Originally from Dallas, Carter started cooking at age 14 and worked his way up to every position possible in the kitchen. He came up in the Atlanta food scene, studying at the Art Institute of Atlanta for Culinary Arts while cooking at the Cobb Energy Center and Joli Kobe Bistro. Carter has cooked all around the country, with stints in California, Arizona, and North Carolina. He’s previously held the position of sous chef at BLT Steak Atlanta and then 4th and Swift. When he’s not in the kitchen at Local Three, Carter is working on his Harley and head-banging to Death Metal.