Rhubarb is a place where you can simply lean in and enjoy the company. A place where food and drink are at their uncomplicated best - creating personal memories and shared experiences. I WANT RHUBARB TO BE WHERE THE IMPORTANT STUFF HAPPENS. I believe in the power of the table, the value of passing food, and of sharing stories and listening. These moments around a shared table deepen the ties between people we care about, in turn strengthening the web of our families, friendships, and communities. Sharing food is transformative. I have experienced it throughout my life with family and friends and strangers. As a chef, I have witnessed how sharing a meal can reveal insights and discovery – often unexpected – about who we are and why we do what we do. These experiences deepen the connections between us, connections that ultimately elevate our lives. - Chef & Owner, John Fleer In his most important capacity, Rhubarb's owner and Chef John Fleer is a husband and a dad to three sons. He is an avid soccer player and fan, so if you cannot find him in the kitchen or with his family, he's either watching or playing soccer. A native of Winston-Salem, NC, Fleer was named one of the “Rising Stars of the 21st Century” by the James Beard Foundation and is a five-time finalist, most recently in 2017, for the James Beard “Best Chef in the Southeast” award. Inspired by the “culture of food” he experienced in Italy while a Religion and Philosophy major at Duke University, John began his culinary career humbly, rolling pasta and baking black tie pie at Aurora Restaurant in Carrboro, as a way to pay for graduate school at UNC. His curiosity piqued, Fleer enrolled at the Culinary Institute of America. Following a fellowship at one of the CIA’s restaurants and a stint as personal chef to Mary Tyler Moore, Fleer joined Blackberry Farm, where he served as Executive Chef from 1992 until 2007. CHEF FLEER TRANSFORMS LOCAL INGREDIENTS INTO WORLD-CLASS DISHES. The unique “foothills cuisine” he helped establish at Tennessee’s Blackberry Farm wandered the line between refined and rugged, fancy and familiar. His cooking focused on interpreting the regional larder through classical and traditional techniques, eventually catapulting the resort to the honor of Relais Gourmand. Under Fleer’s leadership, the Tennessee destination was honored by Zagat Survey in 2003 and 2004 as #1 Small Hotel in America and #2 Hotel Dining in America. In May of 2009, John took his first step back across the Blue Ridge from Tennessee, to open Canyon Kitchen at Lonesome Valley in Cashiers, NC where his food was enhanced by one of the most beautiful restaurant settings in the country. Fleer left Canyon Kitchen in the summer of 2015 to devote his time to Rhubarb. Rhubarb is the next step in Fleer’s journey; he brings the relaxed atmosphere of his previous pastoral posts to bustling Pack Square, broadening his approach with a freestyle American cuisine well suited for its location at Asheville’s vibrant crossroad. In late 2015, Fleer added a private event space to the Rhubarb family, providing an opportunity to host workshops, cooking classes, and private events. Shortly thereafter, The Rhu opened its doors, as Rhubarb's companion bakery, cafe, and pantry. Chef Fleer is actively engaged in creating community, both in Asheville and, more broadly, in the Southeast. He served as a member of the Board of Directors for the Southern Foodways Alliance from 2003 until 2009. Fleer serves on the Advisory Board for Chefs at Downtown Welcome Table, works with the City of Asheville on downtown development initiatives, and is a proud member of Asheville/Buncombe Adult Soccer Association's Club Watershed. CONTACT US WHAT'S ON YOUR MIND? Name * First Name Last Name Email Address * Subject Comment/Question * INQUIRING ABOUT EMPLOYMENT? Check out our jobs page for current openings, or send your resume to jobs@rhubarbasheville.com. HAVE A QUESTION FOR US? Say hello at info@rhubarbasheville.com, or call 828.785.1503. THINKING ABOUT A PRIVATE EVENT? Check out the space virtually, or email us for an appointment. WANT TO TALK PRESS OR MARKETING? Inquiries can be emailed to our team. INTERESTED IN JOINING OUR FAMILY OF FARMERS AND MAKERS? Shoot an email over to John Fleer. PRESS 2019 Our State - Passing the Plate with Chef John Fleer National Geographic - A Food Lover’s Guide to Asheville Goop - The Four Most Underrated American Food Cities Southern Living - 100 Best Restaurants in the South StyleBlueprint - Asheville: Where to Eat, Drink and Sleep The Laurel - Rhubarb Serves Up the Wild Bounty of WNC Wine Spectator - John Fleer’s Fish Feast for Father’s Day UPROXX - Best Bars in Asheville, North Carolina Right Now The Laurel - What Makes Asheville a ‘Foodtopia’ Whisky Advocate - The Whisky Lover’s Asheville Travel Guide Huffington Post - 17 of America’s Top Chefs Share Their Favorite Comfort Foods Honest Cooking - Matcha Sweets from Pastry Chef Kaley Laird Southern Living - The South’s Best Food Cities 2019 VacationIdea - 25 Best Romantic Restaurants in Asheville Destin Charity Wine Auction Foundation - Meet Kaley Laird: Harvest Wine & Food Festival Celebrity Chef Southern Living - 50 Reasons We Love Summer in the South Asheville Citizen Times - Mother’s Day 2019 The Manual - North Carolina Road Trip Itinerary Plate Magazine - Rhubarb brings tartness to cheesecake, cocktails, and more 2018 Afar - Mountain Music and Sparkling Streams: The Ultimate Blue Ridge Parkway Road Trip Food & Wine - Kaley Laird: Fork in the Road Moment Pure Wow - 50 Best Things to Do in Asheville TimeOut - 12 Best Restaurants in Asheville Mic - From tomato jam to okra fries, Asheville’s chefs are redefining Appalachian food with global flavors Food News Feed - Chefs Get Creative with these pickling dishes TODAY - Mongolian Barbecue Lamb Ribs Asheville Citizen Times - John Fleer opens restaurant on 'The Block' with caveat: it mush honor black heritage Food News Feed - Top 100 Independents: Farm Foods Southern Living - The South's Best Food Cities Garden & Gun - Asheville Weekend Dining Guide Mountain Xpress - Generations of flavor: Rhubarb spreads its roots from past to present Trimm Travels - An Asheville Food Tour: 10 Fun Places to Eat + Where to Stay Garden & Gun - Chef John Fleer's Pimiento Cheese Hush Puppies - Duke's Mayo Today Show - Hannah Hart's favorite dishes Food Network - Finding Foodtopia: The Best Things to Eat in Asheville, North Carolina Mission Health - Heart-Healthy Recipe 2017 Zagat - 30 Most Exciting Food Cities in America 2017 Nashville Ledger - Hit the Road for the Holidays: 4 surprising getaways, all reachable on one tank of gas Mountain Xpress - Edible Asheville and Rhubarb present FED Talk on custom cocktails Food & Wine - 48 Hours in Asheville: Where to Eat and Drink Mountain Xpress - Thinking outside the PSL Mountain Xpress - Small bites: The Great American Jerk Off returns Mountain Xpress - In Photos: A Seat at the Table Mountain Xpress - On the rise: Asheville Artisan Bread Bakers’ Festival returns for 13th year Charlotte Observer - 7 Things You Have to Do in Asheville (And 3 You Don't) Mountain Xpress - Asheville Culinary Talent Shines in 2017 James Beard Foundation Awards Asheville Citizen-Times - Asheville's John Fleer a James Beard Finalist Garden & Gun - Garden & Gun's Fried Chicken Bucket List Garden & Gun - Asheville: At a Glance Asheville Citizen-Times - Asheville Chefs Among James Beard Semifinalists Chase - Chefs Infuse Appalachian Stretch With New Dining Destinations WLOS - Former Personal Chef for Mary Tyler Moore Remembers Her Kindness 2016 Condé Nast Traveler - Exploring Asheville Beyond its Famous Food Scene Mountain Xpress - Asheville Chef's New Cookbook Honors the Flavors of Appalachia USA Today - Tasting Asheville: From Beer Town to Culinary Capital Asheville Citizen-Times - John Currence Comes to Rhubarb The Washington Post - 'Victuals' Reviewed: A Love Letter to Appalachia, With Recipes Mountain Xpress - Local Cultures: Exploring Asheville's Cheese-Plate Offerings Mountain Xpress - Asheville Chef to Appear on Food Network's 'Chopped' The Huffington Post - Eating Well in Asheville Forbes - Perfect Weekend Getaway: Asheville, North Carolina Mountain Xpress - Edible Education: Rhubarb's New Demo Kitchen Highlights Farmers Saveur - How We Came to Love Green Custard Pie Mountain Xpress - Rhubarb and Catawba Brewing Come Together for Hickory Nut Gap Farm Dinner Asheville Citizen-Times - Chef Action Network Brings Culinary Leaders to Asheville 2015 NY Daily News - Asheville, North Carolina, is Unlike Anywhere Else in the South Mountain Xpress - Rhubarb Gets Set to Launch New Bakery, Event Space The Wall Street Journal - Asheville: The South's Insider Destination Asheville Citizen-Times - John Fleer to Open Bakery/Cafe, Expand Rhubarb WNC Magazine - Happy Hour Eater - Destination North Carolina: A Southern Food Road Trip Extravaganza Our State - Asheville's Rhubarb Revives Sunday Supper Mountain Xpress - Rhubarb Chef John Fleer Nominated For 'Best Chef in Southeast' Award Thrillist - The 13 Best Restaurants in the South Asheville Citizen-Times - Three Asheville Chefs are James Beard Semifinalists 2014 Southern Living - 2014 Ten Best New Restaurants In The South The Washington Post - Postcard from Tom: Asheville’s More Than Just the Foothills of Southern Cuisine Garden & Gun - The Second Coming of John Fleer Garden & Gun - My Town: John Fleer's Asheville, NC Bon Appétit - America’s Best New Restaurants 2014 Asheville Citizen-Times - Asheville's Rhubarb Named on Big 'Best Restaurant' Lists USA Today - Rhubarb Launches Sunday Suppers, Revives Communal Dining Mountain Xpress - Rhubarb Brings Back the Sunday Supper Thrillist - These are 7 of the Most Underrated Food Cities in America Mountain Xpress - Behind The Bar with Hank Fuseler, Bar Manager National Geographic - Best Spring Trips 2014 Mountain Xpress - Mardi Gras Dreams: Open Doors Art Affair FOR PRESS INQUIRIES PLEASE EMAIL ANNA WITH SPROUTHOUSE AGENCY. 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