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MEET THE CHEF: G-PRIME STEAK & CELLAR, KEVIN DRAPER

G-Prime Executive Chef Kevin Draper's culinary journey began long before he stepped foot into a professional kitchen. His passion for cooking ignited at a young age, as he delighted in creating meals for himself and his family. While pursuing his education at Appalachian State University, Draper honed his skills by working in restaurants, setting the stage for his future success as a chef.



After gaining valuable experience at the renowned Fearrington House Restaurant, Draper returned to the triangle area, where he joined the Girogios Hospitality team at Bin 54 Steak & Cellar in 2009. It was here that he showcased his expertise in crafting unforgettable dishes, earning acclaim for his culinary prowess. When approached by Owner Giorgios Bakatsias to be a part of the G-Prime concept, Draper knew it was a project he couldn't pass up. His dedication to the craft of cooking and his unwavering commitment to excellence make him a definitive asset to this exciting new venture. With his culinary talents and innovative vision, Chef Kevin Draper is poised to make G-Prime one of the most exciting restaurants in the region.



What makes G-Prime unique?

To me what makes G-Prime unique boils down to commitment. The commitment that we make to the community to strive and give the best dining experience we can to our guests. From decor and ambiance to sourcing stellar ingredients. Top notch service with amazing cocktails and an unparalleled wine list.


How would you describe the type of food you like to cook?

The food I like to cook stems from the food I like to eat. Much of that is affected by my mood. And no matter what, it has to taste good.


What motivates and inspires you as a chef?

I will always attempt to make and cook the best food I can. I find joy in creativity as well as consistency. Whether I'm learning a new skill or cooking something for the thousandth time. My goal is to challenge myself and always try to improve.




What might diners not know about you? 

I'm the proud father of four amazing children.


Current favorite dishes on the G-Prime menu?

A few that stand out for me now is the scallop crudo with tomato confit, ponzu & shiso. The jumbo lump crabcake with sweetcorn remoulade and of course the tallow fries with truffle aioli. And it doesn't hurt that there are three types of wagyu beef on the menu.


What’s your favorite local product and how do you use it?

Being located so close to the coast provides us with a bounty of amazing seafood. We get in big eye ahi tuna that we utilize for tuna crudo and a seared tuna steak. It has a higher fat content while keeping the taste mild and clean.


Best foodie city?

Any city or town where the community supports the food scene and are open to new experiences and embrace that culture of enjoying the food that others make. My favorite cities are those with street food. Or places where you can pop in for a quick bite to eat. NYC clearly checks all my boxes on that one. More regionally I'd say Ashville and Durham are hot spots with a good food culture. Wilmington now seems to be the next up and coming destination.


What’s your all-time best comfort food?

There are honestly no favorites for me when it comes to food. It's mostly dictated by my mood and feelings at the time. It's having the exact thing you want to eat at the time you want to eat it. And sometimes what that food is can be an unexpected surprise in that moment.


Describe the best meal you’ve ever eaten.

The best meals for me are always shared and ones that leave you with memories.


3 Songs on Your Playlist.

I've been listening to Noah Khan, the Black Pumas, and the Rolling Stones recently.


If there’s one important piece of advice you might have for cooks, what might that be? 

Be driven and dedicated and be willing to learn new skills and adapt. Know mise en place and taste everything. Knife cuts matter. Reduce waste, and most importantly don't waste time, yours or anyone else's.


1981 Eastwood Rd


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