South End Hops Fest’s 2019 Guest Chefs
The 6th annual South End Hops Fest returns on May 18 and new for 2019 is the addition of several local chefs hosting cooking demos. And yes, you will be able sample these wonderful foods which is included in with your ticket.
Executive Chef – Angeline’s
Robert Hoffman is Executive Chef of Angeline’s, an Italian-influenced modern American restaurant and urban gathering place, and its sister operation Merchant & Trade, a 19th-floor rooftop lounge and event space, in Charlotte, N.C.
Hoffman joined the Kimpton family in 2016 as Executive Chef at SaltRock Kitchen & Amara Resort in Sedona, Arizona. Prior to that, the University of Illinois at Urbana Champaign graduate was executive chef at Labriola Ristorante & Café on Chicago’s Michigan Ave. He’s spent much of his restaurant career in his hometown of Chicago.
He’s schooled in both “high-tech” molecular gastronomy and techniques such as butchery and charcuterie.
Executive Chef – Zeppelin
Vince began his culinary adventure in the Southern Outer Banks of North Carolina. There he was introduced to the freshest seafood in the state. In 2005, attended Johnson & Wales University in Charlotte, and graduated Cum Laude with an Associate’s in Culinary Arts & a Bachelor’s degree in Food Service Management. While in school, Vince worked for locally known chef Jason Pound, currently of Soul Gastrolounge, at his original establishments in Charlotte, Latorre’s Latin American Cuisine and Aquavina Contemporary Seafood eventually assuming the role of Executive Chef at Aquavina at the age of 21.
Over the next 5 years he would work as Chef de Cuisine and Executive Chef at Frank Scibelli’s Mama Ricotta’s and Cantina 1511, eventually becoming the Corporate Executive Chef for Cantina 1511 and opening its newest location in The Park Road Shopping Center, in 2014. In 2015 Vince was named Executive Chef of BAKU a Japanese restaurant in Southpark focused on contemporary Robata yaki and Sushi. Here he further developed a new understanding of advanced flavor profiling and exotic ingredients, like A5 Wagyu Beef, Sea Urchin and Truffles. Recently, Vince spent 6 months working with Chef Josiah Citrin and his team, at his 2 Michelin starred French bastion Melisse, in Santa Monica, CA as well as his Venice Beach concept Charcoal Venice.
Inspired by farm to table and southern influence, Chef Joshua Kitchens has always been passionate about food. Growing up on a 120-acre farm located just outside of Atlanta GA, he became accustom to the production stages of culinary arts at a very early age. From the beginning he prided himself on taking fresh ingredients from its natural state and forming experiences to please individual palates, as well as providing extraordinary experiences.
Chef Kitchens’ first introduction into the Starwood/Marriott International journey began in 2007 when The Westin Charlotte accepted him into their internship program. They soon hired Chef Kitchens as a line cook and gradually asked him to take on more opportunities within the hotel. In 2009, Chef Kitchens returned to his rooted home of Georgia to gain extensive experience with several properties including the 1,000-acre golf resort Reynolds Plantation where he gained exquisite luxury experience at 4 different restaurants, as well as banquet productions. After 4 years away, he found his way back to the Starwood/Marriott family when he joined The St. Regis Atlanta in 2012 where he set to platform for his vision and was inspired to do his creatively displayed work he still does today. When Chef Kitchens decided to create his path and look for management related jobs, he didn’t have to look far. The Westin Charlotte humbly accepted him back as the Supervisor of what was previously known as Ember Grille. During this period, Chef Kitchens and his colleagues transitioned Ember Grille into what is today known as JP Charlotte.
Over the course of the next few years, Chef Kitchens took on several positions within the Starwood/ Marriott international brand. After being promoted to Banquet Sous Chef with The Westin Charlotte, he was later granted an opportunity to lead Sauciety, a conventional restaurant located within The Westin Boston Waterfront Hotel, as Chef De Cuisine. Creating unique dishes with a New England flare, he had gained another notch on his culinary belt. With all the experience and knowledge gained, Chef Kitchens is beyond excited to bring his talent back to The Westin Charlotte as Chef De Cuisine of JP Charlotte. He strives to work with local ingredients, while creating flavors from coast to coast.
Taylor Kastl is the Chef Owner of Tayste catering located in Charlotte, NC She specializes in weddings, corporate lunches, cocktail parties, multi course wine dinners, and residential events with a strong focus on quality ingredients, creative menus and providing an incredible experience.