Environment: PROD

Chef Ryan Daugherty

Fin & Fino

Daugherty infuses his cooking at Dogwood Southern Table with soul and love, in part through the genuine relationships he fosters with local farmers. “We do a tremendous amount of searching for produce and meats,” he explains. The fruits, veggies and meats that go into Dogwood’s dishes are fresh, seasonal and local.


Though Daugherty looks everywhere for the best ingredients, he also intentionally cultivates connections with farmers, creating a symbiotic relationship that lasts. “Our biggest farm we use is Boy and Girl Farm. We have a pretty unique relationship with them,” he says. “They bring in the majority of what we put on the plate; their Wednesday deliveries are incredibly large. We switch around our menus to what they’re growing for the season.”