xecutive Chef Bryan Kimmett brings to our Smoky Mountain inn his own blend of North Carolina regional cuisine, “slow” cooking techniques, and innovative presentations that he calls comfort food with a twist.
"We did a very extensive search to find a new executive chef who would meet our high standards in dining, and the guests' experience," said Swag Innkeeper, Deener Matthews. "Bryan has surpassed our expectations and is receiving rave reviews from our guests." 
Bryan has also taken our Mountain resort's Smoky Mountain tradition of Wednesday picnics on Gooseberry Knob to new heights with dishes like bison burgers, antelope burgers, rabbit sausage, curried turkey with mango chutney, and fresh seasonal salads.
Although Bryan didn’t set off on his culinary path until the ripe age of 15, when he began washing dishes in Annapolis restaurants, growing up he was side by side in the kitchen with his mother and grandmother learning the family recipes. His rhubarb strawberry crumble is a contemporary version of his grandmother's recipe. That early education and insatiable "appetite" to explore the culinary world earned him his first chef position at 23 and subsequent chef positions in Europe, Palm Beach and Washington DC.