I grew up on the southside of Atlanta in Fayette County but spent most of my high school career at a boarding school in the middle of nowhere southwest VA. Ever since then I have been obsessed with nature and the forest which heavily influences the food I like to cook. I attended culinary school at The Art Institute of Atlanta and worked for Todd Immel during those three years; He helped shape my foundation a ton. After my time with him I experienced a few other kitchens but spent most of my time at Bacchanalia. I met my wife there and eventually followed her up to Nashville where I spent four years as Tyler Brown’s CDC at The Hermitage Hotel. I then received an opportunity to move to Athens, GA and work as Hugh Acheson’s travel and R&D chef which led my to becoming his executive chef at 5&10. Some family matters came up and we moved to Asheville to be close with family; Brian at Cucina 24 was gracious and offered my a home while I landed on my feet. After a few weeks the position at The Admiral opened up and I have now been here for 10 months. Who I am as a chef: Local food means a ton to me so I use that and the terrior around me to push myself creatively to make unfamiliar ingredients attractive and approachable in a modern style.
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.