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.

Food handcrafted with care.

We take pride in sourcing products from local growers, ranchers, cheese makers, and dairies. Everything is made in house - from hand-cut french fries to ice cream from scratch, to pickled local veggies.
The American Chestnut Association
Asheville Independent Restaurants


48 Biltmore Avenue
Asheville, NC 28801
(828) 575-2667

Brunch Sat & Sun

10 am - 2:30 pm

Dinner Nightly

5 pm until...

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