Chef and owner, Charles Mallory is a native of Daytona Beach, FL. He started his culinary adventure at Daytona Beach Community College, and then transferred to Bethune-Cookman College where he received his Bachelors of Science in Hospitality Management in 2000. After working and receiving additional training and experience in the industry, he enrolled at Orlando Culinary Academy’s prestigious Le Cordon Bleu program in Orlando, FL in 2004. Here he learned the fundamental skills about cooking and baking. He earned his Associates in Science degree in Culinary Arts with honors.
Immediately following graduation, He worked for Stonewood Grill and Tavern, then three years with Americrown Service Corporation in their fast-paced catering division for the Daytona International Speedway. He was recruited as Head Chef of the Executive Kitchen in the NASCAR building in 2006. He was in charge of writing recipes and menus, along with preparing meals daily for executives, such as Jim & Brian France and a host of others.
After working in the Executive kitchen for NASCAR for a year he was approached about a restaurant venture being put together in Daytona Beach by NBA Superstar Vince Carter and his mother, Dr. Michelle Carter-Scott. He and Chef Tom Papa helped to develop the menu, recipes and kitchen layout for Vince Carter’s Restaurant. Along with making decisions on equipment purchased for the kitchen. He was one of three Operation Chef’s at the restaurant. After 6 months he was Head Operations Chef of Vince Carter’s Restaurant. After almost 3 years with the restaurant, he left to finish his MBA from Strayer University, with honors. After taking some time off to spend time with family, he helped open Bahama Breeze in 2013 as well as open and become a Corporate Trainer for Cheddar’s Scratch Kitchen in 2015.
He is owner and operator of Blue Chip Catering LLC, Consulting and Personal Chef Services, www.bluechipcatering.com. Chef Charles Mallory has won numerous awards as well as had work appear in various magazines and newspapers. He has also done consultation work for many projects through his business. Over the past several years Chef Mallory has also participated in various fundraisers including a $30,000 a plate dinner for President Barack Obama for his re-election campaign in 2012 at Vince Carter’s Home. From putting together, the menu and hand picking the staff for this momentous event, the event alone garnered a lot of publicity for the restaurant and himself. Some other events include Taste of Orlando in 2007, 2008 and 2009, the Vince Carter Poker Tournament, UNICF Telethon and various other events. He is currently a culinary instructor at Bethune Cookman University’s Bob Billingslea School of Hospitality Management Program, going into his sixth year. He is married to his lovely wife, Katina W. Mallory and they have one daughter, Kinsley R. Mallory. He describes his cooking as a combination of comfort food and upscale cuisine. Preparation and presentation are the keys to having a great dining experience. "Without a doubt, people eat with their eyes long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement to the senses." “My Passion for cooking comes from my early childhood memories of preparing meals for family and friends and seeing the enjoyment it brought.”