Storied Food & Spirits

Fork Lore and it’s independent restaurant story spans over a decade and continues to unfold each day. We like to tell those stories through the dishes that we create. To begin our story, we start in 2009…

The Beginning

Opening in 2009 in Hilton Biltmore Park as Roux, our Chef began to tell stories through his signature twists on classic Southern dishes. Many of the dishes were reimagined from his grandmother’s kitchen leading easily to tales of happy memories and comfort found through quality time spent with loved ones. This inspiration combined with his culinary knowledge resulted in a delicious combination of flavors that attracted visitors and locals to Roux.

The Middle

Roux became a staple in Biltmore Park. It even received one of the highest food honors from Hilton. Dishes like the homey Broken Yolk Sandwich and upscale Scottish Salmon quickly became favorites. Guests began making their own memories and share stories of times past at our tables.

As conversations about renovating the Hilton Biltmore Park began, Chef Randy saw an opportunity to reconceptualize and hone the restaurant’s idea even further. The result, Fork Lore.

The Now

I love telling stories, and creating delicious food for someone is a natural way of story-telling for me.

Chef Randy Dunn

Keeping with this Chef’s concept, Fork Lore came to be. Inspired by his own anecdotes and those that run in our owner’s Vanderbilt legacy, stories were placed front and center of our restaurant. And more importantly, on the plate.

Our Chef

Chef Randy Dunn grew up in Tennessee where he developed a passion for cooking with local ingredients from his grandmother’s garden. He earned his culinary degree from Johnson & Wales University in Charleston, South Carolina. His work includes the Carolina Inn in Chapel Hill, North Carolina, The Hotel at MIT at Cambridge, and the DoubleTree Dearborn.

Chef Dunn’s love is to mix fresh local ingredients with inspiration from traditional southern cuisine. Recent accolades include “People’s Choice Chef” at the WNC March of Dimes Signature Chef’s Auction, and publication in Chefs of the NC Mountains cookbook by food critic, John Batchelor. In 2016, under the direction of Chef Dunn, the Hilton Asheville-Biltmore Park earned the highest food and beverage award from Hilton Hotels & Resorts, finishing #1 for overall food and beverage experience out of 281 Hilton hotels in the Americas. It is Chef Dunn’s privilege to bring his exquisite attention to visual detail and taste to your event.

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