Meet Brett Suess: The New Chef de Cuisine at The Silo Cookhouse

The Silo Cookhouse is proud to welcome Brett Suess as our new Chef de Cuisine. Brett’s journey is as unique as his approach to cooking—a path shaped by a love for the Appalachian region, a knack for creativity, and a relentless pursuit of culinary excellence. His arrival marks the beginning of an exciting new chapter for The Horse Shoe Farm’s celebrated farm-to-table restaurant.

From Photography to Culinary Arts: A Creative Journey

Brett Suess grew up in Brevard and Pisgah Forest, surrounded by the natural beauty of Western North Carolina. After high school, he headed to Appalachian State University, majoring in Photography. However, Brett found himself yearning for a different outlet to channel his creativity.

This search for purpose led him across the country to San Diego, California, where he took time to reflect on his passions and career goals. It was there, in an unexpected turn of events, that Brett discovered his love for the culinary arts—a love that would ultimately bring him back to the mountains of North Carolina in 2012.

A Passion for Appalachian and Open-Fire Cuisine

Upon returning home, Brett enrolled in the Culinary Arts program at Asheville-Buncombe Technical Community College, diving headfirst into the world of cooking. Over the years, Brett worked in some of Asheville’s most notable restaurants, immersing himself in the city’s vibrant food scene and refining his craft.

Brett’s cooking style is deeply rooted in the essence of Western North Carolina. His focus on modern Appalachian and open-fire cuisine showcases the raw, natural terroir of the region. By sourcing ingredients locally and embracing traditional techniques, Brett’s dishes celebrate the land and its bounty in every bite.

Culinary Achievements and Vision

Brett’s career reached a milestone during his time as Chef de Cuisine at The Market Place in Asheville, where they earned a James Beard Award semifinalist nomination for Outstanding Restaurant in 2024. This recognition cemented Brett’s reputation as a creative force in the culinary world and brought his innovative approach to the forefront.

At The Silo Cookhouse, Brett is excited to merge his artistic and technical backgrounds, developing menus that are both innovative and deeply rooted in the Appalachian tradition. His philosophy emphasizes hard work, creativity, and a commitment to nurturing both his team and the ingredients he works with.

“Cooking is romantic, among many other things,” Brett says. “If not done out of love and care, everyone can tell—and not in a good way.”

Beyond the Kitchen

When he’s not in the kitchen, Brett enjoys exploring the outdoors through fly fishing, skiing, and mountain biking. These hobbies provide balance and inspiration, much like the diversity of flavors and techniques he brings to his cooking.

A self-proclaimed “obsessor,” Brett’s insatiable curiosity drives him to dive deep into every aspect of his interests, whether it’s mastering the intricacies of open-fire cooking or honing his skills as a leader and mentor.

Welcome to the Family

As Brett settles into his new role, he’s already dreaming up new ways to elevate the dining experience at The Silo Cookhouse. Whether it’s crafting seasonal menus that celebrate local flavors or exploring new opportunities to connect The Horse Shoe Farm with the greater culinary community, Brett’s vision promises to delight and inspire.

We invite you to join us in welcoming Brett Suess to The Silo Cookhouse and experience his passion for Appalachian cuisine firsthand. With Brett at the helm, the future is bright—and delicious.