BRIAN CANIPELLI | CHEF/OWNER

Brian grew up in Atlanta and moved to Asheville in 2003. He is a 2002 graduate of Johnson & Wales University. Brian is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016.

malcolm knighten | general manager

Malcolm was born in Asheville, North Carolina, lived in Fort Lauderdale, FL, and in 1998 came back to Asheville.  In 2001, while still in high school, he began working his first job as a dining room attendant at the Grove Park Inn, and since then has worked as a server, barback, bartender and manager at many of Asheville’s finest restaurants and bars. In 2016 he began serving and bartending at Cucina 24 and is now General Manager.

nick hane | SOUS CHEF

Nick went to college at RIT in Rochester, NY and started working in an office.  After giving that up, he moved back to North Carolina and started washing dishes. Following this new culinary interest, he attended AB Tech. He started cooking for Mike Moore at the now closed Seven Sows Bourbon & Larder, where he worked with chefs Caitlin McMillian and Todd Woods.  Nick started working for Brian Canipelli at Cucina 24 as a cook in 2015 and is now the sous chef.  

tony elkovich | SOUS CHEF

Also known as Terry the Terrible, Tony is our head of our pasta production.  Tony was born on the banks of the muddy Mississippi.

Sam Stumpf | Pastry Chef

I see my craft as an outlet for creative expression and an opportunity to preserve and display the integrity and incredible bounty of local ingredients at my fingertips.  I grew up outside of Pittsburgh, PA and attended the Culinary School at Indiana University of Pennsylvania.