Aaron is the Chief Operating Partner at Home Team BBQ in Charleston, SC. Born and raised in Atlanta and a proud Georgia Bulldog alum, Aaron took his education to NYC after college to attend the Culinary Institute of America at Hyde Park.
Born in Louisiana and raised in Houston, TX, Bryan has gulf coast vibes deep in his blood. He made a life out of travel and cooking, with pins in his career map in Barcelona, the Bahamas, Bangkok, Hong Kong, and NYC. He returned home to Houston and opened his flagship restaurant, REEF, along with several others. A self described outdoorsman, he knows his way around a knife preparing wild game and fish both at home and at work.
Graham Dailey is the Executive Chef of Peninsula Grill at Planter’s Inn in Charleston, SC. He grew up in the kitchen, working alongside his father in their family restaurant in California. He began his culinary career working for Chef Anthony Bourdain in NYC before going to Paris to study at Le Cordon Blue. After graduation, Dailey became the first American student to work in the three-star, Michelin-rated Hotel Lutetia in Paris.
“Food is Good” and that’s what propelled Mike Lata to move to Charleston SC and open his first restaurant with partner Adam Nemirow in 2003 which they aptly named FIG. While Mike would never admit it, his move to Charleston coupled with his unique ability to take the most basic ingredients and make them delicious, delightful and memorable created a food renaissance that has catapulted Charleston into the leading food destination in America.
It would be accurate to say that Sam grew up in the smokehouse. His grandfather Pete opened Skylight Inn, the famous eastern NC whole hog BBQ joint in 1947. Sam has stayed with the family business, helping run Skylight since his grandfather’s passing in 2006. He has also opened a spin-off restaurant, simply named Sam Jones BBQ in nearby Greenville, NC. He cooks his pigs in the family tradition and needs knives up to the task; we’re happy to oblige.