Chef’s Table, Waynesville

A native of Asheville, Monroe started working in kitchens when he was 14 years old. He’s a 2004 graduate of Asheville-Buncombe Technical Community College’s culinary program, and has won gold and silver medals in Southeast regional competitions. For seven years, he worked as the executive chef at Richmond Hill Inn in Asheville before opening Chef’s Table, where he offers a seasonal menu from house-made and fresh ingredients, including pastas rolled to order and homemade breads.

Q: Describe your culinary style.
A: Imagine Italian peasant food prepared using French techniques. I like French cooking, but with fresh ingredients, like Italians use.
Q: What secret ingredient would you like to work with?
A: Prosciutto or maybe figs. You can do a lot with those.
Q: What edge do you have in this competition?
A: I’ve participated in a lot of competitions and won medals. I’m also the only chef at my restaurant who makes all the entrées, so I’m used to handling a high volume.
Q: Favorite celebrity chef?
A: I like Jamie Oliver. I like his technique because it’s how I like to cook—not over-refined. It’s down to earth.
Q: If you could make one phone call during the competition, whom would you call?
A: I don’t think I’d call anyone. Actually, I’d call my son just to say hi. He’s four. http://www.thechefstableofwaynesville.com/

Photograph by Matt Rose

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