@braisedandconfit_avl

Christian (he/him) moved to Asheville, NC with his three beautiful children seeking adventure and a new story with his food. Christian started working in kitchens back in 2008 experiencing family owned restaurants, cafes, and corporate kitchen settings throughout the years. Christian believes in the importance of food here and now, the idea of what is happening, growing, and alive in our region and the current season at this very moment. With Braised & Confit, Christian is intentional about native foraged and farmed sourced ingredients.

@jonathanammons @ds_avl

Jon (he/him) has had a wildly diverse career, working as a journalist for a decade covering everything from food policy to music reviews. Asheville native, reluctant journalist, recipe developer, musician, professional eater and drinker, founder of the Dirty Spoon, and host of the Dirty Spoon Radio Hour, his focus has always been on the stories behind what we consume and how they came to be.

@archetypebrewingavl

Archetype seeks to push the boundaries of traditional brewing, collaborate creatively to support local community, and provide a dynamic space to bring people together.

@smokypark @baileycooks

Michelle Bailey (she/her) was born in Memphis, TN, and has called WNC home for the past 22 years. Bailey is a master of wood-fired cooking and has a passion for sourcing ingredients from local farmers and foragers. She is currently most inspired by cooking with live fire, networking with local food vendors and encouraging aspiring chefs to hone their craft. At Smoky Park Supper Club, she leads a small, passionate team who are dedicated to good, local food and bringing people together. 

@fetaflav_foodtruck

Alex (he/him) grew up in the restaurant business. His parents started a chain of seafood restaurants in 1979. After helping in multiple locations and positions, he decided he wanted to stay in the foodservice business. He graduated from Johnson and Wales for Culinary Arts. During the COVID shutdown, he decided to take his love of Greek food and put it to use in his food truck, Feta Flav. Now after a successful year, he is launching two more trucks this year. 

@fetaflav_foodtruck

Ashleigh (she/her) grew up in Charleston, SC and attended AB Tech for Baking and Pastry Arts. She has varied her experience from local shops and restaurants to big names like Sierra Nevada. She taught students with special needs and came back into the food scene with her husband, opening a food truck, Feta Flav. After a very successful year, they are working on their second and third truck. She will be premiering Glykalogy: A Study of Sweets close to the end of April. 

@beamsuntory

As a world leader in premium spirits, Beam Suntory is inspiring human connections. With a vision of Growing for Good, we're driving growth through quality craftsmanship, consumer connections and entrepreneurial spirit.

@redfiddlevittles

Red Fiddle Vittles creates fine food inspired by Appalachian ingredients, farms, and traditions. Created in 2018 as a catering and private chef company, Red Fiddle Vittles recently expanded to include a South Asheville retail storefront featuring house-made provisions, heat-and-eat weekly dinners, and specialty groceries from local producers. Combining more than 30 years of event and kitchen experience, Erica Beneke (she/her) and Matt Farr (he/him) are the mom-and-pop chefs and owners of Red Fiddle Vittles.

@belovedasheville

BeLoved Asheville creates innovative solutions to some of the toughest challenges we face as a community. We put love into action daily. We believe in the perspective that we gain when we know that we are loved and we see others as equally loved. 

@billysundaycharlotte

Billy Sunday is known for classic drinks, adventurous new creations, a deep library of vintage spirits and an elevated bar menu. Our cocktail menu takes a culinary approach to flavor, balance and discipline with a welcome dose of whimsy. The back bar features one of North America’s largest collections of fernet and Amaro, as well as a robust selection of rare scotch, bourbon and rum.

@theindigoroad

A native Charlestonian, Mark Bolchoz, Jr. (he/him) grew up surrounded by the cuisine and culture of the Lowcountry. In 2020, Bolchoz’s love of rustic and rural Italian cuisine led him to join The Indigo Road Hospitality team as Executive Chef of Indaco. With a focus on sourcing ingredients from local and regional purveyors, Bolchoz relies on the seasons to drive menu offerings. He will be relocating to Asheville and leading the team at the forthcoming restaurant concept at The Flatiron Hotel.

Philip Bollhoefer (he/him) has been recognized for his menu creation and kitchen operation expertise and is a true champion of locally-sourced cuisine. Bollhoefer has developed several key partnerships with local farmers, volunteers for the Appalachian Sustainable Agriculture Project, and oversees our Chef’s Garden with the assistance of our friends and partners at Ivy Creek Farms. Bollhoefer has been working in professional kitchens since 2005, and is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando.

@permapasturesfarm

Billy (he/him) was a city kid. He went to college for a short while before joining the US Army to become an Airborne Sapper. He became an IBEW electrician and completed degrees in biology and business administration. He moonlighted as a talk radio host and learned the craft of butchery at The Local Pig in Kansas City, Mo. He was bitten by the permaculture bug and earned his permaculture design certificate and has since designed several homesteads in several states. He loves experimenting and learning!

@meanpiespizza

Mean Pies makes pan pizza using freshly milled whole grains, and local and seasonal ingredients. Our dough is cold fermented, twice baked, and comforting without being heavy. Think of it as focaccia that chose another path. Led by PJ (he/him), the small crew of bread makers and family members currently do monthly pop ups out of OWL Bakery, and special events, while planning expansion options. We try to make the best food we can and try to treat the community well, and hope the rest will figure itself out.

@botanistandbarrel

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.

@chestnutasheville @cornerkitchenavl

Over four years at Corner Kitchen & Chestnut, Buchanan (he/him) has moved from making salads to leading other Chefs. He graduated from Culinary School at AB Tech in Asheville, one of the top culinary schools in the country. He never forgets his roots and tries to be true to what his grandmother taught him: Make one thing delicious, then you can build from there. He wants to lead and teach others, and to learn from the people he leads. In this community, you will never learn everything; but he will be the one trying.

@drinkbuchi

Buchi’s mission is to use our company, our kombucha, as a conduit for social change. We are a dynamic tribe of change-makers who believe that healthy guts, happy hearts, and open minds are directly linked. If you want to understand who we are and why we pour our hearts and souls into this adventure, take a moment to journey with us.

@moneygrips @eldravl

Born in a small mountain town in the Appalachian mountains, Burleson (he/him) is eager to preserve heirloom ingredients to ensure the history of food in the Appalachian mountains. With his very seasonal and vegetable forward menu highlighting the farmers and purveyors of the region. Along with his inspiration from travels abroad, he brings forward a very casual yet elegant approach to New American cuisine.

@belovedasheville

Amy (she/her) brings her passion for how people power can make the community better.  She founded BeLoved Asheville to be a place where people of all walks of life could come together to create powerful solutions to common struggles and a WNC where everyone thrives. She has spent three decades working on the ground building intersectional community, creating mutual aid networks and creating social change. She holds a Masters degree from Columbia Theological Seminary and is ordained clergy in the Presbyterian Church, USA.

@elderandsagegardensavl

Arturo (he/him) was raised in Ecuador in a culinary family. He has traveled extensively developing an appreciation for diverse cuisines. He has over 30 years experience in the U.S. food service industry in kitchens from Miami to Greenwich Village, working as a private chef, in catering and banquet service, retirement communities, country clubs and fine restaurants. Arturo is a “Jack of all trades” in the kitchen and enjoys cooking and experimenting with the many culinary herbs picked fresh in the Elder & Sage Community Gardens.

@sheri.castle

Sheri Castle (she/her) is the host of The Key Ingredient, a cooking show from PBS. She is also an award-winning professional food writer, recipe developer, and cooking teacher known for melding stories, humor, and culinary expertise. She is a Contributing Editor for Southern Living. The Southern Foodways Alliance named her one of 20 Living Legends of Southern Food. She grew up in the Blue Ridge Mountains and now lives in Pittsboro, NC. She’s fueled by farmers markets, great stories, a deep love of nature, and the occasional cocktail.

@bounty_and_soul

Ali (she/her) is the Founder and Executive Director of Bounty & Soul, a non-profit organization co-creating healthy communities by connecting people to food, education and each other through a no cost cooperative model. Ali spent over 25 years as a director in the food industry in New York. After a near-death experience, Ali left the corporate life to pursue a path of holistic health and wellness in NC. Through Bounty & Soul, Ali has created a place where people can gather, feel valued and be inspired to make healthy choices, no matter where they are in their life.

@gourmetdash

Christy (she/her)  began her cheese obsession at the tender age of 16 when she discovered a poster called “Cheeses of the World”. She’s worked at cheese counters in the U.S. and abroad, made cheese on a tiny island off the coast of Ireland, carried wheels of cheese through French Quarter alleys to reach New Orleans chefs, competed in the Cheesemonger Invitational, and became one of only 47 people to hold the American Cheese Society’s most advanced cheese certification.

@fermenti.foods

Meg (she/they) has been passionately fermenting it all since 2015. Community oriented, she founded Fermenti and the WNC Fermenting Festival in 2017 and has supported and helped grow our community's awareness of all things fermented. Uplifting the local fermenting community while raising money and awareness for the Beacon of Hope Food Bank which serves her community. She also hosts classes to educate everyone about the deliciousness of fermentation.

@avlgreenworks

Dawn Chávez (she/her) has more than 25 years of leadership experience in nonprofit management in the environmental field A native of the Bronx, she has lived and worked across the country in many different communities, from wilderness outposts to small towns to large urban centers. Throughout her career, she has been passionate about equity issues, environmental protection and the intersection of the two.

@chemistspirits

Founded by Debbie Word, Chemist Gin was born from a small family still and many hours of moonshining. Their unique appreciation for classic distilling and modern science led to the creation of their first spirit - a beautiful gin made with American botanicals and distilled wheat spirit.

@jchong_eats

J (she/her) is originally from Toronto, and calls Asheville, NC home. J is passionate about bringing Cantonese food to WNC. She sells dumplings and sauces at local farmers markets, leads cooking classes and offers private dinners. J believes that food is medicine and food brings people together. J is a proud and vocal Asian queer activist for LGBTQ+, BIPOC and AAPI people and continues to use her voice to fight against racial injustice. She serves on the boards for Campaign for Southern Equality and Asheville Strong.

@thaipearl_restaurant

Chef May (she/her) was born in North Eastern Thailand and cooking was a way to improve her life. She trained at the Royal Academy in Bangkok and cooked at the Royal Palace in Bangkok, and worked along side a Michelin star chef in Queensland, Australia, cooking high end cuisine. She moved to the US and opened a restaurant with her husband in Asheville, NC in 2020.

@annette_saunooke_clapsaddle

Annette Saunooke Clapsaddle (she/her), a citizen of the Eastern Band of Cherokee Indians, holds degrees from Yale University and the College of William and Mary. Her debut novel, Even As We Breathe (UPK 2020), was named one of NPR’s Best Books of 2020 and received the Thomas Wolfe Memorial Literary Award (2021). Clapsaddle’s work appears in Yes! Magazine, Lit Hub, and The Atlantic. She teaches at Swain County High School in Bryson City, NC.

@haywoodstreetcongregation

Haywood Street Congregation is a church in downtown Asheville where all people, without exception, are welcomed and affirmed of their sacred worth. Haywood Street’s core programs provide a platform for the ministry of relationship, which can be defined simply as the act of “being with” and speaks to our deepest identity. It contrasts with “doing for” and requires spending time together, talking and listening, serving and being served, giving and receiving. It forms the basis for our unique and transformative companion ministry.

@counterculturecoffee

We have been continuously innovating in the coffee industry for more than two decades—setting the standard for quality and sustainability. We don't just find good coffee, we put in the work and commitment it takes to develop great coffees.

@burgergangburgergang @motheroceanmarketavl

Chef Chris (he/him), AKA “Burger Boi” is an experienced and entertaining chef with deep roots in Asheville. Known for his work as chef/partner of The Malvern, Hot Dog Curator at The Barksdale and co-founder of the Montford Pull Up. An Asheville native, he is a product of the AB Tech Culinary Program and a former instructor at Green Opportunities. Winner of food competitions: Asheville Wing War, Asheville Battle of the Burger, Smiling Hara’s Tempeh Taco Challenge, Stu Helm’s Punk Rock Hot Dog Competition and the FRS WHACKED! Mystery Basket

@abccm_official

Eric Cox (he/him) graduated Asheville Buncombe Technical Community College 1987- Culinary Technology AAS. Chef and General Manager for “The Peasant Restaurants” in Atlanta and Nashville for eight years. Has been Director of Food Services for Asheville Buncombe Community Christian Ministry for the last fifteen years, serving 1200 meals per day to those in need. Through food, I get to change lives and hopefully change the ending to some people’s stories. I’ll never have a better opportunity to help people and make a difference.

@homeward_bound_wnc

Bellamy (they/them) has lived in the US, Japan, England, and France:  in cabins, dorms, abandoned warehouses, apartments, and on the couches of strangers. They now live in a small homestead in Leicester with their partner, two cats, one dog, ten chickens, and four ducks. They are passionate about generating creative content around social justice issues. Bellamy believes strongly in the possibility of ending homelessness in their community. They have a masters degree in creative writing and hope to finish their dystopian novel before the actual apocalypse.

@WhiteLabsKitchenTap @Whitelabstapavl

Charles (he/him). Cooking has always been a creative outlet for me both at work and at home. When all else fails it's nice to know that gathering around a table for a good meal surrounded by loved ones will never go out of style. I will never forget my grandmother's lasagna and the way it always brought family together. I always try to remember moments such as these when looking for inspiration in my work. 

@allpaulie @paulieboy_enterprises

Paul (he/him) was born and raised in New Orleans, LA and has worked in fine dining restaurant kitchens for over 20 years, specializing in Modern Contemporary American, Italian, Mediterranean, and Louisiana cuisines, and trained by some of the best chefs from Tuscany, Italy and Sicily, Nashville, Charlotte and Asheville. Paul caters large parties and private Chef events in Asheville, NC. Create it and plate it!

@chestnutasheville

Growing up in the Appalachian Mountains, Brian (he/him) gained an appreciation for each season to come and was able to find his culinary expression through his mom’s cooking. A graduate of the AB Tech culinary program, Brian moved to Denver, CO and was recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30 in Colorado”. Brian returned to Asheville in 2017 to rejoin a restaurant group that he worked at in his early culinary days.

@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.

@Salsasnc @modestotrattoria_avl @bombaavl

Since the early 1990s Diaz has been an influence and investor in Asheville’s thriving culinary scene. His restaurants showcase a multicultural influence, combining ingredients from local farmers and purveyors with recipes from family and travels. Whether you’re a visitor or an Asheville local, if you love this town’s food scene, you owe a nod and wink to Hector. So many restaurants and avenues lead back to him, and the rims of many of your favorite dishes hold his thumbprints.

@gospel.avl

Born and raised in Israel, Disco’s coming-of-age happened at the same time the local food scene was starting to boom, and artisanal food took over the country by storm. Disco (he/him) is a small-scale ice cream maker, who believes that food is one of life’s greatest joys. With the help of Mountain BizWorks, he started Gospel Ice Cream: a small-batch artisanal ice cream company that focuses on unique flavors, local, and high-quality ingredients. His mission: to spread The Gospel of Good Food.

@dobrateanc

Eastern tea rooms serving responsibly sourced and authentically prepared teas as well as sweet and savory offerings.

@chestnutasheville

Matthew (he/him) grew up in the hilly parts of Northeastern Alabama. Coming from a large cajun family and growing up on a sheep farm fostered his love for cooking, as well as sustainable and local agriculture. Matthew moved to Asheville to pursue a Culinary Arts degree from AB Tech in 2016, and took his first kitchen job as an intern at Chestnut in the summer of 2017. After graduation he and his wife, Jamie, left to go  “backpacking” through Western Europe and gained a lot of insight on international cuisine. He returned to Asheville in 2019.

@tierrafertilcoop

Delia, from El Salvador, community worker, and instructor. Cooperativa Tierra Fértil, a social and economic initiative founded by 7 Hispanic community members in 2020, honors the hard work, expertise, and legacy of farm workers in Henderson County and WNC by creating an opportunity for present and future generations of Latinx people to make radical changes on the food, health, agricultural, and labor system. ABUNDANCIA is a natural, fresh, and culturally appropriate food bank for Hispanics going through a crisis in Henderson County and surrounding areas.

@raileigh

Backpacker, hiker, camper, yogi, life coach, and farmer – Raileigh (she/her) guides and inspires all folks to find health and empowerment in the outdoors, particularly women of color. Her greatest joys include building sustainable community, leading multi-dimensional movement, and fostering conscious transformation. Raileigh possesses a B.S. in Family and Child Sciences and an academic portfolio of minor study in psychology, western medicine, and child development from Florida State

@edarhynedistillingco

Eda Rhyne Distillery is dedicated to producing exceptional small batch spirits that capture the creative, hardworking spirit of Southern Appalachia. We source local heirloom corn, grains and botanicals that give a uniquely North Carolina flavor to our spirits. 

@ebonywineandspirits

Charlotte, North Carolina's Only Black-Owned Wine & Spirits Company. Owned by Camillya Masunda, the brand is inspired by her Congolese roots and her way of celebrating the history and heritage of vast Black cultures around the globe.

@ambrozia_avl

Etheridge (he/him) is former chef/owner of Ambrozia Bar and Bistro and currently specializes in pop up dinners and catering in Asheville, NC. He relocated to Asheville from New Mexico where he had made a name for himself as a James Beard Award winner for Best American Regional Cookbook, Foods of The Southwest Indian Nations, and nominated for best Chef in the Southwest for his work at his restaurants Ambrozia Café & Wine Bar and Nob Hill Bar & Grill. Sam attended culinary school and worked in South Florida. Sam was born and raised in the South.

@thetimes_cocktailbar

The Times Bar is a craft cocktail bar and coffee shop nestled in the heart of downtown Asheville, located in the historic S&W Cafeteria building. The team here specializes in both seasonally inspired + classic cocktails, craft coffees, and offers rotating local beer + import wine.

@naturalcider @botanistandbarrel

After a lifelong career in wine, sourcing, importing and distributing, Amie realized that the winemakers have all the fun. She joined her husband and sister- in- law with the dream to build something special from the ground up and in 2017 Botanist and Barrel was born. Amie is one of a handful of people awarded the Pommelier certification from the USACM’s Certified cider program. She is a certified level 1 sommelier through the Court of Master Sommeliers and was chosen as a judge at the Great Lakes International Wine and Perry competition. She loves focusing on minimal intervention

@river.link

Renee Fortner (she/her) (M.S. Biology). As an avid paddler, home gardener, and naturalist, she is continually reminded how the environment around us and our daily lives are affected by access to clean, abundant water. Through her role at RiverLink, she works to raise awareness about the importance of protecting our water resources and leads projects that mitigate the impacts of climate change and human activities on our waterways.

@mypalmalgal @chestnutasheville @cornerkitchenavl

Mallory (she/her) is a chef with a comprehensive background in the food industry. She got her start in Burlington, VT. Since moving to Asheville she has had the pleasure of working in some of the best restaurants this city has to offer. She has been the Pastry Chef for Chestnut and Corner Kitchen for a year now; using her eclectic background and passion for local food, she has developed menus that highlight all our local farms have to offer, shown that desserts can be a balance between sweet and savory, and should be noted for her philanthropy. 

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@foodexperiencecatering

Driven by a similar passion for food and entertaining, founder Tony Franco (he/him), Executive Chef, and along with Co-Owner, Matthew Macon, launched Food Experience in 2007. Tony and Matthew create custom menus for Weddings, Rehearsal Dinners, Corporate Events.  They have recently opened a Smoked BBQ Take-Out Program at their Kitchen Headquarters in West Asheville.  Food Experience has partnered with Asheville Poverty Initiative's 12 Baskets Cafe and the West Asheville Branch of ABCCM at Sonrise to help feed those who experience food insecurity in our

@makingwhole

Jeremy (he/him) got sober in 1995 and brings his experience of living sober and helping others to do the same. He is a maker. He's made lots of cool things--a sober life worth living, a marriage, some really great kids, time to spend outside, some good and some poor decisions on the soccer field, and some furniture. He is a pioneer in architectural concrete, and has traveled the world teaching makers in the craft. He is the director of Making Whole, an apprenticeship program for recovering drug addicts in Asheville NC, teaching men how to build fine furniture.

@tupelohoneycafe

Eric Gabrynowicz has over 20 years of culinary expertise as a born-and-bred New Yorker who has always been obsessed with Southern cuisine and spirits. Gabrynowicz is a four-time semifinalist for the James Beard Award categories of Rising Star Chef and Best Chef Northeast.

@hopicecreamnc

Ashley (she/her) has been dedicated to dessert her whole life but found her creative outlet in ice cream in 2003 while attending UNC Asheville. Now after almost 20 years in the ice cream business, she continues to create new and inventive flavor combinations for the Hop’s four retail locations and has begun a new journey partnering with a long time friend to start a local bubble tea business, Pop Bubble Tea. Both of these ventures strive to bring people together and lift up the community through collaboration, fundraising, and creating a fun, inviting

@oldworldlevain

Susannah's (she/her) education in baking began under the tutelage of a fourth generation baker of Spanish and Italian descent where she learned old world techniques and came to know the dance of production baking. She bakes with a rigorous eye, inquisitive palate, exacting standards, and a desire to bring her customers products that feed both the spirit and the body. At OWL Bakery she blends a formal education in food anthropology, a passion for improving her craft, and her experiences abroad, in the kitchen, and in the garden.

@harriettstomato @michelegentillefoodstylist

Gentille (she/her) studied at La Varenne Culinary School in France, and worked with culinary author Anne Willan. She worked as a chef in LA with Gai Klass Catering, and on film productions. In New York she wrote for the Wall Street Journal and the New York Times. She worked as a chef for the US Antarctic Program. Michele tends her acre of land in Asheville and grows vegetables, herbs and flowers that she uses in private chef events and foodstyling shoots and does brunch popups with the @ladies.who.brunch.popup and creates her own Queen Mum High Tea pop-ups.

@georgedickel

Born 40 years after the signing of the Declaration of Independence, George A. Dickel was an established Nashville merchant when he entered the whisky business. Dickel grew his reputation for selling the smoothest, most mellow spirits in the region. Thus, Geo. A. Dickel & Co. was born and when the Cascade Hollow Distillery opened in 1878 in neighboring Coffee County, George Dickel bought a large share. George Dickel followed in the Scottish tradition of spelling whisky without an “e.”

@gingersrev

Ginger's Revenge is dedicated to producing exciting and creative craft beverages from sustainably sourced ingredients, and is one of only a handful of breweries in the country that specializes in alcoholic ginger beers.

@bunintendedavl

Erica (she/her) has over 25 years of experience as a chef. Bun Intended was founded in 2016 by four friends with a common goal: to serve the best homemade Thai street food. Our menu’s inspiration comes from Isan region of Thailand, where Chef Erica’s parents met and began the family tradition of cooking – we are honored to continue that tradition here in Asheville. Everything we cook is homemade, we always serve locally sourced ingredients, and we guarantee an excellent customer experience.

@brinedandcured @tasteediner

Goff (he/him), previous head butcher at Standard Foods and former Executive Chef/Owner of the King James Public House and AUX Bar. He left home at fifteen and spent 11 years homeless, jumping freight trains across the US and Europe, cooking wherever his travels took him. He received degrees in both Culinary Arts, and Baking and Pastry from AB Tech. He is highly dedicated to supporting the local community through his food. In 2019 he was named Chef of the Year by the NCRLA. He and his wife Sam own and operate Tastee Diner.

@GFIfoods @chefkentgraham

Deeply rooted in Southern tradition with a contemporary approach to locally sourced ingredients,  Chef Kent Graham (he/him) brings an honest approach to food that is otherwise lost in technique. A Chef, a farmer, a huntsman; Kent introduces diversity to classic southern offerings. With a heavy  concentration on locally sourced and crafted foods, he uses naturally raised or grown ingredients to  highlight the cornerstone of his culinary philosophy - “Keep it local; Keep it fresh; Keep it simple.”

@littlejumbobar

Chall Gray (he/him) is the author of The Cocktail Bar: Notes for an Owner & Operator (White Mule Press, 2018), co-owner of the acclaimed neighborhood cocktail bar Little Jumbo in Asheville, NC, and a principal of the bar consulting firm Slings & Arrows. 

@dr.cynthiar.greenlee

Dr. Greenlee (she/her) is a Durham-based historian and journalist. She has won a James Beard Award for food writing; her work has appeared in Best American Food Writing and other publications such as The Atlantic, The Nation, The New York Times, Smithsonian, Vox, and The Washington Post. She was recently senior editor at The Counter (a now-defunct, publication about the business and culture of food) and also served as deputy editor of the Southern Foodways Alliance's Gravy Journal. 

@grind.avl

Coffee is our unifier to start, grow, and support businesses, owners, and networks to build black wall street. We pride ourselves on providing organic, high-quality coffee products. We work with local dairy suppliers and bakeries to source the freshest, highest quality offerings.

@blackwallstreetavl @grind.avl

Joseph T. Hackett, PhD is a leader with 20+ years experience in the nonprofit and for-profit sector building bridges across cultures. His cutting-edge servant leadership style has gained notoriety from the grassroots to the international level. He is an expert in social entrepreneurship, community and economic development, and discovering purpose and is an advocate for the rights of Recovering and Returning Citizens was recently appoined to the Justice Resource Advisory Council alongside judges and lawyers to make system-level improvements to the Justice System. 

@elderandsagegardensavl

Clare Hanrahan (she/her) is a founding member of Elder & Sage Community Gardens. She has made her home in Asheville for nearly 30 years. She is a long-time peace, Justice and Environmental activist. She received a “horticulture certificate” from Alderson Federal prison where she served time for peaceful protest. With climate change upon us, and rampant over-development in our city, urban gardening is a revolutionary act. Nurturing our diverse garden community of plants and people yields a rich harvest that benefits the common good.

Roy Harris (he/him) is a Father, Deacon, Community activist and has lived in the Southside Neighborhood for the last 35 years. He has been involved in numerous organizations, now serving on the Board of Directors of Riverlink, Southside United, Deacon at Mount Zion Missionary Baptist Church, Housing Authority City of Asheville, and The National Association of Black Storytellers. He is a life member of The NAACP. He is passionate about justice and local history.

@geraldhawkinsjr @seabirdnc

Born in Durham & raised in Norlina, NC, Gerald Hawkins, Jr. (he/him) grew up among tobacco fields on the edge of the coast. Gaining most of his culinary experience on the job, he decided to end his pursuit of an engineering degree and fully immerse himself in a career as a chef & pastry chef. Farm-to-table products of the Carolinas & modern interpretations of our cuisine have become a signature for his dishes. Gerald’s career path has brought him to Wilmington, NC where he will be working at Seabird Restaurant

@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.

@StuHelmFoodFan

Stu (he/him) has lived in Asheville since 2005 & has been a local food blogger since 2013. He is also a food tour guide & radio show host with over 11,000 social media followers & has produced several local food events & competitions. While Helm has no formal background in professional kitchens (a fact he does not hesitate to admit), he stays on top of every restaurant opening, tracks the movement of local chefs and can quickly identify trends, as well as tastes and flavors that he likes.

@ashevillehabitat

Leslie (she/her) is an Asheville native with a Sociology degree from UNCA and a 40+ year career in early education. As the Family & Community Partnerships Program Manager for Community Action Opportunity-Head Start Program, she has extensive experience serving children, families, and community partners. Leslie knows the importance of safe, stable, affordable housing and the transformational effect it can have on families now and for generations to come.

@theodditorium

See Chef Ben.  Chef Ben likes to cook food.  Cook Ben, Cook! Ben likes to feed people. People like to eat Ben’s food. Eat People, Eat.

@benneoneagle @chefophus

A South Florida native, Hethington (he/him) grew up around the table, eating and cooking delicious soul food — food that would eventually shape his culinary trajectory: flavors, ingredients and dishes from the African diaspora. In August 2021 he accepted the Chef de Cuisine role at Benne on Eagle. His cuisine has been acclaimed  by critics and guests alike. He is widely recognized as a rising star in the Southeast. He is a 2022 nominee for the James Beard Foundation Awards in the “Emerging Chef” category.

@high_climate_tea

We travel to China every year to meet with farmers high in the mountains who grow their tea using traditional methods without the use of any chemicals or pesticides to ensure we provide the purest, all natural tea on the planet.

@hillmanbeer

Hillman Beer is a small, family-owned business located in Asheville, NC. With an emphasis on quality beer and a focus on classics and comfort, we hope that our beer and pub atmosphere keep you coming back to Hillman Beer.

@sovereignremedies @ashevillebeautyacademy @getawayontheriver @snakeoilsocialclub @goodashevillefood

Charlie (he/him) has worked in the bar biz for over 25 years, working all over the country and influenced by so many smart bartenders and chefs. He feels that creating/cooking the ingredients for cocktails help maintain their integrity as well as create a fresh and unique taste. Charlie's exceptional suite of delicious spaces are all under the Hodgepitality management group. 

@eatrootdown

Dano (he/him) is a Cook County, IL native who developed a keen palate for Southern food. Dano moved to New Orleans to attend culinary school and pursue his dream of cooking. Dano worked and staged in some of NOLA's finest kitchens, learning essential qualities of classic Creole, French and Southern cuisine.

@instagrahamhouse

Graham House (he/him) has a deep a reverence for local, seasonal produce and agriculture, and specializes in live fire cookery. His dishes express his personal style: fresh, vegetable-forward modern Appalachian cuisine. Combining bold flavors and aesthetics, he applies a snout-to-tail carnivore’s approach to produce, using the entire vegetable.

@meherwanirani @chaipani @spicewalla

Irani (he/him) is a chef and restaurateur changing the perception of Indian food in America through his growing restaurant and spice empire in the South’s most essential culinary cities. With five James Beard Award nominations for Best Chef in the Southeast, his restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men's Health, USA Today, and Bon Appétit, among others. He accredits his business success to the amazing people he works with each day, including his business partner and wife, Molly.

@brpkwyfoundation

George Ivey (he/him) was born and raised in Asheville, living just two miles from the Blue Ridge Parkway. He spent a summer as a busboy at the Pisgah Inn in the 1980s and cycled the Parkway’s 469 miles over eight days in 2004. Now he directs the Blue Ridge Parkway Foundation’s fundraising and community outreach in North Carolina and plays a central role in the Foundation’s diversity, equity, and inclusion efforts. George lives in Flat Rock with his wife and two young children.

Create a bar experience that your guests will enjoy - and remember. They will love sipping drinks from our fleet of mobile bar trucks.

@hominyfarm

Hominy Farm reflects a passion for locally sourced and milled grains, natural leavening techniques, and wood fired baking, and sources ingredients with care, creating zero waste, using only plant based ingredients, and planting seeds and trees on the homestead year round. By finding the inspiration is the bread of his ancestors in Lebanon, Eli hopes to offer old world, wood fired breads which serve as vessels for inspiration in themselves. When Sydney, an art educator, is not running her classroom, she is running the back end of Hominy Farm.

@pinehurstfarmersmarket

April Jones (she/her) is originally from Akron, OH and  advocates for her community as part of the food justice and food sovereignty movement. She is passionate about community gardens, and farmer markets. She is a writer, public speaker, blogger, recipe developer, book reviewer and more. She contributes content to her blog Frolicking Americana, and to national magazines, Mother Earth, Country Lore, The Natural Farmer, Grit, Ark Republic, and Ecoparent Magazine, Growers and Co., Farmers Market Coalition writer, An Emerging Leader in food and agriculture

@bethkellerhals

Beth (she/her) grew up in the Midwest where she dreamt about what was for dinner while enjoying breakfast. A fascination with classic Chinese films and Architecture led her to live in China for 3 years where she baked cakes and cookies out of a tiny toaster oven. She studied at The French Pastry School in Chicago. In Los Angeles she worked with Roy Choi as Pastry Chef at Chego and Sunny Spot. In December of 2018 she moved to Asheville to be closer to her family. Find her at local Farmers Markets selling Biscuits and all manner of flour and sugar. 

@ketelonebotanical

Vodka distilled with real botanicals and infused with natural fruit essences. Like you, we care about what’s in the bottle, so we use real ingredients – with no sugar, no artificial sweeteners and no artificial flavors. 

@ketelone

@jargonrestaurant @tapas_flacka_flames

Ryan (he/him) grew up in Hastings, PA, a small farming community located outside of Pittsburgh. He attended IUP Academy of Culinary Arts in Punxsutawney, PA, graduating with high honors in 2009. He leads the culinary team at Jargon creating, global market driven cuisine. Fresh, fun, and exciting is how he describes his food style.

@bkroeyr @curatetapasbar @labodegabycurate

A member of the leadership team at Katie Button Restaurants, Brittany (she/her) 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. Brittany leads with a rare and valued combination of hard work and creativity. Growing up in Dearborn, MI, her family owned restaurants and bars, and she developed a passion for the industry at a young age and worked at cutting edge restaurants from New York to Chicago.

@ukiahrestaurant

Michael (he/him) grew up in Baltimore and NYC, studied at the Culinary Institute of America, and trained under culinary geniuses, including Chef David Bouley and Chef Eric Ripert. He made his mark on the industry by playing an important role in earning three Michelin Stars while working as the Chef de Cuisine at Jean-George's restaurant on Central Park West.  He led a team at Zuma as the Global Executive chef, working in Hong Kong, Dubai, Istanbul, Bangkok, London and Miami. In 2020 he opened Ukiah, capturing the essence of Japanese street food.

@littlejumbobar

Little Jumbo is a neighborhood cocktail bar, in a century-old building on Broadway, just north of downtown Asheville. The bar is known for their welcoming staff, expertly made cocktails and locally sourced food menu. Since opening in 2017 Little Jumbo has received coverage in Eater, Southern Living, Food & Wine, Whiskey Advocate, among other outlets.

@localsseafood

Reimagining how you eat local seafood. Straight from the coast to you. Locals Seafood started with a single item for sale: the humble shrimp. In 2010, college buddies Lin & Ryan began selling Stumpy Point shrimp out of a tailgate cooler on the side of the road in Raleigh, North Carolina. Locals Seafood is still dedicated to that original idea today. Our crew drives to the coast 3 to 4 times a week to buy super fresh premium seafood straight from the source.

@ronni.lundy

Lundy (she/her), author of Victuals: An Appalachian Journey, with Recipes (Clarkson Potter, 2016), has been writing about the food, music and culture of the southern Appalachians and the American South for more than 30 years. Victuals received the James Beard Award for Book of the Year and best American Cookbook from the International Association of Culinary Professionals. A founding member of the Southern Foodways Alliance, former board member and recipient of its Craig Claiborne Lifetime Achievement Award. Founder of the Appalachian Food Summit.

@appliedanatomist

Magazine (he/him) is a native New Yorker, but spent the last several years becoming a devout Appalachian. An educator, dancer by training, butcher by trade, and homesteader by permacultural necessity. He holds a Bachelors of Science in Dance from Skidmore College, completed his Permaculture Design Course at Earthaven Ecovillage, and trained in whole animal butchery at Fleisher’s in Brooklyn. He now resides on the homestead and educational farm,Wonderland Hollow in WNC. Andrew has a hunger to learn and share all things about applied anatomy.

@markedtreevineyard

Marked Tree Vineyard is located on the Eastern Continental Divide between Mt. Pisgah and Tryon Peak in Flat Rock, North Carolina, in the AVA Crest of the Blue Ridge, Henderson County. Whether you are sipping wine on the Continental Divide or tasting wines by the ghost house, a marked tree is about finding your path. Marked Tree is a point along the road, a moment to reflect, a marker in life. 

@peacegardener @hood_huggers

From a childhood rooted in farming and farm life, to her current work cultivating healthy youth and healthy community using urban agriculture, Safi (she/her) weaves gardening and growing into everything she does. Rooted in the belief that our connection to the land - to our planet - is what brings us together and brings us home to ourselves, she (and the team at Hood Huggers) are building a culture of sustainability that’s inclusive and just - using the arts, environment, and social enterprise.

@creamworkshendersonville

Nakisha Marvels, she/her. I’m a simple, uncomplicated, and unpretentious person which also describes how I cook. Simple ingredients, uncomplicated recipes, with an unpretentious presentation. My husband and I are the owners of Cream Works which is a mobile ice cream parlor specializing in hand-scooped treats, and our signature lemonades. Launched during the pandemic when everyone was in need of a bit of positivity, it is our small gift of sunshine to the world and I hope my dishes might bring a moment of happiness and joy to all who partake. 

@tequiofoods

Martinez (he/him) was born in Santa Catarina Loxicha, Oaxaca, Mexico, in a small Zapotec pueblo. Based in Asheville, NC, Luis is combining his love for cooking with his passion for social justice. He is dedicated to working alongside indigenous communities in overcoming and flourishing, despite difficult economic challenges and dangerous political encounters. By combining his experience in community-building with his experience as a chef, he is leveraging a deep commitment to the roots of Mexican cuisine with the promotion of Oaxacan gastronomy.

@sierranevada

Jessie Massie (she/her) is the Executive Chef of the Taproom at Sierra Nevada Brewing Company. A native of West Asheville, she found her love of cooking in her mom and grandmother’s kitchens where she grew up cooking, preserving, and enjoying Appalachian fare. She has a passion for locally sourced ingredients and enjoys cooking with beer and brewer ingredients.

@matchanude

Matcha Nude exists because finding organic, pure matcha that tastes good, is affordable + good for the planet is actually pretty hard to come by. We offer affordable premium grade organic, non-gmo matcha that is ethically sourced from Japan + is packaging in 100% compostable packaging. Our matcha is naturally soft and sweet in flavor and doesn't need additional sweeteners. We are on a mission to show the world the power of this incredible tea + the lifestyle that comes with it.

@posanarestaurant

Chef Ben (he/him) has been a culinary professional for 11 years. A biology major with a minor in chemistry, Ben blends his knowledge of science and his artistic style in the kitchen. Growing up in Enterprise, AL, Ben’s family spent their summer vacations in Boone and Asheville, and has a fondness for the Blue Ridge Mountains. Ben enjoys working collaboratively with his Posana crew and is a respected leader among his team. He is constantly drawing inspiration from family, friends and staff.

@thelobstertrap

For over 15 years Chef McCarty (he/him) has masterfully captained The Lobster Trap. From the start, Chef McCarty, along with founding owner Amy Beard, had a clear vision of what The Lobster Trap should be: a meeting place for the flavors of Maine, combined with Appalachia's abundance of fresh ingredients. Mike has made sustainability the focus of every dish on his menu. In recent years, The Lobster Trap has been named a Leader in sustainability by the James Beard Foundation's Smart Catch program.

@bearsasheville

Collyn (he/him) was born in Hartford, CT and from an early age showed a natural talent with cooking. In 2013 his parents Cheryl Antoncic and Jamie 'The Bear' McDonald opened their first Bear's Smokehouse in Windsor, CT at a small local lunch counter. As Bear's grew, so did Collyn into his current position of Pit Master at the Asheville, NC location. He has a passion for all aspects of the culinary world, creating innovative specialty menus that are often a fusion of barbecue and international cuisines.

@ashevilleproper

Owen McGlynn (he/him) is the Executive Chef of Asheville Proper, a live-fire steakhouse in the heart of downtown Asheville, NC. Previously of Storm Rhum Bar & Bistro, Owen, alongside his wife Mindi, opened the restaurant in August 2020. Guided by a wood-burning Argentinean style grill, which also serves as the focal point of the dining room, Owen creates a seasonally inspired menu of locally sourced proteins and produce, all roasted, charred, or smoked by live-fire.

@queensislandcuisine

Queenie (she/her) migrated to the US in 2005. Growing up in Jamaica, I had a love for cooking since a young age. I was 9 the first time I made Sunday dinner for my grandmother. I remember the food being flavorful but my rice was too wet and my fried chicken had too much breading. In 2017 after getting fired from a job I loved, I had an idea to start selling plates from home. I quickly gained a lot of attention and that’s when Queen’s Island Cuisine was born. In 2021 I bought a food trailer and it hasn’t been anything short of a blessing.

@malcolmtroysr

Malcolm (he/him) graduated from Johnson & Wales in 2009 and moved to NYC where he cut his teeth at various steakhouses, Minetta Tavern, STK and Uncle Jacks Steakhouse. He worked with Chef Dani Garcia at Manzanilla, Chef Danny Bowen at Mission Chinese Food and Chef Clause Meyer at Agern. In 2020, he moved back to NC and landed in Asheville where he was the Chef De Cuisine at Benne On Eagle working under James Beard winning chef John Fleer. Chef Malcolm has since moved to Charlotte to be closer to his son and is currently pursuing other projects.

@stormrhumbar @stayglazeddonuts @gigisunderground

Chef Jay was born and raised in Asheville NC, but started his career in NYC when he decided to enroll in the Culinary Arts Program at The French Culinary Institute, where he graduated at the top of his class. Jay’s goal is to have fun with food and spread his passion to his crew and the new industry people coming up. 

@frenchbroadpantry

Dune (he/him) was born and raised in the South of France, immersed in a vibrant gastronomic culture. After graduating from Hospitality and Culinary school, Dune explored the cultures and cuisines of dozens of countries. Dune spent ten years in California where the fusion of global cuisines are embraced and crafted with fresh, locally available abundance. He created the French Broad Pantry to explore and offer as many delectable delights one can find in a home pantry including dressings, spreads, sauces, broths, and desserts.

@mountainvalleywater

@culturaavl @cire6682

Chef Eric (he/him) is an incredible and passionate human being who dedicates his heart and energy to supporting his team and strengthening his community. Eric has been cooking professionally for more than two decades, including as chef de cuisine for the critically acclaimed Nightbell in Asheville and Pearl & Ash in New York City. In 2021, Chef Eric Morris launched the Cultivated Community Dinner Series at Cultura. This dinner series provides a platform for Asheville chefs who are a positive force for change within our community.

@cassia.avl

Trevor (he/him) and Madeline (she/her) seamlessly integrate their passion for the flavors of Thailand with their fine dining background to bring you a one-of-a-kind dining experience. These classically trained chefs bring a unique perspective of a culinary tour through the regions of Thailand. The duo highlights a mixture of local and exotic ingredients as well as a variety of traditional and modern cooking techniques to create a new menu for every event. 

@buggypopsavl

In 2019 while on a little hiatus in Tampa, FL, Neomi (she/her) started eating ice pops from a local  shop when an idea was sparked. After eating a coconut pop that made her feel nostalgic for her time as a child in Puerto Rico, she immediately started testing recipes for her signature flavor, coconut cinnamon. Before she knew it, Neomi owned a trike, learned a whole lot about dry ice, and was the proud owner of a small BIPOC woman-owned gourmet ice pop business in Asheville, NC. 

@newbelgium_avl

We were born on a bike. The rest is history. For almost 30 years we have crafted beers while proving that business can be a force for good.

@therestorationhotel

As a student of Ohio State University, Daniel (he/him) studied Food Science and Nutrition to better understand the way food affects our daily lives. As a graduate of The Culinary Institute of America, Daniel brings over 20 years of culinary experience and pedigree to The Restoration Hotel, including restaurant groups from New York City, Pennsylvania, Florida and South Carolina. He believes locality can be a huge source of finely driven food for all guests.

@noble_cider

Founded in the new 'Craft Brew Mecca' of Asheville and North Carolina's apple country, Noble brings together a rich local history of agriculture with this region’s exciting craft beverage industry. We make a variety of things...mead, spritzers, wine, and cider of course!

@oakandgrist

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. 

@stevepalmer12

Steve Palmer (he/him), a JBF Outstanding Restaurateur Award nominee and semifinalist, is the Founder and Chief Vision Officer of the hospitality and consulting company, The Indigo Road Hospitality Group, with restaurants and hotels throughout the Southeast and beyond. Palmer is also Co-Founder of Ben’s Friends, an industry group offering community, hope and a path forward for those struggling with substance abuse and addiction.

@cleanwaternc

Veronica Oakler (she/her) has practiced law and policy for over 10 years, concentrating on environmental, land use, and real estate issues with her number one passion being water resources. She has written laws requiring pollution notification in the oil and gas sector and comprehensive spring watershed safeguards, as well as helped government agencies meet their legal and regulatory environmental duties. Clean Water for NC focuses on threats to community environmental health, quality of life, and social justice.

@theodditorium

Ladies and Gentlemen, Welcome to: The Odditorium. A place for wicked good times, freakishly incredible events, and an anomaly of art and artifacts. More than just a local dive bar & restaurant, we are part music venue, part oddities museum all served with southern sass, queerness and sexiness!  The Odditorium features all genres of music, as well as drag, comedy, freak shows, trivia, karaoke, flea markets, burlesque, dance parties, male go-go dancers, oddities and strange collections, and a plethora of other

@vivi.la.exploradora

Vivianette Ortiz (she/her) was born in the beach and mountain town of Patillas, Puerto Rico. She grew up running the hills of her hometown, bodyboarding, and playing hide-in-seek barefoot through the farmlands. Her love for nature and the Latino community led her to be one of the founders of the group Latinos Aventureros en las Carolinas. She is continuously finding ways to inspire the Latino community, especially families to go outside and explore by breaking down generational, language and racial obstacles.

@patchworkurbanfarms @patchwork.alliance

Hailing from Pittsburgh, PA, Sunil is a farmer, permaculturalist, chef, and food and farming thought-leader. Living and farming in West Asheville, Sunil brings food from the soil all the way to the plate. He has learned more and more over the course of his growing career about the flaws in our food system. He founded Patchwork Alliance in an endeavor to utilize a cooperative business model to increase food security and build trusting relationships throughout WNC.

@holemanfinchavl @toneperez

Antonio Perez (he/him) brings over a decade of culinary experience and a passion for supporting local farmers and communities to the kitchen of Linton and Gina Hopkins’ Holeman and Finch. As chef de cuisine, Perez works hand in hand with Hopkins to bring the James Beard Award-winning chef’s from-scratch, whole-animal and vegetable philosophy to life, forging deep connections with the farmers and artisans of Western North Carolina whose bounty is at the heart of the Holeman and Finch menu.

@pernodricardusa

Conviviality is about how we do business – bringing our passion to work every day and living by our values of openness, simplicity, collaboration and entrepreneurship. We are constantly innovating to ensure our customers have the right spirit to match every moment of conviviality.

@chefanniepettry

Pettry (she/her) is an award-winning chef in the Southern culinary scene with a passion for advocacy and sustainability. Raised in the mountains of Asheville, NC, she spent her childhood in the vegetable garden, foraging for mushrooms, trout fishing, and in the kitchen cooking with her family. A 2020 James Beard Award Semifinalist for Best Chef: Southeast and two-time Food & Wine People’s Best New Chef nominee, Chef Pettry can be seen on Top Chef season 14 & 16.

@pisgahroasters

Global Coffee. Local Flavor. Craft Coffee Roaster & Café, located in the heart of the Blue Ridge Mountains.

@plebavl

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.

@chefarmermatthew @strongroots9 @gilliardfarms

A descendant of the Gullah Geechie, Matthew (he/him) farms Gilliard Farms, sixth-generation land in his family since 1874, working alongside farmers and chefs to bridge the gap between the seed and the table. After a military career, he attended The Culinary Institute of America and the UC Santa Cruz Center for AgroEcology and Sustainable Food System. He is the co-founder with his wife, Tia, of Strong Roots 9, creating products and experiences to reconnect with the nation’s heritage, from the perspective of the people whose ancestors helped build it.

@caramosl @vidacc21

Claudia Ramos (she/her) was born in Lima, Peru and came to the United States at 2 years old. Claudia grew up outside of Atlanta, GA, and moved to NC to further her education. She lives in Charlotte, NC as a Mental Health Professional and the Founder of Vida Coaching and Consulting. In her free time Claudia enjoys different adventures with hiking as has grown as part of her selfcare. Her most recent hikes have been local yet larger adventures have been climbing Acatenango and Fuego volcanoes in Guatemala.

@chefraspberry @houseofgristle

Jametta (she/her) has worked in some of the most-lauded kitchens in Minneapolis and founded her very own House of Gristle that’s a popular pop-up and catering operation. She’s known for bold flavors, flawless technique, and a voracious curiosity, driven to learn and share her wealth of knowledge. Passionate about social change, she mentors women through the Ramsey County Correctional Facility Culinary Arts program. Jametta was just recognized by the Charlie Awards, Minneapolis’ own food world version of the Oscars, as a Rising Star.

@cassia.avl

Trevor (he/him) and Madeline (she/her) seamlessly integrate their passion for the flavors of Thailand with their fine dining background to bring you a one-of-a-kind dining experience. These classically trained chefs bring a unique perspective of a culinary tour through the regions of Thailand. The duo highlights a mixture of local and exotic ingredients as well as a variety of traditional and modern cooking techniques to create a new menu for every event.

@_mamones_

Héctor (he/him) and Julia (she/her) have lived in Asheville since fall of 2019, and have years of restaurant and hospitality experience in NYC and the Twin Cities. Mamones specializes in private curated dining experiences. They focus on South and Central American cuisines, but highlight global flavors, while celebrating the ingredients that are unique to Appalachia. Héctor and Julia love connecting with people over food and are grateful to play a part in their making special occasions even more memorable.

@chefmattriversnc

Matt Rivers’ (he/him) mom loved to cook, and she taught Matt, too. A working woman, she charged Matt and his teen brother with cooking weekly on “fend for yourself night.” He won the People’s Choice Award at the North Carolina Restaurant and Lodging Association Chef Showdown and has been featured by Our State and Feast & Field.

@cooking_withcomedy

Clarence AKA The Flavor King (he/him). We all need food to survive and laughter will allow us to live a healthier and longer life. With a culinary background of A-B Tech College Asheville, I created Cooking With Comedy for my community and its youth to get a different outlook on life. Being recognized nationally and competing on Food Network’s Cutthroat Kitchen, I have made a name for myself and opened up doors of opportunity with my food truck venture “Soul on the Road”.
 

@bullfr00g @mtnbizworks

An Asheville native, Jeremiah’s (he/him) goal is to uncover what socioeconomic opportunities aren’t available within the community that he grew up in and work to close gaps in equity by narrowing the racial wealth gap through entrepreneurship. As the Entrepreneur in Residence for Mountain BizWorks, he manages the Multicultural Catalyst Program and advocates on behalf of the local entrepreneurial BIPOC community to disrupt traditional lending practices that create barriers when starting businesses and building generational wealth.

@littlechangoavl

Rodriguez (she/her) was born and raised in San Juan, Puerto Rico. With a Puerto Rican father and a Cuban mother, Rodriguez is passionate about Hispanic food. When she moved to the US in 2011, she had been working in the banking industry. In 2016 she moved to Asheville, NC, and attended the Culinary Arts Program at AB Tech Community College and made a much-needed career change. Her passion for the culinary arts became her new career and she hasn’t stopped cooking since. She has worked and/or managed renowned restaurants like Curate, Nightbell, Button & Co.

@urban_graze_co

April Rose (she/her), creates edible art experiences by carefully blending rural food elements with trendy vibes of the city. We intentionally design our foods to draw you in and away from the everyday. We call it grazing. April loves creating an engaging atmosphere and memorable gatherings. 

@yucayekefarms

Brandon Ruiz (he/him) is a Community Herbalist and Urban Farmer based in Charlotte, NC. He directs Yucayeke Farms, a community project based on providing affordable access to culturally-relevant herbalism and foods through local farming and educational resources. His focus is on Caribbean medicines and herbalism of the American South. He works with his community through providing educational material and food and herbs at affordable prices, collaborating with chefs and other creators to tell the stories of plants and the people who know them best.

@saludcerveceria

Mx. Tyson Sampson (he/they) is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ).Tyson is a two-hearted and -spirited individual descended from the local indigenous matriarchy called the ᎠᏂᎩᎶᎯ (A-ni-gi-lo-hi). Over 20+ years, they have documented endangered language, held mindful presence, and shared Cherokee wild food practices and cultural sensibilities. They are cultivating an apothecary for ethnobotanical accessibility and a collective to support traditional ecological knowledge through the Bigwitch Indian Wisdom Initiative.

@pattysaenz32020

Patricia (she/ella) was born in Cabañas La Paz, Honduras. My passion for cooking started when I was a little girl. I loved seeing my mom cook and make tamales. I remember the first time I made pastelitos with her when I was 6. My dad passed when I was 11, and that is when I started working. This was the beginning of my career in the restaurant industry. Years later, I moved to the US and after much hard work, I was able to materialize my dream. Pupuseria Paty is my way of showing this beautiful city the traditions of my village.

@savorshrub

Kat Savage (she/her) is a WNC native, passionate naturalist & foodie. SAVOR makes NA mixers in an homage to herbal & European traditions of bitters & shrubs. She has been involved in herbalism for 20 years & has her BS in Natural Health. Formerly co-owning & formulating for a respected herb school & tincture company, she has taught about health around the southeast. SAVOR’s mission is to encourage clients to drop in & savor life’s little moments with better bitters.

@allisonscottnc

Lifetime local Allison Scott (she/her) is a trans woman who advocates for LGBTQ Southerners as the Director of Impact & Innovation for the Campaign for Southern Equality. Allison is a community organizer and bridge builder who has coordinated with school systems, churches, businesses, news agencies, medical practices, and state and federal governments regarding equality for LGBTQ people.

@seedlipdrinks

Seedlip is on a mission to change the way the world drinks with the highest quality non-alcoholic options.

@shilohcommunitygarden

Shaniqua (she/her), a native of WNC, values selfless service and makes this a fervent practice in her life both locally and abroad among those living in poverty. Founder of Change Your Palate, a grassroots whole food meal prep program designed for black and indigenous people of color who have noncommunicable chronic conditions, specifically type II diabetes and hypertension. She also works with the Food Justice Planning Initiative as a Healthy Food Distributor and Nutritional Cooking Education Coordinator.

@foodordeath_ @goodhotfish

Shanti (she/her) is chef and creator of Asheville, NC-based pop up fish fry (and upcoming fish camp), Good Hot Fish. Her cuisine honors Black foodways while also paying homage to her coastal Virginia upbringing where she stripped collard greens before she could walk. Southern Appalachian cuisine is her culinary love language. She was awarded 2019 Eater Young Gun and named a 2020 finalist for James Beard “Rising Star Chef of the Year.” She can currently be seen competing on Bravo’s Top Chef Houston.

@shantielixirs

Working together, the Shanti Elixirs’ team is dedicated to spreading well-being, peace and good vibes through every sip of Jun – created and bottled in the Blue Ridge Mountains of Western North Carolina.

@shepardbarbecue @bshep52

Shepard (he/him), a Carolina native, has over 20 years dedicated to the culinary industry. Shepard is self taught, starting in the dish pit and worked his way up. Shepard opened Urban Street Eats with his wife, a global street food truck that brought eclectic dishes from all over the world. They opened Nourish Juice Bar + Cafe, an organic juice bar serving Polynesian comfort foods. After the pandemic, Brandon turned to the food that brought him and his family the most joy: Barbecue.

@sidewaysfarmandbrewery

One of the few breweries in the US creating carbonation with local wildflower honey in our unfiltered, unpasteurized, naturally carbonated farmhouse ales, traditional lagers, and hard jun kombucha. We are a farm brewery that is taking the craft of brewing back to its agricultural roots. 

@sierranevada

Turns out, good beer can do a lot of good. We shook things up in the ’80s, and it helped launch a beer revolution that’s in full force today. We keep pushing boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors.

@simpleasheville

We are a locally owned cafe & juice/smoothie bar proudly serving organic fruits & veggies so we can all feel good.

@frenchbroadchocolate

Jael Skeffington, co-founder and CEO of French Broad Chocolate, a certified B Corp located in Asheville, believes in using business as a force for good. French Broad Chocolates has been recognized in many national and international awards.

@bargelloavl @sweettscooking

Since working with Posana for 6 years early in his culinary career, Chef Tyler (he/him) opened his award winning restaurant ’10 Market’ near Beaufort, SC. An immersive, from scratch restaurant experience, 10 Market showcased his creative ingenuity receiving many awards and accolades. Originally from Vermont, Chef Tyler graduated from New England Culinary Institute with extensive French culinary training and now serves as Executive Chef at Bargello creating locally sourced dishes including fresh hand-rolled pasta, house-made bread, and innovative Mediterranean cuisine.

@spontaneousfarmer @botanistandbarrel

Farming and winemaking runs in Lyndon’s blood. He grew up foraging for family meals and drinks at his Grandparents farm. Lyndon continues to learn about creative ways to use forgotten, foraged and ugly fruits to make beautiful adult beverages. In 2019 he launched NC’s first festival dedicated to wild and spontaneous food and beverages called “Funk Down on the Farm”. He also founded the non-profit “American Fruit Wine Producers Association” in 2017 and is a certified cider professional through USACM. Lyndon loves supporting local farms, using native fruits

@maizemagician

Stephen Smith (he/him) is an avid maize breeder from the Clarksville, TN area. His breeding program for maize highlights the diversity of the 10,000 or so existing and documented varieties of corn and using these to breed colorful, adaptable and disease/pest resistant cultivars that are not only flavorful and nutritious, but also able to be grown around the world in various climates. Stephen also maintains and stewards over 1600 varieties of corn. He is also the author of the book dedicated to corn titled Maize: Roots, Shoots, and Moccasin Boots.

@indigohouseva

Leni Sorensen (she/her) teaches culinary history and cookery. She majored in History at Mary Baldwin College and earned her MA/PhD at the College of William and Mary in American Studies. She worked for over thirty years as a university lecturer, museum consultant, hands-on presenter and researcher with a focus on African American slavery, American agriculture, and women’s work in colonial and post-colonial America. Retired from Monticello she now teaches rural life skills from her home in Western Albemarle County in Virginia.

@hidn_events @regan_stachler

Born and raised in Florida, Regan (he/him) has been working in professional kitchens for over twenty-five years. Trained and experienced in the style of European cuisine, he worked at the former Piedmont in Durham before opening farm-to-table gem, Little Hen. Regan retired Little in 2017 and has continued to evolve his culinary sensibilities through different projects. Regan has embarked on a new adventure to lend his vision to a local multi-use event-space and unique dining concept that once again takes him back to elevating local bounty.

@_chefbrandough_

Brandon (he/him) is driven by creativity, inside and outside of the kitchen. The Virginia native is a graduate of Johnson & Wales University, and moved to Charlotte to study and grow as a person. Since his arrival in the Queen City, he’s done just that. Before joining the team at Leah & Louise in October of 2020, Brandon, 26, worked at Haymaker, among other restaurants. In his spare time, he continues to create, including poetry and visual art.

@stoneashe_vineyard

Dedicated to showcasing our land and the entirety of the North Carolina region as a thriving viticulture area, we invite you to visit Stone Ashe to try through our selection of traditional Bordeaux wines. The intersection of elegance, complexity, and finesse.

@whitegate123

Daniel is from metro Detroit, MI hasbeen cooking professionally for 27 years. He spent summers on his grandparents’ farm in Hackleburg, AL learning to cook from his grandmother and used those skills for college at the Culinary Institute of MI. Daniel has worked with many well-known chefs from MI to MS, and moved to NC 10 years ago starting in Charlotte and moved to Asheville in 2017 and has been the executive chef at a small number of prestigious restaurants in Asheville area finding his home at the 1889 Whitegate Inn.

From Birdtown on the Qualla Indian Boundary, Mx. Charles Taylor (she/they) was raised by traditional ᏣᎳᎩᏱ grandparents and is an educator and cultural preservationist, active in the preservation and revitalization of Cherokee culture and language. She has a MA Degree in Public Health from UT-Knoxville and gives their service to a local Asheville Hospital, as a Clinical Laboratory Scientist.

@chefttlivinandlovin

A tour de force and a force for change, Chef Terrell (she/her) has run the gamut from executive chef for the American Le Mans Race Car Series to owning her own restaurants & catering company. She ventures to spread her message and engage others with her own unique story through freelance chef projects and her critically acclaimed ‘The Clarksdale’ pop up dinner series. Chef Terrell’s passion is to nurture and support her peers in crafting a future that both celebrates and facilitates all the unique and talented voices that make up the Asheville

@tonitiptonmartin

Toni Tipton-Martin (she/her) is a culinary journalist and author using cultural heritage and cooking to build community. She is Editor in Chief of Cook’s Country by America’s Test Kitchen, a cast member on its PBS television show, a two-time James Beard Award winner, and recipient of the Julia Child Award.

@fromtheashescac

Ashley (she/Her) has a  MA in Forensic Psychology and BS in Psychology, and a Licensed Clinical Addiction Specialist and Clinical Supervisor Intern. I am part of the Black/female/LGBTQIA+ community and hope to offer my services to diverse groups struggling with substance use/addiction and mental health. Through healing and transformation my goal is to help you acknowledge, accept, and celebrate your differences.

@fromtheashescac

Heather (she/her) is a native of WNC. She is a Licensed Clinical Addiction Specialist and Clinical Supervisor Intern, and has a BS in Psychology and an MS in Criminal Forensic Studies. She uses her gifts, talents, experiences, education, and her authentic self to help others feel empowered to live as their authentic selves. She wants to normalize seeking help and mental health struggles and addiction, and let people know that they are not alone.

@topofthemonk

We won’t bore you with some long dissertation. Instead, we’ll just say this: at Top of the Monk our philosophy is simple, centered around presenting you with the best quality cocktails, served by our knowledgeable and friendly staff in an atmosphere that is both sophisticated, yet relaxing. We take pride in serving the finest classic cocktails, and in continually honing and learning our craft in order to give you the best experience and drinks possible.
 

@iamjamieturner

2019/20 NCRLA Pastry Chef of the Year, Jamie Lauren Turner (she/her) has mastered the art of elevated comfort desserts. Her passion for baking and confections was ignited at the age of 10, in her hometown of Linden, NJ. As a Johnson & Wales University alumni, Jamie has worked and managed in all aspects of the pastry industry. Jamie Lauren's Pastry Prodigy Project focuses on mentoring young pastry enthusiasts on how to confidently express their pastry artistry while gaining confidence to turn their passion into a career.

@urbanorchardciderco

We are dedicated to producing the highest quality craft ciders that we feel good about drinking ourselves. Forget the days of overly sweet ciders, full of artificial sweeteners, aromas, colors, and flavors.  We let fresh-pressed apple juice do the talking for us.

@mikasaaavl @chefsantiagovargas

Born in Lima, Perú, surrounded by flavors and traditions from the Andes. From a very young age, Chef Vargas (he/him) has loved the art of cooking. In 2008, he moved to New York City with a suitcase and a dream of becoming a gourmet chef. Santiago has worked in several renowned restaurants in Long Island, NY, preparing dishes ranging high end Italian cuisine to the traditional American barbecue. He received praise for his work in Newsday, Long Island’s press and was featured on Skillet, a podcast highlighting chefs living in the South.

@vidlcellars

Through many different treatments, vessels, and fermentations, we’ve created a diverse portfolio of wines that reflect our passion as both drinkers and makers. These truths we hold self-evident: fruit is life, fermentation is alchemy, and wine is vīdl.

@shantielixirs

Shanti (she/her), RN, BSN, IBCLC is a nurse, perinatal educator, lactation consultant, wife + mother. Her interest in holistic health led her on a transformation journey where she became a beekeeper + Jun brewer. Shanti Elixirs is dedicated to nurturing the intimate connection between the health of our bodies and wellbeing of our planet. She enjoys speaking about the gut-brain connection and how our gut affects our behavior and our emotions.
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@sandhillkitchen

Jamie (she/her) moved to Asheville from Hatteras Island in 2012. Wade grew up in Tucson, AZ. She started cooking professionally during her college years and never stopped. She has been lucky enough to live and work in some great places around the country including New Orleans, Maryland, and the Outer Banks. Regional culinary specialties are an area of interest, as well as family traditions around the table. Many of the ideas and recipes used at Sand Hill Kitchen are from her family archives.

A member of the Deer Clan, Amy Walker (she/her) grew up eating out of the Appalachian forests; a wildcrafter and a farmer, she farms traditional Cherokee foods, mostly growing traditional medicine, corn, beans, and squash. She is a retired social worker, and an indigenous traditionalist. 

@grind.avl @blackwallstreetavl

Bruce Waller (he/him) is a hi-energy servant leader with a heart for growth and development. He served in the military jumping out of airplanes, served Nonprofits building community school connections across WNC and is currently one of co-owners of GRIND- Asheville’s first black-owned coffee shop and Director of Black Wall Street AVL to start, grow and expand black businesses across Buncombe County.

@layeredbylex

Alexis “Lex” Walton (she/her) is a NC native pastry chef who specializes in custom wedding cakes and dessert bars. Her business Layered by Lex was established in 2016. After graduating from AB Tech’s Baking & Pastry Program Lex spent three years apprenticing on the Biltmore Estate which is where she found her passion and love for weddings. She started her custom cake company in 2016 as a side business and has been caking full time since 2020! Lex is an all inclusive baker and a proud member of the LGBTQ+

@ivoryroadavl

Chef Jill (she/her) grew up in rural Maryland and was drawn to the food industry via her first job at a small deli and catering company. After graduating from The Culinary Institute of America in 2010, Jill has traveled the world gathering unique culinary experiences. She has worked in kitchens including The Jefferson Hotel and Fiola of Washington DC, to Stella! in New Orleans, to Pearl in Melbourne, Australia, and even in rural Guatemala. Ivory Road Cafe & Kitchen is a full restaurant, bakery, and also hosts regular special events.

@wehrloomavl

While it's one of the worlds oldest fermented beverages, we're not serving anything dated. Our take on Mead is something new, something refreshing. Best of all, our meads are made with our locally produced Appalachian Mountain honey and each is gluten free. 

@oaksteakhousehighlands

Weinstein (he/him) is the Executive Chef of Oak Steakhouse, a modern take on the classic steakhouse at Skyline Lodge in Highlands, NC. Embracing the beauty of the property and the surrounding nature, Weinstein is driven by the seasons of WNC and the local produce available throughout the year, from ramps and fava beans in the spring to tomatoes and watermelon in the summer. Describing his cuisine as new American with worldly influences, Weinstein loves the challenge of running a smooth service and takes pride in every dish that leaves his kitchen.

@cheflynnwells

Lynn (she/her) is a private chef, Recipe Developer, Food Writer, and KUDU grill Braai master. Lynn enjoyed a 21 year career in the Nutrition Department at Cone Health in Greensboro, and operates Thyme Well Spent, cooking “made from scratch” custom meals for clients with a focus on using the freshest locally grown and raised products and keeping recipes simple. She is a member of the Piedmont Culinary Guild, and Les Dames d’Escoffier, a worldwide philanthropic society of professional women in the fields of food, fine beverage and hospitality.

@chefdanielwheeler

Daniel (he/him) has spent 20 years in the hospitality industry, primarily focusing on seasonal and sustainable food systems. He has worked for acclaimed chefs and restaurateurs including Sean Brock and Patrick O’Connell and has led many kitchens in the Carolinas, most recently James Beard nominated restaurant The Stanley in Charlotte. Daniel made the transition to culinary and hospitality education; here he hopes to educate and inspire young chefs to further their growth and exploration of the hospitality industry.

@ashevillecgn

Isa (he/him) is a father, husband, and poet with a passion for bringing awareness to the ways our daily food choices affect our well-being, and how integrating with the natural world can lead to a healthy lifestyle. A graduate of the Green Opportunities "Build and Construction" program, he has a Doctor of Naturopathy diploma from the Trinity School of Natural Health, and an Associates degree in Liberal Arts from Western Piedmont Community College. 

@whitelabstapavl

White Labs Brewing Co. is dedicated to educating beer and food lovers about the impact of yeast and fermentation on food and beverage. Our Brewery is used not only to make crowd favorite beers and styles, but for research and development to gain insight into new and innovative yeast strains along with industry classics. 

@buttermilk_boutique

Tie (she/her), owns her boutique pastry company located in Clayton, NC, specializing in luxury hand-crafted pastries, cakes, and plated desserts that showcase southern flavors with breathtaking presentation and design. ​Tie has been recognized for her sweet talents with features in VoyageRaleigh, NC Agriculture Stove Side Chats, Bustld Weddings, and Our State Magazine. She was a competitor on Food Network’s Guy’s Grocery Games as well as NCRLA’s Chef Showdown’s 2021 Pastry Chef of the Year and 2019 People’s Choice Best Pastry

@wickedweedbrewing

With four locations in Asheville including three taprooms and a fine dining restaurant, Wicked Weed shows no signs of slowing down. They continue to grow while focusing on innovation, quality, and strong roots in their community of Asheville, North Carolina.

@wellseasonedtable

Sarah (she/her) has a deep family heritage in WNC, but grew up in South FL, in a native plant nursery. Sarah moved to Asheville in 2007 and returned to college, studying Ecology & Environmental Biology. This is when her love of farming & wildcrafting really began. In 2014 she started Well Seasoned Table, a seasoning company that grows, wildcrafts, and locally sources 85% of their ingredients. This education pulls from Sarah’s experience as a scientist, as well as her experience as a farmer and as an artist.

@justeconomicswnc

As a first generation American, Carmen (she/her) was taught the importance of creating and supporting community. She is focused on doing what she can to improve the lives of others. She is an advocate for affordable housing and for better transit here in Asheville. She is currently on the board of the Buncombe Partnership for Children. She started SPOT (Supportive Parents of TransKids), and has an activist art project called More than a Hashtag. She is creating a space for the community to gather monthly called Community Sundays.

@veteranshealingfarm

Yeck (he/him) is a former US Marine, Special Intelligence Communications as well as an Information Management Officer with the U.S. Department of State. He lived and worked in Africa, Europe, Central America, and the Middle East. He is the author of “2266” about the abandonment of American POW/MIAs during the Vietnam War. Veterans Healing Farm was born out of a sincere desire to create a place where veterans can plug into a new community, and discover a new "mission" outside of the military.

@kentekitchenmarket

In 2014 Kente Kitchen was born bringing West African flavors to Asheville's Goombay Festival. Young (she/her) has a passion for the food that was taught to her by her late fiancés' mother, sisters, aunties and his Liberian community. She wanted to continue this love affair and passion for West African food and his memory by expanding her business to also include catering, community efforts to teach and feed kids healthy meals and now in 2022 Kente Kitchen has transformed into Kente Kitchen Market, an E-Commerce grocery store of West African food products.