Susanne Dillingham
STEP INTO THE STORY OF SUSANNE DILLINGHAM — THE TINY CHEF — A PERSONAL CHEF BASED IN CHARLOTTE, NC, BLENDING FARM-FRESH INGREDIENTS, SOULFUL FLAVORS, AND A SPARK OF MAGIC INTO UNFORGETTABLE DINING EXPERIENCES FOR EVERY OCCASION.
the tiny chef
“I believe in taking on any challenges that life may bring, and I hope the experiences will continue teaching me how to be a better chef, tiny farmer, teacher, and human.”
Meet Susanne Dillingham — The Tiny Chef
Private Chef. Sommelier. Farm dweller. Storyteller. Magic maker.
In a world of fast food and fleeting moments, I believe in slowing down—gathering around the table, cooking with intention, and telling stories through every bite.
My culinary journey began at 17 as a solo dishwasher on a busy Saturday night. I quickly rose through the kitchen ranks, chasing the heat, rhythm, and soul of the line. That passion led me to Apicius in Florence, Italy, where I immersed myself in Italian cuisine and wine, studying under some of the country’s most respected chefs and sommeliers.
I’ve since worked across the food and wine industry—as a private chef, a sommelier, a harvest intern in Napa, a cooking instructor, and for nearly a decade, the private chef to NASCAR legend Jeff Gordon and model/actress Ingrid Vandebosch. I hold an Advanced WSET Diploma and a Sommelier Diploma, but my deepest education came from hands in the soil.
In 2009, I left for Europe again—not to cook, but to work on farms across Ireland, Spain, and Italy, learning to milk goats, press olive oil, and crush grapes alongside farmers and winemakers. It changed everything. I came home and started growing a different kind of life.
Today, I run The Tiny Chef from my small farm in Gold Hill, NC, where I live with my daughter and a few very productive beehives. I host intimate farm dinners, cook private multi-course meals in homes across the Charlotte region, lead hands-on cooking classes, offer wine education, and cater for retreats and boutique events.
Everything I do is rooted in seasonality, simplicity, and soul. Every dish has a story. Every menu is personal.
This isn’t just about cooking—it’s about connection.
The Tiny Chef is a living story of a woman, a child, a farm, and a dream to bring people back to the table.
About
The Tiny Farm
The Farm Behind the Flavor
In November 2017, I took a leap of faith and bought a small piece of land in Gold Hill, North Carolina—a charming, tucked-away town where time slows down and the soil still holds stories. What started as a dream quickly turned into a way of life.
Here on this land, I’ve planted more than seeds—I’ve planted a vision. We grow edible flowers, culinary herbs, and a rotating harvest of seasonal fruits and vegetables. And thanks to four busy hives and a lot of patient tending, I’m proud to say we also harvest our own Tiny Farm Honey—liquid gold that finds its way into vinaigrettes, sauces, and sometimes just a perfect spoonful.
This little farm has become my classroom, my test kitchen, my escape, and my inspiration. It’s where I deepen my connection to food—not just how to cook it, but how to grow it, honor it, and share it.
It’s also the heart of The Tiny Chef. Whether I’m cooking a private dinner, teaching a hands-on class, or catering a retreat, the food I prepare is shaped by this land and the rhythms of the seasons.
Gold Hill, NC
Gold Hill isn’t just where I live—it’s part of who I am. This small town is full of big charm, where local businesses support one another and neighbors still wave from their porches. Antique stores, family-owned shops, and cozy eateries line the streets, offering a warm alternative to the chaos of city life. It’s a place of community, creativity, and connection—the perfect backdrop for a life built around feeding people well.
