Kurt Argys -
Kurt started working in restaurants at the age of 13, working from a busboy to server where the passion for food and the art of customer service began. He has developed a passion for local, organic and sustainable food. Today, Kurt now leads as the General Manager and also our catering department, assuring each guest has a delightful evening. He is a strong believer in the company's commitment to farm to table, sustainable, and local food practices.
Austin Calderon - Sous Chef
Born and raised in Portland, Oregon Austin was raised in a family where food meant togetherness. His journey in the the culinary world started when his grandfather would would take him into the family garden. Austin was in the top of his class at Le Cordon Bleu. While working up the ranks, Austin has stayed constant in his goal to progress and stay true to his art.