Diane has a sweet tooth for everything.. sweet! As a desserts sous chef she’s responsible for delighting you with anything nice, from a cheesecake to a creme brûlée!
Derived from French culinary terminology, a poissonnier sous chef is the cook, responsible for preparing and serving all the dishes that have fish ingredients.
Cary curates our delicious collection of sauces. She’s a master for preparing both meat, fish and vegetable sauces, the ones you’d love to dip you bread into!
As a rotisseur sous chef, Michale cooks all our roasted and braised meats. He’s the person to get your steak done medium rare, well done or rare with blood…