The Bison Chef, Carter Gooding, a fifth generation rancher, combines his love for bison and his training as a Chef de Cuisine in his calling. His ranch Downhill Farms, founded in July of 1991 is located in the beautiful Somerset area of the Virginia Hunt, a perfect setting for his mid-Atlantic herd.

Carter is a graduate of Loyola University of the South, attended the Culinary Institute of America (CIA) and is currently a CIA mentor.

He has been a professional member of the of the American Culinary Federation (ACF) since 1986, and Vice President and President of the Blue Ridge Chef's Association (BRCA) of The American Culinary Federation. He was named Chef of the Year in 1999. While President of the BRCA, his chapter won the coveted award Southeast Regional Chapter of the Year of the American Culinary Federation. He has been a State Representative to the American Culinary Federation over the last several years. Carter Gooding is founder and owner of Soigne Catering of Barboursville, Virginia. In 2002, Carter became the corporate chef for the eastern United States for Canadian Frontier Foods Limited, recognized as Canada's premier bison producers.

He has worked in exclusive country clubs, for a discerning private clientele and for numerous elegant restaurants in the Mid-Atlantic.