John C. Fleer, or "Papa Fleer",[1] is an American chef, cookbook author, and restaurateur.[2] He is known for his contributions to Southern cuisine and Appalachian cuisine.[1][3][4] He was a pioneer of farm-to-table cooking.[5] From 1992 until 2007, Fleer was the executive chef at Blackberry Farm, a resort in Walland, Tennessee. Since 2013, Fleer has worked in Asheville, North Carolina.[2]
John Fleer | |
|---|---|
 Fleer in 2008 at the Franklin Food and Spirits Festival in Franklin, Tennessee | |
| Born | Winston-Salem, North Carolina, U.S. |
| Education | Duke University University of North Carolina at Chapel Hill The Culinary Institute of America |
| Known for | Southern food, Appalachian cuisine |
| Culinary career | |
Current restaurant(s)
| |
Previous restaurant(s)
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Early life and education
editFleer grew up in Winston-Salem, North Carolina.[4] During his childhood his mother was a PhD student at North Carolina State University, and later an adult education teacher; his father was a political science professor at Wake Forest University.[4] In childhood he started cooking by making meals for his family.[4]
He received a bachelor's degree in religion from Duke University; followed by graduate-level religion studies at University of North Carolina at Chapel Hill. He studied abroad in Venice, Italy while studying at Duke.[6] While attending his graduate program he worked at a local Italian restaurant in Chapel Hill; he decided to switch from religious to culinary studies and enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York.[4]
Career
editWhile attending CIA, Fleer worked as the personal chef for actress Mary Tyler Moore.[6][7] His first job after finishing his schooling was as an executive chef at Blackberry Farm, a luxury resort in Walland, Tennessee, where he grew in reputation for his Southern cuisine.[4] He published the cookbook, Blackberry Basics: Recipes from Blackberry Farm (2002). Under Fleer's management, Blackberry Farm was rated by Zagat in 2003 and 2004, as number one small hotel and number two hotel dining in America.[6]
Benne on Eagle was established in December 2018 in an area known as "the Block" in Asheville, and was once a flourishing African-American community known for Appalachian cuisine.[8] The restaurant was designed to celebrate Black cuisine, and Fleer who is White, hired chef Hanan Shabazz, and chef de cuisine Ashleigh Shanti who are Black to help him accomplish this goal.[8][9] In March 2022, Fleer stepped away from the operations of Benne on Eagle,[10] but still remains an owner.
Restaurants
editActive
edit- Rhubarb, Asheville, North Carolina (October 2013–present)[2][11]
- The Rhu, a bakery cafe, Asheville, North Carolina (2016–present)[4]
- Benne on Eagle, The Asheville Foundry Inn, Asheville, North Carolina (December 2018–present)[4]
Former
edit- Blackberry Farm, Walland, Tennessee (from 1992 to 2007)[11]
- Canyon Kitchen, Cashiers, North Carolina (2009–2015)[2][11][12]
Awards and honors
edit- 2006, Nominee, Best Chefs in America, James Beard Foundation
- 2007, Nominee, Best Chefs in America, James Beard Foundation
- 2011, Nominee, Best Chefs in America, James Beard Foundation
- 2012, Semifinalist, Best Chefs in America, James Beard Foundation
- 2015, Nominee, Best Chefs in America, James Beard Foundation
- 2017, Nominee, Best Chefs in America, James Beard Foundation[11][13]
- 2020, Semifinalist, Outstanding Chef, James Beard Foundation[14]
Publications
edit- Fleer, John (2002). Blackberry Basics: Recipes from Blackberry Farm. Blackberry Farm Press.
See also
edit- Foxfire (magazine), a student-run magazine about Appalachian culture
References
edit- ^ a b Kinsman, Kat (March 8, 2022). "Appalachia Doesn't Need Saving, It Needs Respect". Food & Wine.
- ^ a b c d Constantine, Mary (February 28, 2015). "John Fleer reflects on Blackberry Farm". Knox News. Archived from the original on 2016-09-19. Retrieved 2023-05-18.
- ^ Leidy, Hannah Lee (2019-11-15). "John Fleer's Recommended Southern Cooking Reads". The Local Palate. Retrieved 2023-05-18.
- ^ a b c d e f g h Castle, Sheri (2019-07-29). "Passing the Plate with Chef John Fleer". Our State. Retrieved 2023-05-18.
- ^ "Chef John Fleer, an early pioneer of the whole farm to table phenomenon". TennesseeFarmTable.com. 2016-07-08. Retrieved 2023-05-18.
- ^ a b c "'Rhubarb' chef to talk about food, restaurants". Black Mountain News. Retrieved 2023-05-18.
- ^ Adelson, Aaron (2017-01-25). "Former personal chef for Mary Tyler Moore remembers her kindness". WLOS. Retrieved 2023-05-18.
- ^ a b Garrett, Brianne (June 10, 2019). "John Fleer's Fish Feast for Father's Day". Wine Spectator.
- ^ Mastrianni, Keia (October 13, 2022). "Chef Ashleigh Shanti Brings History, Memory, and the Art of Gathering to the Table". Southern Living. Retrieved 2023-05-18.
- ^ West, Kay (2022-06-17). "Chef Cleophus Hethington, Finalist for James Beard Emerging Chef, Departs Asheville's Benne on Eagle". Eater Carolinas. Retrieved 2023-05-18.
- ^ a b c d "John Fleer". Charleston Wine + Food. Retrieved 2023-05-18.
- ^ Lampasona, Alexa. "Behind the Scenes: Chef John Fleer of North Carolina's Canyon Kitchen". Atlanta Restaurants & Food (The Atlanta Journal-Constitution). Retrieved 2023-05-18.
- ^ "Asheville's John Fleer a James Beard finalist". The Asheville Citizen Times. Retrieved 2023-05-18.
- ^ "5 James Beard semifinalists in Asheville: What that means and how you can try the food". The Asheville Citizen Times. Retrieved 2023-05-18.
External links
edit
- Profile from Rhubarb restaurant
- Profile from James Beard Foundation
- Profile from the Best Chefs America
- "John Fleer on Learning How to Become a Restaurateur" (2020) episode 64, Making It in Asheville podcast