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Chris Wehking

Chris Wehking

Executive Sous Chef

Growing up in Charleston, SC, Chris Wehking was immersed in a burgeoning restaurant scene and began working in kitchens while still in high school. At the age of 21 he took on his first sous chef position under Chef Brannon Florie and soon accepted the Chef de Cuisine position at the southern inspired, farm-to-table restaurant, The Granary. While at The Granary, Chris was able to focus on seasonably sensible cuisine while shining the spotlight on the many local farmers and seafood purveyors of The Lowcountry. During this time Chris met his wife, Lindsay and shortly thereafter was preparing to start a family. With the coming birth of their son, Lenny, Chris took an opportunity to broaden his culinary scope by accepting a position at Chef Michael Toscano’s Osteria, Le Farfalle. During the nearly four years spent there, he developed a stronger appreciation of traditional rustic dishes with a strong emphasis on execution; and, of course, pasta.

In October of 2020 Chris and his family moved away from Charleston, and currently reside in West Asheville. Chris begins his culinary career in Asheville with Chef Andrew at Avenue M, and is delighted to be honing his skills with a team that values an elevated quality of ingredients, and attention to detail. He is excited to be serving the people of Asheville playful and simply tasty food. In his free time Chris looks forward to spending time with his family enjoying the natural beauty of Western North Carolina and discovering all of the amazing ingredients the area has to offer.

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