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What is your favorite part of being in the restaurant industry in Asheville?
As the Food & Beverage Director for AC Hotel, my favorite part of this challenging market is constantly creating, and pushing ourselves to be better, for our guests, and their experience is always a satisfying journey.
What is the background of your restaurant’s name?
Capella is the second brightest star in the night sky. It is part of the constellation of Auriga which is the also the constellation of the goat (Hence the Logo) in roman times, the goat represents Hospitality. Tie that in with the night sky references to reference our rooftop views, and you have Capella on 9.
What ingredient could you not live without?
Good salt. Lets be real. there is no flavor without salt.
What is your favorite dish on your menu?
Braised Spanish Short Ribs, cauliflower confit, harissa carrots, pan demi
What is your favorite dish from a fellow AIR restaurant’s menu?
Favorite current: Muffaletta from Button’s Bagels. favorite all time: Nefretiti Mushroom appetizer at Posana.
Why did you choose Asheville to open your restaurant?
John McKibbon considers Asheville a second home after discovering its charm some years ago. It has all the right ingredients for success, and a culinary community to back it.
What is your favorite chef’s tool and why?
8’ Santoku Knife. versatile, comfortable, Durable. it has always been my work horse, from tedious jobs, to everyday prep work.