Clark Barlowe of Heirloom is Headlining Pinehurst Resort’s First Chef & Maker Series

Clark Barlowe, one of North Carolina’s brightest up-and-coming chefs, will headline Pinehurst Resort’s first Chef & Maker Series event May 12-14.

Barlowe, who has appeared on The Food Network’s Chopped and Beat Bobby Flay, is the owner and executive chef of the acclaimed Charlotte restaurant, Heirloom. Barlowe’s masterful creations center on original and unique dishes that reflect his travels around North Carolina. He is an avid forager, and when he is not in Heirloom’s kitchen, he can most likely be found in N.C. forests and fields, sourcing ingredients for the restaurant’s eclectic menu.

Clark Barlowe

“Clark is one of the most inventive and interesting chefs working in the Southeast today,” says Thierry Debailleul, Pinehurst Resort’s executive chef. “Guests will marvel at his remarkable talent while enjoying a truly unique dining experience.”

The festivities begin the evening of Friday, May 12, with a “Sandhills Pig Pickin’’ featuring regional food, wine and beer inspired by Barlowe’s hyper-local food sourcing philosophy.

“Pinehurst Resort is a world-class destination, and it’s been hosting distinct culinary events for over a century,” Barlowe says. “”The North Carolina Sandhills are home to a wide range of ingredients not readily available to us in Charlotte. I am excited to work with the Pinehurst culinary team to create a meal truly emblematic of this special time and place.”

On Saturday, May 13, the day opens with a knife forging lecture and demo, allowing attendees to learn about the fascinating art of knife making from Charlotte-based Steve Watkins of Ironman Forge. Watkins was a Runner-Up in Garden & Gun’s 2015 Made in the South awards, an annual list featuring the best Southern-made products. Afterward, guests will enjoy a cooking demo and tasting with Barlowe, followed by a theme-centered lunch.

Later that evening, guests will be seated for a Locavore Chef’s Dinner featuring a farm-to-fork specially curated menu celebrating regionally-sourced, seasonal ingredients – a perfect coupling of globally-inspired cuisine with Barlowe’s deep southern roots.

Packages start at $399 per person and include two nights’ accommodations at one of the resort’s charming historic hotels, including The Carolina Hotel and The Holly Inn.

The Friday night event will be open to the general public and tickets are available for $70 per person at

For more information about the series, including chef bios, complete weekend itineraries and Chef & Maker package details, visit