Dish by Executive Chef Graham House Photo by Chelsea Lane Photography
Executive Chef Graham House
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.
Throughout his career, having cultivated a deep appreciation for local, seasonal produce and agriculture, 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, a beloved Downtown craft cocktail restaurant, Chef House has full creative control of the menu. Working with a local contracted farm, Patchwork Urban Farms, gives him and his team of hand-selected cooks a plethora of beautiful, seasonal produce to incorporate into his creative dishes.