Durham – This week, Piedmont proudly welcomes Gregory Gettles as Executive Chef of Piedmont. “It’s a real honor to join General Manger Crawford Leavoy and the Piedmont team,” explained Gettles. “Our menu will continue to offer the kind of adventurous seasonal, comfort food that Piedmont has become so well known for.” Gettles will introduce his first dishes during Triangle Restaurant Week, June 8 – 14, 2015. By July 6th, the full menu will reflect Gettles’ cuisine.
Gettles joins Piedmont from Herons in The Umstead Hotel and Spa where he worked alongside both Chefs Scott Crawford and Steven Greene as their Sous Chef since February 2013. Prior to The Umstead, Gettles trained at Durham’s beloved and highly lauded Magnolia Grill before its closing in Spring 2012. “I was fortunate enough to train with Ben & Karen Barker before Magnolia Grill closed, and am pleased that this opportunity to lead Piedmont’s kitchen has brought me back to Durham.”
“It’s our pleasure to introduce another one of the area’s rising chefs to our customers at Piedmont,” explained owner Richard Holcomb, who hired Gettles after Chef Ben Adams’ departure this Spring. “We’re grateful to Adams for his exceptional work at Piedmont; he has left Piedmont with our support and blessing.” In Gettles, Holcomb and Leavoy discovered a highly technically trained chef with an innate passion for North Carolina cuisine.
Awarded 4 stars by the News & Observer in May 2014, and named a “Next Generation Farm-to-Table Restaurant” by the The Wall Street Journal, Piedmont has developed a reputation for its inspired North Carolina farm-to-table dining experience, with beverages and hospitality to match. “At Piedmont, we’re on a mission to offer delicious, healthy, enlightened cuisine through the lens of Piedmont-grown food, and to serve it graciously,” explained GM Crawford Leavoy.
No doubt, Piedmont’s direct relationship with the 55-acre Hillsborough-based Coon Rock Farm sets it apart from so many other restaurants. “Working closely with a diverse farm was one of the most compelling reasons to join Piedmont,” explained Gettles, who will offer Poulet Rouge chickens and Berkshire pork exclusively from Coon Rock Farm on his new menu, as well as lettuces year round from their CropBox and countless heirloom vegetables, farm eggs and honey throughout the year. In addition to Coon Rock Farm, Piedmont serves as an outlet for small growers, sourcing regularly from Blue Merle Farm, Four Leaf Farm, and Root Down Farm, as well as from Sunburst Trout, Loaf Bakery, and Woodfruit Woodland Delicacies.”
Additionally, Gregory Gettles will be a featured chef at Chicken Wire’s June 14th “Breaking Bread” pop-up dinner, and at the Durham Farmers Market’s Summer Solstice Dinner on June 18th. In early July, he’ll offer a series of tomato tasting dinners.
To view Gettles first menu, available during Triangle Restaurant Week, please visit http://www.piedmontrestaurant.com/trwmenu/
Follow Gregory Gettles on Twitter @ggettles and on Instagram @grgettles.
Piedmont has cultivated a loyal following for their adventurous seasonal dining experience in downtown Durham. Piedmont shines a light on foods raised, harvested and caught in North Carolina, including from their farm partner, Coon Rock Farm. Piedmont’s inspired comfort food menu showcases local ingredients in classic dishes, reimagined with an inventive spirit. A thoughtful NC beer, craft cocktail program and versatile wine list – including a reserve wine-by-the-glass program – complete the modern farm-to-table experience. Located in the old Nash Car Dealership in downtown Durham, NC, Piedmont is a reflection of North Carolina’s Piedmont region today. Located at 401-B2 Foster Street, Durham, NC; 919-683-1213. Follow @PiedmontRestaurant on Twitter, @PiedmontDurham on Instagram, and Piedmont Restaurant on Facebook. www.piedmontrestaurant.com