Get to know UNCA’s head chef Brett Harris

Brown dining hall has been the go-to place for UNCA students to get their meals for years, but this year is the first time that going to Brown means a former White House chef having a hand in the food preparation.

Starting in the 2025 fall semester, Chef Brett Harris began working as the new UNCA campus executive chef. Harris brings years of culinary experience to his new role, including working in White House.

“I have been fortunate to work in a variety of settings throughout my career, including several country clubs, hotels and restaurants,” Harris said. “Each of these experiences gave me unique insights into different facets of the hospitality industry, from fine dining to high-volume service. While working in Washington DC, my role was to prepare and pre-test cook specialists for certification through the American Culinary Federation.”

After years of working in the culinary industry, Harris decided to come to UNCA to experience the food culture in Asheville. 

“Asheville has such a unique culinary environment, it’s diverse, creative and allows chefs the freedom to express themselves in their cooking,” Harris said. “That kind of openness and innovation is inspiring, and it makes this an incredible place to grow both as a chef and as part of a community that truly values food.”

Being the executive chef means more than just cooking. In addition to leading the other chefs in Brown, Harris also interacts with all of the food on campus, including in Highsmith, Smoothie Lab and Roasted. Campus sous chef Austin Adams has been working at UNCA for eight months. In the time he has been working under Harris, he has had a very positive experience.

“My impression of Chef Brett has been very positive,” Adams said. “He’s a well-educated and highly experienced chef who brings a lot of valuable knowledge, both in the kitchen and in

management. I think his background is going to make a real difference here in our dining facilities, and I’m excited to learn from him.”

Harris believes that food has a profound impact on people. This belief is what fuels his passion for culinary and has followed him throughout his many years in the industry.

“What makes me so passionate about the culinary business is understanding the power that food has on our lives,” Harris said. “It can make you happy when you are having a bad day or it can be the catalyst that brings people together to become friends. It is a thread that ties everyone together.”

That belief is being channeled into action. Harris is not just dedicated to feeding the UNCA community, but to elevating their experience in Brown as well. In order to do this, he says he is working to cultivate a strong staff.

“My primary focus is building and developing a strong culinary staff,” Harris said. “When you invest in your people, they in turn create memorable dining experiences for students and staff. My goal is to continue elevating the level of service and quality of food, ensuring that Brown Hall remains a place where the campus community feels cared for and well-fed.”

Harris’ efforts seem to be bearing fruit. Student body president, Obianko Osaro got a meal plan for the 2025 fall semester and said he is enjoying the food at Brown this year. He also expressed his enjoyment of the food prepared for UNCA’s Oktoberfest. 

“I would say the food now is very delicious. I don’t really have any complaints about it, since I have a meal plan this year. The food that he made for Octoberfest was great, so I would say the food has been very good. Especially the food made by Chef Brett,” he said. 

In order to make the food at Brown as high quality as possible, Harris encourages students to speak with him directly if they have any questions or concerns about the food being served.

“I encourage all students to speak with me directly if they ever have any questions or concerns,” Harris said. “I make it a frequent point to walk around the dining hall during meal periods to check in with students.”

Having Harris at UNCA means more than just quality food for the students and staff. For the other chefs in the kitchen, his presence represents a chance to learn and improve upon their own skills so they too can inspire the next generation of great chefs.

“My ultimate goal is to be part of the new wave of chefs representing Gen Z in the culinary world,” Adams said. “At 24, I feel like I have a unique perspective to bring forward, but I also know how important it is to learn from chefs who have been leading kitchens for years. Chef Brett represents that. He’s from a generation of chefs who built strong foundations in both culinary skill and leadership. Working with him gives me the opportunity to learn those leadership qualities and refine my own path toward becoming a chef who can inspire the next generation.”