John Fleer | |
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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)
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Previous restaurant(s)
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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]
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