After so many amazing pop-up dinners, the demand for private, in-home dining experiences has taken over—in the best way possible!
So I’ve decided to no longer host pop-ups at restaurant locations.
Instead, I’m bringing the experience directly to you.
Introducing: Chef Bear In-Home Pop-Ups
Here’s how it works:
You host the dinner at your home
Each guest purchases their own ticket
As the host, you get a discounted dinner as a thank you
This setup also allows me to curate a menu specifically for you and your guests, giving you a personalized, elevated experience that’s impossible to recreate in a public setting.
Same fine dining. More intimate. More custom.
If you've ever wanted to bring the Chef Bear experience to your table, now's the time.
Message me to learn more or reserve your date—spots are limited!
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My passion is to create an experience that is fun and memorable. Food brings people together. The food should be excellent along with exceptional service, thats what I strive for every time!
Curtis "Bear" Hillard
With over 40 years of experience in the food industry, Chef Bear has a passion for creating innovative dishes. Let's talk about what I can do for you so we can curate a menu together.
I want to take a moment to sincerely thank everyone who has supported me since my departure from Tide to Table Restaurant. Your encouragement and belief in me during this transition have meant the world.
For those who may not know much about my background, I’d love to share a bit more about my journey and what I bring to the table professionally. I’m a proud Ohio native—born and raised in Columbus (Go Bucks!)—and the second youngest of six siblings. My passion for food began early and led me to pursue formal training through the prestigious apprenticeship program at The Greenbrier Resort in White Sulfur Springs, West Virginia.
Over the years, I’ve earned certifications as a Certified Executive Chef (CEC) and Certified Pastry Chef (CPC) through the American Culinary Federation, and have remained active in the National Restaurant Association, the World Academy of Chefs, and the James Beard Foundation. I've had the honor of being nominated as Best Chef and serving as a guest chef at the James Beard House in New York.
My career has taken me to some of the most respected kitchens and resorts across the country, including:
The Greenbrier Resort – White Sulfur Springs, WV
The Greenville Inn – Greenville, ME
Pinehurst Resort – Pinehurst, NC
Chateau Elan Resort & Winery – Braselton, GA
Stonebridge Golf & Country Club – Albany, GA
“Copious” – Columbus, OH (recognized as the city’s #1 farm-to-table restaurant)
I’ve also had the incredible opportunity to volunteer, mentor, and compete at the highest levels of culinary excellence, representing American talent at events like the World Pastry Cup and the Bocuse d'Or in Lyon, France.
Beyond the kitchen, I’m a proud father, an avid fisherman, and a classic car and hot rod enthusiast. I bring passion, precision, and a deep love for hospitality to everything I do—and I look forward to continuing to share that with you.
Thank you for being part of my journey.
