Local chefs often refer to Chef Jacob Sessoms as a pioneer of creative cooking in Asheville, North Carolina. After stints at Washington Park with Chef Jonathan Waxman and Savoy with Chef Peter Hoffman, Sessoms left New York City for the freedoms of Asheville, NC. Opening Table in 2005, many of the best chefs in Asheville have already passed through Sessoms' kitchen. Above the restaurant is the Imperial Life, a low-light craft cocktail bar with equally creative fare as served downstairs. A Southerner with French culinary training, Sessoms channels these two influences into both ventures and has earned an array of accolades, including being named a James Beard Award semifinalist for Best Chef: Southeast. Today Sessoms continues to influence a new generation of chefs in one of the most exciting food cities in the country.
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