Brandon Sharp Named Executive Chef at The Carolina Inn

Brandon Sharp, The Carolina Inn
Photo by The Carolina Inn

The Carolina Inn, A Destination Hotel has welcomed Brandon Sharp as the new Executive Chef of its signature restaurant, Crossroads Chapel Hill. Beginning immediately, Sharp will command the kitchen operations of the restaurant, banquet and in-room dining programs. In his new position, Sharp invites diners to experience new weekly dishes that fuse the restaurant’s signature southern style with a variety of international flavor combinations. A complete menu redesign is slated for winter 2017.

In his new role, Sharp has committed to establishing Crossroads Chapel Hill as the preferred culinary destination both in the Triangle and within North Carolina. A UNC Chapel Hill graduate and North Carolina native, Sharp is returning to North Carolina and beginning at The Carolina Inn with more than 15 years of fine dining experience.

Prior to his arrival at Crossroads Chapel Hill, Sharp worked at Solage Calistoga Resort and Spa, in Calistoga California, where he received his first Michelin Star for the locally inspired restaurant, Solbar. Throughout his time at the resort, Solbar went on to earn seven Michelin Stars.

Other career accomplishments for the husband and father of three include working with the culinary minds of Thomas Keller, John Besh and Gary Danko. Sharp has also worked in the kitchens of the Michelin-rated Restaurant Gary Danko in San Francisco, Restaurant August in New Orleans and the three Michelin star French Laundry, in Yountville, California.

“We could not have found a chef better suited for this role than Brandon Sharp,” said Mark Sherburne, General Manager at The Carolina Inn. “He is the full package and offers outstanding talent, fresh and innovative ideas, and has a deep connection with The University of North Carolina Chapel Hill and the state of North Carolina.”