Chef Mike Farr has been with my flagship, 5&10 for many years. He's a quiet, but dilligent worker, who is the true workhorse of the restaurant. He has a promising career ahead of him.
Mr. Dale came to work at Five & Ten more than ten years ago with no professional cooking under his belt. Well now he’s the sweet disposition cheffing up great Mediterranean fare daily at the National. Smart food. Athens adores Peter, as do I.
I believe Josh is one of the most skilled chefs in the south. He has utter respect for ingredients and their origin. He’s headed up a lot of great kitchens and is limitless on the plate. Great soul and great collection of punk rock shirts.
Likes Riesling, punk rock, Miatas and maps. We like Steve and he’s been with us since 2000. Runs the wine program at both Five & Ten and ESS. Runs them so well he gets Best New Sommelier awards (2011 Food & Wine)
Executive Chef, Kyle Jacovino, started with me in 2010. He is an exceptionally talented young chef whose culinary background at estemed restaurants such as Joel, Restaurant Eugene, Empire State South and Five & Ten have given him the most solid of foundations on which to showcase his own style of cooking. Kyle spent some very important time in Italy, lodging with family and gaining experience that marks the food he crafts daily.