Crawford & Son | Raleigh, NC
With 13 years of experience in award-winning restaurants, Bret helped open Crawford and Son in November 2016 with executive chef and founder, Scott Crawford. As chef de cuisine, Bret focuses on providing an exceptional experience to guests with unique flavors and techniques. Previously, as the chef de cuisine at Standard Foods in Raleigh, Bret worked with Scott there to create Southern comfort food and oversee the whole-animal butcher program and backyard feeder farm. Bret also has worked at Blackbird in Chicago, under James Beard award-winning chef Paul Kahan. And the New England Culinary Institute graduate previously held multiple positions at The Georgian Room in Sea Island, GA.
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