Dana was literally raised in a restaurant; her parents have owned an Irish Pub for almost her entire life. In fact, her diapers were changed on that bar. Growing up, and before she was old enough to work anywhere else, she spent her summers working for her Dad in the restaurant. Usually as a prep cook in the mornings and eventually was making salads and cold sandwiches behind the line. At the tender age of 20 she began her bartending career and absolutely loved it. Eventually, that path lead her to Asheville, NC where she was hired by Charlotte Prime as a bartender for their newest location. Shortly after opening she was asked to be the Bar Coach and then a few months after that the Head Bartender. During her reign as Head Bartender she created many craft cocktails that were on the Specialty Cocktail list, participated in local mixology contests, formed many relationships with VIP regulars, and created an inviting and fun atmosphere. Because of this, the transition to Beverage Director, and then to General Manager, was an easy one. She would love to welcome you into the restaurant with warmth and hospitality anytime.
Glynna developed a passion for the hospitality industry at just fifteen years old. Her first job was as a drive-in carhop where she quickly cross-trained to learn every position, including cooking. As soon as she was of the appropriate age to wait tables, she jumped at the opportunity and truly fell in love with the fact that a job could be social and fun, while maintaining a coinciding level of professionalism. She moved to Asheville in 2013 and enrolled in the Hospitality Management Program at AB Tech the following year. While in this program, she toured the Biltmore Village Ruth’s Chris and as an end result, got a job starting as a server assistant, quickly moving to a bartender. After graduating in 2016, Glynna continued bartending while becoming a Key Manager and learning the ropes of shift management of Ruth’s Chris Steak House. Working behind the bar and leading shifts, she maintained established relationships with regular VIP guests, while developing new ones and consistently spreading ebullience throughout the restaurant.
Pete Repak has been an accomplished Chef for more than twenty years bringing a focused passion for food and a wealth of operations experience to our kitchen. Pete began his career while in college starting at a local steak house and moving on to the Pump Room. Classically trained at The Culinary Institute of America, he has developed extensive knowledge of food and a thorough understanding of operations from some of the industry’s most innovative thinkers. From the CIA, Pete went on to The Mansion on Turtle Creek where under Dean Fearing he became the Senior Sous Chef and later signed on with The Four Seasons Hotel in Chicago as Executive Sous Chef. The acclaimed Charlie Trotter, a man known for his unwavering commitment to excellence, tapped Pete as Sous Chef for his namesake restaurant. Pete was the Corporate Executive Chef for Chicago’s Blue Plate Catering company as well as the Executive Chef for Fox & Obel, the premier upscale specialty food market in the Midwest at the time and the Executive Chef for the eight hundred room Congress Plaza Hotel. Pete launched his first solo venture with an all take out gourmet retail business in Lincoln Park called The Urban Fridge; voted the #1 Gourmet Carryout Business by the Chicago Tribune and Metromix Chicago. He then moved into the Executive Chef and Operating Partners position a multi-unit concept called Eatzis and has held a corporate position with Whole Foods Market as well as operating his own Consulting Business blending creative cuisine with profitable operations and system installations. Pete was the opening Executive Chef for the trendsetting brewery and Gastropub, DryHop Brewers as well as the Executive Chef for the Lincoln Park location of Fairways Bar and Grill and the Farm to Table bastion Grassroots Restaurant. How does he do it? He is driven, highly organized, passionate about all things food and a patient mentor who understands that a kitchen charges forward as a team and not disparate individuals. His detail focused cuisine may layer influences from many cultures but is always thoroughly grounded in Americana; lately with a deep passion for Southern Traditions. His rigorously engineered dishes may require a technical proficiency, but they always bring forth the warm reception found in storied memories of hearth and home. As Pete would put it, “It’s all an exacting approach to time and temperature, and the willingness to do the hard work demanded by detailed, layered recipes no matter the effort. Also, Bacon is Good!” In his heart, Pete is happiest leading a crack team in the kitchen with his hands in the food. Pete’s a do-it-yourself, no compromises kind of guy — so there’s a good chance you’ll see him at the local farmers market, butcher shop, and fishmonger right here in the city. And if all else fails, he’ll grow it himself.