MEET THE CHEF: John Robert Bandy of Heirloom in Spartanburg, South Carolina

BY TRIPVEEL EDITORIAL STAFF | November 2019

Tripveel sat down with Executive Chef John Robert Bandy of Heirloom in Spartanburg, South Carolina.

Executive Chef John Robert Bandy of Heirloom in Spartanburg, South Carolina

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I’m a native local here to Spartanburg, South Carolina. I grew up in this area and attended culinary school at Johnson & Wales in Charleston, South Carolina. Deciding to attend culinary school really sparked and shaped my philosophy into becoming what it is now. After finishing school and being inspired in Charleston, I decided to come back to the Greenville and Spartanburg area to continue my growth as a chef. I now call Heirloom - A Milltown Eatery home where I love to create new and delicious menu items. Anywhere I have been able to travel, including New Orleans and California have really inspired me to grow as a chef. Inspiration is found everywhere I travel, no matter how close to home or far away.

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Tell our readers an interesting fact or two about yourself. 

I take pride in the fact that I am an extremely animated person who likes to stay excited about even the simplest of things. I don’t like to take life too seriously and think that creates a fun and inviting world to live in.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

Deciding on a favorite food is nearly impossible to me as I love any and all our foods. I love the type of food that can take you back to a moment in time where you think of a great childhood memory or even something that takes you back to grandma’s house. I like to incorporate those feelings into the food we make here even down to the textures.

Heirloom in Spartanburg, South Carolina

What are three ingredients that you simply couldn’t live without? 

Salt, butter and shallots are ingredients that are so important in the kitchen!

We love the art behind plating. What do you love about designing the perfect dish?

Seeing a plate to me is equivalent to an artist seeing a blank canvas. I would love to plate every single dish individually because it describes the flow of emotions going through you at that time. Each plate is depicted in a different way depending on your mood. Designing each dish according to how you’re feeling creates a different beauty behind each plate.

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Tell us about one of the most creative dishes you’ve created?

Creative dishes are an everyday part of my life. Each dish is beautiful and finding new techniques and growing is a part of the process for all my creations.

Share your most recent awards and accreditations with us! 

Heirloom - A Milltown Eatery was recently a part of the March of Dimes “Signature Chef’s Auction,” where we were honored in receiving two distinguished awards for “Best Taste” and “Judge’s Choice.”

What are some of the latest trends you’re seeing in top restaurants across the globe?

Fermentation is a trend in this industry that we incorporate in our own kitchen by creating our very own handcrafted vinegars.

Heirloom in Spartanburg, South Carolina

What’s your favorite cocktail or liquor?

Bourbon or a good old fashioned are my go-to.

What do you love about being the Executive Chef at Heirloom in Spartanburg, South Carolina?

The positive environment throughout the entire restaurant is the first thing that comes to mind when I think of being here. I love the fact that we incorporate teaching and improving of others’ lives inside and outside of the kitchen. If a chef or any other kitchen staff wants to do more, we do our best to help them achieve their goals. Everyone is more than an employee here, even in upper management’s eyes. This is just a phenomenal place to be as a chef and as any sort of employee!