Chris Coleman did not originally set out to be a chef.
As a native Charlottean, Coleman attended the University of North Carolina at Charlotte to primarily study graphic arts, but after a year, the culinary world called and art took on an edible form.
“I have always liked to cook, and I decided go to culinary school because all of my life I have wanted to own a restaurant or be an executive chef and run a restaurant,” he stated.
At the ripe old age of 21, Coleman hasn’t wasted a second making his mark in the kitchen as the newly promoted Executive Chef of The McNinch House.
After leaving UNC-Charlotte, he began taking classes at Central Piedmont Community College in culinary arts. He finished the culinary classes last spring and is still working to complete his associate’s degree in the culinary technology program.
After attending CPCC for about a year, Chris answered an ad that had been placed by Ellen Davis, the owner-chef of the McNinch House, for assistant chefs that stated, “will train.”
“When I saw the ad, I knew it would be a good opportunity,” he related.
Located in Fourth Ward on 511 North Church Street, The McNinch House was purchased by Ellen Davis in 1978. The 6,000 sq. ft. house was in such disrepair after Davis purchased it, that it wasn’t until 10 years later when she opened the downstairs of her home to create a fine dining experience like no other.
Dinner lasts about three hours and, during that time, six set courses (aside from an entree the guest has chosen) are served. Featuring wine pairings, a server in a tuxedo, and a house that could make someone feel like royalty for one night, The McNinch House has a low profile image yet is anything but that on the inside.
With a set price of $89 per person for dinner, the check average from the past six months has been about $180, and the guestbook says it all. “Amazing,” “Unbelievable,” and “What an experience” are just some of the notes guests have written after paying the check.
Coleman is behind the cuisine that drives such a dining experience, and after working his way up the ladder for a year and a half, training from Ellen Davis has left him with a true understanding of fine dining and what it takes to keep a restaurant at its best.
As Executive Chef, Coleman is excited about the possibilities of incorporating more of his own recipes with Davis’s.
“Now I get a little bit more freedom in the kitchen. I’ve been developing recipes with my Sous Chef Travis Fischer and it’s exciting.”
Coleman’s favorite food to prepare is traditional Southern with a flair. His pancetta-wrapped Chilean sea bass with mustard and champagne sauce is one of his original creations.
As far as cooking at home, Coleman says, “I do like to cook at home, but not that much. I like cooking traditional Southern the best. I like to cook Japanese, Chinese and Mexican. But if you hand me a batch of fried chicken, I’m happy.”
Aside from his new position, Coleman is also a newlywed and proposed to his high school girlfriend (presently a baker at Great Harvest) during a dinner at The McNinch House.
“I just got a house and a dog, so when I’m not here, I’m there and with her.”
For Coleman, “Experience is everything. I’ve talked to other chefs around town and they say it doesn’t really matter where you went to school, but it matters where you’ve worked. Start at the bottom and work your way to the top.”
In the future, Coleman wants to possibly take some classes at Johnson and Wales, travel and visit New York, Atlanta and California.
“But no matter what, Charlotte is my home.”
McNinch House, 511 N. Church St., is open for dinner only. Reservations are required. Call 704-332-6159.
This article appears in Oct 13-19, 2004.
