- AIR Members
- AIR Events
- AIR Passport
- About AIR
What is your favorite part of being a restaurant owner or chef in Asheville?
The comradery and community of restaurateurs in this town who are doing wonderful and interesting things.
What is the background of your restaurant’s name?
Alicia and I wanted to create a space where people were welcomed as they always have been in our home, everyone gathers around the table, everything happens around the table. It is simple and clear.
What ingredient could you not live without?
Fat, salt and lemon – the essential building blocks of flavor.
What is your favorite dish on your menu?
Food is always changing and evolving, our menu changes on a daily basis, I have favorites on every menu, but I change them pretty quickly.
What is your favorite dish from a fellow AIR restaurant’s menu?
My favorite restaurants in asheville are always doing new things so I rarely try the same dish twice.
Why did you choose Asheville to open your restaurant?
Alicia and I moved to Asheville from NYC because we felt it was a good place to raise a family and was a vibrant community of artisans. When we started Table, there wasn’t a place in Asheville that we wanted to go to – a real farm-to-table, creative, service driven, urban minded restaurant with interesting wine list and cocktails. So, we set out to create it.
What is your favorite chef’s tool and why?
My hands, cooking is such a tactile art.