Meet The Chefs
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2015 Mixologists & Chefs Bios
AMUSE was Presented by 
on Friday, May 1, 2015
Sunny Point Cafe Noah Hermanson - I created a craft cocktail program at Vinnie’s Neighborhood Italian including house made sodas. While at Vinnie’s I participated in the first two Asheville Wine & Food craft cocktail competitions. I have been featured in Mountain Express for my work at Vinnie’s (https://mountainx.com/food/food-news/080812small-bites-vinnies-steps-up-its-bar-game/). I had a recipe featured in The Asheville Scene proceeding the second Asheville Wine & Food Craft Cocktail competition, the drink was the Louis Prima, featuring Troy and Sons, Liquor Strega, and fresh lemon.
In 2014 I left Vinnie’s and began working at Sunny Point Cafe as a Front of House Manager. In September of 2014 I helped to manage their remodel including a new bar space. In January of 2015 we launched our new bar program featuring the best Bloody Marys in Asheville, if not the world, and our house made Draft Ginger Beer on tap.
I am a lifelong foodie. Learning my skills growing up in the kitchen of my Mother and Grandmother. I started cooking professionally at the age of eighteen. I took a short break from restaurants after the birth of my first son. Upon my return I found a passion for the front of the house. I love to cook and have a passion for beverages. I have been making sodas for five years professionally along side my bar tending and beverage managing. My passion is really with entertaining my patrons and sharing my love of all things liquid.
Pulp Justin Ferraby English born, Asheville resident creator of cocktails within a crayola world. Justin Ferraby is an underground pioneer in the Asheville cocktail scene. He draws upon both the dark force and the Jedi for his inspiration. He was there when Greedo shot first. The force is strong with Justin Ferraby.
Harrah's Cherokee Casino Amanda McDougal
Amanda McDougal, 27, is from Waynesville, North Carolina. She has worked as a bartender at Harrahs Cherokee Casino and Resort for two years. Prior to working with the beverage team at Harrahs, she was a bartender and server at Wild Wing Café and The Bier Garden, both located in downtown
WXYZ - Jeff Daniels (on the left) was born and raised in South Florida and moved to Asheville in 1994. He has been in the restaurant business for a little over twenty years and specifically bartending eighteen of that. He enjoys making speciality cocktails that focus on local seasonal ingredients. He is a Ginger Brew Master and along with Max, has co-founded "Good Bros Ginger Brew" Locally owned, operated and sourced. He enjoys fine food, fine drinks and fine women. He is very fond of Long walks on the beach and candlelight dinners.
Max Vega (on the right) Is a self taught mentalist based out of Asheville, and had a successful dinner theater event called “Soiree Fantastique” during the summer of 2012. Card magic, metal manipulation, and mind reading are all incorporated into this act. He has been a Bartender for over twenty years and often calls apon his skills in magic to bring his bar to life. Along with Jeff, has co-founded "Good Bros Ginger Brew" Locally owned, operated and sourced.
Edison-OGPI Chef Jake Schmidt, Executive Sous Chef at The Omni Grove Park Inn - Chef Jake Schmidt attended the Culinary School at Kendall College in Evanston, Illinois where he graduated in 1998 with an Associates Degree in Culinary Arts. He worked at many exclusive country clubs in the Chicago suburbs including the Sous, Banquet and Executive Sous Chef positions at both Exmoor Country Club and Onwentsia Club. In 2007 Jake became the Executive Sous Chef at The Signature Room at the 95th located atop the John Hancock Center in downtown Chicago. The Signature Room is world renowned for its incredible views, food and service. In late September of 2011, Jake happily accepted the position of Chef de Cuisine of the Blue Ridge at The Omni Grove Park Inn.
Chef Schmidt prides himself with using the freshest and most locally sourced food products whenever possible. He believes that “mother nature is the true artist and the chef merely the technician”. In July of 2013, Chef Schmidt became the Chef de Cuisine of EDISON, craft ales + kitchen. A year later he accepted his current position of Executive Sous Chef of all resort outlets. Chef Schmidt remains dedicated to bringing the best of what this area has to offer into all of the dishes created for the resort.
Chef Steve Goff Steven graduated from AB Tech and was the first ever recipient of the Asheville Independent Restaurant Association scholarship called Chefs of Tomorrow Culinary Scholarship. Through his passion for cooking, he has been featured in Food and Wine and Bon Appetit magazines and is a community figure.
Sweet Monkey - Chef Hollie West - From Maui to Marshall! Growing up in Maui was a huge influence on the cuisine that I tend to create! I very much enjoy the Asian and Latin flavors and incorporate them when ever I can. Leaving Maui, we relocated to the Seattle area where I went to the Art Institute of Seattle culinary program, another hot spot for food and creativity. After leaving Seattle, I moved to the Asheville area and worked in area restaurants Savoy, The Flying Frog, Beans and Berries all while stating my own home bakery called The Sweet Monkey Bakery. I did wholesale, festivals, weddings, wedding cakes, anything that was food related and 5 years in the tailgate market scene to finally open up a brick and mortar café in Historic Downtown Marshall! We offer scratch made breakfast, lunch, dinner and brunch, locally inspired and creatively crafted. I still hold to my Asian roots and Latin flavors and twist it up Southern style as much as possible!
Mission Hospital - Chef Dustin Huisenga - Cooking has been a passion of mine since I was standing on a step stool peeling carrots and potatoes into the sink when I was 4 years old. I’ve spent time in everything from bar and grilles to corporate restaurants to help put myself through mechanical engineering school. About halfway through an engineering internship I came to the realization that a desk job wasn't for me and my true passion was not only food, but the entire kitchen atmosphere. Soon after, I found myself starting culinary school at Le Cordon Bleu in Orlando, Florida.
When I started working with Grove Park Inn where I was really able to get a feel for the regional food and styles of this incredible area. After almost two years at Grove Park Inn, I was ready for a major change and challenge, an aspect of the industry that I had never thought of before and knew very little about, which brought me to Mission Hospital. I've had the opportunity to learn about a whole different world of cooking, really focusing on nutritional values and special diets, while still getting the chance to get creative with different items in our Café
An Amuse Bouche is an opportunity for a chef to look at the same ingredients he uses everyday in various dishes and make something completely different. A way to really exercise creative freedom and provide the customers with a totally unique experience each and every night. It's a way to explore unique flavor profiles and give the guests something to get their palate excited about what's in store for other courses of the meal.
ESSENCE was on June 26th and is presented by 
ESSENCE MIXOLOGISTS
Mixologist Erin Hawley
My bartending career started out around 2011 in Austin, TX at a bar that involved less house made tinctures and shrubs and more slinging beers, but living in a city with such a vibrant food and drink scene really began to spark my interest in cocktails. By the time I moved to Asheville, I was well read in all the latest cocktail books and took to mixing up drinks at my home bar. What started as a personal hobby quickly developed into a career that I became passionate about. I started working at The Asheville Public in 2012 and used the skill set I had developed to help update their cocktail program. After The Asheville Public closed down in early 2013 I moved on to newly opened MG Road. With the team at MG Road I began to really hone in the skills and knowledge I had acquired. I feel proud to be part of such an innovative cocktail program and look forward to the future of MG Road in Asheville’s emerging cocktail scene.
Mixologist Elaina Raines
Elaina Raines was born and raised in Bristol, Tennessee and attended ETSU to study jazz. It was during her schooling she began her career in Food and Beverage and worked her way from bussing tables, to serving, to cooking, and finally ended up behind the bar where she could best express her creativity. From family restaurants to hotels, Elaina found her niche in hospitality with shaker in hand.
Elaina began her tenure at The Omni Grove Park Inn with the opening of EDISON craft ales + kitchen in July of 2013. Elaina has also utilized her skill set for the property at The Presidents Lounge, the Great Hall Bar, and Vue 1913. She is continually improving her craft as she learns and gathers new ideas from the mixology community. Elaina has also created many of the resorts house made simple syrups, bitters, and unique presentations that are not only beautiful but add to the overall flavor of the cocktail. Most recently Elaina was tapped to develop four signature cocktails for the first ever EDISON Beer Dinner with Oskar Blues Brewery. “I love the personal interaction with the guest and creating a cocktail that is specifically tailored for them and their mood.”
Mixologist Leslie Johnson Sheehan
I have perfected my signature margarita) It was not until my travels brought me to Asheville, NC that I really discovered the innovative nature and the extraordinary ability to connect with guests that comes from appreciating the art of the craft cocktail.
As a Bartender at Wicked Weed served to bolster my enthusiasm for craft beer, boutique spirits and innovative twists on classic techniques. It was here that I recognized the elegance of simplicity and a respect for the classics. Less is very often more. Quality ingredients with an eye to technique will always produce superior results when compared to bells, whistles and unnecessary complexity.
Working at Red Stag has allowed me to continue developing my individual style while honing my mixology knowledge base and skills. My passion for prohibition cocktails, infusions and creative flavor combinations has been well received by guests and colleagues. A new and exciting area that I have discovered is partnering with the culinary team and incorporating key flavor profiles of their dishes into cocktail features.
Mixologist Drew Hendrickson
Georgia native, Drew Hendrickson is the lead bartender at Nightbell Restaurant and Lounge, Chef Katie Button’s, newest concept. As the lead bartender, Drew fine-tunes an inventive and ever-evolving cocktail menu, as well as trains and mentors Nightbell’s bar staff. He draws on nearly a decade of experience behind the stick to ensure the experience is just as unique and memorable as the drink that accompanies it.
Mixologist Stephen Wheeler
Hailing from Boston, Massachusetts, Stephen’s culinary curiosity was nurtured by the endless line of talented chefs and bartenders he brushed elbows with during his time in Boston. After spending six years running a from-scratch wood fired kitchen, Stephen began expanding into libations. His foundation for understanding the chemistry behind how flavors work together blossomed in this kitchen. “So when I began applying my knowledge and outside the box thinking, to cocktail creation it ignited a firestorm of ideas.” The progression was natural, and the only thing missing was some study of pre-prohibition era cocktail recipes and techniques.
Mixologist Kala Brook
Kala is a self proclaimed "Cocktail Nerd" who has spent many nights on the back side of bars for nearly ten years. Beginning her career in the post '90s martini boom, she immediately developed a love for finding flavor profiles to accommodate guests' specific palates. Now as the Curator of Top of the Monk, she has found a home researching the history of classic cocktails from the 1800s to the early 20th century. Top of the Monk is a craft bar located on the third floor of the Thirsty Monk downtown that specializes in pre-prohibition cocktails and prides themselves on traditional techniques and recipes. Check out her blog at ashevillegrit.com/users/kala-brooks
Mixologist Caren Kemp
Caren Kemp is the Lead Bartender and Bar Manager at Ambrozia Bar & Bistro. She has travelled the world gaining extensive knowledge of mixology and the history of our modern day spirits. Originally, from Greensboro, NC she attended UNC- at Asheville during the nineties where she earned a Bachelor’s Degree in Philosophy (perfect for pursuing a career in bartending). She returned to Asheville with the plan to stay for keeps in 2013. She is truly passionate about making a good drink and it is obvious as you watch her make your cocktail.
Mixologist Liz McCutcheon
Liz McCutcheon is the Beverage Manager at the DoubleTree Biltmore hotel in Asheville. She started bartending in 2004 and has flourished in many aspects of the beverage business ever since. Liz has an Associate’s Degree in Hospitality and earned her Bachelor’s Degree in Sociology at Appalachian State University. Her true passion for mixology ignited when she learned to brew her own beer in 2010. Liz is now making her own liqueurs, simples, bitters, and mixers to include in her specialty cocktails. She enjoys using local produce to create themed cocktail menus that enhance the flavors of the changing seasons. She also designs drink menus for special events, weddings, rehearsals, and the Treehouse Bar at DoubleTree.
ESSENCE CHEFS
Grand Bohemian Hotel & Red Stag Grill
Chef Scott Ostrander
After graduating at the top of his class from the Culinary Institute of America in New York, Scott Ostrander traveled across the country to work in the kitchens of Roy Yamaguchi on the Islands of Hawaii and Oahu before returning to the mainland to assume the position of Chef de Cuisine at the Morrison House Hotel in Alexandria, VA, working with award-winning Relais and Chateau Grand Chef Christopher Brooks.
In the spring of 2000, he moved on to become Sous Chef under renowned Washington, D.C. chef RJ Cooper at the landmark New Heights. During that time, Chef Ostrander was first exposed to the burgeoning ‘farm to table’ movement by Chef Cooper. He continued developing the cuisine and later took his culinary skills to a small, farm-to-table restaurant in the suburbs of Charleston, SC. He was subsequently recruited to become Chef at Bistro Savannah in Savannah, GA, a local favorite in the old city market, where he spent four years building a locally-sourced menu from the ground up, searching out relationships with farmers, ranchers and fishermen from Alabama to South Carolina.
In 2010, Chef Ostrander moved to Jacksonville, FL, to take on the Chef’s position at ‘town, a new farm to table concept restaurant in the prestigious Avondale neighborhood that was named best new restaurant in Florida in 2011. He then moved to Mama’s Boy Southern Table in the CT suburbs of NYC, bringing his love of local product and traditional Southern cooking to the Northeast, which earned many accolades under Ostrander’s supervision.
In addition to overseeing all kitchen staff, Chef Ostrander plans to improve upon the fine-dining experience at Red Stag Grill, and continue the restaurant’s commitment to Asheville-area sourcing and sustainable farming.
Chef Ryan Kline
Ryan began working in professional kitchens at the age of 14, and earned a degree in criminal justice from the University of Pittsburgh, then immediately decided to pursue a culinary degree. After graduating with High Honors from Indiana University of Culinary Arts in 2009, he accepted an internship with the prestigious Biltmore Estate. Ryan has since had the opportunity to work with several acclaimed chefs, including his mentor, chef Mike Gonzalez, Richard Blais, Hugh Acheson, Kevin Gillespie and Sean Brock.
As one of the youngest executive chefs in town, Ryan was named one of “Asheville’s Young Guns: Rising Culinary Stars” by the Asheville Citizen-Times in 2013. Being a featured chef at several Blind Pig Dinners has garnered Ryan regional accolades, and an enthusiasm for experimenting with cooking methods and classic recipes means that the menu changes often.
Heading the culinary team at Buffalo Nickel showcases Ryan’s training and vision– embracing locally sourced, high quality ingredients to create kicked up comfort food. With a strong belief that farm to table shouldn’t be seen as a trend, but as the bedrock of a great restaurant, Ryan practices this daily, and can be seen shopping at local farmers markets and visiting local farms. His belief is that forging a strong personal bond with his farmers means that Buffalo Nickel will receive the best ingredients available.
Farm BurgerChef Michael Aanonsen
Hailing from Asheville, NC, Chef Michael Aanonsen oversees the kitchen at Farm Burger in the historic Leader Building on Patton Avenue in downtown Asheville.
Graduating from AB-Tech Community College with an Associates Degree in Culinary Arts, he has a passion for producing great local food and offering outstanding service.
After earning his degree, Michael traveled to Austin, TX to work for Blackstar Co-op, the world’s first cooperatively owned and worker self-managed brewpub. He returned to North Carolina in 2012 as the Sous Chef for 247 Craven, a New Bern restaurant specializing in fresh, local & seasonal cuisine. He also made his presence known at Cucina 24 before joining the Farm Burger family in May 2013.
Chef Jaytee Watrous
Chef Jaytee Watrous is the lead line cook at Ambrozia Bar & Bistro, located in the Beaver lake Shopping Center in North Asheville. He is a 2012 graduate of the Culinary Arts program at A.B. Tech. Jaytee was born in Colorado, but lived in various places around the country as a kid. This helped develop his passion for food at an early age as he sampled and learned to love local cuisine from all regions of the country. Jaytee settled in Asheville to pursue his culinary career. After graduating from culinary school, he worked at Isa's Bistro and the Country Club of Asheville. Jaytee joined the Ambrozia family in March 2014 where he has found a home to further his exploration of cooking, creativity, and local flavors.
Chef Joe Mitchell
Joe Mitchell has worked at Chestnut from the beginning. He started as a sous chef and has held the position of Executive Chef since January of 2014. He moved here from Athens, Ohio almost two years ago. Joe grew up in Springfield, Ohio which he describes as a “good place to be from,” which explains why he followed his brothers to Athens at the ripe old age of eighteen.
Joe’s first restaurant experience was as at a busy Damon’s. He started as a dishwasher and quickly jumped on the line moving rapidly through all the stations to become a corporate trainer. After four years there, Joe moved to The Blue Gator, a Creole/Cajun Restaurant rapidly becoming a sous chef with them. Mitchell became Chef after three years. At that point Joe was recruited as the executive chef at Abrio’s Brick Oven and became General Manager after three years.
