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What is your favorite part about being a restaurateur in Asheville?
Jason Krueger: I’m inspired by the immense talent and outstanding restaurants in our town. I’m proud and honored to be part of it.
What is the background of your restaurant’s name?
JK: The owners wanted to purchase a wood fired grille during our renovations. I figured we should make it the focal point of our restaurant, hence the name Woodfire. Besides, Bonfire was already taken.
What ingredient could you not live without?
JK: Two ingredients actually: Love and Passion.
What is your favorite dish on your menu?
JK: I go back and forth between the NY Strip and the HNG Bone in Pork Chop. Lately, I can’t get enough of our Grilled Caesar.
What is your favorite dish from a fellow AIR restaurant’s menu?
JK: The last time I went to Plant i had the Bibimbap. It is stellar.
Why did you choose Asheville to open your restaurant?
JK: I’m not sure whether I chose Asheville or Asheville chose me. I literally sat up in bed in the middle of the night and said “I’m moving to Asheville.”
What is your favorite chef’s tool and why?
JK: My knife. This is my knife, there are many like it, but this one is mine.