Competing for the N.C. Chef of the Year with the North Carolina Restaurant & Lodging Association (NCRLA) and Agriculture, I wanted to create a dish that celebrated the region’s rich culinary heritage while showcasing precision and artistry. This plate—pan-seared golden tilefish with corn coulis and seasonal peppers—not only highlighted locally sourced ingredients but also embraced the craftsmanship of North Carolina pottery, plated on Haand ceramics.

Golden tilefish, known for its delicate, sweet flavor, was seared to achieve a crisp herb-crusted exterior while maintaining its buttery texture. The corn coulis, silky and naturally sweet, grounded the dish in the flavors of summer and early fall, bringing a touch of North Carolina’s agricultural bounty to the forefront. Seasonal peppers added brightness, a hint of heat, and layers of complexity.

Beyond the flavors, plating played a crucial role. The Haand ceramic dish, with its organic, hand-crafted aesthetic, provided the perfect canvas—enhancing the visual and textural contrast of the components. The final touches—crispy root vegetable chips, fresh herbs, and vibrant sauces—brought balance, turning the plate into a vibrant, edible piece of art.

This dish earned me a spot in the finals, a testament to the power of local ingredients, careful technique, and a passion for pushing North Carolina’s culinary identity forward. Win or lose, the journey to this point has been a celebration of craftsmanship—both in the kitchen and beyond.