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.
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 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.