Meet PCG Member – Chris Coleman: A True Native Charlottean Celebrates Local Ingredients
“Sorry Guys, I gotta see about a girl” is not quite how PCG Professional Member Chris Coleman stayed in Charlotte, but staying for a girl (who is now his wife) helped keep one of the true Charlottean chefs in his hometown.
After attending UNCC and thinking his life path was going to be as a graphic designer, Chef Chris Coleman of The Goodyear House, wasn’t sure that job was for him. Knowing creative arts may have been for him (and having worked in restaurants since he was 14), he looked into JWU Charleston (Charlotte wasn’t open yet) and others, but stayed in Charlotte for his future wife.
While attending CPCC, Chris landed his first job at the award-winning restaurant, McNinch House in 2003. While working for ten years in the kitchen of the historical landmark, he was able to learn the basics of classic European cooking, while developing his own voice. He then started his own pop-up called “The Market Kitchen”, focusing on using local ingredients combined with molecular cooking.
After one of the pop-ups, the Dunhill Hotel contacted the chef about coming in as the culinary director. During his time there, the hotel’s restaurant, Harvest Moon Grille rebranded to what is now The Asbury. While in that position, Chris worked with some of the finest chefs in Charlotte, including fellow PCG Member Jossie Lukacik, now owner of Sweet Spot Studio.
“Chris is my favorite chef I have ever worked with, recalls Lukacik. “He has a calm about him in the kitchen that creates an environment where everyone around him can do their best. When I started at The Asbury, I was very green. He pushed me and challenged me creatively in a way that’s made me who I am today.”
For Chef’s next culinary challenge, in 2016, he became the Director of Culinary for the rebranded Marriott City Center, overseeing Stoke, Stoke Bar, and Coco and the Director. While working at Stoke, Chris met AJ Klenk, who was working on a new concept called The Goodyear House. Being the friendly guy Chris is, he and AJ shared ideas about concept, kitchen design, etc. Throughout these discussions, Chris had a revelation.
After discussing so many great ideas for The Goodyear House with AJ, I finally realized I was emotionally invested in the project and decided to jump on board.
His now home, The Goodyear House is a neighborhood restaurant situated in a renovated mill house in NoDa. With a renovated building and sprawling patio, this recent addition to NODA was opened on February 4, 2020,
Six weeks later, the restaurant closed to in-house service due to the COVID-19 outbreak. At first, they tried to keep the delivery/takeout available, but the restaurant fully suspended service on March 21.
As with many restaurants, they pivoted. On May 8, they opened a temporary operation, Scratch House Chicken, a takeout chicken sandwich concept. That closed on July 21 to make way for the reopening of The Goodyear House. They hope to find a permanent location for Scratch House Chicken in the future.
No matter what the concept, Chef Coleman’s vision remains the same, “We focus on locally sourced, regional cuisine with a lot of global influences. We describe our food style as ‘simple plates with complex flavors.’”
“Chris Coleman is a “chef’s chef”, says long-time friend, noted Charlotte chef, and the co-creator of the popular food video series order/fire, PCG Member Marc Jacksina. “When I say that, I mean he has an intrinsic understanding of the position; the perilous balance between unfettered creativity and business acumen. He strives to be the very best, but manages to do so without compromising his morals, or coming across as sanctimonious.
“Above all, he’s not afraid to surround himself by cooks who might be better at certain positions then he himself might be. Like a great coach, or, you know, a chef’s chef. It doesn’t hurt that his food is authentic and delicious, or that he’s super dreamy.“
Chris is an inaugural member of PCG, and a founding board member, He joined this organization because of his passion for Charlotte and the region.
“Not only do I love sharing resources and doing my part to help fellow culinarians succeed, I believe recognition for this region is long overdue.”
Throughout his time at PCG, Chris has been able to use his membership to help grow his businesses and relationships. At each of his restaurants, he accessed the PCG professional network to help find job applicants, help him organize guest chef dinners, and even come to his aid when he’s in a pinch for ingredients.
“The relationships I’ve built with PCG chefs and farmers has directly affected my business in a very positive way.”
Chris has participated in nearly every PCG event, including the PCG Symposium, Farm-to-Fork, Bacon & Brews Cruise-In, Carved, and several chef collaboration dinners.
“I’m at a point in my career and life where I value simplicity over everything,” Chris concludes. “I want to source the best ingredients I can and let them shine. When cooking locally and by the seasons, the end results should be stellar when treated with care and respect.”
Profile written by Kate Anderson
The Goodyear House
3032 N.Davidson Street
Charlotte, NC 28205
Charlotte, NC 28205