Chef Carlos & Chef Richie Mataafa
August 29 2024 | 6:30 PM1501 E. North Street, Suite 102, Greenville, SC 29607
Chef Collaboration Dinner at Mr. Crisp
Join us on Thursday, August 29th for a special Chef Collaboration Dinner at Mr Crisp, featuring the culinary talents of chefs Carlos Baez and Richie Mataafa. The evening will showcase a menu that highlights the rich Samoan, Puerto Rican, and Mexican cultural backgrounds of these amazing chefs. Utilizing regional ingredients and partnering with local vendors to create an exceptional expression of cuisine, this dinner is not to be missed.
As part of your ticket purchase, a complimentary welcome pour will be provided. To enhance your dining experience, Mission Grape of Greenville will offer a curated wine pairing and a selection of wine bottles and wines by the glass for purchase. Additionally, our bartender has crafted a special cocktail menu for the event, which will also be available for purchase if desired.
Chef Carlos Baez
Carlos Baez, a graduate of Le Cordon Bleu, began his career working for some of the best names in the Atlanta’s culinary industry, including Anne Quatrano (Abbatoir, Star Provisions), Linton Hopkins (Holeman & Finch), and his mentor, Josh Hopkins (Abbatoir, Empire State South). During his time at Empire State South he met his wife, pastry chef Kendall Baez. Shortly after having two children, the couple started looking for a family-friendly city with an up-and-coming food scene. Carlos saw Greenville as a perfect fit. He quickly worked his way up the ranks at The Anchorage under chef/owner Greg McPhee, becoming Chef de Cuisine. After working for three years at the Anchorage, Carlos took the helm at Mr. Crisp, establishing a new standard of fresh, local seafood.
Chef Richie Mataafa
Richie Mataafa, a Southern California native, grew up immersed in both Mexican and Samoan heritages. Food was central to his upbringing, blending Hawaiian plate lunches, Baja-style fish tacos, and carne asada fries. Memories of lively family BBQs with cousins, aunts, and uncles stand out. Richie’s culinary journey began in Florence, Alabama, 2012, where he worked at Alabama Chanin’s flagship store under Zach Chanin. There, he developed a deep love for food and its power to connect people. After pursuing fitness and counseling, Richie cooked at Winslow’s Table and Vicia in St. Louis under Chef Michael Gallina. Returning to Greenville, Richie started hosting small dinners, fusing San Diegan Mexican cuisine with Polynesian ingredients. In 2022, he launched Daylight as a popup behind his old gym, and it has been growing ever since.
Tickets are priced at $80++per person and includes a five-course dinner and a welcome pour. Please note, the gratuity is added to the ticket price at checkout.
** Please note, we have added a guest seating box. Please use this box to list any guests in your party that may have purchased their tickets separately so we can seat you together.