Carlos Baez

Carlos Baez is the chef and founder of Pride & Joy Provisions, a private dining and events company rooted in thoughtful sourcing, refined technique, and genuine hospitality.

Professionally shaped in Atlanta, Carlos spent over a decade working in some of the city’s most respected kitchens, including Abattoir, Holeman and Finch Public House, and Empire State South. He held leadership roles in each, working under James Beard Award–winning chefs and developing a foundation grounded in discipline, seasonality, and respect for ingredients.

After relocating to South Carolina, he continued in leadership positions in Greenville, including Chef de Cuisine at The Anchorage and Executive Chef at Mr. Crisp, where he refined his approach to ingredient-driven cooking and guest experience.

His cooking draws from a wide range of influences, blending classical technique with global flavors and a strong sense of place. Whether it’s a composed tasting menu, a family-style gathering, or a collaborative pop-up, his work is guided by balance, intention, and a focus on creating meaningful experiences around the table.

Pride & Joy Provisions reflects both his professional journey and personal life. The name is a nod to his family, and that sense of care and connection carries through every event he produces.

Based in the Greenville, South Carolina area, Carlos focuses on private dinners, curated events, and collaborative projects—bringing restaurant-level execution into more personal, intimate settings.