Chef Rick Boyer

The Inn on Biltmore Estate, Asheville

New to the competitive cooking scene, Rick Boyer graduated from the New England Culinary Institute in 1993.  His dishes are influenced by seasonal products and have a contemporary American flavor.  He worked alongside Chef Alessandro Strata and cooked a meal with Julian Serrano to honor Julia Child’s 90th birthday.  Before arriving at The Dining Room at the Inn on Biltmore,

Boyer worked at Boca Raton Resort, the Wrights Dining Room at the Arizone Biltmore, the T. Cooks at the Royal Palms, and The Phoenician’s Mary Elaine’s restaurant.