John Fleer

John C. Fleer, or "Papa Fleer", is an American chef, cookbook author, and restaurateur. He is known for his contributions to Southern cuisine and Appalachian cuisine. From 1992 until 2007, Fleer was the executive chef at Blackberry Farm, a resort in Walland, Tennessee. Since 2013, Fleer has worked in Asheville, North Carolina. During his childhood his mother was a PhD student at North Carolina State University, and later an adult education teacher; his father was a political science professor at Wake Forest University. While attending his graduate program he worked at a local Italian restaurant in Chapel Hill; he decided to switch from religious to culinary studies and enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York. His first job after finishing his schooling was as an executive chef at Blackberry Farm, a luxury resort in Walland, Tennessee, where he grew in reputation for his Southern cuisine. The restaurant was designed to celebrate Black cuisine, and Fleer who is White, hired chef Hanan Shabazz, and chef de cuisine Ashleigh Shanti who are Black to help him accomplish this goal. In March 2022, Fleer stepped away from the operations of Benne on Eagle, but still remains an owner.

Restaurants Active The Rhu, a bakery cafe, Asheville, North Carolina (2016–present) Rhubarb, Asheville, North Carolina (October 2013–2024) Benne on Eagle, The Asheville Foundry Inn, Asheville, North Carolina (December 2018–2024)

Awards and honors 2006, Nominee, Best Chefs in America, James Beard Foundation 2007, Nominee, Best Chefs in America, James Beard Foundation 2011, Nominee, Best Chefs in America, James Beard Foundation 2012, Semifinalist, Best Chefs in America, James Beard Foundation 2015, Nominee, Best Chefs in America, James Beard Foundation 2017, Nominee, Best Chefs in America, James Beard Foundation 2020, Semifinalist, Outstanding Chef, James Beard Foundation

Publications