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 opened table with Jacob & Alicia. He completed classic culinary training at Johnson & Wales after a bachelors program at Warren Wilson College in the Swannanoa Valley. Matthew worked in many facets of the fine food industry from Produce, Grocery, and import. Dawes’ farm to table philosophy is strongly rooted in deep-seated culinary traditions. He has traveled extensively throughout many countries developing a sense of food cultures. Upon completion of his degree, Matthew trained with a respected Chef at Four Square in Durham. Matthew has been the back-bone of the table kitchen for 5 years.