John Fleer

John Fleer
John Fleer
	Fleer in 2008 at the Franklin Food and Spirits Festival in Franklin, Tennessee
Born	Winston-Salem, North Carolina, U.S.
Education	Duke University; University of North Carolina at Chapel Hill; The Culinary Institute of America
Known for	Southern food, Appalachian cuisine
	Culinary career
	Current restaurant(s) The Rhu bakery, Asheville, North Carolina (2016–present); ;
	Previous restaurant(s) Rhubarb, Asheville, North Carolina (2013–2024); ; Benne on Eagle, Asheville, North Carolina (2018–2024); ; Blackberry Farm, Walland, Tennessee (1992–2007); ; Canyon Kitchen, Cashiers, North Carolina (2009–2015); ;

John C. Fleer, or "Papa Fleer", is an American chef, cookbook author, and restaurateur. He is known for his contributions to Southern cuisine and Appalachian cuisine. He was a pioneer of farm-to-table cooking. From 1992 until 2007, Fleer was the executive chef at Blackberry Farm, a resort in Walland, Tennessee. Since 2013, Fleer has worked in Asheville, North Carolina.