John Fleer

John Fleer
Fleer in 2008 at the Franklin Food and Spirits Festival in Franklin, Tennessee
Born
Winston-Salem, North Carolina, U.S.
EducationDuke University
University of North Carolina at Chapel Hill
The Culinary Institute of America
Known forSouthern food, Appalachian cuisine
Culinary career
Current restaurant(s)
    • Rhubarb, Asheville, North Carolina (2013–present)
    • The Rhu bakery, Asheville, North Carolina (2016–present)
    • Benne on Eagle, Asheville, North Carolina (2018–present)
Previous restaurant(s)

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]

  1. ^ a b Kinsman, Kat (March 8, 2022). "Appalachia Doesn't Need Saving, It Needs Respect". Food & Wine.
  2. ^ a b Constantine, Mary (February 28, 2015). "John Fleer reflects on Blackberry Farm". Knox News. Retrieved 2023-05-18.
  3. ^ Leidy, Hannah Lee (2019-11-15). "John Fleer's Recommended Southern Cooking Reads". The Local Palate. Retrieved 2023-05-18.
  4. ^ Cite error: The named reference Castle was invoked but never defined (see the help page).
  5. ^ "Chef John Fleer, an early pioneer of the whole farm to table phenomenon". TennesseeFarmTable.com. 2016-07-08. Retrieved 2023-05-18.