Scott has been a happy and familiar face around Corner Kitchen and Chestnut. He has worked for both of our restaurants over the years and has recently started pursuing his passions with brewing! Are you from Asheville? I’m originally from a small town called Turtletown, Tennessee with a population of under 1000. I moved here in 2015, because after some moving around I wanted to be back in the mountains.
Humans of Corner Kitchen: Ben Wiggins
You may start noticing a pattern in these posts if you’ve been reading long enough – we have some of the friendliest staff in town, and Ben is no exception. To the point, always available for casual conversation, and always one of the first people to greet you when you start a shift. How long have you worked for Corner Kitchen, and what’s your current position? Between Corner Kitchen and
Humans of Corner Kitchen: Rose Murphy
Rose is a sunny presence in the restaurant, and someone whose likeness you’ve seen countless times around Asheville if you’ve been here for a certain amount of time – read through her answers to see why! How long have you worked for Corner Kitchen, and what’s your current position? I’ve worked here for a little over a year and a half! I am a new server and also hostess. Are
Humans of Corner Kitchen: Jon Love
It’s rare that you’ll see Jon running around Corner Kitchen without a smile on his face, cracking jokes even in the middle of a dinner rush. Even through these few questions, that spirit is plain to see. How long have you worked for Corner Kitchen, and what’s your current position? I have worked for Corner Kitchen since early November of 2020, and am now a server, though I started off
Humans of Corner Kitchen: Carlos Boyd
We’ve got a quick one for y’all this time. Carlos is a member of our dishwasher crew, and if anyone knows the service industry, they know that the position commands respect. A restaurant can only serve guests as fast as the dishes are returning to the kitchen. Also, we have to celebrate Carlos’s first soufflé (we have soufflés again! huzzah) so here’s the moment in all its glory:
Midweek Dinner Special: Mussels + Frites, January 19th and 20th
This week, join us for a taste of Belgium by way of Italy – or maybe it’s the other way around. We’re serving Fra Diavolo Mussels + Frites this Tuesday and Wednesday, and what that means for you is a generous bowlful of super fresh mussels served with Tomato Confit, Spinach, Tomato Cream Sauce, Grana Padano, Crushed Red Pepper and Chives. Your hand-cut fries are tossed in house seasoning, and
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Humans of Corner Kitchen: Mateo Martinez
Mateo is someone you might have seen regularly in our open-view kitchen, working the line with the rest of the crew, always ready with a conversation and a smile. How long have you worked at Corner Kitchen, and what’s your current position? I’ve worked at Corner Kitchen for 9 months, and I’ve recently accepted a promotion to lead line cook. What is your favorite dish you’ve had at the restaurant?
Humans of Corner Kitchen – Sarah Ogden
Sarah has been behind some of the cocktail and wine discoveries you may have had if you’ve visited us in the past year, and she’s also such a positive presence in the restaurant. You’d be hard-pressed to catch her without a smile, even in a dinner rush. What is your position in the restaurant, and how did you end up here at Chestnut? I am an Assistant General Manager here.
Humans of Corner Kitchen: David Harris
If you’ve had a soufflé from us in the last little bit, it might have been thanks to the handiwork of our David here, who’s busy whipping them up on the regular. He answered a few questions for us. What is your position in the restaurant, and how did you end up here at Corner Kitchen? I work soufflé and moved here from Wilmington to kind of start over. I’ve
Humans of Corner Kitchen: Elliot Church
Elliot is not a member of staff many of you get to see on a regular basis, as he’s almost always on the back line slinging plates through the dish pit. It’s a noble pursuit in any kitchen, as without a stellar dish staff, your dinner service can easily fall to pieces. Here’s a bit more about Elliot, in his own words: What is your position in the restaurant, and
