FLPH will be reopening on Thursday, June 18th, please read this statement and then call 828.456.1930 to make reservations. We anticipate still having a reduced seating at this point so call early! We are also planning a wine dinner for June 25th as part of an event series celebrating our ten year anniversary on June 28th. We will be closed for a private event on June 26th. We are evaluating the local and national virus threat on a daily basis and can only hope we will be able to follow through with this schedule at this point. Please continue to watch for updates. We do not anticipate being able to return to our full schedule until later in the summer but we can’t wait to start cooking and see all of you again soon!

Posted on May 21, 2020 by Chef Kaighn

Hello friends, family, neighbors and guests,

As the ban on restaurant sit down dining is being lifted, it is time we at FLPH make our own decisions on what is the best way for us to reopen. We anticipate the new rules to allow 50% occupancy and to last 4 weeks, While 50% may cover some of our bills it would make profitability impossible for us. That is if, there is enough business to fill that many seats to begin with in this environment. It is therefor our decision to be conservative in our plans to ensure the safety of our staff and guests as well as giving the economy a chance to get started before we spend our finite resources. We feel that this plan allows us the best chance to fight through the next couple years which will not be easy. The opening date is still tentative and may change due to regulation and the health risk level. We have always been proud of our sanitation practices but we will be adding many new systems to ensure the safety and health of our employees and guests as well as all their loved ones.

1.            We will implement social distancing, not only in the workplace, but when entering and exiting the work facility.

2.            We will providing face coverings for our staff. We request employees wear face coverings while at work.

3.            Please wash your hands regularly, we certainly will be and wearing gloves at all times. We will provide extra sanitizing stations for employees and guests.

3.            We are increasing regular cleaning and sanitizing of work areas and encouraging workers to clean and sanitize common work areas after use if using the furniture or equipment. This includes commonly used furniture and  equipment (copiers, scanners, tools, door handles, light switches, etc.).

4.            We are monitoring employee health including taking your temperature daily and observing for Coronavirus symptoms. Where symptoms are observed the employee will be told to go home for the required quarantined period (14 days) and/or get tested for Coronavirus.  In order to return to work sooner than 14 days, the employee must present a negative test result from an licensed health care provider.

5.            We will follow recommended government and Center for Disease Control (CDC) protocols in the event a worker tests positive for Coronavirus including notifying employees of the contact incident.

Should you have any questions please contact Kaighn or Toni Raymond.

Sincerely,

Kaighn & Toni Raymond

828.456.1930

chefkaighn@gmail.com 

Owners Frogs Leap Public House

About Chef Kaighn

A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 23 years of experience with the last 8 years as owner and executive chef of Frogs Leap Public House and 13 of the previous in the Atlanta fine dining scene. Coming to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at Chatterley's, 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. 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. Over the next decade Chef Kaighn developed his diverse skills as a highly celebrated Executive Chef in the Atlanta scene at several of the Atlanta's 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. 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. During his years here Chef Kaighn fine tuned his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City . After a long career at the top of the Atlanta fine dining scene, Chef Kaighn followed his dream to Waynesville, NC where he opened his first self owned restaurant: Frogs Leap Public House at 44 Church Street in 2012. FLPH was voted the #1 Restaurant, #1 Food and #1 Service in Western North Carolina by Open Table diners in 2018 and is in the Trip Advisor Hall Of Fame 2018.
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