Chef Michael Sibert elevates Greer dining scene

Chef Michael Sibert, the culinary force behind White Wine and Butter in Greer, has seen his rise marked by both national and local recognition — from winning on the television show Chopped to being named a South Carolina Chef Ambassador and even earning Entrepreneur of the Year honors by the Greater Greer Chamber of Commerce. Greer also presented him with a Key to the City, a nod to his growing influence beyond the kitchen.

While the accolades reflect his dedication to the craft, Sibert says the ones he values most are rooted in service.

“Being named the 2024 South Carolina Chef Ambassador by the governor was deeply meaningful because it represents trust in me to carry the story of our state, our farmers and our hospitality culture,” he said.

And winning Chopped was equally significant. “It tested my instinct, my faith, my ability to prepare under pressure,” he said. “It was also proof that discipline matters.”

Still, Sibert is quick to credit others for those achievements.

“Being named among USA Today’s Best Restaurants of the Year in 2026 and receiving the South Carolina Restaurant and Lodging Association’s Restaurant Chef of the Year award validated the sacrifices made by my wife Samantha, our kids and the team who stands behind me daily,” he said. “These awards belong to them as much as they belong to me.”

Connecting to his roots

According to Sibert, the dishes that resonate the most are the ones that reflect his roots and identity.

“Front Porch Fried Chicken is always at the center because it represents comfort, nostalgia and elevated Southern tradition,” Sibert said.

Other menu standouts include Royal Street pasta, built around an unexpected limoncello base, that blends Southern hospitality with global influence. “It’s bold and creative,” Sibert said. “And our oxtail lasagna represents patience and depth of flavor from true scratch cooking.”

Every dish, he said, serves to tell a story rooted in culture and community — a connection that lingers long after the meal.

The importance of partnerships

Recognition has also strengthened Sibert’s industry relationships.

“Suppliers and farmers take pride in working with teams who respect their ingredients and tell their stories honestly,” he said.

That philosophy extends to the restaurant’s wine program. “It has grown stronger because partners trust the standards we uphold,” he said, noting that strong partnerships are built on respect, rather than popularity.

The accolades have translated into increased visibility and business.

“We’re seeing more destination diners traveling specifically to White Wine and Butter,” Sibert said.  “Reservations are filling earlier, especially on weekends and for celebrations and our regulars continue to remain loyal.”

With awards come great responsibility.

“We’ve strengthened our team, improved training and built systems that protect quality and consistency,” he said, adding that every decision now carries more weight and while awards help introduce a restaurant to new audiences, consistency and hospitality matter more than recognition alone.

Despite the recognition, Sibert remains grounded.

“My wife Samantha, our team and our community define who we are far more than any awards,” he said. “Recognition helps tell our story, but people are the heart of it. The perspective keeps us grounded.”

What’s next

Sibert’s next chapter is focused less on accolades and more on legacy.

“I want to continue building opportunities for our team and supporting young chefs who are finding their path,” he said.

That includes expanding the restaurant’s impact within the community, refining the menu and introducing thoughtful seasonal additions. Collaboration remains key, but always with a shared set of values.

“Service will always be the real goal,” Sibert said. “Community impact defines lasting success and that’s what matters most to me,” he said.