In this episode of Chef AF, I had the pleasure of interviewing native Charlottean, Partner and Executive Chef Chris Coleman, who leads the kitchen at The Goodyear House, a community-oriented and neighborhood-driven restaurant. Coleman is a partner of the restaurant group, Built On Hospitality and in addition to The Goodyear House, their restaurants include Old Town Kitchen & Cocktails, plus pick up and delivery only, Scratch House Chicken.


Coleman's culinary journey began at his grandparents' farm in Mississippi, where he spent summers immersed in a world of locally-grown food and Southern growing seasons. During the podcast, Coleman shared how his early experiences on the farm influenced his love for local, sustainable ingredients, which eventually led him to pursue a career in the culinary arts. Starting as a busboy at a restaurant in Charlotte at the age of 14, Coleman found his passion in the organized chaos of the kitchen, which ultimately led him to attend culinary school and later become an executive chef.


Coleman and I delved into his culinary style, his time on the Food Network, and how his upbringing on the farm shaped his approach to cooking. With a focus on the best in seasonal, locally-sourced Southern ingredients, Coleman's story is a testament to the power of local food and community in shaping the next generation of culinary artisans.

During our conversation, Coleman shared how his upbringing, coupled with Charlotte's unique culinary landscape, inspired the menu at The Goodyear House. Focusing on simple food with complex flavors and a touch of nostalgia, the restaurant aims to elevate comfort food and make the NoDa neighborhood a dining destination in Charlotte.


Coleman and his partners transformed a historic mill house into the growing, evolving restaurant it is today. Its name, The Goodyear House, symbolizes a living, breathing entity that adapts and grows with its community. Reflecting on the restaurant's impact on the local culinary landscape, Coleman emphasized the importance of creating emotional connections with food, drawing on fond memories and experiences to offer elevated comfort food to Charlotte's diners.

Coleman talks about his numerous appearances on Food Network shows, signature dishes, and the Southern culinary scene. Chef has won several TV competitions, including "Chopped," "Beat Bobby Flay," and "Super Chef Grudge Match," while tying with Alex Guarnaschelli on "Alex Vs America."


One of Coleman's signature dishes at his restaurant, The Goodyear House, is marinated shrimp, a dish that's reminiscent of shrimp cocktail and oysters on the half shell. Chef Coleman also shared his commitment to sustainability, using local and sustainable ingredients from smaller farms and purveyors. He emphasized the importance of treating ingredients with care and respect to minimize waste.


Discussing Charlotte's evolving culinary scene, Coleman acknowledged the influence of various cultures and the growing number of talented chefs in the area, creating a unique mosaic of flavors. He shared his excitement for the future of southern cuisine, which he sees as a meaningful and unique blend of many different cultural influences.


For aspiring chefs, Coleman advised them to be passionate about their work, dig in, and focus on their current tasks rather than rushing to the next opportunity. By being present and dedicated to their craft, young chefs will find the right path for success.