Iron Chef Challenge

The 2017 "Art of Cuisine" Iron Chef Challenge has been cancelled due to Irma and busy chef schedules.  Stay tuned for next year!

The 2015 "Art of Cuisine" Iron Chef Challenge Participants were:

Chef Josh Goldfarb, Red Fish Bluffton,
from Dallas Texas, is a recent and welcomed addition to the Bluffton culinary scene!  In the short time since his arrival to the low country Josh has spent his time in Red Fish's family kitchens (Red Fish on Hilton Head Island, Alexander's, Old Oyster Factory and Red Fish in Bluffton) but has focused most of his time on both of the Red Fish restaurants! Josh discovered his passion for food at a young age through watching cooking shows such as Emeril and Iron Chef. His first culinary job in a sushi restaurant has influenced a Japanese flare into many of his dishes. Josh's desire for his food is to have it play a part in making great memories for the people enjoying it. As returning champion from last years Bluffton's Iron Chef competition, Josh looks forward to the challenge of defending that title!

Chef Kevin Cavanaugh, South Carolina Yacht Club, is the executive chef at South Carolina Yacht Club at Windmill Harbour on Hilton Head Island. Keven loves to celebrate local culinary traditions while introducing global ingredients and class techniques. Kevin bases his menus on availability of local and sustainable produce, seafoods and meats as well as contemporary trends, time honored practices and having fun in the kitchen. Prior to joining South Carolina Yacht Club he acted as Chef de Cuisine at Daniel's Restaurant and Lounge on the Island's south end. In addition to running a catering business with his wife Elizabeth, Kevin has worked with top chefs from around the country at Belfair Plantation and Palmetto Bluff, where he held the position of Sous Chef. Kevin attended Le Cordon Bleu program in his hometown Chicago and developed a keen interest in Asian and exotic international cuisine while living in Sydney, Australia. Kevin loves to compete in charity and professional competitions and through internships and community outreach, he loves to share the excitement of food with a new generation of culinarians. Kevin and Elizabeth spend their "free time" raising two amazing sons, 6 year old Fionn and Eddie, who just turned 4. 

Chef Broderick Weaver, Napoli Bistro Pizzeria and Wine Bar, is the executive chef at Napoli.  Weaver went to school in Chicago Illinois at the Art Institute, where he graduated in 2006 with a culinary degree and a passion for cooking. His initial entry was working for a popular Irish pub, Ivanhoe for several years. He was able to hone his skills applying the knowledge from school to develop specials, manage costs, and deal with the complex nature inherent of a fast paced restaurant. The next four years were spent working for Mikey’s, a 90 seat restaurant in downtown Milwaukee, which obtained a four star rating at the time of his employment.  The experience was invaluable for the next phase of his career. Felix Hafner, executive chef of Mikeys, inspired him with his vast abilities and a farm to table philosophy that encouraged him to continue on my culinary path. 
Broderick moved to South Carolina with his wife and was retained by the Lowrey group where he was fortunate to work under Yuri Gow, executive chef of Antonio’s, for his first position on Hilton Head. His tenure there expanded his culinary knowledge into the world of Italian food. He was then promoted to another Lowrey property, CQ’s, which focused on fresh local seafood with a southern twist. When the opportunity presented itself to utilize all his previous experience and step into an Executive Chef position, Napoli appeared.  Napoli’s kitchen has become his home away from home where he continues to let his passion grow and share the knowledge and unwavering standards of quality with his guests. 

Chef Dylan Charest, Southern Barrel Brewing Company, has lived in Bluffton SC for 14 years and in his free time enjoys being outdoors doing anything from working on his chicken coop, golfing, camping to going out on the beautiful May River. He started in the food and beverage industry as a food runner at Monster Pizza learning the basics of the industry.   After 5 years there he moved into a variety of different areas in the food industry including kitchen manager at Caddy’s Pub & Grill and the Old Town Dispensary; fine dining at Aqua Ocean Grill; sports bars such as Casey’s Sports Bar and Grill and farm to table gastro pub, Neo, learning different techniques from each of his great mentors.
He now has an awesome job as head chef at Southern Barrel Brewing Company.  He has created an entire new menu that focuses on BBQ bar food. He says he tries infusing everything on the menu with the freshest beer you can get creating dishes that also pair perfectly with the beer. He grills and smokes all of their meats while having the pleasure of learning all about beer and the brewing process and visiting with guests due to their open kitchen. Dylan plans on staying in the industry for quite a while. 

Chef Brandon Carter, FARM, is Executive Chef and Partner of FARM Bluffton. Carter works tirelessly to connect the dining experience with the farmer’s market culture. Always cognizant of seasonality and availability of ingredients, Carter crafts ever-evolving menus (right down to the cocktails) that speak to the bounty of our region, and pay homage to the many farmers and artisans who inspire him. 
Carter’s cooking is influenced by a collage of formative experiences. His Mom always rushed home to make sure there was a hot meal on the table for Carter and his sister. And, it was his father who always made sure they stopped at a roadside stand for boiled peanuts during their drives. When Carter’s Mom remarried, the family would to travel to Italy every summer to visit his step-siblings, and that is where Carter decided he wanted to be a chef. Before collaborating on the FARM Bluffton concept, Carter was Executive Chef at the Inn at Palmetto Bluff. Carter joined Palmetto Bluff as Chef de Cuisine in January 2011, assisting with the management of the River House Restaurant, including menu planning and all aspects of production and service.  One year later, Brandon took the helm as Executive Chef where he oversaw four restaurants, twice as many menus, and was the grand poobah of everything on everyone’s plate at the nationally lauded Music to Your Mouth food and wine event, which landed the Bluff on Bon Appetit’s top ten foodie destination list in 2013. Previously, Carter served as Chef de Cuisine and Chef de Partie at The Ritz-Carlton Naples in South Florida, assisting with the management of three of the hotels restaurants from 2004 to 2008. Carter also served as the Executive Chef of the Belly General Store and as the Chef de Cuisine of Mumbo Jumbo Bar and Grill from 2000 to 2004.
He loves pin up girls, pork, tattoos, hiding tattoos from his wife, quoting Bon Jovi, and late night trips to the taco truck in old town Bluffton.

Chef Luke Lyons, Frankie Bones
Executive Chef, Luke J. Lyons, graduated from the prestigious Culinary Institute of America in Hyde Park New York with an Associates degree in Culinary Arts. Chef Lyons gained culinary experience while still in high school working at in Clarks Summit, Pennsylvania at the Sojourner Restaurant in the mid-90’s. Upon graduation from the Culinary Institute, he learned classical techniques and specialized in ethnic and American cuisine under the tutelage of Chef Kevin Walker at the Greenville South Carolina Country Club. While working for Chef Walker, he assisted him as he prepared himself for the certified Master Chef exam. While at the Master Chef Exam he was appointed as a fellow in charge of apprentices, assisting all master chef applicants during the exam. Relocating to New York in 2002 he increased his knowledge in French Cuisine at the Restaurant Mirabelle, an award-winning restaurant on Long Island, New York working under Chef Guy Rouge. Chef Lyons took the position of Sous Chef at the Alligator Grill in 2005 named Executive Chef in 2007. In Late 2008 Chef Lyons joined the SERG Restaurant Group at Frankie Bones Restaurant and Lounge and was named Executive Chef shortly after. 

2015 "Art of Cuisine" Iron Chef Winners:
First Place:
Brandon Carter- FARM
Second Place: Kevin Cavanaugh- South Carolina Yacht Club
Third Place: Luke Lyons- Frankie Bones

2014 “Art of Cuisine” Iron Chef Winners:
First Place: Parker Stafford- Executive Chef Red Fish
Second Place: Joseph Sullivan- Executive Chef Mulberry Street Trattoria.
Third Place: Kenneth Rogers- Le Bistro Mediterranean. 

2013 “Art of Cuisine” Iron Chef Winners: 
First Place: Chef Joseph Sullivan-Mulberry Street Trattoria
Second Place: Chef Sean Carter-The Quarter Deck
Third Place: Chef Parker Stafford-Hampton Hall 
Fourth Place: Chef Hugo Lee-Trattoria Divina
Fifth Place: Chef Michael Oliver-Stellini

2012 Winning Chefs:
First Place: Chef Mike Oliver- Daniel’s Restaurant
Second Place: Chef Eric Roberts- Topside Waterfront Restaurant
Third Place:  Chef Richard Canestrari- Pour Richard’s Fun Food and Wine

2011 Winning Chefs:
First Place: 
Sean Walsh- Red Fish
Second Place: Richard Canestrari- Pour Richard's
Third Place: Kevin Cavanaugh- South Carolina Yacht Club

2010 Winning Chefs:
First Place: John Soulia- Executive Chef Hampton Hall Community Clubhouse
Second Place: Kevin Cavanaugh - Daniel's Restaurant and Lounge
Third Place: Luke Lyons - Frankie Bones

View Iron Chef You-Tube Video