Chef, Crossroads Chapel Hill
Chef Brandon Sharp returns to his North Carolina roots and joins The Carolina Inn as Executive Chef. In his new role, Chef Sharp will oversee all kitchen operations for the property’s signature restaurant, Crossroads Chapel Hill, as well as banquet and in-room dining programs.
Chef Sharp brings more than fifteen years of fine dining experience with him to The Carolina Inn. Most recently, Chef Sharp served as Vice President of Culinary for Solage Hotels and Resorts in Calistoga, CA, where he oversaw the culinary direction of the brand’s flagship property, Solage Calistoga, as well as free standing restaurants and food and beverage concepts for new developments. It was at Solage Calistoga where Chef received his first Michelin Star and, under his guidance and creative leadership, Solbar went on to receive seven consecutive Michelin Stars throughout his tenure.
Prior to his role at Solbar, Chef Sharp worked alongside 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.
Born and raised in Greensboro, NC, Chef Sharp grew up with an innate sense of hospitality through his family’s culture and restaurant experience. He is a graduate of University of North Carolina Chapel Hill, a fellow Tar Heel, and attended The Culinary Institute of America in Hyde Park, NY. When Chef isn’t helming the kitchen, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home.