When he's not in the kitchen, Peter Crockett is an artist. He enjoys painting, specifically abstract and landscape (think Bob Ross-style), and building and repurposing furniture.
Crockett brings that artistry to his role as the Executive Chef at Isa's French Bistro in downtown Asheville. He and his team make everything from scratch daily, including all breads, pastries, desserts, and sauces. Crockett loves to use unique ingredients and new approaches to create food that is "out of this world."
When looking for ingredients, he taps into the goods from local/regional farmers so he can add the freshest tastes and textures to his remarkable dishes. The core menu items remain consistent throughout the year, but Crockett says it does evolve as he finds the peak season to pair the different vegetables and fruits available.
He describes his menu at Isa's as "approachable French," a Southern take on traditional French cuisine. Crockett guides his team with a "No Rules" approach, encouraging them to be artists themselves by using different methods of preparing and plating food to enhance flavors and presentation.