Posana® is a contemporary American restaurant in the heart of downtown Asheville on Historic Pack Square. Our company culture is founded upon our desire to nurture the well-being of our staff, customers, and community. Since our inception, the philosophy at Posana has been to offer a seasonal menu that draws inspiration from local ingredients.
Founders, Peter and Martha Pollay are avid travelers. When landing in a new city or town, they always seek out the restaurants loved most by locals. They have learned that locally-owned restaurants are the best way to experience good food and authentic connection between customers and staff. Quality cuisine and authentic connection are woven into the ethos of these local gems. It is no surprise that Posana has earned both the love of Asheville locals as well as national recognition. Our commitment to offering a thoughtful menu made with locally sourced seasonal ingredients, coupled with the care we’ve taken to establish meaningful connections with Appalachia’s growers and purveyors, has been the foundation of Posana’s standards since opening in 2009. We are fortunate to have strong relationships with local growers and producers that enable us to offer the freshest ingredients available in every season. Moreover, we continue our support of the Appalachian Sustainable Agricultural Project (ASAP) and the wider Western North Carolina growing and food-producing industry to emphasize the importance of operating in an ecologically-conscious manner.
Posana’s company culture is founded upon our desire to nurture the well-being of our staff, customers, and community. We are committed to supporting equity, diversity, and inclusion in our workplace and are actively working against racism in all its forms.
Feed Your Well-Being®
MEET THE TEAM
A graduate of The Culinary Institute of America, Executive Chef Peter Pollay has over 20 years of experience working in kitchens for Wolfgang Puck at Granita and Spago Chicago, David Burke at Park Avenue Cafe, Waldy Malouf’s Hudson River Club, and Larry Levy. His philosophy of sourcing premium ingredients, working with the local farming community, and never taking shortcuts can be sampled at any of our restaurants. When he’s not in the kitchen, Peter enjoys gathering for a family meal, cheering his kids on at soccer games, and traveling with his family.
- Asheville Independent Air President (2010 – 2013)
- First Certified Green Restaurant® in North Carolina.
Martha is a Co-Founder of Mandara Hospitality Group and a certified leadership coach. Her desire to maximize wellbeing and resilience has guided how she runs her personal and professional endeavors.
From the launch of their first restaurant in 2009, Martha’s vision has been to elevate the employee culture, leadership style and guest experience within the hospitality industry. Mandara’s mantra, Feed Your Well-Being®, was inspired by this ambition.
“Not only do we want to feed the well-being of our guests and our community, but we also want to behave and treat each other in a manner that does so as well.”
Knowing there is a ripple effect to every interaction, Martha is passionate about coaching her team to embody the social and emotional intelligence skills necessary to maximize the quality of their connections with others.
With an extensive background in fine dining restaurants, hotel operations, and event planning, Maddy has been a hospitality professional since 2011. Her numerous positions have ranged from restaurant management to convention services and she cherishes the connections she makes with people from all over the world through her work.
Maddy has recently returned to Asheville to continue her career with Mandara Hospitality Group as the event sales manager. An explorer at heart, Maddy enjoys yoga, nature walks, and road trips to new places.
Chef De Cuisine Ben Maxham, has been a culinary professional for 11 years. A biology major with a minor in chemistry, Ben blends his knowledge of science and his artistic style to execute masterful dishes in the kitchen. Growing up in Enterprise. Alabama, Ben’s family spent their summer vacations in Boone and Asheville. His fondness for the Blue Ridge Mounts have been a part of his life ever since.
Ben enjoys working collaboratively with his tight-knit crew at Posana. This all-in approach makes Ben a respected leader among his team. If you see him on the street you will be met with a smile that expresses his optimistic view on life. He is constantly drawing inspiration from family, friends and staff and uses that motivating force to grow in both his personal and professional life.
Renee is a graduate of the Baking and Pastry Arts Program at AB Tech in Asheville. She has close to a decade of experience in the pastry industry, including her 6 years working in Posana’s pastry department.
She enjoys working with Posana’s collaborative culinary team, whom are passionate about transforming locally sourced seasonal ingredients to exceptional flavors and food presentation.
Renee loves playing table-top video games, spending time with her dogs and gardening.
APPALACHIAN GROWN INGREDIENTS
Before Posana even opened its doors, Executive Chef Peter Pollay built relationships with local farmers and the Appalachian Sustainable Agriculture Project. His mentor, Wolfgang Puck, enlivened a deep appreciation for farmers and the food they grow and instilled a commitment to bringing in fresh, local ingredients whenever possible. Peter and the entire Posana team are grateful to be a part of a community that fosters the development of local growers and makers through that is experienced through Posana’s commitment to serving you an ever-changing local, seasonal and sustainable menu. Sit back, and enjoy one of downtown Asheville’s best restaurants.
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