Have you been watching “Top Chef’s” 23rd season? We have.
With a focus on the Carolinas, our region’s food scene is getting the national spotlight it deserves. We spoke with guest judge and local restaurateur, Jamie Brown, to find out what it was like to be part of the show.
What was it like to be asked to be part of “Top Chef”? Was there anything that excited you the most?
It was just an incredible honor. We went through a number of site visits prior to the Top Chef team selecting Supperland as a destination for filming, and it was a thrill to have those conversations and anticipate the opportunity.
It was a pretty surreal day.
Did you have a chef you were secretly rooting for?
Of course we’re cheering for Brittany since we know her and she’s Charlotte-based. But as an identical twin, I found myself rooting for those two as well. They’re fun, vibrant, and I love the twin energy — it’s beautifully competitive, but with an undertone of support and love. I could relate to that.
How does it feel to see Charlotte’s culinary reputation keep expanding, first with MICHELIN, and now “Top Chef”?
It’s incredible. We started in this business in 2009 in the midst of the recession. To see how the city has grown and to have culinary be such an integral piece of that is a testament to all the chefs, mixologists, serving teams and kitchen staff across this city.
We’re grateful to get to be a part of it all. Having “Top Chef” here brings a positive, exciting energy. Then with Michelin — we had three spots make the guide this past year, Ever Andalo, Haberdish and Supperland — that’s a huge honor to have them in this area.
Going back to the first episode… do you agree that Charlotte doesn’t have a signature dish? If not, what would that dish be?
We don’t have anything like a Nashville hot chicken, but I don’t think we have to. Especially as a young city that is coming of age now, we’re a mix of a lot of different influences and that’s beautiful. Charlotte’s history is based on being a trading post.
Rather than focusing on the cuisine or specific dishes, Jeff and I often say Charlotte is the city of hospitality. You can feel that in restaurants, hotels, and tourism all over the Queen City.
What’s something that inspired you about TC, the cheftestants, the judges?
The bravery of the cheftestants was inspiring for sure. There’s so much on the line and they’re cooking in a space that they’re not used to with time constraints too. That’s tough.
Then I’d also say, I was inspired by the warmth of the judges. Here we were with some of the most famous chefs in the world — and they were welcoming to us.
Pass the mic: what are three restaurants or dishes you feel Charlotteans should visit?
- PB&J Bacon plate at Haberdish — a mash up of Charlotte cuisine in one unique dish.
- Avocado Lime Pie at Leluia Hall — one of the most unique desserts in the city.
- Sausage Gravy Croquettes from Supperland — a mouthful of quintessential southern flavors.
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