Host
Chef Norwood Pryor
hails from Charleston, South Carolina, affectionately known as "the Holy City," which is celebrated for its exquisite cuisine and warm southern hospitality. This city, consistently named Conde Nast's top small city globally for over 15 years, is where Chef Norwood honed his culinary skills. He began his journey in local cafés and esteemed establishments such as the renowned 82 Queen in the French Quarter before venturing into fine dining.
At Cordavi, as part of an innovative chef team, Chef Norwood contributed to the restaurant's national acclaim, earning a spot among Esquire magazine's top 20 new restaurants in America. This recognition came from their unique fusion of advanced culinary techniques with traditional Carolina flavors, further securing two consecutive titles for best restaurants in Charleston.
Following his success at Cordavi, Chef Norwood enhanced the culinary offerings at the prestigious Carolina Yacht Club, one of the East Coast's top five private venues. There, he managed an award-winning restaurant and led a multi-million dollar catering program, showcasing his versatility across various grand ballrooms and private dining settings.
After his tenure at the Yacht Club, Chef Norwood expanded his expertise as a Pastry Chef before joining the acclaimed Oak Steakhouse, ranked among America's top 25 restaurants. His role allowed him multiple visits to the esteemed James Beard House in New York City, broadening his culinary repertoire.
While establishing his roots in Charleston, Chef Norwood earned degrees in International Cuisine and Culinary Management and achieved certifications from the Wine and Spirits Education Trust and the Court of Sommeliers. His career also included significant contributions to large charity events and collaborations with culinary giants such as Sarah Molten and Bobby Flay.
In 2012, Chef Norwood's journey took him to San Francisco, where he was initially poised to lead Bluestem Brasserie. Instead, he joined Apple Computers' culinary team in Cupertino, embarking on ambitious projects that included opening cafes and contributing to the launch of the new Apple Campus—a testament to his capacity for managing large-scale operations.
His time at Apple marked the beginning of personal chef engagements and a foray into entertainment, with hosting duties on local radio and acting roles. This multifaceted career path led him to culinary contributions in major film productions and an instrumental role in opening the Chase Center with the Golden State Warriors, focusing on sustainability through a zero-waste initiative.
Post-pandemic, Chef Norwood ventured into entrepreneurial waters with Baby Bear Biscuits, transitioning from a catering service to a brick-and-mortar establishment, Baby Bear Biscuit’s Southern Cafe, in San Luis Obispo. His new venture aims to celebrate local agriculture through a fusion of traditional and innovative southern recipes.
In San Luis Obispo, Chef Norwood continues to forge meaningful connections with the community, contributing to the culinary landscape through partnerships, educational initiatives, and his commitment to fostering a new generation of culinary professionals. His journey from Charleston to California exemplifies a relentless pursuit of culinary excellence and community engagement.