Chef Collaboration Dinner

1501 E. North Street, Suite 102, Greenville, SC 29607

Chef Collaboration Dinner at Mr. Crisp

Join us on Thursday, May 15th for a special Chef Collaboration Dinner at Mr Crisp, featuring the culinary talents of chefs Carlos Baez and Dayna Lee. The evening will showcase a menu that highlights the rich Mexican and Puerto Rican cultural backgrounds of these amazing chefs.  Utilizing regional ingredients and partnering with local vendors to create an exceptional expression of cuisine, this dinner is not to be missed.  At the dinner, craft cocktails, mocktails, and an amazing selection of wine which guests may elect to purchase will be offered.

Chef Carlos Baez

Carlos Baez, a graduate of Le Cordon Bleu, began his career working for some of the best names in the Atlanta’s culinary industry, including Anne Quatrano (Abbatoir, Star Provisions), Linton Hopkins (Holeman & Finch), and his mentor, Josh Hopkins (Abbatoir, Empire State South). During his time at Empire State South he met his wife, pastry chef Kendall Baez. Shortly after having two children, the couple started looking for a family-friendly city with an up-and-coming food scene. Carlos saw Greenville as a perfect fit. He quickly worked his way up the ranks at The Anchorage under chef/owner Greg McPhee, becoming Chef de Cuisine. After working for three years at the Anchorage, Carlos took the helm at Mr. Crisp, establishing a new standard of fresh, local seafood.

Chef Dayna Lee

After moving to Greenville, South Carolina several years ago, Dayna realized that the area did not have the fresh, flavorful Mexican cuisine that her grandmother raised her on.

After a brief stint in the corporate world, Dayna realized that she needed to combine her two passions: the food of her culture and customer service with a personal touch – so she set out to bring the authentic flavors of Mexico to the Upstate.

Dayna is the proud owner of Comal 864, a Mexican-American restaurant that focuses on fresh & unique flavors that echo the food culture of her hometown in the Rio Grande Valley.  Chef Dayna Lee was named a semifinalist for the James Beard's Best Chef: Southeast for 2023.

Tickets are priced at $95++ per person.  The ticket includes a five-course dinner with amuse bouche and a welcome pour. Please note, the gratuity is added to the ticket price at checkout. Wine and cocktails will be available to purchase at the dinner.  

** We have added a guest seating box.  Please use this box to list any guests in your party that may have purchased their tickets separately so we can seat you together.