Kevin spent his college years as a manager in a busy retail setting. 15 years before starting The Corner Kitchen, he worked in corporate operations and management roles, including a position for one of the largest for-profit home care agencies in the country and running an internal Information Technology support structure that took calls from all 50 states.
Customer service and guest experiences are primary on his list of concerns. Kevin has always been dedicated to making the total experience in our restaurants resoundingly positive for our guests, employees and owners.
Kevin met Joe via their sons, both named Matthew, through what is now known as the YMCA Adventure Guides program. A crazy idea to start a restaurant was born, and the rest is history. Since then, Corner Kitchen and Chestnut have been intertwined with the lives of both families, giving real weight to the words ‘family business.’
Service to the community is important to both Kevin and co-owner Joe Scully. When he’s not at one of the restaurants helping solve IT issues (some things never change), he works with the boards of Eliada, the Asheville Independent Restaurant Association, and the UNC Asheville Foundation.
Joe started working in restaurants in 1977, his first job as a host in the busy Houlihan’s Old Place in Hackensack, New Jersey. In 1987, he began study at the Culinary Institute of America in Hyde Park, NY.
After graduation Joe was given a fellowship at The Culinary Institute’s Escoffier Room Restaurant before becoming the Executive Sous Chef at the prestigious Cherokee Town and Country Club.
In the following years leading up to opening The Corner Kitchen, Joe held Executive Chef positions at Indigo Coastal Grill, The Druid Hills Golf Club in Atlanta, and the United Nations in New York City.
Joe met Kevin via their sons, both named Matthew, and a crazy idea to start a restaurant was born, and they purchased the former location of Hathaway’s Cafe at the very beginning of Asheville’s culinary renaissance. The rest is history.
Joe describes his partnership with Kevin like this: “Kevin is an anchor to me. He is steady, conservative, loving and intelligent. We have worked together the better part of 19 years and I can honestly say I have no regrets.”
Vanessa was born and raised on the island of Malta by German and Dutch parents. Malta, like Asheville, has a strong tourism industry, which was Vanessa’s work foundation until college. Upon graduation, Vanessa became a fundraiser and worked in nonprofits for 15 years.
In 2014, Vanessa married into the restaurant business after meeting co-owner Joe Scully, and has since learned all aspects of the business from HR to marketing to accounting, and is recently the acting COO as Joe and Kevin slowly make their way towards retirement.
Vanessa has two grown step-children (from Joe), Matthew and Genevieve. Matthew is a part owner of local pizza joint Del Vecchios, and Genevieve lives in Seattle working as a marketing guru. Joe and Vanessa have a nearly 5 year old who keeps them on their P’s and Q’s! While not at work (but always working!), Vanessa enjoys spending time with Joe and Frankie outside, swimming, or adventuring, and indulging in the amazing selection of food and wine that WNC has to offer.
Joel Lemay was born in Orlando, Florida, but moved away at the age of one and was raised in New Orleans, Louisiana. He attended school in New Orleans, endured Hurricane Katrina, relocated to Georgia for two years, and eventually returned home to Louisiana.
Joel's passion for food began at a young age, inspired by his older brother, who was a talented chef in New Orleans. He fell in love with food by watching his brother cook, smelling and tasting his creations, and visiting him in various French Quarter restaurants. Seeing him work alongside other chefs and observing the operations of those kitchens always felt magical. His brother was a great chef, but addiction hindered him. He passed away in 2007.
Joel began his restaurant career at a family-owned 24-hour diner in Metairie, Louisiana, where he started as a server alongside his sister. He worked his way through the restaurant, taking on roles as a delivery driver and dishwasher before eventually being trained in the kitchen. When he was offered a position in the kitchen, he was immediately enthused to pursue the career his brother pursued and potentially carry on his passion. Within about a year, Joel was offered the Executive Chef position, and has been working in kitchens ever since. During his time with the company, he managed multiple locations and learned a lot about food and people.
After a few years, Joel moved on to work for OSI Restaurants, where he spent nearly 10 years. Based out of Baton Rouge, Louisiana, he served as a traveling trainer, supporting restaurants across multiple states while helping build and train teams to open new locations in Texas and California.
In 2017, Joel moved to Memphis, Tennessee, to support multiple locations with OSI’s concept Bonefish Grill locations as Culinary Manager. In 2019, he left to open a new restaurant, Moondance Grill, as Executive Chef. In 2022, he stepped away to spend a year learning the art of Memphis barbecue before joining Brazen Restaurant Group to open Bog & Barley in Memphis. In 2025, Joel helped open Maeve's Tavern in Collierville, Tennessee, and became Director of Kitchen Operations for Brazen Restaurant Group, overseeing its collective of restaurants.
Joel and his wife, Ashley, relocated to Asheville in early July of 2026, where he joined Westmoreland & Scully as Executive Chef for both Chestnut and Corner Kitchen. He is very excited for this new opportunity.
Joel believes in building great cultures within great companies. He wants to be a beacon of knowledge and support for his teams, helping to grow and drive chefs who have a passion for this industry. He is grateful for the opportunity to move to Asheville and become part of a community full of great food, culture, and great people.
Sarah grew up in New Jersey, where she spent many summers and weekends working in her family’s deli, washing dishes and helping her dad with catering events. Her foundation for hospitality was established at a young age, and although she’s learned from many over the years, she owes a lot to her parents. Her restaurant management career started in Orlando, Florida, where she specialized in training programs and staff development.
Sarah found her passion in wine and beverages, and started building her skillset in that department. She received her WSET Level 2 through Slate Wine Academy, taught by Master of Wine Jean K. Reilly. After many setbacks due to COVID-19, she was able to sit for her Level 2 Court of Sommeliers exam and passed. As a Certified Sommelier, Sarah applies her knowledge by empowering her staff to interpret wine intelligently, and appreciates connecting with guests to find a wine they will enjoy.
Sarah moved to Asheville in June of 2021, and has been a part of the Corner Kitchen team ever since. She appreciates being a small part of the history of this house and the company Joe and Kevin built together. In her spare time, she likes to support local restaurants, do jigsaw puzzles, and go on adventures with her husband Chris and their cat Cinnamon Raisin.
Paul grew up in Charleston, SC, where he spent his adolescence on the water with friends going fishing, crabbing, and shrimping. Starting in the dish pit in high school, he quickly became a line cook.
Working at a small Italian restaurant he found his love of making fresh pasta and learned the art of cheese making. Living in the lowcountry, the access to unique local food and West African influences inspired the way he cooks today.
A native of Asheville, NC, Patrick has worked in restaurants since 1999. He's been a host, busser, server, bartender, bar manager, dishwasher, line cook, prep cook, and now AGM.
Collin is from Durham, North Carolina. He grew up watching cooking shows like Chef’s Table and spent a lot of time in the kitchen cooking dinner with his mom and helping with big family events like Thanksgiving and Christmas. That’s where his love of food really took root.
He attended UNCA for two years before deciding to pursue cooking full-time when COVID hit. Collin started out washing dishes at Tupelo Honey and, within two years, had worked his way through every station on the line and was promoted to sous chef.
What he loves most about cooking is slipping into that flow state, being completely focused and turning that energy into action.
Outside of work, Collin enjoys disc golf, ping pong, and going to see live music. He has a tabby cat named Bean, is a Libra, and would love to one day travel to the Amazon Rainforest.
