In celebration of the 10th anniversary of its signature "euphoria" food, wine, and music festival, host city Greenville, South Carolina, has added a premiere dining experience featuring three Michelin-starred chefs.

The euphoria event will be held September 17-20, with the chef dinner on Saturday, September 19. 

The “Coast to Coast” dinner will feature three-star Michelin Chef Curtis Duffy of Grace in Chicago, two-star Chef Sean Gray of Momofuku Ko in New York City, and two-star Chef David Kinch of Manresa in Los Gatos, California. Master Sommelier Fred Dexheimer will select the wines for each course. Taking place at the picturesque Hotel Domestique with Executive Chef Greg McPhee, this dinner is the crown jewel of an all-star festival. 

Michelin North America has operated in South Carolina for more than four decades and located its U.S. headquarters to Greenville in 1988. The company has supported euphoria since the festival's inception in 2006 when they invited celebrated three-star Michelin Chef Thomas Keller to participate.

Chef Curtis Duffy of Grace in Chicago leads this all-star chef line-up. A Columbus, Ohio, native, Duffy moved to Chicago after culinary school to learn from the late chef Charlie Trotter at his eponymous restaurant. 

After Charlie Trotter, Duffy moved on to Trio, was co-owner of Alinea with Chef Grant Achatz and earned two Michelin stars at Avenue before opening Grace in late 2012. 

As the executive chef and owner of Grace, Duffy has garnered many accolades including Three Michelin Stars in the Chicago 2015 Guide, AAA's Five Diamond Rating, Forbes Travel Guide's 5 Star Rating, Robb Report's Best Restaurant in the World 2013, Chicago Magazine's Best New Restaurant, and Eater National's Chef of the Year.

Hailing from New York, Sean Gray is the executive chef of Momofuku Ko. Originally from Eastern Pennsylvania, Gray moved to New York City in 2005 after working in a variety of kitchens between New York and Philadelphia. Gray joined David Chang’s Momofuku team in 2007, spending time at Noodle Bar, Ssäm Bar, and then moving to Ko in 2009 as sous chef. He became Ko's chef de cuisine in 2011 and executive chef in 2014.

Ko has two Michelin stars, which it has retained for the past seven years. 

Rounding out this impressive line-up is renowned Chef David Kinch from Manresa in Los Gatos, California, who has retained a two Michelin star rating for nine consecutive years and been at the forefront of the new contemporary California cuisine movement. 

Since opening in 2002, Manresa and Kinch have been a James Beard “Outstanding Chef” finalist, Bon Appetit’s “20 Most Important Restaurants in America’” and GQ’s Chef of the Year in 2011. Additionally, Kinch’s first cookbook Manresa: An Edible Reflection is a The New York Times Bestseller.

Fred Dexheimer is one of 210 master sommeliers in the world, and the only one hailing from the Carolinas. In 2007, as the National Wine and Beverage Director for BLT Restaurant Group, Dexheimer passed the Court of Master Sommeliers “Master Sommelier” exam.

He is the founder of Juiceman Consulting, a restaurant, wine, spirits, and cocktail consulting agency, through which he consults for Wines of Chile and Wines of Southwest France. In 2015, he began RX Wine Lab in North Carolina, a wine bar & premier wine education service. Dexheimer competed in the "Best Sommelier in World Competition" as the representative from the United States and is the emcee for Star Chef’s SOMM SLAM.

In addition to the dinner, these famous chefs will get their hands dirty when they serve as sous chefs for the finalists of euphoria’s first annual Kids in the Kitchen: Healthy Lunchtime Throwdown.

Open to all Greenville County School students between the ages of 8 and 12, euphoria’s cooking competition is modeled after First Lady Michelle Obama’s Healthy Lunchtime Challenge and Kids’ State Dinner, an annual event that promotes healthy eating and healthy lifestyles for children across the United States.

Judges of the contest include Tanya Steel, founder of the Healthy Lunchtime Challenge and Kids’ State Dinner in conjunction with First Lady Michelle Obama, the U.S. Department of Education and the U.S. Department of Agriculture. (Steel is also award director of the Julia Child Award, former editor-in-chief of, and was an editor at Bon Appetit and Food & Wine magazines.)

Tickets for the “Coast to Coast” dinner are $350 each and are available online.

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