Raleigh
Bobby McFarland
Bobby McFarland began his cooking career in Manhattan under the late Floyd Cardoz–a world-renowned chef and pioneer in Indian cuisine. In 2016, he relocated to Raleigh where he has held leadership roles in numerous renowned establishments specializing in various cuisines, such as Royale and Snap Pea Underground. He currently oversees culinary operations for all Wye Hill Hospitality locations and Ivy and Varley in Salt Lake City. Bobby serves as the company chef on the forefront of expansion for all Wye Hill Hospitality operations in the triangle, as well as for the Realine group in Salt Lake City.
The Experience
Ditch the traditional dining experience for an interactive culinary showcase. This 3-hour interactive dining affair is unlike any corporate dinner your clients have experienced before...
'Happy Hour'
Wine Reception
Hosted in a stunning private home with a stunning outdoor space, the evening will kickoff with a wine reception. Mingle, sip, and watch with clients as Chef Collier preps his multi-course dinner.
Interactive Culinary
Showcase
Guests are encouraged to directly engage with Chef throughout the evening by asking questions, seeking culinary insights, or simply watching the magic unfold up close and personal.
Client Facing
Presentation
Either before or after dinner is served, hosts will have the opportunity to give a presentation, engaging directly with clients.
The Venue
