05/25/2026
“I have been working in restaurants for 16 years, I started working in kitchens as a dishwasher right out of high school. I’ve worked in a wide variety of kitchens and learned all sorts of cuisines, including Italian, Japanese, Thai, Indian, Latin American, classic pub fare and elevated new American. I love to pull flavors and influences from all around the world, and I love finding new and unexpected flavor combinations. I love working in the Pure & Proper kitchen because it allows me to be creative and collaborate with like-minded chefs and put out beautiful and delicious plates.
The sunchoke confit dish was one of my contributions to our spring menu, and I feel like it embodies the freshness of springtime while cherishing the heartiness of winter comfort food. All the flavor concepts came from my mind, but Chef Ottey really helped turn the plate into a work of art.”
We’re so thankful for the creativity, passion, and care our chefs bring into the kitchen every single day.
Come experience the spring menu and the artistry behind every plate at Pure & Proper.
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