Chef Jason Krueger

Woodfire Bar & Grille

Photo by Lynne Harty

What is your favorite part about being a restaurateur in Asheville?

Jason Krueger: I’m inspired by the immense talent and outstanding restaurants in our town. I’m proud and honored to be part of it.

What is the background of your restaurant’s name?

JK: The owners wanted to purchase a wood fired grille during our renovations.  I figured we should make it the focal point of our restaurant, hence the name Woodfire.  Besides, Bonfire was already taken. 

What ingredient could you not live without?

JK: Two ingredients actually: Love and Passion.

What is your favorite dish on your menu?

JK: I go back and forth between the NY Strip and the HNG Bone in Pork Chop.  Lately, I can’t get enough of our Grilled Caesar.

What is your favorite dish from a fellow AIR restaurant’s menu?

JK: The last time I went to Plant i had the Bibimbap.  It is stellar.

Why did you choose Asheville to open your restaurant?

JK: I’m not sure whether I chose Asheville or Asheville chose me.  I literally sat up in bed in the middle of the night and said “I’m moving to Asheville.”

What is your favorite chef’s tool and why?

JK: My knife. This is my knife, there are many like it, but this one is mine.