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Dan Cheatham
(left to right: R. Spellman, J. LaBarge, B. Lassiter, B. Boll, J. Bowen, M. Gaultney, D. Cheatham, P. Overcash.)
 | Dan Cheatham, a native of Clearwater FL, began his culinary career at the age of 14. He is a graduate of The Culinary Institute of America and has earned an additional degree in Culinary Arts from the Pinellas County Vocational Institute. Dan is a Certified Executive Chef and a member of the American Culinary Federation, where he served as President and Treasurer of the Charlotte Chapter. He has competed in events such as the North Carolina State Seafood Challenge and the National Pork Products Hot Food Competition. His varied experiences include properties such as the Tavern on the Green in New York City, the Adam’s Mark Hotel and most recently as the Executive Chef of the exclusive River Hills Country Club in Lake Wylie, SC. |