![]() ![]() Under his direction, the restaurant won multiple Charlotte Magazine “Best of the Best” Awards.Īs director of culinary experience at Charlotte Marriott City Center, Chris helped lead the team that reinvented food and beverage for Marriott international. He was quickly promoted to head chef at the age of 21.Ĭhris followed up these early ventures by opening The Asbury, a 40-seat farm-to-fork restaurant at The Dunhill Hotel. This is a lovely restaurant and bar,the interior is Superb,a modern look with great furnishings and decorated tastefully throughout with plenty of seating options spread throughout this restaurant and outside on their cool terrace looking out onto beautiful beach and ocean and also the streets that make up the Old Town. ![]() ![]() 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 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. The access to fresh, locally-grown food imprinted on his budding culinary mind, as did the intimate, hands-on experience with Southern growing seasons.Ĭhris was never far from Southern food. Sean considers himself fortunate to be a driving part of the M Beta program that conceptualized over 300 proofs of COLEMANĪ native Charlottean, Chef Chris Coleman first gained an appreciation for local ingredients and fostering community while spending summers on his grandparents’ farm in Mississippi. While with Marriott, Stoke was named to USA Today’s top 25 best new restaurants in America list. Sean was hired to oversee Stoke, Stoke Bar, and Coco + The Director. In 2016, Sean was selected to join Marriott Hotels International as part of a team that would re-invent food & beverage for the brand at their beta hotel. After spending 3 years on the road with the group, Sean decided it was time to settle down, moving back home to Charlotte to join the Dineworks group, where he was tasked with overseeing 2 restaurants in Charlotte, NC and 2 in Dallas, TX. Sean then jumped onto the team of the 1 Group and STK, opening multiple restaurants with the company across the country, in locales from Florida to NYC to Las Vegas. ![]() Upon graduating from college, Sean dove into a hospitality career with BLT Steak, opening the restaurant with them in The Ritz Carlton in Charlotte, NC and operating the Miami Beach, FL, location. Sean moved to Charlotte in the late 80’s as a child, falling in love with its charm and Southern Hospitality. We strive to make every day a "glory day" for our guests by inviting them to enjoy not only great food and good sports with us, but also bringing their friends and families to Glory Days Grill for those every day celebrations - a winning game, a birthday dinner, or a great report card.Sean Potter grew up living in 5 different countries as a child, which exposed him to a number of different cultures and experiences. It's this love of sports, friends and family that we celebrate every day in our restaurants. When Glory Days Grill was conceived, our founders were soccer moms and football dads like many parents today, and they relished watching their own children play local sports, win trophies, and break records. This is reflected both in the sports-themed memorabilia in our restaurants, as well as the large scale photography of "glory moments" on our walls. The name "Glory Days Grill" originated from the concept of the "glory days" or "good ol' days" of sports and famous moments in sports history. ![]()
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