Our farm dinners feature the talents of a number of talented local chefs. We choose chefs that have the ability and inclination to create inspired, veggie-based dinners prepared with creative culinary finesse, featuring our in-season produce. In addition to the chefs listed, we often invite guest chefs, so the dinners will never lack in variety and inspiration!
Chef Cate Smith
Cate is Corporate Chef for Merriwether-Godsey Dining Services. Merriwether-Godsey serves over thirty institutions on the East Coast including Amherst, Guilford, and Ginter Botanical Gardens, and Sidwell Friends School. Cate develops menus and provides training for the employee-owned, woman-founded company based in Lynchburg. Cate is a native Virginian who resides in Durham. A music major, Cate pursued the culinary passion inspired by her grandmother and has spent 20 years honing her culinary skills. Cate is also a survivor of non-Hodgkins lymphoma and believes that healthy food has healing benefits. Cate has prepared a number of our farm dinners and is always given an enthusiastic response for her creative and delicious farm-fresh dishes.
Guest Chef Deniz Ender
Trained as a medical librarian, Deniz Ender has a passion for plant based whole food cooking which created a loyal following in the triangle area for her delicious and healthful creations. As a chef, she has presented Mediterranean cooking classes and demonstrations in various venues including the International Festival of Raleigh, local kitchen stores, Food Bank of NC, and at the UNC Rex Heart and Vascular Hospital. Deniz will be preparing a scrumptious vegan farm dinner highlighting our locally grown produce including delectable fall dishes that everyone will enjoy!
Chef Daniel Taylor
Chef Daniel Taylor is classically trained in all areas of the culinary arts with over 20 years of professional experience. He has worked in and owned restaurants in the Triangle where he landed his 1st head chef position in Chapel Hill at the age of 24. His international experience includes the Cayman Islands where he served as executive chef, with a focus on harvest dinners using local, organically grown vegetables. Daniel also devoted 6 years working in London with Michelin Star critical acclaim.
Daniel feels that cooking at home has become a lost art and should always focus on local, simple and delicious ingredients. His goal is to bring the art and joy of cooking to people in their own kitchens. This ethos prompted him to start his new business, Briar Chapel Chef, where he teaches in-home cooking lessons individually as well as for groups. How delighted we were to learn that he loves gardening as well. What a pleasure to have him chef our farm dinner for the very first time and we are eager to work with him!