Originally from Brevard, North Carolina, Ed Selle has been working in Cashiers since completing his culinary internship with The Chattooga Club during the 2008 season. After his internship he was asked to stay on at the club and spent two more seasons working under Chef Bryant Withers, embracing his passion for cooking, locally sourced fresh ingredients and specializing in the art of member services. He studied Culinary Arts & Sciences and Restaurant Management at AB –Tech in Asheville, NC.
Following his graduation in 2009, Chef Selle spent the seasons working his way through all aspects of the kitchen at Chattooga, and he spent the winter seasons working in Big Sky, MT and Tallahassee, FL along side classically trained French chefs making him a well-versed culinarian. Chef Selle’s primary focus and passion is Appalachian Cuisine with a dash of French. Chef Selle spent two years as the Sous Chef for the club. In 2015, Chef Selle was promoted to Executive Chef for The Chattooga Club.
Growing up and working on his family’s farm, developed Ed’s appreciation for the “Farm to Table” lifestyle. Locally grown produce, dairy, sourwood honey, and various livestock play a major role in his menu development, for which he constantly seeks out the freshest and best ingredients.
When not in the kitchen you can find Chef wading in a mountain trout stream or floating down the French Broad River chasing Smallmouth Bass. His appreciation for the outdoors is a testament to his scrumptious mountain faire.