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What is your favorite part of being a Chef in Asheville?
For me the best part of being a chef here is the availability of farms and mills in this area. I also feel that Asheville offers a wide variety of different cuisine that takes the availability of products in the area and lets the Chefs build creative dishes unique to the area.
What is the background of Vue 1913’s name?
Vue 1913 has the most striking view of the Asheville Cityscape and Blue Ridge Mountains, as well as a storied and comprehensive wine cellar. The name was settled on to honor both the incomparable view and the vintage of the Inn, which was constructed in 1913.
What ingredient could you not live without?
Miso is one of my favorite ingredients to use in the kitchen. Very versatile in the different ways it can be used from marinades, sauces, soup, vinaigrettes and much more.
What is your favorite dish on your new menu?
My favorite dish would be our Lamb entrée. We serve a lamb ribeye from Border Springs Farms. We crust the lamb in charred herbs and serve with croquettes, parsnip puree, asparagus, cardamom soil and fresh mint. By charring the herbs ahead of time, this gives the lamb an open fire taste, parsnip puree offers a smooth clean flavor along with the freshness of the asparagus and mint. Cardamom soil gives that unique flavor that lamb looks for.
What is your favorite dish from a fellow AIR restaurant’s menu?
I love Rocky’s Hot Chicken, greens and potato salad
Why did you choose to work in Asheville?
I’ve been looking into Asheville for the past 3 years as a place I would love to live. It offers everything I enjoy, from the food & beer scene to all the outdoor activities it has to offer. Came down from Michigan last July on vacation and fell in love with the area and made the move down within a few months. Absolutely loving it
What is your favorite chef’s tool and why?
The Immersion circulator/Sous Vide is my favorite tool. A circulator lets you cook in a precise and consistent way that cannot be achieved any other way. Giving you control of your food to produce a quality product in numbers.