Located high atop Sunset Mountain, the Grove Park Inn Resort & Spa boasts several restaurants and renowned chefs. Discover what inspires the resort's team of chefs.

Lisa Scanlan, Banquet Chef de Cuisine

Q	What influences your cooking?
A	I was raised in rural western Pennsylvania. As a child, I was exposed to fresh seasonal produce and a style of cooking that fused both Polish and German influences.
Q	What inspired you to become a chef?
A	Growing up, I created food to please friends and family. My mother encouraged me to enroll in the culinary school at the Institute of Culinary Arts in Pittsburgh, Pennsylvania.
Q	Where did your career take you after you graduated from culinary school?
A	After graduating, my culinary journey started in Spokane, Washington where I worked as a saucier at Cyrus o’ Leary’s. In 1997, I was hired at the Grove Park Inn Resort & Spa. I left in 2000 to pursue other passions, but returned to the banquet kitchen in 2004. I was promoted to Banquet Sous Chef in 2006 and Banquet Chef de Cuisine in 2008.

Duane Fernandes, Chef de Cuisine at Horizons

Q	How did your culinary journey begin?
A	I was raised in Winston-Salem, North Carolina. I moved to Charleston, South Carolina in 1993 to attend Johnson and Wales University. After graduation, I enrolled in the Culinary Institute of Charleston and graduated with an Associates Degree in Culinary Arts.
Q	What are some memorable highlights of your career?
A	While in Charleston, I worked at several notable restaurants, including the highly acclaimed Peninsula Grill. After that, I accepted the Executive Sous Chef position at Lemaire, the fine dining restaurant located in the five-diamond, five-star Jefferson Hotel in Richmond, Virginia. Three years later I moved to New York City to work with the legendary chef Thomas Keller in the Michelin three-star restaurant Per Se (rated the seventh best restaurant in the world).
Q	What drew you back to North Carolina and the Grove Park Inn Resort & Spa?
A	My Tar Heel roots called me back to North Carolina. I initially accepted the position of Executive Chef at Richmond Hill Inn, but when the Chef de Cuisine position became available at Horizons, it was an easy decision for me to make the transition over to The Grove Park Inn Resort & Spa.

Denny Trantham, Chef de Cuisine of the Blue Ridge Dining Room

Q	What influences your cooking?
A	I was raised in Haywood County, North Carolina. Coming from the Southern Appalachian culture, I was exposed to the rich traditions that the South has to offer. I also work closely with the local famers in order to provide the freshest ingredients to my guests.
Q	How did your culinary journey begin?
A	I attended Johnson and Wales University. I earned an Associate Degree in the Applied Science of Culinary Arts and was awarded the Cordon Bleu award. After graduating from culinary school, I enrolled at Montreat College and graduated Cum Laude with a Bachelors degree in Business. After graduation, I completed my apprenticeship at the National Press Club in Washington D.C.
Q	How did you end up at the Grove Park Inn Resort & Spa?
A	I worked at the Grove Park Inn Resort & Spa from 1991 to 1997 and left holding the position of Executive Sous Chef. I then worked as Executive Chef with the Marriott Sodexho at Western Carolina University and then at Harrah’s Cherokee Casino as Restaurant Chef. I returned to The Grove Park Inn Resort & Spa in 2008 as Blue Ridge Dining Room Chef de Cuisine.

Nate Charlier, Chef de Cuisine of the Sunset Terrace

Q	What influences your cooking?
A	I was born in Baton Rouge, Louisiana. While I was growing up, I was surrounded by the rich “deep south” culinary culture, which my family continued to embrace once we moved to Pennsylvania.
Q	How did your culinary journey begin?
A	I started as a dishwasher in a restaurant in Pennsylvania and progressed into a line cook. I decided to follow my passion and enroll in the School of Culinary Arts at the Indiana University of Pennsylvania. In 2000, I started my internship under renowned Chef Jeff Piccirillo at The Grove Park Inn Resort & Spa. Within a year, I was promoted to lead line cook of the Sunset Terrace Chophouse. In 2006, I was promoted yet again to Sous Chef of Sunset Terrace. In 2009, I assumed the new position and responsibility as Chef de Cuisine at the Sunset Terrace.
Q	What do you enjoy most about your job?
A	I like being able to surprise guests with daily changes to the menu. I also like to showcase a variety of unique flavors by integrating the freshest, local ingredients into my dishes.

Interactive Foodtopia
.
Ask a Farmer Send a food-related question to a local farmer.	Food Pictures View or share pictures showing the Asheville food season.
.
Chefs' Favorite Recipes Chefs reveal their favorite tasty recipes and creations.	Food Videos Watch and share videos from Foodtopia.
.