In the first month after we opened (April of 2011), I got a call from Greg Cox, News & Observer restaurant critic. He was planning on featuring us in his Epicurean section and I definitely wanted to impress and dazzle him with Relish's greatness. Almost immediately, he asked the question that has continued to crop up since we opened, "who is your chef?". I stuttered and mentally ran through the eclectic crew who got this place up and running. For starters, while I am the pr