Chef Meis
I started my career by working in every position I could in the restaurant industry, from tending bar to working in the kitchen. Once, I found myself working in a two-person galley kitchen trying to serve over 100 people and on that day, I decided that I was done working in traditional restaurant settings. For this reason, I went to culinary school at Johnson and Wales, along with Cook Street School of Culinary Arts to learn how to provide the quality of culinary experience I envisioned to people without the trappings of a restaurant. I want to provide a flexible, high-quality lunch experience that is accessible to everyone. Good food has a way of connecting people and also improving their quality of life. I'm committed to accomplishing this goal through care and thoughtfulness towards every ingredient I provide in my dishes.
