Executive Chef Carrie Schleiffer received her BA in communications from the University of Arizona and shortly after attended culinary school
at The Institute of Culinary Education in NYC. Carrie has worked under Chef Michael Anthony at Gramercy Tavern as well as Top Chef Master,
Chef Floyd Cardoz at Tabla in NYC. She moved to North Carolina in 2009 to work as Sous Chef at Giorgio Restaurant and Bar in Cary under Chef
Ricky Moore. At the beginning of 2011, Carrie joined our restaurant group at [ONE] Restaurant, and quickly earned the position of Chef de
Cuisine at G2B Gastropub in September of the same year. Carrie took over as Executive Chef of G2B at the beginning of 2013.
Bill Harrison is a native of Henderson, NC and received his BS in Foods and Nutrition from Appalachian State University. He spent many years
working in the restaurant scenes of Boone and Blowing Rock before relocating to Raleigh where he served as Garde-Manger Chef at EVOO for two
years. After, he spent the next five years at the Umstead Hotel in Cary where he was the Banquet Chef under Executive Chef Scott Crawford.
Bill joined the team at G2B as Sous Chef in July of 2013.
Deric McGuffey has been honing his pastry and bread skills for the last five years as Pastry Chef for Rezaz Mediterranean Cuisine, Enoteca wine
bar, and Piazza with Chef Reza Sateyesh in Asheville, NC. After earning his culinary degree from Asheville-Buncombe Technical Community College
he trained under Chef Gary Mennie at Canoe in Atlanta, GA.
After growing up in New Orleans, Matt attended the Le Cordon Bleu program in Portland Oregon, where he was first introduced to making charcuterie. He then
cooked in Dallas for several years before moving to the Triangle, where he spent three years honing his charcuterie skills at Vin Rouge. He is now the owner
and charcuterie master of Piedmont Charcuterie Inc., and produces all the house-made charcuterie for G2B and ONE Restaurants.