Jacob Sessoms is a Southerner–a Southerner with French culinary training. His restaurant, Table, located in Asheville, NC, is the result of channeling these two influences into one endeavor. He has earned the inventive chef an array of accolades, including being named a James Beard Award semifinalist for Best Chef: Southeast in 2010.
Nine years into his primary restaurant as Executive Chef, Managing Partner & Wine Director, Jacob and his wife own and manage a café, and a craft cocktail and charcuterie bar (Todʼs Tasties & The Imperial Life). Even with so much on his plate, he imparts as much passion into his personal life as he does in his work. “I approach my vocation as I do my avocation,” Sessoms says. “My avocation is to exercise, to eat well, & to drink well, and my vocation is to cook, and I approach them as the same thing.”
When heʼs not at Table, Sessoms still carves out time to run & cycle in the Blue Ridge Mountains and spend time with Alicia and their two sons.
Accolades & Publications
- James Beard Foundation – Best Chef Southeast Nominee (2009)