Welcome to Milton’s Cuisine & Cocktails
As part of the remodeled lobby and dining area, Milton’s will offer a menu of regionally inspired comfort food from Executive Chef Cole Pate that will closely resemble the Atlanta location’s offerings. Since the opening of the original Milton’s in 2006, the restaurant has become synonymous with “seed-to-fork” dining thanks to the leadership and creativity of Derek Dollar, executive chef and Milton’s brand ambassador, and the 90 varieties of heirloom fruits, vegetables and herbs grown in the restaurant’s onsite garden. This tradition, along with Derek’s vision, will continue at The Monte Vista Boutique Hotel with sourcing the freshest local ingredients and a garden on the property in development to supply the restaurant with produce and offer additional outdoor seating.
About Executive Chef Cole Pate
Milton’s Cuisine & Cocktails
Cole Pate likes to think of himself as a curator of culinary wonder. As the executive chef of Milton’s Cuisine & Cocktails at MV Boutique Hotel located just outside of Asheville in Black Mountain, North Carolina, his goal is to share the allure of regionally inspired seed-to-fork dining to Western North Carolina tourists and locals alike. “Southern cooking is so much more than fried chicken or shrimp and grits,” he says. “I’m passionate about introducing our guests to contemporary Southern flavors.”
An Asheville native, Pate earned his culinary degree from Asheville-Buncombe Technical Community College. After serving as cooking intern at the Greenbrier’s Prime 44 West, he went on to capture the regional honors for La Chaine Des Rotisseurs Young Chef Competition in 2015. After graduation, Pate opted to hone his skills at Biltmore’s popular Bistro restaurant, where he worked his way through every station in the kitchen, ultimately landing a coveted role as sous chef.
Pate happily credits his grandmother with lighting the fire beneath his culinary aspirations. “I can still remember standing on a little step stool in the kitchen while my grandmother taught me everything there was to know about cooking pancakes – from testing the pan with drops of water to see if it was hot enough to knowing when the time was right to flip them.”
Always in search of new ideas and inspiration, Pate can often be found exploring Asheville’s vibrant food scene on his days off. “Asheville has become a destination for fine dining. Seeing what other chefs are doing is always eye-opening. I must admit; it’s also nice to let someone else do the cooking from time to time.”