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Each of us bring in unique experiences and varied backgrounds. We believe that we have a good foundation to begin the journey of owning our own restaurant. With an experienced cook and kitchen manager, an experienced sales person and business manager, and an experienced accountant, we believe that we have a strong base in which to make a thriving and enjoyable establishment.
 Jason I have been a in a kitchen for just over half of my 35 years. I started out as a line cook at a small local casual dining restaurant while I was a teenager and I have worked preparing a variety of meals professionally since. I have experience in catering, banquet planning, kitchen management, and vendor relations. Having worked for a large national hotel chain, local country clubs and I own a catering business. I understand the need for efficiency in food costing, staff management, and the intricacies of orchestrating large volumes of quality food at large events. As an employee at very busy local restaurants, I have learned the skills necessary at running a quality kitchen and the need for organization and control to provide quality meals with personal service. My love for preparing food is only exceeded by the rush of having run a successful kitchen.  Chris My first job was in a small pizza place. That is where I discovered the rush of the restaurant industry. After I left that position, I have been working in a sales or management role in different types of organizations and I love what I do. However, I really miss the excitement and fast paced environment of working in a restaurant. Through my years in management, I have learned that organization, human resource relations, vendor relations, and customer relations are skills that are difficult and challenging to manage. However, the pleasure of working through tough, stressful situations successfully has become my expertise. My goal is to take my skills and envelop them into the industry that I miss so dear.  Tony I was first bitten by the restaurant bug while working in a pizza place as a teenager. I was later reacquainted with the industry in my early twenties when I went to work as a food server and bartender for a casual steak house chain. Although fast paced, hectic, and often stressful, I found that I really loved it. Since that time I have received my college degree in Accounting and earned my CPA License. Although I love accounting, I really miss the environment of a restaurant. I am hoping to take my financial education and experience and make a successful restaurant with my friends. |
