Philip Bollhoefer joined The Montford in the summer of 2016 as Executive Chef and Food and Beverage Director for Hyatt Place Asheville. Bollhoefer has been recognized for his menu creation and kitchen operation expertise and is a true champion of locally-sourced cuisine.

A member of the leadership team at Katie Button Restaurants, Brittany works closely with chef Katie Button as the manager of culinary development. She consults on menus, staffing and strategy alongside the Chefs de Cuisine at Curate Bar de Tapas and La Bodega by Curate.

When Dan's not in the kitchen flipping pancakes or making cheese curds, he's most likely either screaming at the television during a New York Rangers game, or fast asleep in his hammock. Sawhorse specializes in the hearty comfort food of Dan's roots in the Adirondack

Chris Smith is a seed saver and permaculturist who loves to write. The Utopian Seed Project is crop-trialing non-profit working to celebrate food and farming. His book, The Whole Okra, won a James Beard Foundation Award in 2020 and he is the co-host of The Okra Pod Cast.

Shanti’s cuisine pays homage to the rich African-American culinary traditions of Southern Appalachia and honors her own history as a Southern, African-American woman—integrating new food techniques and methods, while looking back to history to reclaim lost traditions.

Brandon Ruiz is an Urban Farmer and Community Herbalist living in Charlotte, NC. He runs Yucayeke Farms and creates free and affordable curriculum on food cultivation and herbal medicine, focusing on culturally relevant herbs in his community.

On his family’s farm in Cleveland County, he grows high-quality produce and boutique ingredients. Before he farmed for a living, Swofford spent nearly two decades in kitchens. His love of food extends far and wide; a chef-turned-farmer, but foremost a North Carolina boy at heart.

What goes better with great BBQ than amazing beer? Iconic local BBQ institution 12 Bones expanded in 2019 with our very own brewery and taproom. Now you can visit the taproom and taste a variety of house-brewed beers to go with great Q.

Local Bottled Spring Water from the Blue Ridge Mountains of NC

Botanist & Barrel crafts real southern ciders, fruited sours, and wines. Focused on spontaneous, wild cultures and light-handed winemaking we embrace old world methods with modern sensibilities.

Since 2015, our family distillery has been crafting award-winning spirits and taking them one step further. Cultivated Cocktails blends legacy with innovation, art with science. We age our spirits with care, choice oaks and unique flavors. 

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.

Working with Epiphany Craft Malt, Innovation will be offering a crisp summer pilsner.

Available early August, while it lasts. 

Visit for the views. Stay for the small bites and seasonally driven craft cocktails.

At the distillery, we leverage the power of everyday choices. To us, that means building relationships with local farmers and suppliers to create award-winning, truly local gin and whiskey. 

Loosely inspired by the Roman plebeian community who worshipped the gods of agriculture, fertility, and viticulture we too seek to represent cultivators past and present who brought grapes to glass – farmers, harvesters, winemakers.