BIOGRAPHIES

PETER GRILLS
Director of Food & Beverage
The Ballantyne Hotel and Lodge

With a career in the hospitality field spanning over twenty-five years, Peter Grills brings a wealth of both independent restaurants and hotel experience to The Ballantyne Hotel and Lodge.

Based in Charlotte, Grills joined the hotel in August of 2006 and is responsible for all Food & Beverage operations, including Gallery Restaurant, as well as the other outlets, kitchen, banquets and in-room dining. In addition, Grills has put together one of the finest collections of whiskeys and single malt scotches in all of North Carolina for Gallery Restaurant Bar.

Prior to joining The Ballantyne Hotel and Lodget, Grills served as the Food and Beverage Director for Bank of America Corporate Dining managed by the Compass Group. In this capacity, Grills was responsible for the reopening of a newly renovated facility and hired and trained opening management and hourly teams, as well as overseeing the banks dining rooms in Washington, DC.

Prior to that, Grills served as the Director of Operations for Cornerstone Management and Consulting from 1999 to 2004. In this position, Grills was responsible for operations and the hotel consulting group with ownership of properties to include one sixty blue, Michael Jordan’s Steakhouse in Connecticut, and Michael Jordan’s Steakhouse in DC. In addition, Grills managed contracts with a private club and consultants to hotel companies to include W Hotels in Chicago and Mexico City, and he was directly responsible for the restaurants in the W Chicago City Center, W Chicago Lakeshore and the new W Mexico City.

From 1997 to 1999, Grills was the Director of Operations for Kramer and Eugene’s in Concord, NC. Before that, Grills worked as the Regional General Manager for Morton’s of Chicago from 1994-1997.

Prior to that, Grills served as the Regional Corporate Supervisor for Ala Carte Entertainment, in which he was responsible for all aspects of marketing and sales of nine high volume nightclub and restaurants from 1991 to 1994.

In 1991, Grills worked as General Manager for the Arlington Race Track managed by the Levy Organization in Chicago. Before that, Grills was the General Manager for Ala Carte Entertainment from 1989-1991.

From 1984 to 1989, Grills worked as the General Manager for Printers Row, an award-winning restaurant in Chicago.

A native of Mystic, Connecticut, Grills is a graduate of the University of Connecticut.

J. KELLY MORROW
Chef de Cuisine
Gallery Restaurant

With more than 17 years of culinary experience, Joseph Kelly Morrow brings a wealth of knowledge and creativity to Gallery Restaurant.  Morrow joined Gallery Restaurant as the Chef de Cuisine in February.  Morrow’s responsibilities include managing the kitchen staff, ensuring all procedures are completed with the highest standards and providing optimum service to all diners.

Prior to joining Gallery Restaurant, Morrow held Saucier Chef and Poissonier Chef roles at the number one Zagat-rated restaurant in Philadelphia, Fountain Restaurant at the Four Seasons.   In these capacities, Morrow learned from all the chefs at the Four Seasons and gained extensive experience with diverse seafood dishes and sauces.

Before that, Morrow served as an apprentice to celebrated Chef Tony Clark, named one of Food & Wine Magazine’s 10 Best New Chefs in 1997.  Under Clark’s influence, Morrow helped prepare exquisite spreads and course dinners for the most discriminating of guests.

From 2000 to 2001, Morrow worked under award-winning Chef Bruce Lim, as a Sous Chef at Cibolette and as a Saucier Chef at Susanna Foo Chinese Cuisine, both in Philadelphia.

In addition to offering an eclectic variety of dishes on the menus at Gallery Restaurant, Morrow is open to customizing meals based on diners’ requests.

Morrow resides in Charlotte with his wife, two daughters and a son, who continue to inspire him everyday.

DAVID MOORE
Executive Sous Chef
Gallery Restaurant

A native of Spartanburg, SC, David Moore worked in numerous restaurants ranging from family style oyster bars to fine dining beginning his cooking career at a very young age. He is a graduate of Spartanburg Methodist College and obtained rank of Eagle Scout before moving from home in 2001 to explore culinary avenues outside of South Carolina.

In 2003 Moore was appointed to the position of Executive Chef at the Meadowbrook Inn in Blowing Rock, NC at the age of twenty-two. As Executive Chef of Meadowbrook, Moore was instrumental in the design and opening of Ciao Bello a 70-seat Italian restaurant and oversaw all food service operations at the 64-room, full banquet service property. While living in Blowing Rock, NC Moore also served as Pastry Chef under Chef James Welch at Crippen’s Country Inn.

Moore was named Sous Chef of The Ballantyne Hotel & Lodge in June 2006. In this role, Moore proudly assists in managing the daily culinary operations of Gallery Restaurant, ensuring the highest level of quality and consistency and providing creative culinary ideas for seasonal menus. Moore also oversees participants in Johnson & Wales’ externship program and teaches the popular Cooking School at the hotel. Most recently Moore was named Executive Sous Chef of Gallery restaurant which achieved Forbes four star rating in its first year of operation.

Now with fourteen years of gastronomic endeavors behind him Moore looks forward to gaining new knowledge, experiences and making “food memories” for others on a daily basis.

Moore resides in Charlotte, mostly in the kitchen!