Welcome to my kitchen!

Hi there! I’m Jackson Reed, a 42-year-old chef from Asheville, North Carolina. Nestled in the Blue Ridge Mountains, Asheville is where I fell in love with the rhythm of cooking and the magic of ingredients. I suppose you could say my culinary journey started on the back porch of my grandma’s house, where summers were filled with the scent of sizzling cornmeal hushpuppies and the sound of cicadas humming in the twilight.

I’ve worn many hats over the years—line cook, pastry apprentice, food truck owner, and now executive chef at a cozy little bistro that fuses Southern roots with global curiosity. My approach to cooking is simple: lead with heart, respect the ingredients, and never be afraid to try something new. Whether I’m curing my duck prosciutto or frying up a late-night grilled cheese with my kids, I believe every dish tells a story.

One of the most transformative moments in my career was a stage performance in Kyoto. It was there, in a serene kitchen where silence spoke louder than words, that I learned the beauty of precision and patience. I came back home changed—more thoughtful in my technique, more deliberate in my plating, and definitely more obsessed with miso.

I love working with young cooks just starting, as much as I enjoy swapping techniques with seasoned chefs who’ve been in the game longer than I’ve been alive. Food has this incredible power to connect us, whether we’re breaking bread at a dinner table or exchanging recipes over a video call. I’ve made as many mistakes as triumphs, and every burnt roux or under-seasoned soup has taught me something worth remembering.

If you’re here, you probably love food as much as I do. Maybe you’re looking for inspiration, or maybe you’re just wondering what the heck to do with a turnip. Either way, welcome. I’m glad we’ve crossed paths, and I hope my journey can be a small part of yours.

Warmly,
Jackson Reed