Frogs Leap Public House is looking to expand into the space downstairs at 165 Montgomery Street, Waynesville NC with a smokehouse, seafood shop and butcher shop. It will be locally focused as much as possible and offer premium meats and fresh seafood as well as smoked meats, prepared foods, grill ready meats and BBQ to go. As we do in Frogs Leap, MSM will seek to find the right balance between sustainability, healthy eating, affordability, flavor and convenience while supporting local producers whenever possible and maintaining the highest quality. In addition to a large selection of beef, pork poultry and fresh fish available, we will have a vast list of specialty meats, cheeses, fish and other items which can be ordered and picked up in a matter of days. Since Frogs Leap has regular deliveries from many sources, MSM will be able to locate almost anything you may want with a few days notice. MSM will begin with 6 cases filled with prepared foods like shrimp salad, smoked meats like bacon and brisket, fresh fish and shellfish, poultry, pork, beef, lamb, goat and game. We will progress over time into beer and wine sales, cheese, to go prepared foods, coffee and more.

Owners: Toni & Kaighn Raymond

Manager: Matt Kuver

A graduate of the Culinary Institute of America, Executive Chef/Owner Kaighn Raymond has over 20 years of experience with 13 in the Atlanta fine dining scene. Moving to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at a beloved Connecticut bistro recognized by the New York Times and still flourishing today.
Chef Kaighn worked his way through CIA gaining exposure to the industry in multiple capacities including catering with Market Basket, and on the line at popular restaurants in New York like The Riverview in near bye Cold Springs. Upon graduation from CIA with Dean’s List Honors and a high pass on his 5th term practical Kaighn was recruited to the 5th group in Atlanta.
Chef Kaighn has worked at several of the Atlanta’s most notable establishments, including Brasserie le Coze, Alon’s, Atlantic Seafood Company, Horseradish Grill, Food 101, La Tavola, The Vinings Inn, Pastis, The French American Brasserie and Pano’s & Paul’s.
Chef Kaighn was always passionate about slow food and local products which led him to the opening of Food 101 and after a year with Chef Scott Crawford he moved over to the widely acclaimed Horseradish Grill at Chastain where he was exposed to locally focused traditional and modern southern cuisine.
Chosen as Chef de Cuisine for the new location in Alpharetta, he opened to high reviews and strong sales. Following 9/11 and a downturn in the economy followed by the property closing, Chef Kaighn spent the next year re-exploring his early love of French cuisine, temporarily elevating the cuisine at Pastis in Roswell. When the opportunity arose to work at the beloved Atlanta Patisserie, Alon’s, writing the recipes for the grand opening of the prepared foods department, Kaighn jumped at the chance to do new things and spent the next few months doing recipe R&D, making fresh pastas, refreshing his pastry skills and then opening the deli. This experience will be critical in the opening of MSM. Chef Kaighn longed for a return to the pressure and creativity he loved in restaurant kitchens and did so as the Executive Chef at Brasserie Le Coze, the highly acclaimed Atlanta institution where his flawless integration of creative, unpretentious cuisine coupled with inspired presentations re-elevated the reputation of the restaurant to one of the hottest in the city. Following three years at the helm, BLC was forced to leave their Lenox location. During construction of their new home in downtown Atlanta, Chef Kaighn spent his time fine tuning his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City and running his own catering/consulting firm. Re-inspired by the New York restaurant scene Chef Kaighn used all his experiences to design a menu concept and create new dishes that earned The French American Brasserie 4 star reviews and international recognition upon opening.
After a long career at the top of the Atlanta dining scene, Chef Kaighn has followed his dream to Waynesville, NC where he has opened his first self owned restaurant: Frogs Leap Public House at 44 Church Street. Frogs Leap has consistently been at the top of the Open Table listings for Asheville and Western North Carolina, has won many accolades and awards and is considered one of the best restaurants in the region. Chef Kaighn’s proven record of success illustrates his dedication, work ethic and experience which will all be critical in the success of this new chapter, Montgomery Street Market Waynesville.


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