With an early start as a journalist, Cheryl's career shifted gears after volunteering as a caterer for nonprofits in Boulder, Colorado. At 28, she began teaching cooking classes professionally for private organizations.

After relocating to Chicago, Cheryl, a self-taught chef, found inspiration from a French mentor who ignited her passion for experimenting in the kitchen with French and Italian cuisines.

Cheryl's culinary journey continued with a move to Charleston, SC, where she immersed herself in Low Country cuisine, perfecting classic southern recipes and mastering the art of the biscuit.

Cheryl Orr Edenton Epicurean

Cheryl began writing her popular weekly food column “Edenton Epicurean” for the Chowan Herald. The column is now syndicated to select newspapers in Rocky Mount, chapel Hill, and Virginia.

Cotton gin INN

Cheryl's next chapter led her to Edenton, NC, where she and her husband Randy Naylor, renovated and transformed Edenton’s historic Speight House and Cotton Gin property into an award winning Bed and Breakfast as well as an event and wedding venue.

The Speight House is now a private residence.

The Cotton Gin Inn Edenton

The Cotton Gin Inn was a TripAdvisor Travelers’ Choice Winner and a Select Registry Property.

Cotton gin INN CULINARY

Cheryl launched Cotton Gin Inn Culinary aside interior and home furnishings shop A Still Life, bringing a unique gastronomique experience to downtown Edenton.

Super Club Dinners, Cooking Classes, and Wine Paired Dinners with guest Sommeliers were all on the menu. All the while the demand for CGIC’s catering services grew with glowing reviews.

In the summer of 2024, Cheryl closed CGIC to begin the next chapter in her culinary career.

“...Chef Cheryl is a local celebrity with exquisite dishes prepared with care and quality..”

Today

With experience as a restaurant chef, the chef at her own inn, and a renowned caterer, Cheryl now focuses on her debut cookbook and independent culinary ventures.

She offers private chef dinners, intimate catering services, and personalized cooking classes, bringing her signature flair and expertise directly to her clients.

scallops with lemon beurre blanc