Asheville, North Carolina - Soprana Rooftop Cucina, the wood fired Italian-inspired restaurant on the rooftop of Embassy Suites Downtown Asheville, has been named to the inaugural MICHELIN Guide to the American South. This selection places Soprana among an exclusive group of 15 Asheville restaurants recognized this year and confirms its growing influence in the region’s food culture.

This distinction also takes place less than two years after opening the restaurant. Known for its west facing view of the Blue Ridge Mountains and some of the most striking sunsets in the city, Soprana has built a menu rooted in Italian technique and shaped by Western North Carolina producers. The restaurant’s focus on careful sourcing, honest execution, and consistency has been core to its rise.

Philip Bollhoefer, Vice President of Food and Beverage for Parks Hospitality Group, called the recognition “incredibly meaningful” after more than 25 years in hospitality. He shared that Soprana’s foundation was intentional from the start. Before the restaurant ever opened, he studied under a master pizzaiolo, tested ovens built with imported Italian bricks, and mastered the dough that would lead to Soprana’s signature taste and texture. “I carefully selected every tomato, every flour, and every drop of olive oil,” he says. “We then had our master pizzaiolo visit just before opening, and again six months later to ensure we were doing everything the right way.”

He also spent more than a decade building close relationships with local farmers and producers across western North Carolina, including Black Trumpet Mushroom Farm, Chop Shop Butchery, Asheville Bee Charmer and others. Those early decisions helped set the tone for Soprana. When the rooftop kitchen finally came to life, it had a clear point of view: Italian technique, Appalachian ingredients, and a menu grounded in restraint.

“For our team, this distinction is a testament to their passion and resilience,” says Bollhoefer. “They have worked tirelessly since day one, even weathering Hurricane Helene during our first year.”

Executive Chef Jon Jerman leads the kitchen with two decades of experience in respected hotels and resorts nationwide. His background spans coastal New England, the Southwest, and the Southeast, and he brings a clear commitment to local sourcing and seasonal focus. Since taking the helm at Soprana, he and the kitchen have produced more than 50,000 pizzas and earned earn local awards including Best Restaurant with a View from Mountain Xpress Best of WNC and Best Outdoor Dining from Asheville Media Group’s Best of AVL, and recognition as one of the Top Ten Pizzerias to Watch in 2025.

The MICHELIN Guide highlighted fifteen Asheville restaurants this year, naming one Green Star, three Bib Gourmands, and twelve recommended restaurants across styles and price points. Soprana’s inclusion signals its early momentum and its presence in Asheville’s nationally renowned food scene.

“This is both humbling and energizing. The bar has been set high, and we are excited to keep raising it,” says Bollhoefer.

Soprana Rooftop Cucina is open Monday through Thursday from 5-10pm, and Friday through Sunday from 12-10pm. Reservations are recommended.

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All photos by Chelsea Lane Photography