Meet the chef: Feed's Charlie Loomis talks TV exposure and pursuit of perfect fried chicken

Charlie Loomis, executive chef and partner of Feed Com. Table & Tavern, prepares salmon in a cast-iron skillet, his must-have kitchen tool.

Like many chefs, Charlie Loomis, executive chef at Feed Co. Table & Tavern, learned his trade by working his way around the kitchen and up the ladder. It all started in Leesburg, Va., where, at age 14, Loomis sweated as a fry cook at his local Roy Rogers Restaurant. Then, for eight years, he was employed by a local bakery, South Street Under, where "I worked every position," he says.

Now 37, his resume includes sous chef at Michael Deans in Raleigh, N.C.; and chef at Laughing Seed and Tupelo Honey in Asheville, N.C. He helped open Chattanooga-based Greenlife Grocery in Asheville as well, and that's what brought him to Chattanooga, where he became food service director for both stores. When Whole Foods purchased Greenlife, he moved back into the restaurant business, becoming head chef at 1885 Grill, before becoming part of Main Street's dynamic food scene at Feed when it opened in August 2015.

Here