Bluebird is an unapologetically French bistro. Food, wine, and cocktails in the classic Gallic style, combined with an old world sense of hospitality and timeless decor, all come together to create Chapel Hill's own little piece of Paris.
Chef Brandon Sharp has been at the stove since his college days at Carolina. Several decades, seven Michelin stars, and a short lifetime in California later, he is back in Chapel Hill with his family, at the helm of both Bluebird and Hawthorne & Wood.
Chef de Cuisine
Christian Tondre, originally from Providence, Rhode Island, has been a North Carolinian for over 10 years. His career has spanned many cuisines and many kitchens across New England, New York, and North Carolina. In his spare time he likes to travel and experience global cuisines on their home turf.
Director of Operations
Neal Benefield is from Pittsburgh, Pennsylvania but has called North Carolina home since 2008. He's worked in restaurants since he was 16 years old, in every position in the kitchen and dining room. When not inspiring his team to connect with guests by graciously sharing knowledge about wine and food, he enjoys time with his wife and cats.
General Manager Aaron Way has worked in restaurants around the Triangle for 10 years. After assisting with the opening of Kipos he contributed to their success for many years before joining the crew at Hawthorne & Wood. Aaron is originally from Pennsylvania and moved all along the East Coast before settling in the Triangle.