Balsam Mountain Preserve (Sylva, N.C.) has appointed Kirk Fiore as its new club Executive Chef.
Fiore brings over 25 years of leadership and creativity to the Balsam Mountain Preserve Culinary team, most recently serving as the Executive Chef at The Cliffs at Walnut Cove in North Carolina. In this role, he led operations for more than 600 members and oversaw a 14-person kitchen staff.
Fiore is known for an approach to food guided by a philosophy he calls, “thoughtfully refined home cooking,” creating approachable, comforting dishes elevated by precise technique, seasonal ingredients, and heartfelt presentation.
Before his time at The Cliffs at Walnut Cove, Fiore spent eight years as Executive Chef at The Biltmore Estate in Asheville, overseeing the Lioncrest and Deerpark restaurants, as well as Biltmore Catering. His distinguished background in hospitality also includes leading culinary programs at AAA Four Diamond-rated properties, including the Mirror Lake Inn Resort and Spa in New York and The Essex Resort and Spa in Vermont. Additionally, Fiore co-founded SugarSnap, LLC, a restaurant and catering company in Burlington, Vt., and served as a chef instructor at the New England Culinary Institute.
“I am truly delighted to work alongside Kirk once again,” says Gayle Starke, General Manager of Balsam Mountain Preserve. “We achieved great success together in our previous collaboration, and I’ve seen firsthand his ability to connect with members, inspire his team and deliver exceptional and consistent culinary experiences. I know he will bring that same excellence, creativity and passion to Balsam Mountain Preserve.”
Fiore’s culinary leadership is rooted in a deep understanding of knowing and serving his audience, a skill demonstrated throughout his career in the private club world.
“I am absolutely thrilled to join and lead the culinary team here at Balsam Mountain Preserve as we elevate the member experience,” says Fiore. “What excites me most is getting to know the members personally and crafting dining experiences that reflect their individual tastes and our shared sense of place. Balsam Mountain Preserve is such a special place, and I’m genuinely excited for what lies ahead.”
A graduate of the New England Culinary Institute, Fiore’s passion for food began in his childhood home, surrounded by the flavors and traditions of a large Italian family. He and his wife Katie, also a professional chef, were drawn to the Balsam Mountain Preserve community as recent empty nesters, with both their son and daughter currently attending Appalachian State University.
