There’s a new executive chef taking charge of the kitchen at Carpe Diem Restaurant and Caterers in the Elizabeth neighborhood. Tommy Vance, former chef at Georges Brasserie before it closed in May of last year, is stepping into the role formerly occupied by Paul Ketterhagen.

Born on Long Island, Vance moved with his family to Charlotte when he was twelve. Attracted to the kitchen at a young age, he studied in the culinary program at Central Piedmont Community College before moving to the low-country, where he finished his culinary education and graduated from The Art Institute of Charleston. He has more than fifteen years of cooking experience, including a stint as sous chef at Carpe Diem.

“I’m looking forward to working with local farmers and using local produce to advance the ever growing Charlotte food scene,” Vance says. “Being able to work together with our great management team here at Carpe Diem, who I have known for a while, it’s nice knowing that they have the same passion for food as I do.”

That passion is being put into new menu items like a smoked duck breast with Dijon-herb spaetzle, roasted root vegetables, pecorino broth, and bourbon glaze, and pan-seared scallops accompanied by parsnip purée, pistachio gremolata, shaved fennel, arugula, and burnt orange and caramelized orange vinaigrette. —Travis Mullis