In 2003, Curt Horn joined Biltmore as Grounds Maintenance Manager, rising to become Director of Grounds Operations in 2017. His responsibilities include overseeing grounds maintenance

A graduate of Kendall College in Chicago, Chef Chris honed her culinary skills working with three James Beard Award-winning chefs, including French Master Chef Philippe Boulot in Portland,

Bistro Executive Chef Daniel Polk came to Biltmore as a Sous Chef at Stable Café in 2018; he was promoted to Bistro Executive Chef in June 2019. With more than 17 years’

Chef Kirk Fiore leads the catering department at Biltmore and is Executive Chef at Deerpark Restaurant. Prior to Biltmore, Chef Fiore spent most of his culinary career in Vermont and Upstate

North Carolina native Kyle Mayberry serves as Director of Livestock Operations for Biltmore. He is responsible for the care of approximately 600 Black Angus cattle and 250 White Dorper sheep

Chef Mark DeMarco is Estate Executive Chef at Biltmore in Asheville N.C. Food has always been an important part of life for Chef Mark, as his grandmother owned a pizzeria and catered out of

Having grown up in a farming family, Chef Eckman is delighted to see Biltmore’s farm-to-table program in action every day. Before joining Biltmore in 2016, Chef Eckman spent eight years