Returning Competitor: Competed against Deerfield at the inaugural challenge
Hayes leads the culinary team at Red Stag Grill, and is known for integrating local ingredients and flavor into his creations. His previous culinary experience includes Harper’s restaurant group, where he assisted with the opening of ARPA and Zink Bistro. He also served as the executive chef at The Box Seat and, most recently, chef de cuisine at Print Works Bistro at the Proximity Hotel, both in Greensboro.
Q: What secret ingredient would you like to work with?
A: Anything, as long as it isn’t coffee again. I’d love to see local cheeses or Sunburst trout. I can come up with four courses using trout.
Q: What edge do you have in this competition?
A: I don’t have much of an edge at all. We just want to push on through and make it fun.
Q: What advice do you have for new competitors?
A: Bring some people to support you and be fair.
Q: If you could make one phone call during the competition, whom would you call?
A: My wife. She shoots me straight. She’s my voice of reason.
Q: Favorite beer?
A: Green Man IPA
Q: Favorite celebrity chef?
A: Anthony Bourdain. He’s got good food and a good attitude. I’d love to go up against Bobby Flay on Iron Chef America. I’d dust him with blue cornmeal at the end and have my sous chefs make little piles of blue cornmeal on his chopping boards to make him mad.