Parsons’ culinary career began in the Outer Banks, where he learned much about regional seafood. His culinary education from Asheville-Buncombe Technical Community College helped further his skills and knowledge of food and beverage. Parsons has been the executive chef of The Lobster Trap since it opened nearly six years ago.

Q: Describe your cooking style.
A: I like to experiment with flavors—to play with different taste sensations like sweet, sour, and savory. I like to create a nice balance in every bite. I grew up having Sunday dinners at my grandma’s house, so I like to bring that family comfort to my food, too.

Q: What secret ingredient would you like to work with?
A: Wholesome, ripe heirloom tomatoes. They’re so versatile. The sky is the limit.

Q: What edge do you have in this competition?
A: I love to keep an open mind, and I’m very creative on the fly.

Q: Favorite celebrity chef?
A: Thomas Keller is god in the culinary world. I also like Rick Bayless because of my love for Latin/Mexican cuisine.

Q: If you could make one phone call during the competition, whom would you call?
A: I’d have to pay homage to A-B Tech, where I trained. I’d call Chef John Hofland, who’s been an instructor there for more than 40 years.

http://thelobstertrap.biz/

Photograph by Matt Rose