About G2B

The Restaurant

G2B is your feel good neighborhood Pub with outstanding food and kind, generous service. At G2B you can find a delicious array of wood fired entrees, charcuterie, bar snacks, salads, pizzas and of course, a burger that you wouldn’t soon forget, all made in house daily. Hungry or just looking for a light bite, we’ve got it. G2B boasts a bar with 14 beers on tap and over 30 bottled beers so you’re sure never to grow thirsty. We also have an assortment of video games, new and classic, obviously designed for kids and adults. Great food at an approachable price in a fun, lively and modern setting is what G2B gastropub is all about. Cheers!

Meet the Chefs

Carrie Schleiffer

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 our newest restaurant G2B Gastropub in Durham.

Sean McCarthy

Executive Chef Sean McCarthy received Business Administration and Communicaton Studies degrees from UNCG before earning a BA in culinary arts from Johnson and Wales University in Charlotte. Sean then moved to New York City to train under Top Chef Master Floyd Cardoz at Tabla. He most recently spent a year and a half at Magnolia Grill under James Beard award winner Ben Barker before joining the [ONE] team in 2010.

Deric McGuffey

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.

Matt Strain

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.