Asheville Chef Silver Iocovozzi Earns Best New Chef Award, Elevating Culinary Scene with Filipino-Southern Fusion

Asheville Celebrates Culinary Excellence with Best New Chef Recognition

Asheville, North Carolina, is buzzing with excitement as one of its own has recently been recognized for culinary excellence. Chef Silver Iocovozzi has joined the ranks of the Best New Chefs, an honor awarded by Food & Wine. This distinction highlights not just talent in the kitchen but also an innovative spirit that resonates through the vibrant menu at his restaurant, Neng Jr.’s.

A Taste of Cultures: Filipino and Southern Fusion

Neng Jr.’s is much more than just a place to grab a bite; it’s a celebration of Filipino and Southern culinary traditions fused in a warm and welcoming atmosphere. Food & Wine describes the dining experience as an exuberant, high-touch, queercore setting where every dish tells a story. The restaurant is beautifully decorated with green-tiled walls and adorned with a large portrait of Iocovozzi’s mother, setting a personal and intimate backdrop for diners.

The chef’s menu is a true reflection of his background as a second-generation Filipino American. Having grown up in the Carolinas, he draws upon his unique experiences and cultural influences to craft dishes that are both deeply personal and rich in flavor. According to Neng Jr.’s website, the menu offers a mix of classical and modern techniques, weaving together flavors from the American South and the Philippines.

Dishes That Dazzle: Must-Try Menu Items

What can diners expect when they visit Neng Jr.’s? The restaurant features several must-try dishes that showcase Chef Iocovozzi’s creativity and passion for food. Take, for instance, the vibrant fruit plate, which is crafted from in-season fruits and topped with a custom sauce made from shallots, garlic, fish sauce, rice powder, lime juice, and chile flakes. Inspired by a traditional Filipino snack of green mango with bagoong, or fermented shrimp paste, this dish delivers a burst of sour and salty flavors that is incredibly satisfying.

Then there’s the adobo oyster, Chef Iocovozzi’s signature dish. Featuring a combination of a cured quail egg yolk alongside an adobo mignonette, this dish is a staple that diners can’t get enough of. Iocovozzi mentions that the fundamental flavors of onion, pepper, acid, and salt are essential to Filipino cuisine and are perfectly exemplified here, making it a great kick-off to the meal.

For those in search of something hearty, the duck adobo is a standout option. With a sauce that balances fresh herbs, soy sauce, vinegar, and coconut milk, it’s the epitome of rich, complex flavors. Iocovozzi explains that he takes his time with this dish, steeping toasted black peppercorns, fresh garlic, and bay leaves overnight, resulting in a silky sauce that perfectly complements the duck.

Notable Recognitions and Future Endeavors

It’s no surprise that Neng Jr.’s has garnered significant attention. The restaurant was named one of the Best New Restaurants in various renowned lists and Chef Iocovozzi himself has been honored as a Rising Star Chef. The accolades don’t stop there; in 2023, Neng Jr.’s was a finalist for the prestigious James Beard Award for Best New Restaurant. It’s clear that this eatery is setting a standard for the future of dining in America.

A Bright Future in Asheville

As Asheville embraces this recognition, it’s wonderful to see local talent being celebrated on a national stage. Chef Silver Iocovozzi and Neng Jr.’s are prime examples of how chefs can innovate and elevate the dining experience while remaining rooted in their cultural heritage. The conversation around food is evolving, and with people like Iocovozzi leading the charge, we can expect exciting developments in the culinary scene for years to come.