Heirloom's Team

Scott & Linda Murphy



Owning a farm to table restaurant became a family dream after our son
Patrick graduated from Johnson and Wales University with a degree in
Culinary Arts; and our other son Ryan graduated from Clemson
University with a degree in Horticulture. It seemed like a natural
progression to bring together both of our boys’ expertise into an
ultimate expression of a farm to table experience. Our daughter is an
interior designer, and she takes care of the nuances of the restaurant’s
Scott is a general dentist in Morganton, NC. He has owned, managed
and operated a large and successful dental practice for many years.
Linda is a part time dental hygienist. Scott and Linda are quite a team,
supporting each other with their individual strengths of operating a
Seeing our dream of a family owned restaurant come to fruition has
been an amazing journey. We feel the staff is an extension of family,
and all of us hope our patrons feel the love infused into our food and
atmosphere of the beloved Heirloom Restaurant.
Welcome to our home!

Patrick Murphy                           

Executive Chef/Proprietor 


My name is Patrick Murphy and food is my life and my passion. I was given an incredible opportunity to learn under world-renowned chefs at the Culinary Institute at Johnson and Wales University.

I have since worked at country clubs and prestigious restaurants as both sous chefs and executive chefs. I have also worked at The Masters golf tournament in Augusta, Georgia.

Through my journey, I have grown as an individual and as a chef. My passion and desire to be creative with my food and its presentation pushes me to pursue my artistic side. My desire is to create and present beautiful dishes that are outside the scope of typical restaurant fare. The satisfaction I feel from witnessing people enjoy my food creations drives my passion. I am excited to share my love for food and its presentation with you!



Myles Scaglione                         

Executive Chef


Myles Scaglione grew up in Pennsylvania and began his culinary career in the corporate kitchens of America before eventually interning at Heirloom while finishing his Associates Degree in Culinary Arts at Johnson and Wales University in Charlotte, NC.  

Upon graduation, Myles accepted a full time Chef de Partie position at Heirloom and has risen to Executive Chef.  Myles started at Heirloom in December of 2014, just 10 short months after the restaurant opened. Responsible for Heirloom’s ever changing six course tasting menu and a la carte menu, Myles unique culinary perspective brings yet another influence to the global influences of Heirloom’s menu.


Suzette Ramsey

Restaurant Manager


Suzette Ramsey is a graduate of Johnson and Wales University in Charlotte with a degree in both Culinary Arts & Food Service Management, and minors in Psychology & Beverage Service Management. She also studied abroad for her Sommelier certification in Germany and France.

Suzette started as a Chef de Partie at Heirloom in June of 2015, and has risen to the rank of Restaurant Manager. She was promoted into management after graduating from college in 2017. Suzette is responsible for daily operations, marketing and social media, curating the wine list and pairing each dish on the tasting menu with the perfect glass of wine. 

Chris Childs

Sous Chef

Chris Childs was born and raised in Lexington, NC. He graduated from UNC of Charlotte with a B.S.B.A. in Management. He always wanted to operate a live music venue while serving comfort food on the side. Not knowingg the business side of the kitchen industry nor knowing how to cook, he landed a grill job for a popular BBQ restaurant in Concord, NC. He immediately fell in love with the restaurant industry. 

Over the next seven years, he honed his kitchen craft in numerous corporate and fine dining restaurants. In April of 2017, he was hired at Heirloom as a Chef de Partie and has risen to the rank of Sous Chef. During his time here, he has been introduced to the world of farm to table, foraging for wild edibles, and the importance of food sustainability. His strong work ethic, culinary knowledge, and creativity has made an influence on Heirloom's a la carte and six course tasting menu. His current fixation is utilizing the power of fermentation. Chris believes the ethos of Heirloom should be based on supporting the local community, respecting the environment, and to create delicious food for family and friends to enjoy.

Mallory DeNunzio

Pastry Chef

Mallory DeNunzio is from Elizabeth City, NC. She moved to Charlotte in 2016 to attend Johnson & Wales University where she received, her Associates' Degree in Culinary Arts and Bachelors' Degree in Food & Beverage Entrepreneurship.

While in school, Mallory participated in a study abroad program in Paris, France that focused on farm to table cooking, which has always been of a huge interest to her. Mallory started with Heirloom as a food runner in April of 2017. She was promoted to the kitchen as a Chef de Partie and has now risen to Pastry Chef. Mallory is tasked with handling everything coming out of the Pastry Room, from cheese boards and cold appetizers to desserts. She also creates our pastry menu and the cheese and dessert course on our six course tasting menu.



8470 Bellhaven Blvd.

Charlotte, NC 28216

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Private Event/Onsite Catering Line:




4:00 pm- 8:00 pm


4:00 pm - 9:00 pm