CHEF JEREMY FOY
Raised in Chapel Hill, North Carolina, Jeremy Foy gained an affinity for cooking by watching his father don an apron as the de facto neighborhood grill master. Those fond memories propelled Foy into the culinary world where he began working for well known restaurateur Rick Coombs at Indianapolis's premiere fine dining establishment, Malibu. After six years under Coombs's tutelage, Foy moved to Nashville in search of new ideas, spending a short time in the hotel industry before opening his own café and catering business, Carolina Café, in Franklin, Tennessee. Currently the Executive Chef at Two Twenty • Two Grill & Catering, Foy draws on all of his past influences, whether it is fine dining, bistro style, or simply standing behind a smoker — as his father did — and preparing some of his famous pork racks.