South's Greatest Chefs, a Q&A



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This year’s Greatest Chefs Contest turned out to be cutthroat. With 46 entries, more than 30,000 votes, and a shocking turn that left some of the Lowcountry’s best chefs in the lead, it’s no surprise that citizens of the Hostess City have such a passion for their chefs. We sat down with the top ten winning to pick their brains on the foodie scene in Savannah. 

Chef Chaz Ortiz from Chazito’s Latin Cuisine, chazitos.com

How long have you been cooking? About eight years.

Do you remember the moment you realized cooking was your passion? That would have happened when I was a little boy. My family is very, very big, so definitely at our family cookouts. I think my passion came from my grandparents teaching me, and that’s kind of where it hit.

What’s your favorite dish to make? My favorite dish to make would probably be paella. I love seafood. It’s probably one of my favorite things to eat, too. I do a pad Thai paella. Traditionally, it’s a Spanish dish, but I mix in a lot of seasoning and I add in mixes of Thai.

 

Chef Tommy Dye from Top Deck, topdeckbar.com

How long have you been in the chef game? Well, I’ve been doing this on and off since I was eighteen. I’m 46 now. I’ve been steady with it for the last four or five years.

Do you remember the moment you realized cooking was your passion? Yeah, actually. I went to school for nursing and didn’t like it. I would always watch cooking shows on TV. Right before I decided to go full time and do cookin’, I was actually repairing restaurant equipment. I found myself staring at the chefs and just listening to everything. I remember thinking, “That is stupid. This is what you really need to be doing.” So that’s what I did.

What’s your favorite dish to make? My favorite thing to make would probably be our Salmon Top Chop.

 

Chef Emanuel May from Bon Appétit at the Savannah College of Art and Design

How long have you been cooking? I’ve been cooking all my life, but professionally for 24 years.

Where did you get your start? Well, my father owned an old-school pharmacy and it had a grill behind it. As soon as I could see over the counter, I was cooking and running the cash register.

Do you remember the moment you realized cooking was your passion? My grandmother Rachel used to cook a lot. I still have her cast iron skillet. She would make fried okra and it was the best thing in the world to me.

 

Chef Marvin Sterling from Treylor Park, treylorparksavannah.com

How long have you been cooking? The first job I could get was as a dishwasher at Ruth’s Chris here in Savannah. I took it and busted my a-- for a year and a half, and then three years later, I was the executive chef. While I was working there, I took a couple jobs for a seafood place, salad shop, and a couple restaurant jobs to get more experience. I figured, if I’m going to do this, I’m going to go all out. And then Treylor Park was going to open up four years ago, I applied and got the job. Ever since it just took off and we’ve just been cranking it out.

What started your passion? For me, it was at a young age I knew that cooking was something I was kind of good at. My parents both worked when I was younger. I had to cook dinners and I was good at coming up with stuff. Experimenting is my niche.

What’s your favorite dish to make?

Definitely the shrimp and grits tacos. That’s my jam.

If you could only have one meal for the rest of your life, what would it be? I don’t know why I’m such a carnivore, but I love short rib that falls off the bone. I’ll make that at home for me and my girlfriend.

 

Chef Johnny Smalls from Jazzed Tapas Bar, jazzdtapasbar.com

How long have you been cooking? Well I was the sous chef at Vic’s on the River for six or seven years and I left to come to Jazz’d. I’ve been here for about two years.

What fueled your passion? I grew up with a very large family, so cooking was always a way to bring everyone together. Mom did a lot of cooking. Grandparents did a lot of cooking. So it was always around.

What’s your favorite dish to make? I don’t really have a favorite, but I love to cook fish. Any type of fish.

 

Chef Peter Schott from Savannah Spirits, savannahspirits.com

How long have you been cooking? I’d say about 30 years.

Do you remember the moment you realized cooking was your passion? I don’t remember the exact moment. I always grew up with cooking. I was always around my grandparents and they cooked all the time. My parents cooked all the time. It’s kind of like I knew when to do it.

If you could only eat one dish for the rest of your life, what would it be? I’d have to say my grandmother’s baked chicken.

 

Chef Kevin Conway from Local 11Ten, local11ten.com

How long have you cooking? I’ve been cooking since I was 15, so about 14 years.

How did you get your start? My sister’s boyfriend, back whenever she was in high school, was a sous chef. I was looking for a job and started off dishwashing. I was there for about three months, then I started cooking on the fry station, sauté, grill, so on and so forth.

Do you remember the moment you realized cooking is your passion? I was sitting in class at Armstrong. It was my senior year. Classes weren’t going as planned and I kicked back, thought about it, and realized I should be cooking, which is what I was doing a lot of at the time.

 

Chef Bryce Knott from A.Lure, aluresavannah.com

How long have you been cooking? I’ve been cooking for almost 13 years. I’ve been doing fine dining for almost seven of those. Started off in a very corporate background, Outback Steakhouse, and then I eventually hit a point in my career where I figured this is what I want to do and got into fine dining. Did a little bit of traveling. Spent a few years in New England on Nantucket Island.

Do you remember the moment you realized cooking was your passion? My first season in Nantucket, at the end of it, I was the youngest guy. At the end of the season, on the last day, the chef brought me outside of the kitchen and he gifted me a handmade Japanese chef’s knife. It meant the world to me. I was looking at it like it’s Christmas. He said, “Don’t you dare darken that knife at an Outback.” I said, “Yes, chef.” I came back to Savannah and started at a.Lure.

How long have you been there? Four years. Started as the line cook for about two years, then I was sous chef for a year, and now executive chef for almost a year.

 

Chef Justin Grizzard from The Ordinary Pub,  theordinarypub.com

How long have you been cooking? I’ve been doing this for 18 years. I got hired on my 16th birthday at a restaurant in Virginia and ever since I’ve been cooking and sweating and bleeding and all that.

What fueled your passion to be a chef? To be honest, it’s just because I like to eat. There’s only a few things I don’t like, but I genuinely love being around food. I love creating food. I like surrounding myself with people who like to push the boundaries of what food can be. I’m very fortunate now because I have the best team in Savannah that makes me want to come to work every day. I am so proud of my team. I couldn’t have done any of this without them.

What’s your favorite dish to make? Gumbo is my favorite thing to cook, just because it’s very technical. Everyone knows what gumbo is, but they don’t know what a trinity is, the process of when things should go in. Gumbo seems so simple, yet it’s so technical.

 

Chef Kevin Nape from Richmond City Center, richmondhillcitycenter.com

How long have you been cooking? I’ve been in it for 37 years.

Do you remember the moment you realized cooking was your passion? It was when I was going through college, working three jobs. I wanted to be an architect, but things just happened.

If you could only eat one dish for the rest of your life, what would it be? Probably oxtails.

 

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South's Greatest Moms Contest 2019

We're looking for the greatest, most authentic and sincere, southern moms. Taking nominations through February 4th!

South's Greatest Dads 2019

Show your dad some love and enter him in the South's Greatest Dads contest and get him some votes!
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Events Calendar

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  • "Keita Takahashi: Zooming Out" Exhibition at Telfair Musuems

    Jan 24, 2019
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  • 2019 American Traditions Vocal Competition

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  • 2019 Groundhog Day 2.2 Mile Virtual Race

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  • Opioid Alternatives & Resources Seminar

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  • Brews for a Cause

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  • Girl Scouts Thin Mint Throwdown

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    5:30 PM @ Cohen's Retreat

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  • The American Traditions Vocal Competition

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    The American Traditions Vocal Competition (ATC) returns for its highly anticipated 26th anniversary season Feb. 18-22, 2019. With an outstanding...

  • Piano in the Arts-Music of the Americas

    Feb 21, 2019
    7:30 PM @ Armstrong Fine Arts Auditorium

  • World of Illusion at Savannah Theatre

    Feb 21, 2019
    8:00 PM - 10:00 PM @ Savannah Theatre

    The Savannah Theatre is presenting this incredible blend of comedy, close-up magic, and grand illusion featuring two dynamic, world-class acts for...

  • Cinema Circle: The Kid

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    8:00 PM - 10:00 PM @ Trustees Theater

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Scenes of the South

Hearts for Healing Gala

The Faith Equestrian's Annual Hearts for Healing Gala at Tybee Wedding Chapel on Friday evening started out with a bang as the Free Spirit Orchestra' violin twins played their rendition of some of the greatest musical hits. The attendees were reminded what the event was all about as the founder Bonnie Rachael was recognized after story after story was shared to a room of teary eyed party-goers. Congrats to event director Bonnie Karr and her amazing team for a job well done!

The Cure Gala

Sisters on a journey sold out to a crowd of over 600 mainly female partygoers as they celebrated a night dedicated to finding a cure for childhood cancer.This special dinner featured unique, individually-themed table decorations, a silent auction, live auction, and a room full of big generous hearts. The event was held at the beautiful trustees garden, Charlie Morris's masterpiece of a venue.

Southern Coast Heart Ball

The American Heart Association's 22nd Annual Southern Heart Ball took place on February 2, 2019 and celebrated all the life-saving advances made so far while raising funds to continue to further AHA's mission. The black-tie gala brought together more than 400 guests to enjoy a night of dining, dancing, live entertainment and both live and silent auctions. Those in attendance got to hear the story of Lily Cochran, who was born with several congenital heart defects. Her father, a veteran of the U.S. Marine Corps, also had a heart disease and was honored at the event.

PUTTING Away Crime

On Saturday, January 12, 2019 Savannah helped McGruff the Crime Dog take a bite out of crime at the Crimestoppers Savannah's 3rd Annual Putt Putt Mini Golf Tournament held at Island Miniature Golf and Game on Wilmington Island. Proceeds went to helping fund rewards for the Crimestopper's anonymous crime tip line.

Dining in the Dark

On Saturday, January 12, 2019, the 3rd Annual Dining in the Dark event presented by The Charles C. Taylor and Samir Nikocevic Charitable Foundation benefitting the Savannah Center for Blind and Low Vision, was held at the Embassy Suites/Downtown Savannah.

Beaujolais Nouveau Day 2018

Savannah's 39 Rue De Jean celebrated Beaujolais Nouveau Day, the official end of this year’s growing season. Harvest is complete and vintners—especially in France—are ready to celebrate the completion of the harvest. Beaujolais Nouveau is a red wine that is annually released on the third Thursday in November. Nouveau wine undergoes a very short fermentation process, and yields an extremely fresh and fruity wine.

A Chefs Collaborative

This five course dinner held at Pacci Italian Kitchen and Bar allowed guests to taste exceptional flavors steeped in tradition. Included were the culinary skills of Chef Adam Barnett of The Katharine Brasserie & Bar, Winston-Salem, NC, Chef Robert Hoffman of Angeline’s Charlotte, NC, Chef Daniel Gorman of The Henley Nashville, TN, Chef Sebastien Rondier of Brabo, Alexandria, VA, and Chef Lauren Teague of PACCI Italian Kitchen + Bar.

East and West BBQ

A whole hog BBQ showcase, from two of the south’s most legendary Pitmasters, Pat Martin and Sam Jones. Hosted by Alida Hotel this event was a fabulous juxtaposition between Eastern North Carolina style BBQ and Western Tennessee style. Made possible by the Savannah Food and Wine Festival.

Savannah Food & Wine Fest

Hundreds came to experience Southern charm and hospitality, Savannah Style. The South's best culinary happenings - one exceptional week in Savannah. Iconic and historic coastal venues provided the perfect backdrop for gourmet and fun. South magazine captured the experience at the VIP tent.

Big Wig Boat Bash

Savannah's Riverboat, The Georgia Queen set sail to host the final fundraiser for the 2018 class of Big Wigs, together raising over $100,000 for the Susan G. Komen Coastal Georgia Foundation. This evening included heavy hors d’oeuvres, beverages, a silent auction, music and dancing and a contest to crown the Biggest BigWig! Contest categories included: The Biggest Wig, The Pink Ribbon Award and Best Pink Personality.