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 Scully, Business Development Director
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 Chapman, Executive Chef
Josh Chapman came to Corner Kitchen with a winning combination of “School of hard knocks” and culinary academics. Josh went from a very good, and caring cook to an all-around Sous Chef and in the last year, Chef de Cuisine and now Executive Chef.
Growing up in a household where your dad is a chef and your mom loves to cook and garden, the gathering place in the Chapman house was always the kitchen. Both of Josh’s parents played a role in his development toward commercial kitchens. He learned a lot from his father in later years while attending culinary school at A-B Tech. While growing up, it was his mother who taught young Josh how to cook and preserve vegetables.
When he was 16, Josh got a job at a Homewood Suites. In retrospect, it was a somewhat comical situation, where scrambled eggs were cooked in an oven! The job was mainly setting up the complimentary breakfast for all the hotel guests. Josh fell in love with the job not because of the steaming hot box of a kitchen and not for the many pans caked with eggs, but rather for the interaction with guests, taking pleasure in making sure that they all left happy.
Chef Chapman moved to Asheville in 2010 while attending A-B Tech. That Summer Josh was given an internship at the Cliffs Country Club working under Aileen Tan. This was a great experience with Chef Tan, who Josh says, “is an amazing Chef”. Josh was afforded an introduction to many interesting ingredients that summer. Chef Tan’s background in Asian cuisine broadened Josh’s horizons, he was allowed to work with “all of the high end stuff” and was able to learn a lot of meat fabrication. The Cliffs hosted many gala events with an array of action stations that further expanded the budding Chef’s repertory as well as capitalizing on his natural talent for interacting with guests. Josh worked his way up to Lead Line cook and became part of the management staff. During his third year at the Cliffs, Chef Chapman met Josh Weeks at a Blind Pig Dinner, They began talking that evening and subsequently Josh joined the Corner Kitchen team. He quickly became PM Sous Chef. After two years Josh Chapman became the Chef de Cuisine, working a combination of day and night shifts in order to learn the whole restaurant.
Josh is excited to move into the Executive Chef position, taking the reins from his mentor and friend, Josh Weeks. “I am really excited by the prospect of this new phase in my career”, says the still youngish Josh Chapman. “I still cook eggs or whatever is needed and I still want to make sure everyone leaves happy”.
Kim Murray, Director of Employee Engagement
Kim has 30 plus years in the Restaurant /Hospitality Industry. She began at the age of 15 as the “Hot Bar” girl at Quincy’s Steakhouse in Charlotte, NC, and worked several different restaurant positions in multiple restaurants throughout her under grad and graduate programs at Appalachian State University. After graduation she began her Teaching career while continuing to work as a server and weekend manager at Chetola Resort in Blowing Rock, NC. Finally, the restaurant world won in the battle of juggling multiple jobs and she took the role of Assistant Food & Beverage manager at Chetola. It was the love of teaching and coaching along with the need for no two days to be the same. Kim thrives on the juggling act of running restaurants as well as the love for hospitality and creating an amazing experience for all who dine in her establishments.
After moving to Asheville in 2005 Kim instantly began looking for work in the upcoming Independent Restaurant scene. She landed a management role with LaCaterina Trattoria and remained there until the owners Robbin & Victor Giancola retired and closed the restaurant in 2009.
Not one to be left behind as an entrepreneur, Kim managed to start her own cleaning Company, Two Bitches and a Broom, a thriving business that she owned from 2007-2017.
After having her two sons (Jet and Taos) she needed to get back in the business. Began waiting tables at The Lobster Trap, one of Asheville’s oldest, and most popular eating establishments. With-in 2 months of being hired she quickly took on her role there as General Manager/Partner. Kim was with The Lobster Trap for 7 years. During this time Kim became very active in the local restaurant scene and began serving on the board of the Asheville Independent Restaurant Association.
Kim currently works as the Director of Employee Engagement for Westmoreland & Scully and runs their entire HR department. Kim works closely with their labor law attorney on all up-to-date practices and policies. She helps to develop all types of hiring, training and continuing education programs for Corner Kitchen and Chestnut.
Kim currently serves as Treasurer on the board of the local restaurant association, AIR.
