Chef Bio

At Isa’s French Bistro, classic French cuisine and the local North Carolina harvest combine seven days a week to provide a one-of-a-kind dining experience. Executive Chef and General Manager Duane Fernandes experience makes him uniquely qualified to brings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American.

Serving lunch and dinner seven days a week, as well as Sunday brunch, Isa’s menu is specialized to celebrate the freshness of Western North Carolina’s seasonal harvest and fresh local produce. Executive Chef and General Manager Duane Fernandes brings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American. Chef Fernandes leads the culinary team at Isa’s Bistro after taking leave from the four-star Horizons restaurant at the Grove Park Inn Resort & Spa. Fernandes also previously acted as the Executive Chef of Gabrielle’s at the Richmond Hill Inn.

Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York.

Check out our interview with Chef Duane Fernandes to see why he is uniquely qualified to prepare meals worthy of the best restaurant in all of Asheville, North Carolina.

Chef’s Signature Dishes