Jonathan Ammons is an Asheville native, the lead food and beverage journalist for the Mountain Xpress, the hand behind the Dirty-Spoon.com, and a writer for Paste and Underbelly magazines. He helped open Asheville’s MG Road and worked with Chicago’s nationally renowned Aviary by Grant Achatz, and LA’s Bazaar by José Andrés. A professional hedonist, eating, drinking and stumbling his way through his beloved Southern culture.
Mackensy Lunsford is a former line cook who has written about food since 2005. She’s now a staff reporter at the Asheville Citizen Times and co-author of “12 Bones Smokehouse: A Mountain BBQ Cookbook.” She’s won numerous writing awards, but would prefer to brag to you about her grilling prowess.
Duane Fernandes brings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American. Chef Fernandes leads the culinary team at Hemingway’s Asheville after taking leave from the four-star Horizons restaurant at the Grove Park Inn Resort & Spa. Fernandes also previously acted as the Executive Chef of Gabrielle’s at the Richmond Hill Inn.
Chef Mike‘s work begins when the doors to the restaurant have closed for the evening. He is on the phone with purveyors until the early morning hours making sure that we have the freshest fish delivered before we re-open the next afternoon. Chef Mike has spent the last 10 years carefully cultivating his relationships with fishermen, distributors and local farmers so The Lobster Trap receives only the freshest fish and ingredients. He and his team are the area’s specialists when it comes to the delicate preparation and pairing of seafood. Chef Mike is passionate about fish and it shows.
Operations Manager of The Orange Peel