Jesse Roqué found immediate success with Never Blue, her globally inspired tapas restaurant in a sleepy little mountain town called Hendersonville, in Western North Carolina more than a decade ago. Classically trained at Johnson and Wales University, Roqué has defined herself as both a talented savory and pastry chef and has come to be an industry leader. She was honored as the North Carolina Restaurant and Lodging Association Chef of the Year in 2017, and has participated in Charleston Food and Wine, Highlands Food and Wine, Euphoria Wine and Food and Terra Vita. Her new food truck was featured at the FEI World Equestrian Games in Tryon, NC. She has been featured in Restaurant Hospitality Magazine, Atlanta Journal Constitution, Southern Living Magazine, WNC Magazine, and Town Magazine. Chef Roqué mentors students at the Henderson County Career Academy, and led their ProStart Culinary Team to Nationals in 2018. Chef Roqué lives on her small family farm in Valhalla, NC with her husband and four children which all work in the restaurants in some capacity. She homeschools her two youngest daughters and cooks with them often. She grows and preserves food stuffs for both her restaurants and teaches classes on canning and preserving seasonally. Jesse’s new concept, Madame Roqué’s Meat Emporium and Pickled Curiosités is slated to open Spring 2019 on Main Street next door to Never Blue.
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