North Carolina native Kevin Chrisman serves as Executive Chef at Golden Hour (https://www.goldenhouravl.com/), the wood-fired restaurant at The Radical Hotel (https://www.theradicalavl.com/?gad_source=1). Located in the heart of Asheville’s River Arts District, The Radical is a boutique hotel and living art installation.

After finding his culinary calling, Kevin received his Culinary Arts degree at Asheville-Buncombe Technical Community College and earned an Internship at The Marketplace in downtown Asheville working for Chef William Dissen. He also cooked at Husk in Nashville, TN under Chef Sean Brock. Learning more about Southern Appalachian cuisine and taking time to talk with local farmers helped guide Kevin’s philosophy on food.

Kevin’s culinary style stems from his love and passion for all things North Carolina. He appreciates the easy accessibility and compelling stories of local producers and small farmers & artisans. He explains, “I just want to cook good simple food with good people, for good people, and have a fun time doing it.”

Golden Hour’s menu is centered around the restaurant’s hearth, as just about everything is touched by the fire in some way. The variety of amazing local farms in the area is also a source of inspiration, from the farms that deliver food every week to the ones that participate in the farmer’s markets Kevin visits with his family. He explains how it’s impossible not to be inspired. Fostering a
n inclusive, motivating environment is of utmost importance to him. Kevin is immensely grateful to be able to live out his childhood dreams through his role alongside his team.