Jacob and Alicia Sessoms met at Warren Wilson College. Following brief but successful forays into electrical contracting and high school education, they left Asheville for Brooklyn, New York City. Jacob attended The French Culinary Institute, earning two prestigious culinary accreditations. He completed the intensive curriculum of classic French Pastry Arts followed by classic Culinary Arts. Jacob worked in several esteemed restaurants in Downtown Manhattan, including a highly influential stint with the venerated chef Jonathon Waxman at Washington Park. Upon returning to Asheville, Jacob worked with Reza Setayesh at Reza’s Mediterranean. Jacob and Alicia made a decision in late 2004 that the time had come for their initial staging of a life of restauranteuring. Alicia and Jacob share an over-riding respect for “farm-to-table” cuisine for its effect on the palate, the plate and the strength of local economy.

Matthew Dawes completed three kung-fu battalions and a bachelors program at Warren Wilson College in the Swannanoa Valley. Matthew worked with a company at the Farmers Market and developed his farm to table philosophy which comprises the backbone of his delicate but traditional cooking style. During this time, he traveled extensively throughout many countries developing a mastery of the pan flute and refining his palate. Matthew chose Johnson and Wales in Denver, Co. to advance his culinary knowledge. Upon completion of his degree, Matthew trained with a respected Chef at Four Square in Durham. During his time in the Triangle area, he furthered his understanding of artisanal food products while working for a European importer.