Graham House | Executive Chef

Chef Graham House spent ten years honing his style at world-renowned restaurants around the globe such Osteria Del Bouche in Lake Como, Italy; Redd in Yountville, California; 4th & Swift in Atlanta; as well as serving as the Executive Sous Chef at Prospect in San Francisco under Chefs Nancy Oakes and Pam Mazzola.

Having cultivated a deep a reverence for local, seasonal produce and agriculture throughout his career, his dishes are an expression of his personal style: fresh, vegetable-forward new cuisine. Combining bold flavors and aesthetics, he applies a snout-to-tail carnivore’s approach to produce, using the entire vegetable by employing techniques such as fermenting, dehydrating, and pickling. Though not a vegetarian chef, of his own approach he says, “Proteins are normally an after thought when it comes to creating a dish.”

Making his homecoming to Asheville at Sovereign Remedies, Chef House exercises his full creative control of the menu to the fullest. Working with a local contracted farm, Patchwork Urban Farms, as well as other local purveyors gives him and his team of hand-selected cooks a plethora of beautiful, seasonal produce to incorporate into his creative dishes. 


Brian Dubois | Bar Manager

A Charlotte native, Brian  graduated with a degree in vocal performance from Appalachian State University. His singing took him to NYC where he first engaged with the service industry. He worked his way through all positions in the front of house, eventually becoming a bartender. Brian has worked for restaurants in NYC specializing in farm to table, craft beer, and enlightened hospitality. He is  a certified beer server through the Cicerone program. In September 2016  he moved to Asheville and has bartended for Buffalo Nickel in West Asheville and  Social Lounge in Downtown.  He came to Sovereign Remedies in May 2017 and was promoted to Bar Manager by September 2017. We are delighted to have him as an innovative thinker, and a driven leader for the bar and the front of  house.