-"I have 3 1/2 years of Front of House Directorship experience in a multi-million-dollar quick-service restaurant. My experience includes leading FOH Staff and Management, ensuring compliance with food safety and health regulations, and overseeing daily restaurant operations."

-"Over a decade of experience managing quick service food operations and retail. Excited to introduce our diners to the Southern experience!"

-"I have 5 years of experience in culinary. I enjoy making food that is both delicious and visually appealing. Additionally, I have a lot of experience in art and graphic design. I have also learned a lot through volunteer work and customer service. I am looking forward to learning more."

-“I’m Kyle Peng, the Kitchen Manager. I’ve worked as a line cook at the Michelin Star concept Stubborn Seed in Las Vegas, and now I’m focusing on recipe development to create the best experience for you.”

-"I have two years of food service experience, including cashiering, beverage prep, POS operation, and waitstaff duties at a Chinese restaurant. I am skilled in customer service, order taking, table seating, and adapting to diverse work environments."

-"I have 4-5 years of experience in food and beverage. I have done serving, bussing, bartending, payroll, training, and inventory for various restaurants and a craft distillery. I love bringing new ideas and processes to the places I have worked, and have become skilled in customer service and leading a team."

​-“I have three years of customer service experience and have been exploring mixology. I’m currently the F&B manager, aiming to improve my craft with liquors and spirits from around the globe.”