Chef Susanne Dillingham Released New Cookbook
The personal chef and Gold Hill farm owner details her culinary experiences in a newly published book.
Updated on Oct. 2, 2026 in Cooking
Personal chef and business owner Susanne Dillingham has published a new book titled Secret Ingredients of Life. The author shares professional insights gathered from her diverse career and experiences running a farm in Gold Hill, North Carolina.
Why it matters
The book highlights a unique professional trajectory that spans international kitchen work to long-term private service. Readers gain a deeper understanding of the culinary dedication required to sustain a farm-to-table business model.
Dillingham was adopted at just 3 days old, a detail she discusses alongside her decade-long tenure cooking for the Jeff Gordon family. She currently manages operations at her farm in Gold Hill, North Carolina.
The players
Susanne Dillingham
She is a professional personal chef, sommelier, and the business owner of The Tiny Chef who operates a farm in North Carolina.
Jeff Gordon
He is a former professional race car driver and four-time Cup Series champion who employed Dillingham as a personal chef for ten years.
The details
Dillingham developed her culinary foundation through extensive travels across Europe, including hands-on experience milking goats and pressing olive oil. She further refined her skills while working in a kitchen in Florence before establishing her business, The Tiny Chef.
Timeline
October 2, 2026: Susanne Dillingham discusses her book on Charlotte Talks.
Culture Shift
This move toward farm-based culinary entrepreneurship reflects a broader trend of chefs seeking direct control over food production to ensure quality. It signals a shift where industry professionals are increasingly prioritizing sustainable, hands-on agriculture over traditional restaurant roles.
Readers interested in the farm-to-table lifestyle can explore Dillingham's unique approach to sourcing and ingredient preparation. The book provides a practical look into the daily realities of managing a small-scale farm business while maintaining professional culinary standards.
The takeaway
Dillingham's career journey underscores the value of hands-on experience in honing a professional culinary perspective. Her transition from private service to independent farming offers a blueprint for those looking to merge high-level cooking with agricultural sustainability.
Further reading
Learn more about local culinary developments in the North Carolina Cooking section.
Source note: This article includes information reported by WFAE 90.7 - Charlotte's NPR News Source.
