Author Archives: Chef Kaighn

About Chef Kaighn

A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 16 years of experience with the last 13 in the Atlanta fine dining scene. Coming to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at a beloved Connecticut bistro recognized by the New York Times and still flourishing today. Chef Kaighn worked his way through CIA gaining exposure to the industry in multiple capacities including catering with Market Basket, and on the line at popular restaurants in New York like The Riverview in near bye Cold Springs. Upon graduation from CIA with Dean's List Honors and a high pass on his 5th term practical Kaighn was recruited to the 5th group in Atlanta. Chef Kaighn has diverse skills and as a highly celebrated Chef, he has worked at several of the cities most notable establishments, including Brasserie le Coze, Alon’s, Atlantic Seafood Company, Horseradish Grill, Food 101, La Tavola, The River Room, The Vinings Inn, Pastis and The French American Brasserie. When Chef Kaighn was ready to return to Sous Chef level, he chose to join the slow food movement with the opening of Food 101 and after a year with Chef Scott Crawford moved over to the widely acclaimed Horseradish Grill at Chastain where he was exposed to locally focused traditional and modern southern cuisine. Chosen as Chef de Cuisine for the new location in Alpharetta, he opened to high reviews and strong sales. Following 9/11 and a downturn in the economy, Chef Kaighn spent the next year re-exploring his early love of French cuisine, temporarily elevating the cuisine at Pastis in Roswell. When the opportunity arose to work at the beloved Atlanta Patisserie, Alon's, writing the recipes for the grand opening of the prepared foods department, Kaighn jumped at the chance to do new things and spent the next few months doing recipe R&D, making fresh pastas, refreshing his pastry skills and then opening the deli. After experiencing the pace of in a gourmet deli bakery & patisserie, Kaighn longed for a return to the pressure and creativity he loved in restaurant kitchens. Returning to restaurants as the Executive Chef at Brasserie Le Coze, his flawless integration of creative, unpretentious cuisine coupled with inspired presentations re-elevated the reputation of the restaurant to one of the hottest in the city. Following three years at the helm, BLC was forced to leave their Lenox location. During construction of their new home downtown Chef Kaighn spent his time fine tuning his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City and running his own catering/consulting firm Essential Flavor LLC. Re-inspired by the New York restaurant scene Chef Kaighn used all his experiences to design a menu concept and create new dishes that earned The French American Brasserie 4 star reviews and international recognition upon opening. After a long career at the top of the Atlanta dining scene, Chef Kaighn has followed his dream to Waynesville, NC where he is opening his first self owned restaurant: Frogs Leap Public House at 44 Church Street.

Join us for the 7th Annual APPALACHIAN LIFESTYLE Festival on Saturday, June 10, 2017 from 10-5pm on Main Street in Downtown Waynesville. A full day celebration of mountain heritage, music, dance, craft, and Appalachian life skills. Educational and entertaining, the event features craft demonstrations such as basketry, wood carving, quilting, pottery, weaving, along with traditional mountain music, clogging, delicious food, and antique tractors on display. Join us at Frogs Leap for a farm fresh lunch or dinner as we celebrate and preserve our mountain lifestyle! Call 828.456.1930 for reservations.

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We have a fun menu for your Memorial Day holiday weekend. Come try these Sisig Smoked Pork Belly Tacos or many other fresh farm to table dishes you won’t get anywhere else! Call 828.456.1930 for reservations.

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We have a new menu for the weekend, here is a preview. Come try the Sisig Smoked Pork Belly Tacos! Call 828.456.1930 for reservations.

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Escape to the Smoky Mountains this Memorial Day. Come to Waynesville and get a taste of Southern Appalachia in it’s summer glory. There are so many things to do and places to see. Stop by Frogs Leap Public House for a great farm to table experience. Call 828.456.1930 for reservations.

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The first Downtown Waynesville Block Party of 2017 is coming soon. Come out for dinner and a party on Saturday May 27th from 7 to 10 PM. We will have a great selection of hand made craft cocktails, local craft beers and of course a great seasonal farm to table menu. Call 828.456.1930 for reservations.

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Although we are not open Sunday we hope you will come see us Friday or Saturday and celebrate Mother’s Day with us. We have an exciting spring menu full of local products and your favorite Frogs Leap classics. Call 828.456.1930 for reservations.

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We have a new menu starting Thursday night with many of our classic farm to table dishes full of great local products. Come enjoy the mountains in spring time and your favorite dish from Frogs Leap Public House this weekend! Call 828.456.1930 for reservations now.

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Come enjoy spring in the mountains this weekend and a fresh farm to table meal at Frogs Leap Public House. See why we are top three restaurants in WNC. Call 828.456.1930 for reservations.

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Come to the mountains this weekend and see why Frogs Leap Public House is rated top three restaurants in WNC! Call 828.456.1930 for reservations.

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Join us at Frogs Leap Public House on May 24th at 6PM for an Evening With Van Duzer Vineyards. Five unique courses paired with a special aray of wines by Van Duzer Vineyards. Todd Martin will represent the vineyard and take you on a journey which will enhance your knowledge and enjoyment of these world class Oregon wines. $75 per guest. Call 828.456.1930 for reservations, only 18 seats left available.

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