Final Fire profile: Chef Adam Hayes

Final Fire brings some of the best chefs in the state to Raleigh. Representing Asheville is Chef Adam Hayes of the Red Stag Grill.

Posted 5:37 p.m. Nov 15, 2013 — Updated 5:37 p.m. Nov 15, 2013

Caitlin Zanga

ASHEVILLE, N.C. — Final Fire brings some of the best chefs in the state to Raleigh for an intense culinary battle. Representing Asheville is Chef Adam Hayes of the Red Stag Grill.

After defeating his Battle on the Rock competitors, Hayes is taking his "rustic elegance"-style cooking to Raleigh, where his belief that top-notch, farm-fresh ingredients should be cooked simply will no doubt serve him well.

As someone who says he thrives on competition and is able to turn stressful situations into fun ones, Hayes has his eye on the prize. The Final Fire winner will receive $4,000, a set of hand-forged knives and a trip to Napa Valley, California.

Hayes already has a prestigious prize under his belt. He won the Best Dish of NC award in 2012 for the western region using all North Carolina products.

We know he's one to watch, as he put out creative dishes in Fire on the Rock like a Chocolate Cherry Dew Chocolate-Glazed Éclair in Battle Chocolate and Mountain Dew and a Blueberry Moonshine Brined Venison Tenderloin in Battle Grits and Moonshine!

Hayes will compete against Chef Gerry Fong of Persimmons on Friday, Nov. 22. If he wins that battle, he will advance to the final round.

Final Fire is the culmination of a statewide dining competition that saw chefs from Asheville, Wilmington, the Triad, the Triangle and Charlotte face off in regional battles. The format is the same – each chef prepares three dishes using one or more secret ingredients then diners and professional judges vote without knowing who made what.

All rounds are sold out, but Out and About is the official blogger so check back for complete coverage of each round.

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