Buffalo Nickel, located along popular Haywood Road in West Asheville, recently introduced John Bausone as its new executive chef. Bausone spent the previous 13 years as a cafe owner and executive chef at Beachland Ballroom, Grovewood Tavern and Forest Hill Kitchen, all located in his hometown of Cleveland, Ohio.
It was there that Bausone fell in love with food through frequent visits to the West Side Market with his family. His mother was a caterer, so cooking with fresh ingredients was ingrained in Bausone's lifestyle from an early age. He went on to study under luminary Robert Reynolds at theChef Studio in Portland, Ore., where his passion and talent for creative dishes curated from sustainable ingredients was exposed.
When he's not donning a chef jacket, you can find Bausone exploring the great outdoors through hiking, backpacking, camping or paddling. He also enjoys gardening, music and spending time with his wife and three children.
It didn't take Chef Bausone's much time to roll up his sleeves and roll out a new fall menu. Immediate menu hits include his Fried chicken with pimiento cheese grits, collard greens and a buttermilk biscuit. Who's headed to Asheville?!
747 Haywood Road
Asheville, NC 28806