Rooted in Community: Meet the Chefs Behind Our December 7th Black Garlic Experience
When we think about what makes a meal truly meaningful, it's never just the food on the plate. It's the hands that grew it, the soil it came from, and the stories woven into every dish. On December 7th, we will host our Black Garlic Experience Farm-to-Table Dinner on our new farmsite in Monroe, NC, bringing together four exceptional chefs whose roots run deep in this community and whose work extends far beyond the kitchen.
This dinner represents something we believe in deeply: the power of local partnerships built on mutual respect and shared values. These aren't just talented chefs—they're educators, mentors, and community builders who understand that food is about connection, dignity, and lifting each other up. Meet the chefs who will no doubt bring that same spirit to every plate at our upcoming farm-to-table dinner.
Chef Greg Collier: Honoring Heritage Through Southern Foodways
Chef Greg Collier and his wife Subrina have transformed Charlotte's culinary landscape through their BayHaven Restaurant Group. A Memphis native, Chef Greg was the first Black chef from Charlotte to earn a James Beard Award nomination and he's been recognized multiple times since, becoming a finalist in the prestigious Outstanding Chef category.
Currently serving as Executive Chef at Fine & Fettle at the Canopy by Hilton in SouthPark, Chef Greg continues to operate Uptown Yolk (known for its chicken and waffles) and 3rd & Fernwood, where his Southern meat-and-three concept brings comfort food elevated by the skill of a multiple-time James Beard nominee. His restaurants honor African American foodways through the lens of the Mississippi River Valley, thru Memphis, Jackson, and New Orleans, while supporting local farmers and purveyors who share our values.
Chef Greg has been our culinary guide since the beginning, one of the first chefs we partnered with and someone who has generously introduced us to many of the talented chefs we've had the honor to work with. As co-founder of the Soul Food Sessions, his commitment to showcasing Black chefs and creating pathways for others extends beyond his own kitchens he's a connector, a mentor, and an advocate for building the kind of food community we believe in. In 2018, Greg and Subrina were named Charlotteans of the Year by Charlotte Magazine for their contributions to the city's food scene and their advocacy for equity in the culinary world. His philosophy is simple but powerful: use what you have, waste nothing, and create opportunities for others to rise.
Chef Chayil Johnson: Using Food to Restore Hope
Chef Chayil Johnson's kitchen at Community Matters Cafe does more than serve exceptional food, it changes lives. As Executive Chef, he leads a six-month life skills program through the Charlotte Rescue Mission, teaching men and women in recovery from addiction how to build careers in the food industry while supporting their sobriety journey.
Originally from LaPlace, Louisiana, Chef Chayil grew up immersed in New Orleans food culture, beginning his culinary education at just 12 years old at the New Orleans Center for Creative Arts. After graduating from Johnson & Wales University with degrees in culinary arts and foodservice entrepreneurship, he brought his talents to Charlotte, where his cuisine blends his New Orleans roots with Middle Eastern and Northern African influences.
This year, Chef Chayil was named a James Beard Award semifinalist for Best Chef: Southeast and recently won the 2025 Uppy Award for UPlifting Industry Member of the Year, a recognition that speaks to both his culinary excellence and his dedication to using food as a tool for community transformation. "I fell in love with the community aspect of food," Chef Chayil has said, "how you can use it to uplift people, how you can reach different people."
Chef Carl C. Brown III: Building the Next Generation
With nearly 40 years in the food service industry, Chef Carl C. Brown III serves as Culinary Hospitality Director at Livingstone College in Salisbury, North Carolina, where he shapes the next generation of culinary professionals. He's also the owner of Chef Solutions LLC and Blue Foods Consulting, bringing his expertise to communities throughout the region.
Chef Carl has been with us from the very beginning, participating in each of our farm-to-table dinners since we started this journey in 2023. His consistent partnership reflects the kind of relationship we value: rooted in trust, built over time, and grounded in shared commitment to community.
Chef Brown's educational journey reflects his commitment to excellence: a Culinary Arts Degree from Augusta Technical College, a Bachelor's in Marketing and Management from Johnson C. Smith University, a Master of Divinity from Hood Theological Seminary, and he's currently pursuing his Ph.D. at Carolina University. This blend of culinary skill, business acumen, and spiritual grounding informs his approach to both cooking and mentoring.
One of his most memorable career moments came when he provided meal service for President Barack Obama and his team the night before the historic 2008 presidential election victory, a testament to his skill, dedication, and artistry. Chef Brown's passion lies in creating innovative ideas that reflect the evolving culinary landscape while empowering students to carry the culinary torch forward. As Auguste Escoffier said, and Chef Brown embodies: "Good food is the foundation of genuine happiness."
Pastry Chef Joleen Usher: Honoring Heritage Through Sweetness
Born in Brooklyn to Central American parents and raised in Southern California, Pastry Chef Joleen Usher moved to Charlotte during high school and found her home here. She earned both her Associate and Bachelor's degrees in Baking and Pastry Arts from The Culinary Institute of America in Hyde Park, New York, one of the most prestigious culinary schools in the country.
Chef Joleen has worked in some of Charlotte's finest kitchens, including as Pastry Chef at the fine-dining restaurant Zebra, Kitchen Manager at Amélie's French Bakery & Café, and Executive Pastry Chef at Leah & Louise, where she crafted elegantly plated desserts with bold, sophisticated flavor profiles and had the opportunity to cook alongside several renowned chefs.
Rooted in her West Indian heritage, Chef Joleen's love for food began in her grandmother's kitchen, helping finish milk cake, a beloved Belizean classic. Today, she draws inspiration from those early memories to create nostalgic, familiar flavors expressed through modern, elevated techniques. Her work is a beautiful bridge between tradition and innovation—honoring where we come from while imagining where we're going.
A Dinner Rooted in Partnership
These four chefs represent what we believe in at Deep Roots CPS Farm: that the most meaningful work happens when we root ourselves in community, honor where we come from, and create spaces for everyone to thrive. They're educators and mentors who understand that food is about more than feeding bodies, it's about nourishing souls, building connections, and creating pathways for others.
On December 7th, they'll prepare a multi-course feast featuring ingredients from our farm, including our signature black garlic, seasonal vegetables, and herbs grown right here in the soil of Monroe, North Carolina. This is what full-circle partnership looks like: farmers and chefs working together to create something that honors the land, the harvest, and the people gathered around the table.
The Black Garlic Experience Farm-to-Table Dinner Saturday, December 7, 2025 Deep Roots CPS Farm | Monroe, NC
$140 Couples tickets: $260
This isn't just a dinner, it's a celebration of community, craft, and the relationships that make this work meaningful. We hope you'll join us.
