A graduate of The Culinary Institute of America, Posana’s® Co-owner and Executive Chef Peter Pollay has over 20 years of experience working in kitchens for such chefs as Wolfgang Puck at Granita and Spago Chicago, David Burke at Park Avenue Cafe, Waldy Malouf’s Hudson River Club, and Larry Levy.
Peter first encountered farmers dropping off produce at the restaurant’s back door while working at Puck’s restaurant, Granita in California. A small group of farmers would stop with what they harvested that day and menus were then created on the spot using the fresh ingredients. This experience instilled the value for sourcing local ingredients and has been at Posana’s foundation from the beginning.
Peter has served two terms as president of Asheville Independent Restaurants and led efforts to secure Asheville’s title as the first “Greenest Dining Destination” in the U.S. His philosophy of sourcing premium ingredients, working closely with the local farming community, and never taking shortcuts when preparing a dish can be felt on the menu at Posana.