THE CAROLINA INN ANNOUNCES BRANDON SHARP AS NEW EXECUTIVE CHEF AT CROSSROADS CHAPEL HILL
The Carolina Inn, A Destination Hotel is delighted to welcome culinary visionary, Brandon Sharp, as its NEW Executive Chef of their signature restaurant, Crossroads Chapel Hill. Sharp, a North Carolina native and Tar Heel Alum, returns to his southern roots to command the kitchen operations for the restaurant, banquet and in-room dining programs. Beginning today, and ahead of a complete menu refresh slated for winter 2017, Sharp will invite diners to experience new weekly dishes that preserve the restaurant’s sophisticated southern style while fusing international flavor combinations.
Chef Sharp returns to N.C. bringing more than fifteen years of fine dining experience to The Carolina Inn, after a recent decision to leave Solage Calistoga Resort and Spa in Calistoga, CA. It was at Solage Calistoga where Chef received his first Michelin Star for the locally inspired Solbar, and under his guidance and creative leadership, Solbar went on to receive seven consecutive Michelin Stars throughout his tenure. Before his decorated career at Solbar, Chef honed his skills working with some of the nation’s most innovative and talented culinary minds, including Thomas Keller, John Besh and Gary Danko. At the outset of his training, Sharp worked in kitchens of the Michelin-rated Restaurant Gary Danko in San Francisco, CA, the highly revered Restaurant August in New Orleans and at the iconic, three Michelin star French Laundry in Yountville, CA.
“We could not have found a chef better suited for this role than Brandon Sharp as he is the full package and offers outstanding talent, fresh and innovative ideas and has a deep connection with The University of North Carolina Chapel Hill and the state of North Carolina,” said Mark Sherburne, General Manager, The Carolina Inn.
Under his new role, the proud UNC Chapel Hill and Culinary Institute of America alum is committed to establishing Crossroads Chapel Hill as the preferred culinary destination both in the Triangle and in the Great State of North Carolina. “The opportunity to make my mark in a kitchen that I have a personal connection to is surreal,” said Chef Brandon Sharp. “I can’t stop thinking about all of the new things I’d like to incorporate into our menus that will feel familiar to guests, but will offer unexpected textures, flavors and presentations.”
When Brandon Sharp isn’t helming the kitchen at The Carolina Inn, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home. To learn more about The Carolina Inn and receive the latest updates on Chef Sharp’s gastronomic offerings at Crossroads Chapel Hill, visit: http://www.carolinainn.com/