MEET THE TEAM

Influenced largely by his Italian Grandmother, Chef Dan found his passion for cooking early in life. If you’ve dined with us for Pasta Night, you have him (and his Grandmother!) to thank for the irresistibly silky and delicious pasta.

After working at a range of high-end restaurants, including Pinehurst, The Biltmore Estate and Rhubarb, Dan has found a home here at THSF.

The heart of Chef’s cooking is fueled by an appreciation for cuisine that is simple, fresh & local. While this doggedly purist concept of cooking has become ever popular among the world's most adept cooking enthusiasts, Dan walks the walk AND talks the talk.

We are entirely grateful that Dan’s varied & dedicated journey to becoming an authentic “Farm to Table” chef has brought him to The Horse Shoe Farm.

Growing up in Brevard/ Pisgah Forest, Asheville was never that far away for Brett Suess. After graduating high school, he went on to attend Appalachian State University majoring in Photography. Not fully content with the idea of being a professional photographer, he left college and moved to San Diego, CA to figure out exactly what he wanted out of a career.

In reverse fashion, Brett ended up finding the service industry instead of the industry finding him first. Missing the mountains he grew up in that still held all his family, he moved back in 2012 and joined AB-Tech majoring in the Culinary Arts program to help jump start his new found love interest. While in school and once graduated, Brett worked through many of the notable restaurants in Asheville.

Never staying in one place too long allowed Brett to learn and experience all that Western North Carolina’s food scene has to offer. Concentrating in modern Appalachian and open fire cuisine over the recent few years, his style and palate truly represent the regions raw and natural terrior. 

Chef Kyle is the bread, pastry and sweets guru that you didn’t even know you needed. From the legendary chocolate chip cookies to absolutely beautifully designed pavlovas & desserts, Kyle is the master of all things sugar infused.

Chef Dan & Chef Kyle worked together previously, which means that this pair are a whirlwind in the kitchen. They have a very good flow together and while opposites may not always attract, this sweet and savory duo is able to create meals and menus that leave everyone wanting more!

When asked why he prefers sweet treats and the labor intensive craft of baking to more freeform savory dishes, his answer was profound in more ways than one…

“Because I like bringing joy to people, and eating desserts and bread always brings a smile to someone’s face.”