The Union Exchange normally operates as a 54-acre family-owned farm and event venue. On a regular day, guests can enjoy live music, walk the trails, and savor fresh food and snacks. But on a Thursday afternoon in September 2025, the farm became the set of “Top Chef: Carolinas,” where cheftestants highlighted the seasonal splendor of Appalachian ingredients.

I was among a few familiar faces, including GVLtoday Senior Newsletter Editor Danielle, sworn to secrecy about the experience. Now, I can finally talk about it.

Setting the stage

Walking into the venue, members of the media were asked to leave their phones in a tent (sorry, no personal photos this time). Before the tasting began, we spotted the various camera setups and overheard snippets of audio from the set. Then, we made our way to the tasting area, where dozens of tables lined the trees alongside the bustling cook stations used by the cheftestants.

Fun fact: At this point in filming, guests weren’t told who was actively competing versus who was there as a decoy. Yes, decoys.

Local cuisine

As we sampled each dish, the chefs shared how moved they were by Asheville’s resilience following Hurricane Helene. Before cooking outdoors in Monroe, the group visited Asheville hotspots like Chai Pani and the River Arts District. Those experiences inspired the Appalachian ingredients and overall challenge, using items like paw paw, trout, buckwheat, and corn.

Host Kristen Kish and judges Tom Colicchio and Gail Simmons were joined by Asheville-based chefs Meherwan Irani, William Dissen, and Ashleigh Santi.

Chef Rhoda’s Filipino egg roll was my favorite, with cabbage, pawpaw ponzu, and buckwheat chili crisp working together beautifully. Jonathan’s trout and crab cake came in a close second. My absolute favorite moment was when Kish gave me her champagne after welcoming guests to the event. I'm such a fan.

How many other Carolina spots will pop up in “Top Chef”? There’s only one way to find out: stay tuned.