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.