Kevin Westmoreland, Co-Owner
Kevin Westmoreland, co-owner of Corner Kitchen, Chestnut, and Corner Kitchen Catering is an Asheville native. He grew up less than ½ mile from the site of the Corner Kitchen and spent much of his childhood exploring what is now Historic Biltmore Village. A management graduate of UNC-Asheville, Kevin spent the first 20 years of his career in customer service related management. He worked in retail settings, hospitals in both Asheville and Denver, CO, and as an IT manager. Taking care of customers and guests has always been of primary importance to him.
Outside of the restaurants, Kevin serves on several local non-profit boards and spends time with his wife Amy and his children Matthew and Lauren.
Joe Scully, Co-Owner
Joe is the Chef/Owner of three of Asheville’s most distinctive and popular food operations: Corner Kitchen, Chestnut, and Corner Kitchen Catering. Corner Kitchen opened its doors in February 2004 and was a hit from day one. Once the citizens of Asheville realized that they could experience top-notch food and service in a casual and unpretentious setting, there was little doubt that Corner Kitchen would become an institution in our little mountain city. Joe’s food was in demand for private parties, events, and weddings, so Corner Kitchen Catering was an organic progression that has since taken a place in Asheville’s booming special events market.
Both Corner Kitchen and Corner Kitchen Catering use many local farmers, butchers, and food crafters to keep the food authentic and to continue a tradition on hand-wrought and sensible preparations. As a result of the popularity of Corner Kitchen, Joe and his business partner, Kevin Westmoreland, invested in the next thing, which was manifested as Chestnut.
Chestnut reflects a maturing of the food scene in the mountains of Western North Carolina. Though it may seem a little more formal, Chestnut continues to put forth a “come as you are” vibe designed to put guests of the restaurant at ease while allowing an exploration of some amazing handmade cocktails, great food, and snappy service.
To put things in chronological order, Joe’s first restaurant job (in 1977) was as a host at a very busy Houlihan’s Old Place in Hackensack, New Jersey, where he learned most aspects of the “front of the house” and eventually worked as a line cook. In 1987, Joe entered the Culinary Institute of America in Hyde Park, New York, where he graduated first in his class. He accepted a position at the Waldorf-Astoria hotel, and a year later was given a fellowship at The Culinary Institute’s Escoffier Room restaurant. Shortly thereafter, became the Executive Sous Chef at the prestigious Cherokee Town and Country Club in Atlanta, where he won numerous culinary competition awards and co-founded two distinct food-manufacturing companies. In subsequent years, Joe held Executive Chef positions at Indigo Coastal Grill and The Druid Hills Golf Club in Atlanta, as well as at the United Nations in New York City.
Vanessa was born and raised on a small island of Malta (in the Mediterranean). Her parents are German and Dutch so therefore she doesn’t look as exotic as she sounds. Vanessa has been living in Asheville since 2004. Vanessa began her Fundraising career in 2004, working for some of the most wonderful non-profit organizations: North Carolina Outward Bound, YMCA, and the Asheville Chamber of Commerce. Vanessa is the Business Development Director for Westmoreland & Scully and began her career here in early 2016. While at play, Vanessa loves to spend time with her husband, hike, travel, go to the movies, play backgammon or any strategy game, eat delicious food, and drink lovely wines.
Josh Weeks, Executive Chef and General Manager
Josh Weeks grew up in Eastern North Carolina where the kitchen was the center of everything with his family. His parents did a lot of entertaining, and he was exposed to cooking and hospitality at a young age. Josh gained a background in both gourmet and Southern family style cuisines from his two grandmothers, both of whom were excellent cooks. Since early childhood, he has always been interested in the kitchen and learning about food.
At fifteen, Josh began his first kitchen job in a successful, high volume family restaurant in Fayetteville, North Carolina. He knew then that the food industry would be his career path. Throughout the next twelve years, Josh worked in restaurants across the state, racking up experience and increasing his knowledge. In Raleigh, Josh managed the very popular Syzygy Bistro for several years and then did a two-year stint at Margaux’s, one of the city’s top dining destinations. He later worked as sous chef of the prestigious Linville Ridge Country Club in the mountains of North Carolina. Through the years, he gained an understanding of Pacific Rim, Southern Regional, and Classic French cuisine. All of these experiences have given Josh a well-rounded approach to excellent food and service.
Josh came to Corner Kitchen in March of 2005, and since then has worked under the guidance of Joe Scully to become an important part of the culture of this restaurant. He and Joe share the view that creative, well-presented food in a comfortable setting makes Corner Kitchen a special dining destination.