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5 Reasons to Visit® sat down with Executive Chef Charles Gardiner of Gallery at The Ballantyne, A Luxury Collection Hotel in Charlotte, North Carolina.
Executive Chef Charles Gardiner
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I am a born and raised North Carolinian who grew up in a family of chefs, with my dad at the helm and both my brother and I following in his footsteps. I briefly lived just outside of D.C. and worked under my second ACF Certified Master Chef® (CMC®) where the Chesapeake had a strong influence on my love for blue crabs and fresh seafood as well. My time living in Asheville, North Carolina introduced me to the farm to table movement, with so many great local farmers—even where I worked at the Inn on Biltmore Estate had an 8-acre chef’s garden and their own livestock on property.
Gallery at The Ballantyne in Charlotte, North Carolina
Tell our readers an interesting fact or two about yourself.
In spite of being in love with my career, I took a brief detour, originally starting school at North Carolina A&T University “Aggie Pride” as a computer science major. All the while working in the same kitchen I started working in at 16. During that time, I decided my love for cooking was much greater than my love for computers and transferred to AB Tech in Asheville for Culinary Arts.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite food is North Carolina pulled pork BBQ. Specifically from the church where I grew up, at the Poplar Ridge Friends meeting. They do a BBQ fundraiser twice a year and it is my go to nostalgic comfort food when I can get it. The sauce we made there is still one I have incorporated into my own recipe portfolio and the 80-year old recipe lives on.
Gallery at The Ballantyne in Charlotte, North Carolina
What are three ingredients that you simply couldn’t live without?
Pork, I can do so many things with it. Smoke, it adds so much flavor, rather using charcoal and cooking over a hearth or traditional smoking; it adds so much character to a dish
vinegar, including making my own. The acidity brings so much balance to dishes it would be impossible to part from.
We love the art behind plating. What do you love about designing the perfect dish?
I love the critical thinking. In my world there is no such thing as a perfect dish so I am always looking for ways to tweak and refine dishes. But, I always emphasize desired texture, combination of flavors and unique bites while creating plates.
Gallery at The Ballantyne in Charlotte, North Carolina
Tell us about one of the most creative dishes you’ve created?
I would love to tell you about my competition dish for the NCRLA competition, as it is truly something special that I can’t wait to put on the menu in the Gallery. But another dish I was particularly proud of was a Prickley Pear Snapper Ceviche I created that used local prickly pears and radishes garnished with pomegranate and nasturtiums from local farms. As you’ll see below, it was just beautiful and tasted incredible.
Gallery at The Ballantyne in Charlotte, North Carolina
