Executive Chef Sean McCarthy received Business Administration and Communicaton Studies degrees from UNCG before earning a BA in culinary arts from Johnson and
Wales University in Charlotte. Sean then moved to New York City to train under Top Chef Master Floyd Cardoz at Tabla. He most recently spent a year and a half
at Magnolia Grill under James Beard award winner Ben Barker before joining the [ONE] team in 2010.
Deric McGuffey has been honing his pastry and bread skills for the last five years as Pastry Chef for Rezaz Mediterranean Cuisine, Enoteca wine bar, and Piazza
with Chef Reza Sateyesh in Asheville, NC. After earning his culinary degree from Asheville-Buncombe Technical Community College he trained under Chef Gary
Mennie at Canoe in Atlanta, GA.