Chef Payton Warren began cooking at the age of nine with his mother, who taught him the basics of home cooking techniques. It wasn’t long before he was cooking small meals for family members and friends. He began his career in the restaurant industry as a busboy, which eventually led to turning his passion for food into a career. He has worked in the kitchen at several notable local restaurants, including Julep, Biaggi’s Italian Restaurant, Broad Street Bakery and Seafood R’evolution.
Chef Payton accepted the position of executive chef at Table 100 in September 2017. His experience has allowed him to develop his own unique style of bold Southern flavors with a modern approach, yet remain loyal to local farmers and seasonal ingredients. He stays close to his roots and will always remain a southern boy at heart.