Derek Herre was one of our very first friends we made in Asheville. We met him one night while out at dinner at John Fleer’s The Rhubarb, a farm-to-table restaurant located in Pack’s Square of Downtown Asheville. It didn’t take long for us to realize that Derek had a unique story to tell.
In Podcast 006, we chat with Derek on how and why he moved to Asheville (spoiler: he's lived in one of the coldest, largest states in America) and how he worked his way up to becoming Chef de Cuisine at one of the city's top restaurants.
In this episode, you'll learn:
How Derek went from working as a "swamper" (aka dishwasher) to becoming head chef
Derek's top secret Asheville restaurants, eateries, and more (trust us: he knows the inside scoop)
His recommended cooking tools and cookbooks
His advice for aspiring chefs
For show notes, visit: MakingItInAsheville.com/006
To recommend an interviewee, visit: MakingItInAsheville.com/podcast
Music by Commonwealth Choir
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