This year brings a blend of Top Chefs alumni and new competitors hoping to bring in a win for their supporting restaurant. Cityview wants to thank the restaurants who support these chefs in this competition.
Seasons Innovative Bar & Grille
Chef Andrew Milne began his training for the culinary industry at the age of 8. His motivation is to make his mother proud, take care of his family, and the make people happy through his food. He is a culinary graduate of the Art Institute of Tampa and has won several awards, including Top Chef of Pinellas County in Florida two years in a row. This Milne's first time competing in Cityview’s Top Chefs.
After attending culinary school at CIA and spending most of his time in New England, Anthony Ploof moved south and has been embracing the Southern culture and cuisine ever since. Ploof is currently the Executive Chef at The Tennessean Hotel in downtown Knoxville. He took third place in the entrée category of last year’s Top Chefs competition.
Bistro by the Tracks
Chef Danny Wilhoit grew up on farm in Campbell County, where hard work and a passion for food was instilled in him at a young age. Currently he is the Executive Chef at bistro by the tracks and has competed as such at Top Chefs for the last three years.
Chef Jason Hayes has been in the food service industry for 27 years. His mother was in the industry so naturally he grew up in kitchens. Since attending culinary school at Sullivan University in Louisville, Kentucky, he has been inspired to create dishes that are different rather than following trends. He draws inspiration from French cuisine with a southern fusion.
Jeff Carter has been working for Randy Burleson and the Aubrey’s Corporation for about 4 years. He has been at Bistro by the Tracks, Sunspot, and a new concept restaurant is in the works. Prior to, Carter was a chef at Dancing Bear Lodge and Blackberry Farm. Last year at Top Chefs, Carter took second place in the entrée and dessert categories.
Conner's Steak & Seafood
Corporate Chef at Connor Concepts, Mark Davis, has been with the company for over 25 years. He got his start in the field as a server, line cook, and kitchen manager, while attending UNC-Greensboro. At Connor’s, he helps develop menus, open new locations, and maintain the Connor’s brand. Davis competed in the 2017 competition and we are happy to welcome him back.
Warren Weiss, Chef de Cuisine at Knox Mason, has been in the industry for 20 years. He was brought up in a family with a strong importance of preparing meals out of a large home garden. Before attending culinary school and working with industry leaders in the Midwest and Southeast, his first job was washing dishes at magic-themed restaurant in Indianapolis. This is his first time at Top Chefs and we are excited to welcome him to the competition.