b'Inspiration for recipes? Nick Conrad is a sous chef. He manages evening banquets The ingredients themselves, travels around the world,and special events.and of course, the seasons. Nothing gets my creative juices flowing like seeing a perfect tomato in the peak of summer.Matt Hyman is a sous chef. He oversees morning operations.I also find inspiration in the dining experiences and stories shared by our members, which keep me excited to create newEllie Bartlett is pastry chef: She creates all the wonderful dishes. Plus, Im always looking for an excuse to use truffledesserts and fresh baked goods.oilbecause, lets be honest, everythings better with truffle oil, right? Each person plays a vital role in our success. We also have cooks and dishwashers whose contributions are just as The things you insist on from yourimportant in ensuring the department runs smoothly.culinary team and the waitstaff?One of my biggest non-negotiables is consistency in quality.Your life outside the kitchen?Every dish must be executed perfectly, every time. I alsoIm really into collecting and restoring classic cars and pinball believe in fostering a culture of respect and teamwork. Ourmachines. I also enjoy gardening and doing yardwork. I love culinary team works together with the waitstaff to ensure thatspending time with our boxer dogs and playing pickleball with the guest experience is seamless from kitchen to table. my wife. Im all about staying active and appreciating the little things in life!Introduce us to your culinary team.Henry Korlin is executive sous chef. He takes care ofla carte service and assists with day-to-day duties.L to R: Big Dawg, Ellie, Matt and Executive Chef Rick Carr.13'