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dishinƂ with

Executive Chef John May of Piedmont Restaurant

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 by Jill Warren Lucas |  by Briana Brough

ROWING UP IN DURHAM, JOHN MAY NEVER IMAGINED HE’D BE EXECUTIVE CHEF

at one of the city’s prominent restaurants. In fact, he hardly thought about cooking at all. The new Piedmont chef was 23 in 2009 when he first cooked a meal for anyone but himself. A dinner of seared tuna – fresh from the Outer Banks and meant to impress a girlfriend – was a self-described disaster, though it didn’t discourage Rebecca, now his wife. Instinctive talent led the former Marine to use GI Bill benefits for culinary training at The Art Institute of Raleigh-Durham from 2010-11. At the same time, he gained hands-on experience as a line cook at Weathervane in Chapel Hill. 82

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September 2016

Durham Magazine Sept 2016 UPDATED  
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