A native Charlottean, Chef Chris Coleman first gained an appreciation for local ingredients and fostering community while spending summers on his grandparents’ farm in Mississippi. The access to fresh, locally-grown food imprinted on his budding culinary mind, as did the intimate, hands-on experience with Southern growing seasons.
Chris was never far from Southern food. He was 14 when he started his first industry job at a local fish camp, working his way up through the ranks from busser to kitchen expediter.
While a student in Central Piedmont’s culinary program, Chris took a job as a line cook at the McNinch House, one of Charlotte’s most storied fine dining restaurants. He was quickly promoted to head chef at the age of 21.
Chris followed up these early ventures by opening The Asbury, a 40-seat farm-to-fork restaurant at The Dunhill Hotel. Under his direction, the restaurant won multiple Charlotte Magazine “Best of the Best” Awards.
As director of culinary experience at Charlotte Marriott City Center, Chris helped lead the team that reinvented food and beverage for Marriott international. Stoke, Stoke Bar, and Coco and the Director are brand firsts at Marriott’s M Beta hotel, where Chris oversaw all culinary aspects.