Roy has been in the culinary field for 15 years. He received a scholarship to the Art Institute of Atlanta, graduated with honors, and ran several kitchens in Colorado before moving to Asheville. He currently writes for Grilled magazine and works as head chef at the Lexington Avenue Brewery, where he has created all the menus by reinventing traditional bar food with a gourmet angle.

Q: What secret ingredient would you like to work with?
A: Beets. They’re beautiful, versatile, and highly flavorful.

Q: What edge do you have in this competition?
A: I think we’re at an advantage because people aren’t expecting much from a brewery. We’re like Mighty Ducks III.

Q: Favorite celebrity chef?
A: David Chang. He’s a noted chef at Momofuku in New York.

Q: If you could make one phone call during the competition, whom would you call?
A: My wife. We’ve cooked together for many years, and she’s my inspiration.

http://www.lexavebrew.com/

Photograph by SG Séguret