Chris Miller’s love for agriculture started when he went to school for Environmental Science and Sustainability on the shores of Lake Superior at Northern Michigan University. Upon learning about all of environmental problems we are facing, he became very interested in and compelled by sustainable agriculture. Chris started out by having a garden and building an aquaponics system as a sustainability project. This project turned into a hobby, and then somewhat of an obsession before he ultimately dropped out of school and ran away to Mountain Harvest Organics, a small sustainable farm in the mountains outside of Asheville, NC.
For the past 6 years, Chris has worked on farms and restaurants across the country, studying farm-to-fork from both sides of the table, working to increase profitability and the marketing of a unique, hyper-local, culinary product to restaurateurs and their guests. Being a fan of the culinary world and an avid home cook, Chris enjoys working with chefs. He aims to grow exactly what they need while offering the opportunity to market the pinnacle of freshness and the flavor that comes with it by sharing the fact that they are growing it on site.
Greg McPhee is the Executive Chef and Owner of The Anchorage located in the Village of West Greenville. After attending Johnson and Wales University, McPhee has spent the past twelve years working throughout the Southeast eventually landing in Charleston in 2010 as part of the Husk opening team.
McPhee relocated to Greenville in late 2012 seeing opportunity in a small city with great potential. Prior to opening The Anchorage, McPhee served as Executive Chef at Restaurant 17 and Hotel Domestique in Travelers Rest, SC. With a strong commitment to sourcing local sustainable food, McPhee aims to bring ingredients to the forefront at The Anchorage. In 2018 The James Beard Foundation recognized the restaurant as a Semi-Finalist for Best New Restaurant.