Chef’s in the House

Written By: Marlene Osteen | Issue: March 2025

Since 2018, Old Edwards Inn and Spa has been inviting some of the South’s most imaginative chefs into its kitchens, creating an intersection of culinary artistry and intimate dining experiences. What started as the “Chefs in the House” series has grown into a celebrated tradition, now known as the Old Edwards Chef Dinners.

This series has earned a reputation for redefining what it means to share a meal, blending flavors, stories, and a sense of place into something truly unforgettable.

The 2025 series carries forward this legacy, welcoming an exciting lineup of chefs from across the Southeast and beyond. From a smoky Tennessee barbecue feast to an elegant dinner inspired by the South of France, each event is a one-night-only opportunity to experience the artistry of chefs whose dishes tell a story.

Hosted at The Farm at Old Edwards and Half-Mile Farm, these dinners combine set menus, thoughtful wine pairings, and the kind of collaboration that turns an evening into a memory.

The season begins on May 29 with Nashville’s Pitmaster Carey Bringle of Peg Leg Porker. Bringle’s signature barbecue brings the heat to The Farm, where his menu will showcase his mastery of smoked meats and traditional Southern sides, all served with a modern edge. It’s an evening sure to leave the scent of hickory smoke and the rhythm of live music lingering long after the last bite.

June 26 shifts the focus to the vibrant flavors of summer, as Chef Chris Hall of Local Three in Atlanta leads an evening of fresh, seasonal cuisine. Known for his ingredient-driven approach, Hall will craft a menu that captures the spirit of summer on a plate, perfectly paired with light, refreshing beverages.

On July 17, the annual Pol Roger Champagne Dinner brings effervescence to the table and live music to the stage. This multi-course experience will pair the delicate nuances of Pol Roger Champagnes with a menu designed to complement every sip. This event, now in its thirteenth year, continues to be a cornerstone of the series.

The 4th Annual Sunday Supper, held on August 24, takes guests on a culinary journey to the South of France. Chef Joe Cash of Scoundrel in Greenville will channel Provençal flavors, weaving fresh seafood, fragrant herbs, and rustic techniques into a menu that feels like a Mediterranean escape, right in Highlands.

Seafood takes center stage again on September 28 at the 7th Annual Oyster & Seafood Fest, featuring Lowcountry Oyster Co. and guest chefs Sara Prezioso of Charleston Bay Gourmet and Kathryn Fitzgerald of Regina’s in Asheville with ingenious curated cocktails from Chemist Spirits. From oysters served every way imaginable to coastal-inspired dishes, this event is a must for seafood lovers.

October 26 brings the Southern Chefs Potluck, a collaborative feast featuring Sam Fore of Tuk Tuk Snack Shop in Lexington, David Bancroft of Acre in Auburn, and Cory Bahr of Parish in Monroe.  This laid-back evening is all about community and the comfort of sharing hearty, soulful dishes prepared by some of the South’s most inventive and thoughtful cooks.

The annual Farm Harvest Dinner on November 14 will feature Old Edwards Chefs and Culinary Teams, plus local farmers at The Farm at Old Edwards.

The series wraps up on November 15 with Fall’s Finest Dinner at Half-Mile Farm. Chef Terry Koval of The Deer and The Dove will join the Old Edwards Culinary Team to celebrate the season with a menu rooted in fall flavors and crafted with precision and care.

Each dinner in the 2025 Old Edwards Chef Series offers a chance to explore bold culinary expressions in the warm embrace of Southern hospitality.