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Ben SullivanDirector of Culinary Operations, Cranford HospitalityBenjamin Sullivan has over twenty years as a chef and restaurateur in North Carolina. He graduated summa cum laude from the inaugural class of Johsnon & 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.
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Rick DoherrExecutive Corporate Chef, Snider Fleet SolutionsEducation:
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 |
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Zack HarkinsChef and owner, HatchZach moved back to Hickory in 2012 to open Hatch. His first "real" job was working for the Skaffs at the original Firehouse Hickory location. His favorite sandwich ever was the Scuttlebutt at Saltie in Brooklyn.
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Rilke WitherstineHatch Sandwich BarRilke is a Northern California native. She settled in NC after cooking chef-driven menus in San Francisco and NYC.
She lives in Hickory, where she continues her passion to weave elevated, seasonal and local food with the community. |
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Tucker BellChef, Vintage HouseTucker is a
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Brozdan ElliotExecutive Chef, BarristersBrozdan 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.
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Jason TrivetteChef Trivette's Conceptions Roots CateringBorn 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.
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Erin MorrisseyExecutive Chef, Kingston ResidenceErin Morrissey is the director of culinary services at Kingston
Residence of Hickory where she has run the kitchen for 4 years and counting. Erin was educated at the French Culinary Institute in New York including a 6-month stagiaire with chef Jacques Pepin. Though steeped in classical French cuisine, Erin’s driving force is the quest for delicious food made accessible to all, most especially the residents of Kingston! |
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Plant Based BossChef/Baker Plant Based BossJustice and Ashley are the owners and chef/baker of Plant Based Boss, a plant based restaurant located in downtown Hickory. Justice has had a love for plant based food since he was in high school, before there were so many vegan alternatives. This forced him into becoming a self taught vegan chef with a major talent for making anything that isn’t traditionally plant based just as delicious without the use of any animal products. Ashley started her plant based journey 13 years ago and never looked back. She learned a lot of the ropes from Justice for seasoning and flavor and put that towards her love of baking. She specializes in cookies and pastries and being Justice’s sous-chef.
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Casey and Tori OstwinchHoney Tree FarmsTori: My love for gardening began when I was young, and my mom and grandma would garden and preserve salsa and green beans. When Casey and I bought our first house together, we started with a 10×10 garden that got bigger every year! After working in corporate analytics for 6 years, I finally made it back on the farm where I feel most at home. I love working outside and with my best friend. I enjoy making sure everything is well-planned, organized and efficient. I have truly grown to LOVE going to the farmers markets and getting to know all of our amazing customers. It makes me so happy to be able to grow the highest quality produce we can and feed our community.
Casey: While workingin landscape and tree work I also served in the Air National Guard as a heavy equipment operator. My wife Tori and I have always been in to gardening, beekeeping, and raising chickens. Our evening and weekend hobbies quickly turned in to a passion and we spent hours learning about sustainable farming as well as implementing those ideas on our homestead. We ended up with an opportunity that would allow us to farm (market garden) full time. We took that opportunity and spent a season fully immersed in market gardening. After a season we decided this is something we would want to do full time in a business of our own |
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Windfell FarmStanton and Shelley LanhamStanton and Shelley Lanham started Windfell Farm in Maiden, 10 years ago. Windfell Farm uses regenerative agricultural practices, like rotational grazing and optimizing forages, that nurture the land and our animals. Our grass-fed sheep, along with our pasture-raised chickens and pigs, are raised with care and respect, ensuring high-quality and nutritious meat. Thank you for supporting our commitment to regenerative agriculture and savoring the fruits of our labor.
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Catawba Mushroom PartnersAlex and Kristen ReinhardtCatawba Mushroom Partners is a family run gourmet and medicinal mushroom farm in Catawba county. |
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Tumbling Shoals FarmJason and ShilohNestled in the beautiful valley where Tumbling Shoals Creek meanders beneath the shadow of Bullhead Mountain in beautiful Wilkes County, Tumbling Shoals Farm has been feeding our local community fresh, certified organic fruits and vegetables since 2008..
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Mai YangMai's FarmMai's Farm is a family farm. I started gardening with my mom growing up. In 2009, I decided to start growing produce and herbs to sell at the farmers market. My farm speciality is Asian herbs and vegetables. Come my stand to say hello.
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Summer Fresh Flower FarmZa and IaSummer Fresh Flower Farm is own and operated by the Xiong Family. It first started as a hobby for us and eventually it expanded into 14 acres of cut flowers. We grow seasonal flowers from April through October. In our off season, we prepare and plant flowers for the upcoming year. Our flowers varies from tulips in the spring time to dahlias and zinnias in the summer. Throughout the year, flowers that we grow includes: tulips, irises, peonies, larkspur, poppies, bachelors buttons, sweet williams, lilies, gladiolus, lisianthus, snapdragons, dahlias, zinnias, tuberoses, sunflowers, etc. We arrange for all types of events and special occasions. Since 2003, we've done arrangements for WEDDINGS, baby showers, bridal showers, banquets, luncheons, birthday parties, everyday usage, etc.
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