Humans of Chestnut: Jay Hargis

Jay cuts a stoic figure behind the bar, but don’t be fooled – if you’re in his section for the evening, you’re in for a warm welcome and solid service.

What is your position in the restaurant, and how did you end up at Chestnut?

I’m a bartender. I’ve actually attempted to work at Chestnut periodically for almost 5 years now and the timing/position just finally happened to line up a few months ago. It’s a great spot so it comes as no surprise that the employee turn over rate is so few and far between.

Can you talk a little about what you’re most passionate about outside of work?

Anything outside and natural. We are surrounded by beautiful scenery out here so I try to immerse myself in it as much as possible.

Are you a homegrown Ashevillian, and if not what brought you here?

I’m from Yorktown, Virginia. Very different place, very flat. I needed a change.

What are some things that the average person can do to elevate their home cocktail game?

Get curious with infusions. Throw some fruit or something in your favorite spirit for a day and see what subtleties you can taste after straining it. Homemade infusions, syrups and shrubs are actually fairly easy to make and very versatile.