Executive Chef, Greg Balch

As a child, Greg watched as his grandmother successfully run the family restaurant and catering business using the ingredients from their farm.  This childhood experience solidified Greg’s belief in the importance of creating meals from locally grown sources. His commitment to sustainable agriculture and his ability to be creative with the freshest produce available is an ideal philosophical match with the ideologies of the Ratcliffe on the Green.

Following in his grandmother’s footsteps, Greg began his career at the renown catering company, Sisters Catering in Raleigh.  There he was influenced by his first mentor, Executive Chef Robby Lilly who inspired him by his constant quest for culinary knowledge and his devout love of cooking. In 2004, Greg moved to Charlotte to open the café, NoFo on Liz.  Determined to advance his cooking skills even more, Greg attended Johnson and Wales University in Charlotte where he earned an Associate in Culinary Arts degree.

Greg began his tenure at Ratcliffe on the Green as sous chef when the partners of Old North State Hospitality purchased the restaurant 2007. The best part of working at Ratcliffe on the Green, according to Greg, is doing what he loves most, “creating memorable meals with the freshest ingredients available" while evoking warm memories of his past.

While executive chef Greg Balch makes sure all is running smoothly in the kitchen, General Manager, Erik Carpenter mans the "front of the house" and maintains the wine list.

Joining the Ratcliffe team in February of 2007, Erik was quickly promoted to General Manager where one of his main responsibilities is to choose wines that complement Chef Balch's unique flavor combinations.  His ability to combine varietals with Ratcliffe's fresh, seasonal menus ensures a delectable farm-to-fork culinary taste experience.

Erik has been a tremendous asset to the Ratcliffe on the Green, and he is well respected by all of his colleagues. Erik recently graduated from Johnson & Wales university with a degree in restaurant management.