Not Just a Chef
Step into the world of The Tiny Chef—where refined food meets a relaxed, deeply personal experience.
Florence-trained and rooted in a North Carolina farmhouse, Susanne Dillingham creates intimate, story-driven dining experiences inspired by seasonality, connection, and a life built around the table.
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
This Is The Tiny Chef
This isn’t just about food.
It’s about connection.
It’s about slowing down.
It’s about creating something people remember long after the table is cleared.
I’m Susanne—chef, sommelier, mother, and the woman behind The Tiny Chef.
My culinary journey began at 17 years old, working as the only dishwasher on a packed Saturday night. I quickly fell in love with the rhythm, the heat, and the energy of the kitchen—and never looked back.
That path led me to Florence, Italy, where I trained at Apicius, immersing myself in Italian cuisine, wine, and a way of life centered around food, family, and connection.
Over the last 18+ years, I’ve worked across the food and wine world—as a private chef, sommelier, cooking instructor, and culinary creator.
For nearly a decade, I served as the private chef to NASCAR legend Jeff Gordon and Ingrid Vandebosch, cooking for their family and guests in an environment where excellence, discretion, and consistency mattered.
Since then, my work has expanded to include high-profile clients, professional athletes, executives, and families who value thoughtful, elevated in-home dining experiences.
I hold an Advanced WSET Diploma and a Sommelier Diploma from the International Sommelier Guild—but my deepest education has always come from experience, travel, and the people gathered around the table.
In 2009, I returned to Europe—not to cook, but to work on small family farms across Ireland, Spain, and Italy. I milked goats, pressed olive oil, and harvested grapes alongside farmers and winemakers. That experience changed everything. It brought me back to the roots of food—where it comes from, how it’s grown, and why it matters.
Today, I run The Tiny Chef from my small farm in Gold Hill, North Carolina, where I live with my daughter and a few very productive beehives.
I create intimate, story-driven dining experiences—multi-course private dinners, hands-on cooking classes, and gatherings that feel both elevated and deeply personal.
My work blends classical Italian training with seasonal, farm-driven ingredients and a relaxed, welcoming approach to hospitality.
From Charlotte to Lake Norman, Mooresville, Waxhaw, and beyond, I bring the experience of a private chef into homes in a way that feels refined—but never formal.
Every dish has a story.
Every menu is personal.
Every gathering is an invitation to connect.
This isn’t just about cooking—it’s about connection, generosity, and joy.
The Tiny Chef isn’t just a business.
It’s a life I built—one table, one story, one meal at a time.
And if you’re here, you’re already part of it.
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.
