Brandon Sharp, the owner and chef of Chapel Hill restaurants Hawthorne & Wood, Bluebird, and Proximo, joins Big Hitters Only to talk career, culinary journey, planning a menu, and opening a restaurant. From his start at Chi-Chi’s in Greensboro to Chapel Hill to Napa Valley, New Orleans, and Spain, Sharp dives into world of cooking, fine dining, and restaurants. The pod closes with a few quick cooking tips, his favorite protein, vegetable, and starch to cook, and a little UNC hoops talk.

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