Respect Above All Else

A plate of seared scallops topped with microgreens and sesame seeds, served on a bed of creamy herb mashed potatoes with orange sauce surrounding it.

Eat Well.
Do Well.
Be Well.

Every menu, event, and partnership is a personalized experience rooted in the belief that food can build community, preserve heritage, and create meaningful change.

A man with a gray beard wearing a black shirt and a blue and white cap with a Grateful Dead logo, focused on preparing food in a kitchen.

Our Story.

In March 2020, Chef Sam Diminich was one of 11 million food and beverage professionals who lost their jobs because of the pandemic. With every restaurant closing indefinitely, one of his initial concerns was for the survival of local farming communities.

A man with tattoos, smiling, sitting on a chair in a restaurant or cafe, wearing a black shirt, tan pants, and gray sneakers.

Diminich wondered what his community would look like in a post-COVID-19 world without a farmer’s market full of vendors. What would happen if locally sourced goods became a thing of the past, impacting not only today’s meals, but the legacy we leave for future generations?

One thing was clear: Diminich wanted to cook. He wanted to support his  local community, and know more about the stories behind the food. His goal was to create a community-wide narrative about the food we eat and the people who provide it. By visiting farms and purchasing directly from local farmers, Diminich discovered the personal stories of resilience, dedication, and tradition.

That’s how Your Farms Your Table was born. By bringing fresh, locally sourced ingredients to the table, Diminich and his team have created a movement rooted in gratitude, sustainability, and a deeper understanding of the stories behind the food we share. 

“We’ve all had to pivot. We’ve had to adapt and find a way to be positive. Food has always been a unifying element in our lives; an opportunity to step away from life’s distractions and embrace togetherness. This was my pivot. Supporting our local suppliers, supporting our local community, and telling the stories behind the food so that in my small way, I was ensuring a continuing connection between guests and farmers.” - Chef Sam

A man and a woman standing outside in front of a brick building with a sign that reads "Restaurant Constance." The man is wearing a black apron and the woman is dressed in a red dress. They are smiling and have their arms around each other.

Meet the Team

At Your Farms Your Table  Group, we treat every team member with respect and in return we expect everyone to bring their best to work every day.

  • Chief Executive Officer, Partner 

    Jill joined Your Farms Your Table in May 2022 as Events Coordinator, quickly stepped into the General Manager role, and now serves as our CEO. Originally from Indianapolis, Indiana, Jill’s journey has always centered around connecting communities through food, hospitality, and authentic relationships.

    Her love for community began in high school, working at a local coffee shop where she prided herself on remembering customers’ orders and names. After studying dance therapy in Arizona, living in a tepee in Montana, and completing a Psychology degree at The New School in NYC, Jill discovered her true calling in events and hospitality. After the birth of her first daughter, Jill and her family decided to uproot and officially name Charlotte home. 

    From planning weddings and cultural events in NYC to building a community garden in Charlotte, Jill’s work reflects her dedication to fostering community and celebrating local stories. At YFYT, she has been instrumental in opening Restaurant Constance and supporting all divisions, including Events, Community Supported Meals, Personal Chef Services, and Retail. Jill’s passion for people, creativity, and connection continues to shape her leadership and drive YFYT’s mission forward.

  • Sous Pastry Chef - Your Farms Your Table, Restaurant Constance & Catering by Beau Monde

    Blair hails from the vibrant city of Philadelphia and discovered his passion for baking and pastry in middle school. His journey began at a vocational school, where he quickly mastered the basics, and earned a few burns along the way. He continued honing his craft at Johnson & Wales University where he expanded his skills and deepened his knowledge of the art of pastry.

    Over the years, Blair has worked to strike a balance between his love of pastry and navigating the fast-paced demands of the industry. At YFYT, he’s found a home where he can collaborate with award-winning chefs, stay true to himself, and honor the alchemy of his craft. Blair brings a little love, a little madness, and just a pinch of sugar to create seasonal, farm-fresh desserts that delight and inspire.

A woman with long, curly brown hair wearing a purple ruffled cardigan over a mauve dress, smiling in an indoor setting.

  • Director of Events 

    Originally from Virginia Beach, Maggie moved to Charlotte in 2012, bringing with her a passion for hospitality and events. Her restaurant background led her to explore event catering, joining Queen City Catering (now QC Catering). Over her 8-year tenure, she advanced from Server and Bartender to Event Lead and Supervisor, with a focus on weddings, corporate events, and managing sponsor bars at the annual Queen’s Cup Steeplechase.

    During the pandemic, Maggie served as Dining Manager and later Catering & Events Manager at Southminster Retirement Community where she built meaningful relationships and delivered unforgettable experiences for its 500 residents. Now, with over 20 years of industry experience, Maggie is excited to return to private events as part of the YFYT team, bringing her expertise and passion for creating memorable moments.

A young woman with long purple hair and a nose piercing, smiling at the camera, wearing a black top with buttons and layered necklaces, standing in front of a wall decorated with framed artwork.

  • Director of Hospitality & Beverage Program

    Riley joined Your Farms Your Table in February 2022, quickly rising from delivery driver to delivery manager before helping train the host and server assistant team for the launch of Restaurant Constance.

    Originally from Dallas, Texas, Riley is the only girl of six siblings. Outside of work, she enjoys spending time with her two dogs, Nugget the Chihuahua and Georgie the Great Dane. She’s passionate about personal growth and thrives on the challenge of managing the beverage program alongside and forging relationships with our vendors.

    With her signature purple hair and sharp wit, Riley leads the front-of-house team with flair. She’s dedicated to creating magical dining experiences and goes above and beyond to connect with guests, making her an invaluable part of the YFYT family.

  • Chef de Cuisine 

    Born and raised in Northern Michigan, Chef Mike’s journey has been shaped by a deep respect for craft, community, and food that brings people together.

    After moving to Charlotte in 2008 to attend Johnson & Wales, he graduated with honors in 2012 and began working in the industry. He later joined Joe and Katy Kindred, helping them open two restaurants in 2015 and 2017 - playing a key role in building some of the region’s most celebrated concepts.

    Today, Mike continues to bring that same dedication to thoughtful cooking and collaboration to Catering by Beau Monde and YFYT!

    Outside the kitchen, life is centered around his wife of seven years, Kate, and their two children, Owen and Lilly. When he’s not cooking for work, you’ll likely find him outside with his family or cooking for friends.

A smiling man with curly hair and a beard, wearing a black chef's coat and apron, standing with arms crossed in a restaurant or kitchen setting.

  • Chef de Cuisine, Restaurant Constance 

    Born and raised in Charlotte, Chef Nick is a true unicorn in the Queen City. Growing up in a big Italian family, food was always at the center, whether he was making porchetta sandwiches or prepping for the Feast of Seven Fishes.

    With over a decade in Charlotte kitchens, Nick brings experience, heart, and a love for people to every shift. He’s known for checking in with the team, getting to know guests, and keeping the kitchen vibe just right, thanks in part to his eclectic playlist (think Radiohead to Sinatra to R&B).

    If you’re dining with us, there’s a good chance you’ll spot Nick at the stove, finishing your dish with care and a smile.

Smiling woman wearing a patterned button-up shirt, a green apron with a front pocket, a hat, and tattoos on her arms.

  • Executive Pastry Chef 

    Ann Marie’s culinary journey began in 2013 when she attended Johnson & Wales University in Charlotte, earning multiple degrees for the hospitality and restaurant industry. While still in school, she joined the opening team at Heirloom Restaurant and spent nearly five years developing its acclaimed pastry program.

    Her work earned her recognition as the 2017 NCRLA Pastry Chef of the Year, along with appearances on two Food Network competitions, the local web series Order/Fire, and Bravo’s Welcome to Waverly. In 2019, she shifted to savory cuisine at Southminster, where she rose through the ranks to become General Manager of all campus dining during the pandemic. That experience deepened her leadership skills and broadened her culinary perspective.

    Now part of YFYT, Ann Marie has returned to her pastry roots with a renewed mission: to create exceptional food and help reshape kitchen culture. For her, the kitchen isn’t just a workplace-it’s where she truly belongs.

  • General Manager, Restaurant Constance

    An Atlanta native, her journey in hospitality began at just 15 years old at Johnny Rockets, where she first discovered the joy of creating memorable guest experiences. What began as a first job quickly revealed itself as a lifelong calling.

    Although her professional path has included work in music education and as a makeup artist, the restaurant industry has always been where she felt most at home. Hospitality is more than a profession for her—it is an instinct. She believes in cultivating spaces where every guest feels genuinely welcomed, valued, and thoughtfully cared for.

    In 2023, she relocated to Charlotte to continue her work in fine dining. As General Manager, she is committed to upholding the highest standards of service while fostering a culture rooted in warmth, precision, and excellence. She leads with intention, empowering her team to approach hospitality as both an art and a responsibility—where refined detail and heartfelt service exist in harmony.

    She finds the greatest fulfillment in meeting new people and creating experiences that linger long after the final course is served. Each evening presents an opportunity to celebrate, connect, and leave a lasting impression.

    Outside of the dining room, she enjoys experimenting with new recipes, gardening, birdwatching, and spending time with her cat–simple pleasures that reflect her appreciation for curiosity, care, and the beauty found in thoughtful details.

A middle-aged man with a beard and wearing a white shirt and a blue apron stands inside a restaurant or cafe, holding onto a chair with his right hand, with empty tables and green chairs around him.

Chef Sam

Cooking has been in Chef Sam Diminich’s lineage for three generations.

Originally from Myrtle Beach, Diminich grew up in the restaurants of both his father and grandfather, who came to the US from Italy at age 16 – a classic immigrant story seeking opportunity in America. After working his way up the ranks in his family’s restaurants and training with other local chefs, Diminich attended the Culinary Institute of America.

After graduating with a degree in Culinary Arts, Diminich trained under Chef and Owner Georges Perrier at Le Bec Fin in Philadelphia. He then moved back to the South, where he was Sous Chef at BLT Steak in the Ritz-Carlton Charlotte. He later worked under Executive Chef Raffaele Dall’Erta at The Hampton’s Restaurant in Sumter, SC, and most recently was Executive Chef of Upstream Restaurant in the SouthPark area of Charlotte. In 2020, Sam appeared on Beat Bobby Flay on the Food Network, taking down the legendary Chef in an epic ‘battle’ of Lobster Risotto.

Chef Diminich is wildly passionate about working with local ingredients. His approach to food is to honor the ingredients by using sound techniques with a balance of flavors and textures and by blending traditional and contemporary flavors. His goal is to prepare food that brings a celebratory influence to the meal experience as the centerpiece in the story of our lives with our friends and family.

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