At The Tiny Chef, every dish is more than a meal—it’s a story told through flavor, season, and place. Chef Susanne’s philosophy is simple: start with the freshest ingredients, honor the rhythm of the seasons, and let nature lead the way.

Nestled in the rolling countryside of Gold Hill, NC, The Tiny Chef is deeply rooted in community and craft. We source vibrant produce from our own garden and neighboring farms, celebrating what’s grown close to home. This farm-forward approach brings integrity to the plate while supporting a more sustainable, local food system.

A Farm Fresh Philosophy

As the seasons shift, so does the menu—spring’s tender greens and herbs give way to summer’s juicy tomatoes and sun-kissed berries. Autumn brings earthy mushrooms and robust greens, followed by winter’s comforting squash and cold-weather crops. Each plate reflects the moment, made with intention, beauty, and a deep respect for the land.

At The Tiny Chef, food is our art—and the seasons are our muse.