Chef Anne Kearney

Executive Chef

is one of America’s most revered female chefs. She earned her toque at the Greater Cincinnati Culinary Arts Academy. After many years as an acclaimed restauranteur with numerous honors, Kearney rose to national recognition. In 2002, she was the winning recipient of James Beard Foundation, "Southeast Regional Best Chef”. Kearney's food is an American interpretation of Provençal bistro fare.(Read on by clicking the photo..)


Chef Brian cook

Sous Chef

discovered his passion for cooking in high school while taking the Culinary Arts program. He got his first kitchen job at Saddlebrooke Resort in Wesley Chapel. Brian later moved on to work at Sidebern’s, the sister restaurant of nationally acclaimed Bern’s Steakhouse, where he learned a tremendous amount from the shear variety of exposure, discipline, and techniques. He was fortunate enough to hear Paul Bocuse speak at the Culinary institute and he said, “If you think you’ve succeeded, you’ve already failed.”