Chef Jacob Sessoms of Table - Biography
Local chefs often refer to Chef Jacob Sessoms of Table, as “the grandfather of creative cooking” in Asheville, North Carolina. After stints at Washington Park with Chef Jonathan Waxman and Savoy with Chef Peter Hoffman, Sessoms left New York City for the freedoms of Asheville, NC. Opening Table in 2005, many of the best chefs in Asheville have already passed through Sessom’s kitchen—on College Street, a main drag of the city. Above the restaurant is another venture, the “low-light, grown-up bar” with equally creative fare (and local beers, esoteric wines, and cocktails) as served downstairs. Sessoms continues to influence a new generation of chefs in one of the most exciting food cities in the country.