Biography:

Vivian Howard is a farm girl originally from Deep Run, NC who expects the unexpected but occasionally still finds herself surprised. Her smile, laugh, and loving nature are straight from the sweet strawberry patch. Vivian built her culinary career in New York City where she worked with the likes of Wylie Dufresne (wd-50) and Jean George Vongerichten (Spice Market). ‬But don't let the farm girl fool you; when you see that wrinkled brow, and her eyes turn stormy, remember that she expects nothing but the best from her ingredients, her cooking, herself, and everyone around her. Vivian takes great pride in the fact that 70 percent of the foodstuff at Chef and the Farmer is local, but she's even more proud of her twins Theo and Flo.

Biography:

Ben, Vivian’s husband and business partner, is a self-described “North Shore Jew from Chicago, living on a hog farm in North Carolina.” He is a painter who worked in restaurants to supplement his artist’s salary, and met Vivian when they both served at Voyage in New York City. Shortly after meeting Ben, Vivian told her roommate that he was “kind of arrogant” but thought he would make a significant impact on her life. Ben says that it was Vivian’s beauty that initially drew him in, “cause I’m a pretty visual person.” Ben runs the front of the house and has made it his mission to transform his staff into wine experts. 

Biography:

George Worrell is part of a long family lineage, well-known in Wayne County, North Carolina for curing country hams. His grandad, Waitus Worrell, began curing hams as holiday gifts for friends over 70 years ago and George still uses the same salt curing and dry-aging methods as his forefathers.

Biography:

Over the past year (2016), John May has perfected a dance called, “the chef shuffle.” John spent two years cultivating his skills as Vivian’s sous chef at Chef and the Farmer. At the same time, his slight humor and warm smile won over many viewers of the show. After leaving the kitchen at C&F, he landed at The Boot in Durham before settling in at Piedmont where he currently holds the position of Executive Chef. John’s creativity shines at Piedmont where he’s decided to only feature ingredients grown in North Carolina’s Piedmont region. Durham’s not too far from Kinston, so, if we’re lucky, John will make the occasional cameo in future episodes of the show.

Biography:

David Black is the president of the David Black Agency, specializing in representing a wide array of narrative non-fiction in subjects ranging from sports, business, history, politics, fitness, and memoir to any subject area that might spark a personal passion...Ehht emm including Vivian! David represents a number of New York Times best selling authors, including journalists, politicians, athletes, chefs, and cookbook writers. Before forming his own agency in 1990, David was an agent at Sanford Greenburger for 5 ½ years. He currently lives in Brooklyn with his wife, son, and dog.

Biography:

Michael serves as editor of Little, Brown and Co., one of the nation’s oldest and most respected publishing houses and future home of Chef Vivian’s inaugural cookbook. It’s rumored that he’s both a ‘sandwich coach’ and a ‘beard enthusiast, but never at the same time.

Biography: