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. We are pleased to be able help in the growth of our staff. 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 loved 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 AB 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, 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, 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 AB Tech, that Summer Josh was given an internship at the Cliff’s 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 aloud to work with “all of the high end stuff” and was able to learn a lot of meat Fabrication. The Cliff’s 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 interacting with guests. Josh worked his way up to Lead Line cook and got to be a part of the management staff. During his third year the Cliff’s Chapman met Josh Weeks at a Blind Pig Dinner, They got to talking that night and subsequently Josh came to the Corner Kitchen team. He quickly became PM Sous Chef. After 2 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”.