Chef Bio

JR Hicks brings a modern, fun and fresh approach to his culinary creations, using simple ingredients that allow the flavors to speak for themselves. His combination of talent, passion, and hard work has been honed through years of training with some of the best chefs in the area.

Hicks began his Triangle-area culinary career in 2000. At Solas since its opening in July 2008, he worked as Sous Chef under Chef Clifton Vogelsberg. He also trained under Chefs Jeremy Clayman and Scott Grimm at such notable establishments as The Mint, Nelsons and Savannah.

“The greatest compliments I get are when someone says they will come back, or when they want to try to re-create what I’ve made at home,” says Hicks. “That’s when I know I’ve done my job well.”