Executive Chef Jacob Zansitis

Fifteen years of real life experience in the culinary arts and restaurant management. Chef Zansitis' style is best summarized as a fearless approach to cooking.

Experience:

* Sous Chef, Pultney Room, Bath NY
* Line Cook, Ripples Restaurant, Bath NY
* Sous Chef, Medleys Cafe, Corning NY
* First Cook, Elderado Cafe, Mountain Ranch CA
* Commissary Manager, Hyde Park Bar & Grill, Austin TX

Sous Chef Kristopher Sargent

A 2007 graduate of the Indiana University of Pennsylvania Academy of Culinary Arts. Kris has taken part in catering for 700 of the top contributors to the American Cancer Society during his externship at The Breakers in Palm Beach, FL.

Japanese cuisine has been a major influence for me since I realized I wanted to be a chef. It was imprinted in me from a young age that food can be much more than just fuel. That when made with care and passion, it can become a great work of art. I respect the precision and simplicity of Japanese chefs. It’s not about having many ingredients in one dish, but using what you have properly. Something as simple as rice can be transformed into an extraordinary experience when seasoned properly. The aesthetic ideal known as “Miyabi” meaning elegance or refinement is something I try to incorporate into my cuisine. Mixing elements of this amazing cooking style into classical cuisine is something I am very passionate about. And I hope it evokes passion in you as well!

Arigato gozaimasu!

Shannon Spicer Bar Manager

John Stark Dining Room Manager