The INDY reported a few weeks ago that Gregory Gettles would become executive chef of Piedmont in Durham and he’s now officially assuming kitchen command, the restaurant announced Tuesday, June 2.
His first dishes at Piedmont will arrive at diners’ tables during Triangle Restaurant Week, June 8–14, according to the restaurant’s announcement. Piedmont’s entire menu should feature his cuisine by July 6. Thought it is still taking shape, expect it to be heavily focused on North Carolina ingredients from providers such as Coon Rock Farm, Blue Merle Farm, Four Leaf Farm and Root Down Farm. There’s a watermelon consommé that looks especially tempting. Actually, who am I kidding? The whole proposed menu looks tempting.
Gettles is replacing Ben Adams who left to focus on a new project slated to open later this year and tentatively named Picnic. Gettles comes to Piedmont from Herons in The Umstead Hotel and Spa where he worked alongside both Chefs Scott Crawford and Steven Greene as their Sous Chef since February 2013.
