Here’s a sneak peek of our November cover, which showcases Asheville’s Golden Hour, the flagship woodfire restaurant led by chef Jacob Sessoms inside The Radical boutique hotel. The restaurant, though still standing, remains closed due to the aftermath of Hurricane Helene; Jacob’s team is focused on supporting the Asheville community and rebuilding and recovery efforts.
@goldenhouravl
@theradicalhotelavl
@shortofachef
It seems fitting that the first few lines of the cover story read as follows: “For Jacob Sessoms, the true measure of success is not about getting awards and accolades, or even creating a personal legacy; rather, it’s about creating an environment where he and his team can find contentment and fulfillment in their work.” These words were written before the hurricane even hit, but Jacob’s advice throughout the rest of the piece—about slowing down and being intentional, about keeping your ego in check, and lessons on how to balance culinary ambitions with business acumen—still very much apply.
Other chefs featured in the story include:
🌟Ashley Cannon, executive pastry chef at Oak Steakhouse Highlands at Skyline Lodge in North Carolina (part of The Indigo Road Hospitality Group)
@ashleycannonpastry @oaksteakhousehighlands @skylinelodgehighlands @theindigoroad
🌟Ember Steak’s Executive Chef Cary Roy at The Meritage Resort and Spa, Napa in California
@embersteak @meritageresort
🌟Jorge Negron, the newly appointed executive chef at South Florida’s award-winning boutique steakhouse located in The Diplomat Beach Resort
@diplomatprime @diplomatbeachresort
🌟Hugo Goodwin, executive chef of The Wild Sage at Jackson Hole’s Iconic Rusty Parrot Lodge
@rusty_parrot @carefullyplated
🌟Chef Miguel Estrada, who oversees the culinary programming at
@canopycancun by Hilton Cancun La Isla.
Special thanks and shoutout to Claire McGee at Blue Hominy Public Relations for making this cover possible and keeping us updated on the team’s situation.
#avlstrong
Photo credit: Matt Kisiday
@mkisiday