Chef Graham House spent ten years honing his style at world-renowned restaurants around the globe such Osteria Del Bouche in Lake Como, Italy; Redd in Yountville, California; 4th & Swift in Atlanta; as well as serving as the Executive Sous Chef at Prospect in San Francisco under Chefs Nancy Oakes and Pam Mazzola.
Having cultivated a deep a reverence for local, seasonal produce and agriculture throughout his career, his dishes are an expression of his personal style: fresh, vegetable-forward new cuisine. Combining bold flavors and aesthetics, he applies a snout-to-tail carnivore’s approach to produce, using the entire vegetable by employing techniques such as fermenting, dehydrating, and pickling. Though not a vegetarian chef, of his own approach he says, “Proteins are normally an after thought when it comes to creating a dish.”
Making his homecoming to Asheville at Sovereign Remedies, Chef House exercises his full creative control of the menu to the fullest. Working with a local contracted farm, Patchwork Urban Farms, as well as other local purveyors gives him and his team of hand-selected cooks a plethora of beautiful, seasonal produce to incorporate into his creative dishes.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
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.
Learn more about the vision and values that guide Chow Chow's work to celebrate and enrich the foodways of Southern Appalachia.