Joe Hollenback

Credit: Tanja Mamas

Chef De Cuisine, Posana

Maker: Chef

I moved to Asheville in January of 2013 and was hired at Posana. I chose the restaurant in Asheville that had their own gardens, love for seasonal ingredients, and the want to learn and grow with the community that supports them. After three years of working under Peter Pollay I felt it was time to try and promote locality even more so by opening Golden Fleece Slow Earth Kitchen with the understanding that we were going to have our own gardens that I would design and run. Sadly that did not come to fruition and straight back to my Posana Family I went. Ive been back for about three years now and rose to the Chef De Cuisine position in that time. Now everyday is a pleasure teaching new, hungry, and brilliant cooks to become more like chefs and now is my new source of fulfillment.

https://posanarestaurant.com/

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2019 Schedule

Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.

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This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.

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Access to affordable and healthy food and reducing food waste are important initiatives of the signature event’s charitable giving goals. 

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