Michel started life in a 200-year-old farmhouse in France’s Rhône Valley. Michel’s successes in the restaurant business began over twenty years ago. His passion for cooking is second only to his love of family, friends and Formula 1 Racing.

Brian grew up in Atlanta and moved to Asheville in 2003. He is a 2002 graduate of Johnson & Wales University. Brian is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016.

A Charleston, SC native, Cisa began cooking when he was 18 years old in the kitchens of familiar fried seafood restaurants in his hometown. Cisa gladly came full circle to return to his roots as head chef at Jettie Rae’s, crafting and sourcing seafood with honesty and authenticity.

Scheffer’s entrepreneurial spirit along with his dedication and passions for food, wine and people, lives on with the hospitality brands and companies he has had the joy of creating.

From his upbringings in the Appalachian mountains of West Virginia, Dissen has been in touch with the outdoors & nature. There is no cuisine without gardens & farmers. 

For over 70 years three generations of the same family have striven to maintain an innovative, modern trout production while keeping that personal touch only a family can provide. 

The son of a commercial fisherman, Mark began fishing for a living the day after he graduated from high school in 1979. Kerry was a fishery biologist for the Federal Government working primarily on establishing marine protected areas.

@devilsfootbrew

Farm-To-Can Craft Soda. We pride ourselves on working with Organic Roots & Fruits to create a healthier, more flavorful non-alcoholic experience for everyone in our communities.

@hawriverwineman

Haw River Wine Man has quietly compiled an Italian wine portfolio that stands out in NC and SC. With a firm belief that wine is an every day beverage the company strives to bring the consumer the best values possible by sourcing wine direct from the producer.

@mountainvalleywater