Chef John May – recently featured in The Local Palate – joined Piedmont in August 2016 after two and a half years cooking alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. Guests may recognize May from the open kitchen where he was featured on several episodes of “A Chef’s Life.”

A Durham native, May returned home to share his cooking – steeped in the South and its traditions – with his community at Piedmont, the ultimate destination for his NC-centered cuisine. A former United States Marine, May also studied at The Art Institute in Durham, cooked at the Weathervane at Southern Season, and at The Boot.

John May brings a passion for storytelling through his food which resonates at Piedmont where delicious food and responsible sources are paramount. Piedmont has cultivated a loyal following for their adventurous, 4-star seasonal dining experience in downtown Durham. The Wall Street Journal named Piedmont a “Next Generation Farm-to-Table Restaurant” for their commitment to featuring foods raised, harvested and caught in North Carolina, especially from their farm partner, Coon Rock Farm.

May’s commitment to honoring local food and foodways, coupled with his refined, adaptations of Southern food, mean he’s right at home at Durham’s inspired 4-star neighborhood restaurant, Piedmont.