Our story begins in the spring of 2018, when Executive Chef Kevin Faini opened Foragers Canteen at the Dillsboro terminus of the Great Smoky Mountain Railroad. Over the next 6 years, we cooked for our friends and neighbors in Dillsboro, Sylva, Cullowhee, and beyond — and countless train riders from all over the world.
In March of 2025, we split the Foragers Canteen concept in two: The Canteen serves some of our signature fast-casual dishes from our original location at the Dillsboro train depot; and Foragers serves our full menu from a larger dining room and patio on the banks of Scott's Creek in downtown Sylva.
Chef Faini and his team specialize in Southern fusion cuisine — especially dishes made from locally-farmed and foraged ingredients.
Kevin Faini
Executive ChefChef Kevin Faini brings his high-end experience and sensibility to simple Southern food. But his style is influenced by more than just culinary trends. His love for food was inspired by the greatest chefs: his grandmothers.
His unpretentious but elevated take on Southern classics with modern and sophisticated ingredients hearkens back to a time when food was prepared by hand and with love.
That deep connection to family, farming, and the land comes through in every fresh, delicious bite.
Jonathan Hoag
Executive ChefA South Florida native, Chef Jon attended culinary school in Sylva. His cooking experience includes working as a sous chef and head chef at restaurants in Cherokee before coming to Foragers. He said he “love[s] working with Kevin because he has a lot of the out-of-the-box ideas … for flavor combinations that enhance our classic dishes,” which blends well with his flair for making “nice, simple classics that our customers will enjoy and (cooking) them really well. We really are a powerhouse team with 40 years of experience between us.”