A native of Winston-Salem, NC, Asheville-based Chef John Fleer has earned critical acclaim for the way he transforms local ingredients into world-class dishes. The unique "foothills cuisine" he helped establish at Tennessee's Blackberry Farm walked the line between refined and rugged; fancy and familiar. The "freestyle American" cuisine he later brought to downtown Asheville at Rhubarb and The Rhu offered a unique perspective on seasonal ingredients and celebrated his local partners. John has been recognized as one of "Rising Stars of the 21st Century" by the James Beard Foundation and is a five-time finalist for the organization's "Best Chef: Southeast."
In this episode, John joins Steve for a conversation on discovering his culinary influence, the importance of place in dining experiences, and his difficult decision to close Rhubarb after eleven years and the journey that followed.
Thank you to The Flat Iron Hotel for allowing us to use their space to film this episode.
