About Us
Liz’s career in hospitality began at the young age of nine. She spent summers slinging sandwiches to tourists at Three Sisters on Block Island, Rhode Island. Three Sisters is where Liz learned every single neurotic sandwich habit she has, and where she learned the fundamentals of working in a kitchen. Those early experiences are the reason Liz fell in love with hospitality and the culinary industry.
Today, Liz boasts nearly a decade of experience in managing events, kitchens and restaurants. As the owner of Grandchamp Hospitality, Liz uses that knowledge and experience to help other small food businesses and restaurants build and grow their businesses.
Get to know Liz
Favorite protein to cook? Seafood! I love it all – cooking it, shucking it, eating it.
Go-to drink? Wicked dirty, wicked cold martini
Hellman’s or Duke’s? Hellman’s all the way!
Fan-favorite potluck dish? I make a pretty mean pesto pasta salad. I also love to introduce Southerners to New England steamed clams. We cook the clams with beer, onions and celery and its perfection
Any food you won’t eat? Blue cheese. Can’t touch the stuff.
Beach or mountains? Beach for sure. Kill Devil Hills is my favorite spot in NC and Block Island, RI holds an extremely special place in my heart.
One of the best events you’ve catered? My dear friend Sarah Grace had a magical wedding in the woods and we were lucky enough to cook her wedding meal, family style down this beautiful long wooden table.
Liz’s Experience
NCSU Class of 2011
Mark Day Company, Chapel Hill – Kitchen & Event Lead
Culinary Institute of America, Greystone Class of 2012
The Girl & The Fig, Napa – Catering Team
Bottega, Napa – Catering Team
Oenotri, Napa – Event Coordinator
Farmers Collective, Raleigh – Sales Manager
Crawford & Son, Raleigh – Opening Team
Oakwood Pizza Box, Raleigh – Opening Team
Locals Oyster Bar & Transfer Co Food Hall – Shucker & Catering Coordinator
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