The Grand Bohemian Hotel Asheville (www.bohemianasheville.com), a Kessler Collection luxury property, today announces the appointment of Executive Chef Adam Hayes. Chef Hayes will oversee the culinary team at the Red Stag Grill located at the 104-room luxury boutique property opening April 1 this year.
The Red Stag Grill features contemporary European comfort food, an extensive wine by the glass menu, and a lively bar scene within a casual setting in the heart of the Village. Chef Hayes is known for integrating local ingredients and flavor into each creative dish. His featured items include skillet roasted mussels, beef goulash with spaetzle, grilled elk filet, and North Carolina smoked ruby trout dip. The Red Stag Grill also offers chop house style large and small portions of quality steaks.
Chef Hayes comes to the Grand Bohemian Hotel most recently from his role as Chef de Cuisine at Print Works Bistro at the Proximity Hotel in Greensboro, N.C. He was a part of the opening team and was heavily involved with leadership training and menu research and development. He has garnered a wealth of knowledge from the Proximity Hotel in terms of its green initiatives, of which will influence his work at the Grand Bohemian Hotel Asheville.
Prior to his role at the Proximity Hotel, he was Executive Chef at The Box Seat in Greensboro, N.C. and has played multiple roles for the Harper’s restaurant group. Chef Hayes assisted Harper’s with the opening of ARPA and Zink Bistro. Other notables include Upstream, Mimosa Grill, and restaurant Pastiche.