When he was a young man, Chef Chad struck out for New York from Kentucky. There he attended the French Culinary Institute before working at Montrachet and the Savoy. Now, as Executive Chef of Epicurean Hotel and Haven, he oversees multiple menus (which he created) for a few of the most iconic restaurants in Tampa.
The accolades he’s racked up in Tampa are amazing:
James Beard semi-finalist in 2014 and 2012 for Best Chef: South Region
Top 25 Best Chefs in American South by Best Chefs of America in 2014
2011 and 2012 Best of the Bay Chef by Creative Loafing
Top Chef by the Tampa Bay Times
(He’s also cooked at the James Beard House, the Kentucky Derby, and as guest Chef by Emeril Lagasse for Boudin, Bourbon and Beer, and Line, Vine and Dine. Chef Chad’s been featured on CNN, Bay News 9, Studio 10, USA Today, Southern Living, Washington Post, The Tampa Tribune, Wine Spectator and DuPont Registry.)
Chef Chad oversaw the openings of both Haven and Élevage. Just recently, he expanded the Lobby Bar and had to redo a menu of 50 dishes in just 48 hours. So what does this accomplished man think of the Tampa Bay dining scene? How fast can he chop an onion? And what does he label “…the next hipster-approved wine”?