Chambli Stuber – Owner/Executive Chef

Chambli Stuber is not just a chef; she is a culinary artist with an extraordinary knack for crafting flavors. Her culinary journey began as a 14-year-old dishwasher at The Purple Onion. Proving herself to be a culinary prodigy, she quickly climbed the ranks to become the head cook by the tender age of 17. After stepping away for a decade to broaden her horizons, Chambli returned triumphantly in 2015, armed with a Culinary Degree from AB-Tech. Her talents didn’t go unnoticed during her academic journey; she was a prominent member of the Hot Foods Team and clinched a gold medal at the national championship.

A maven of seasonal flavors, Chambli is the creative force behind not just The Purple Onion’s menu but also The S.P.O.T.’s diverse offerings. With the aid of her dedicated staff, she curates seasonal dishes and cocktails that feature fresh, local ingredients, captivating the palates of Saluda residents and visitors alike. Her ability to seamlessly blend tradition with innovation has set new standards in the culinary scene, making her menus a subject of local acclaim. In addition to her culinary feats, Chambli is also the curator of our thoughtfully crafted wine list.  She puts in a considerable amount of effort to select wines that not only pair harmoniously with the food but also reflect her commitment to sustainability and often organic wines that align with the ethos of her kitchens—showcasing the best in quality while minimizing environmental impact.

For Chambli, cooking isn’t merely a job—it’s a calling. Driven by an insatiable zest for the restaurant industry and an unwavering commitment to excellence, she views her work as a labor of love. This devotion is only rivaled by her love for her daughter, who serves as an endless source of inspiration and motivation.

Away from the heat of the kitchen, Chambli cherishes her free time by traveling, reading, spending invaluable moments with her daughter, and fueling her inner superhero at the gym.

In January of 2020, moved by her enduring love for the Saluda community, Chambli and her business partner Emily Lamar took ownership of The Purple Onion. Together, they launched another culinary gem, The S.P.O.T., further elevating Saluda’s gastronomic landscape. Under their stewardship, both establishments have become cornerstones of Saluda’s vibrant food scene, encapsulating the very essence of community, flavor, and excellence.

Emily Lamar – Owner/Operations Manager

Emily Lamar embarked on her culinary journey as a budding dessert chef at the young age of 17. With her mother Susan as her culinary muse, Emily cultivated an early affection for the art of baking and the culinary world at large. Over the years, her role evolved beyond the oven and into the entrepreneurial sphere. Balancing her passion for food with her keen business acumen, she enrolled in accounting and business courses, even teaching herself the ins and outs of website development and technological implementation to streamline restaurant operations.

In 2010, Emily and her family took a sabbatical from the restaurant scene, relocating to Asheville for some respite. But like a moth to a flame, she was drawn back to The Purple Onion in 2016, stepping into the role of Operations Manager. She returned to her cherished hometown of Saluda in 2019, and, fueled by her unyielding spirit, Emily, along with her business partner Chambli, acquired The Purple Onion in January 2020. Defying all odds, they’ve successfully expanded their culinary empire by launching another endeavor, The S.P.O.T.

Beyond her professional successes, Emily finds her greatest joy in her family, cherishing her moments as a grandmother. She credits her emotional anchor, her husband Bill Perkins, as the steadying force in her whirlwind life. With a heart full of love for her native Saluda, NC, Emily’s other interests extend to crafting, attending geek conventions, traversing new locales, and reveling in the great outdoors on a sun-drenched day.

Balancing a myriad of roles and duties, Emily views herself as a real-life Wonder Woman, adeptly shifting from one responsibility to another while keeping her eyes set on her ultimate goals: nurturing her family and enriching her community. Far from being just a business aim, this commitment represents a sincere desire to give back to the Saluda community she holds dear. Faced with the labyrinthine challenges of the restaurant industry, Emily’s steadfast determination ensures that she does more than just survive—she thrives, making a meaningful impact on her beloved hometown.

Ness Whidden – Head Chef

Ness Whidden grew up in Sylva, but every summer, you’d find her hanging out in the Florida Everglades. Coming from a family of farmers and ranchers, farm-to-table isn’t just a trend for her; it’s in her blood. She started cooking young, whipping up apple fritters with her Nana at just four years old.

By 14, she was the go-to cook in her family, not because she had to be, but because she wanted to be. For Ness, cooking isn’t just about food; it’s how she shows love and support. Her favorite moment? That awesome silence when everyone digs into the first bite of a meal she’s just served.

She’s a proud Smoky Mountain High grad and took a stab at college at Western Carolina University. But she ditched the books for the kitchen when she got pulled in to cook while waitressing during a staff shortage. And she’s never looked back.

Her food style is all about fresh Southern Appalachian ingredients, but with a Deep South twist. She’s got a solid 15 years in the restaurant game, mostly in Asheville hot spots like Pack’s Tavern and Vinnie’s Italian. Before joining us, she was the Executive Chef at the Princess Anne Hotel.

Outside of work, Ness is all about the great outdoors. Whether it’s gardening, fly fishing, hiking, or camping, if it’s outside, she’s in. Oh, and she plays the banjo, too.

She moved to Saluda in May 2020 and started working with us in April. She had her eye on the head chef position at Purple Onion since she moved here. And now she’s living that dream—and loving every minute of it.

For Ness, cooking isn’t just a job, it’s her way of taking care of people. And she’s thrilled to be doing just that, one tasty plate at a time.

Jenn Price – Pastry Chef

Jenn Price is the incredibly talented Pastry Chef behind the heavenly pastries and sumptuous desserts at The Purple Onion.  Raised by her single mother, Theresa, and influenced by her Grandmother Norni, she developed a passion for cooking at an early age. Starting with a summer job at 13 making lemonade and smoothies, Jenn knew that feeding people was her calling. “All of my hard work fades away when I see someone taste my food and smile,” she says.

Jenn attended East Carolina University, earning a BS in Communications with a concentration in Media Performance. Despite her academic detour, she was inevitably drawn back to her first love—food. In 2004, Jenn moved to Ocracoke Island, working in both the front and back of the house at various establishments while also contributing to the launch of a nonprofit radio station, WOVV The Ocracoke Village Voice.

In 2011, her culinary journey led her to Asheville to attend AB Tech’s esteemed Baking and Pastry program. While studying, she worked the front of house but soon transitioned to the back after her graduation in 2014. Her career has been marked by memorable stints at Givens Estates and six years as a bread baker at Sierra Nevada. She also spent a short but meaningful time as a bread baker at Rhubarb. Jenn joined The Purple Onion in December 2021, and her culinary expertise has been a delightful addition to our team ever since.

Outside the kitchen, Jenn enjoys spending quality time with friends and family, attending live music events, savoring fine wines, and taking soul-refreshing walks with her cherished dog, Lita Ford.

Jenn’s unwavering commitment to her craft has made her an invaluable part of The Purple Onion. Her passion and skill are evident in every dessert and pastry that graces our dessert case, and we couldn’t be more honored to have such a dedicated and passionate individual enriching your dining experience with us.

 

Susan Casey

Susan, the matriarch and founder of The Purple Onion, is a culinary force whose roots can be traced back to a small produce and tobacco farm in eastern North Carolina. It was there, amid the bustling fields and rustic kitchen, that her love for cooking and community first sprouted. She helped in preparing the midday meal for both her family and the tobacco crew, honing her skills with ingredients freshly harvested from the farm. From a cornucopia of vegetables and fruits to home-raised and smoked meats, Susan developed a deep appreciation for farm-to-table.

As Susan transitioned into her student years at Appalachian State, her culinary pursuits didn’t fall by the wayside. Majoring in Industrial Arts with a focus on woodworking and drafting, she continued to explore her culinary passions. She baked delectable desserts, crafted sumptuous soups for a local restaurant, and even supplied freshly made bagels to the local coop.

In 1980, Susan and her husband Stoney Lamar, a talented sculptor, made the quaint town of Saluda their home. The couple shared a woodworking studio, and although Susan was immersed in the art of woodworking, her affinity for cooking remained undiminished. She took up cooking roles at various local restaurants, ever expanding her culinary repertoire.

In 1990, Susan channeled her years of experience and passion into her own catering business, The Occasional Caterer. This venture kept her busy until 1998, when she and her sister decided to further enrich the Saluda community by opening The Purple Onion.

After more than two decades of bringing the warmth of farm-fresh cooking to the community, Susan sold The Purple Onion in January 2020. Though she’s “retired,” her contribution to the community is far from over. Susan continues to nourish the hearts and stomachs of Saluda residents through her work at Saluda’s Food Pantry. In addition, her love for agriculture has taken the form of a small cut flower business, providing enchanting bouquets that grace the tables and counters of local businesses, including The Purple Onion and The S.P.O.T.

Susan remains an indelible part of Saluda’s community fabric, sharing her lifelong love of food, flowers, and fellowship.

 

 

Friends & Staff Through Out The Years