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Jeb Aldrich

Executive Chef at Cataloochee Ranch
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With an extensive career, Executive Chef Jeb Aldrich is enthusiastic about bringing unique culinary masterpieces to those dining at Switchback, the Cataloochee Ranch restaurant open to both guests and the public.

Chef Aldrich launched his culinary career in Charleston, followed by working with his father – award-winning chef and restaurateur Jay Swift – and later with celebrated chef Carvel Grant Gould at Canoe and chef Joël Antunes at Joël, one of Atlanta’s most critically acclaimed restaurants. Wanderlust later drew him to Europe, where he cooked at properties in Austria and Italy before returning stateside in 2008 to join his father at 4th & Swift as chef de cuisine. Aldrich then entered the kitchen of the swinging French-American brasserie, Tiny Lou’s, presenting a playful approach to French favorites. Now, Aldrich presents a handcrafted menu of Southern Appalachian food with European Alpine influence to those dining at Cataloochee Ranch.

As his passion for the industry extends far beyond the kitchen, Aldrich maintains involvement with an array of national and local organizations, including the American Liver Foundation and Share Our Strength. Aldrich was named as one of FSR Magazine’s “40 Under 40 Rising Stars” in 2014.