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Asheville Private Chef

Curating Seasonal Dining Experiences

Enjoy only the best of local, seasonal, and organically farmed and wild foraged food at your table. My joy is to curate unforgettable dining experiences that are beautifully plated, locally sourced, and of course-

finger licking good.

Want to plan a special meal together? I specialize in multi-course dinners for private events, farm to table dinners, special retreats, and celebrations of all kinds, including micro-weddings. 

Sample Menus


Celebrating Culture

From the Farm

Roasted Radish / Chili Infused Local Honey / Smoked Flaky Salt / Wild Greens / Edible Flowers


Heirloom Oaxacan Blue Corn Masa Harina / Spring Water

Mole Negro Oaxaqueño 

Pasture Raised Chicken / Chilis / Guatemalan Ceremonial Cacao / Blistered Padron / Grilled Pineapple

La Crema

 Horchata Custard / Chokecherry Coulis / Mexican Corn Cake / Cinnamon

Celebrating Seasonal


Wild Greens Salad /  Edible Flowers / Goldenrod Sourdough/ Lemon Crema Dressing


Heirloom Cherokee Tomatoes/ Blistered Pepper/ Parsnip Puree / Seared Sea Scallop

From the Farm

Pasture Raised Chicken / Cider Braised Nettles / Roasted Chestnut / Griddled Apple / Blackberry Wojape


Sweet Birch Cake / Maple Buttercream/ 

 Acorn Flour / Wild Rose 

What Folks Have To Say

Katherine Cunningham

Chef Kearsley prepared the most delicious meal...Not only was the food incredible, but she was so attentive to food restrictions and letting us know where food was sourced from. I would HIGHLY recommend Chef Kearsley to anyone looking to have delicious food prepared for a group.

Joan Gonzalez

Outstanding experience working with Kearsley to create a memorable dinner for a girls trip! The menu was unbelievable. The quality and presentation of the 4 courses was unique and absolutely delicious!!

Victoria Fitzgerald

Kearsley is a magical being and an incredibly talented chef.  I’d be thrilled to eat her meals for the rest of my life.  Thank you for all you do Kearsley, I will sing your praises to anyone who will listen.
  • How do you describe your style of cooking?
    My style of food can best be described as local and seasonal. Many of the ingredients I source come from local farmers markets or have been wildcrafted in the area known as Asheville, NC, ancestral home of the Tsalaguwetiyi. I am also deeply inspired by traditional cooking methods, metabolically & nutritionally dense foods, & hyper-local cuisine that connects people to place through the plate. The dining experiences I offer are spiced with my values for local ecosystems and economies, deep nourishment, & flavors rich in story. For my postpartum services, my style of cooking can be described as hyper local, nutritionally dense, warming, Ayurvedic, & crafted to restore the body after birth.
  • What do you charge?
    The cost of working varies depending on factors like the type of support needed, size of group, menu choice, & location. Reach out to me through my contact form to request a quote and we can begin planning something delicious together. If I have to hire on servers or food service professionals to support your event, there is an extra charge of $25/hour for servers. I have a $475 minimum fee for all private dining events
  • How do I book you?
    Send me an email through my contact form and please include the date, number of people, & occasion of your special dining experience. I will reach out to you soon after with a seasonal menu and we can create something special from there! Once we settle on the details, I require a 50% deposit to secure the date. Due to the nature of scheduling work as a Private Chef many weeks in advance, there is a $100 non-refundable fee included in your deposit.
  • How many people can you accomodate?
    I prefer to cook for families or parties of 15 or less, though I can accommodate for groups of up to 25.
  • Do you travel?
    Yes! I will travel by car up to 2 hours driving distance from Asheville, NC. Fees are totaled based on distance and mileage. I am also available to fly to your home or event space and share delicious meals for retreats and special events. Let's talk!
  • How can I prepare my home for a Private Chef?
    A clean kitchen, clear dishwasher, and available stovetop are my three main requests for working in any kitchen. I bring my own cooking supplies but I prefer to plate food using the plates and utensils in the home. If you do not have the number of dishes needed- that's ok! Let me know and I'll take care to bring enough for everyone.
  • Cancellation/Reschedule Policy
    Re-Schedule: Rescheduling dates must be done 5 days prior to schedule date and may result in a service charge. I do my best to accommodate flexible plans and find a date to dine together. Cancellation: In the event that you need to cancel, your initial deposit will be kept. If you cancel within 72 hours of the event, Kearsley's Kitchen retains up to 30% of your fee to cover the cost of ingredients and materials already purchased for your event. Thank you for understanding.
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