funky Fresh Food Truck
Goldsboro, North Carolina
2019 Dinner in the Meadow Chefs
Each year, we are blessed with a lineup of outstanding chefs from our area who give of their time to support our efforts, and this year is no exception. Visit often as we continue to update! We encourage you to patronize their businesses and offer gratitude for being a part of our event.
As our menu comes together, see each chef's creations with their bio.
Serge Falcoz-Vigne is from Grenoble, France. In 1984, at the age of 16, he started his cooking apprenticeship. As a young man he followed his heart to the culinary capital of the world and went to Paris to pursue his dream of becoming a chef. After several years of cooking and sous-chef experience, his dream became a reality — he owned and operated a restaurant in Paris, called “Au Passé Retrouvé.”
in life that he loved the creative side of cooking and creating an interesting atmosphere, to include weekend entertainment for his customers. He purchased the existing Showside Restaurant and renamed it Michael’s Showside Grill.
He very quickly added his personal touch with unique décor and upscale dining. In November 2014 he opened Michael’s Getaway Restaurant at Lake Royale in Lake Royale, NC. Then in November 2015 he opened Desserts by Contagious Confections, also located in Spring Hope, NC.
Michael promotes the use of locally grown food by purchasing from the local farmers throughout the year and this is reflected in the quality and freshness of his meal creations. Michael also enjoys the opportunity to let his chefs use their own creative imagination in preparing daily meals.
Chef Michael will be preparing...
Chef Michael Ward
Michael's Showside Grill
Spring Hope, North Carolina
Born and raised in Florida, Regan has been working in professional kitchens for over twenty years. In his early twenties, Regan rapidly worked his way up into leadership positions in several restaurants in Florida. This experience shaped his time in culinary school in NYC, and as he sought to further refine and develop his talent in some of the best restaurants in NYC.
Chef Chris Prieto
Knightdale, North Carolina
Regan's resume includes the famed Gramercy Tavern, Osteria del Circo ( owned by the Maccioni family of Le Cirque), and Country (Geoffrey Zakarian). Trained and experienced in the style of European cuisines, after relocating to the Triangle, Regan worked at Piedmont before opening Little Hen in 2012, an acclaimed restaurant which was awarded 4.5 stars by N&O reviewer, Greg Cox. In 2013, Regan also founded a culinary pop up event concept - ChickenWire; events gather Triangle’s best chefs to raise funds to benefit not-for-profit organizations. Since closing Little Hen in 2017, Regan founded a prepared foods and catering company - Hull Foods dba Red Sauce Joint through which he also crafts pasta and is a vendor at local farmers markets.
Chef Regan will be preparing...
Michael Ward is a restaurant and catering entrepreneur that moved to Spring Hope, NC in 2008 after managing restaurants in Maryland, Florida and Raleigh, NC. Michael learned early in
Chef Kyle Wilkerson
Chef John Oliver Evans is the visionary, owner and head chef behind Funky Fresh. A diverse and growing company, Funky Fresh specializes in all things weddings. Chef Evans prides himself on delivering individualized culinary creations to each guest.
Chef John will be preparing...
Chef Kim Hunter
Raleigh, North Carolina