Each April, the Guest Chef Series brings new flavors and culinary experiences to campus, giving students the opportunity to explore diverse ingredients and cooking techniques. This year, we’re celebrating the rich traditions and resilience of Appalachia by highlighting local partnerships.
We’re thrilled to welcome Chef Preston Dishman, a nationally recognized chef whose work has been featured in the Michelin Guide, San Francisco Chronicle, and Best Chefs America, as well as on Rachael Ray’s Tasty Travels. A North Carolina native, Dishman has built an impressive career in fine dining and restaurant operations, leading teams in San Francisco’s Bay Area. Now back in the Appalachian Mountains, he serves as the Director of Operations and Partner at the Pedalin’ Pig, focusing on high-quality, locally inspired cuisine.
Where & When to Find Chef Dishman
April 15 – Rivers Street Cafe in upper Central, 10:45 a.m. - 2:30 p.m.
April 17 – Park Place at Trivette, 10:45 a.m. - 4 p.m.
Local Farm Partnerships
Shipley Beef | April 15
Renowned for its pasture-raised, high-quality beef, Shipley Beef is committed to sustainable farming that produces rich, flavorful cuts. Chef Dishman will craft a dish that highlights the depth and quality of their locally sourced beef.
Hickory Nut Gap | April 17
A leader in Western North Carolina’s farm-to-table movement, Hickory Nut Gap is dedicated to regenerative agriculture and ethical food production. Chef Dishman’s menu will showcase fresh, locally sourced ingredients that reflect the farm’s commitment to sustainability and quality.
Join us for this exclusive dining experience as Chef Dishman brings his expertise and passion for local ingredients to campus. Stay tuned for menu details!
Experience the Flavors of Appalachia with Guest Chef Preston Dishman
Experience the Flavors of Appalachia with Guest Chef Preston Dishman