Sous Chef Ashley Helms has been with us at Chestnut for about as long as our Exec. Chef Brian Crow has, and grown alongside the team through a pandemic and various other iterations of the restaurant we’ve navigated in that time. How long have you worked at Chestnut? I’ve been at Chestnut for 4
Humans of Chestnut: Ivy Fritsch
Ivy is one of the younger members of our team but that hasn’t stopped her from learning fast and stepping up where she’s needed to help get through a shift smoothly. She’s proof that when people have previous restaurant experience, it shows. What is your position in the restaurant, and how did you end
Humans of Chestnut: Samantha Miller
The crew at Chestnut dots I’s and crosses T’s like no other, and Samantha is part of the reason why. You’ll know it if you’re lucky enough to have her as your server. What is your position in the restaurant, and how did you end up here at Chestnut? I am currently a server
Humans of Chestnut: Jay Hargis
Jay cuts a stoic figure behind the bar, but don’t be fooled – if you’re in his section for the evening, you’re in for a warm welcome and solid service. What is your position in the restaurant, and how did you end up at Chestnut? I’m a bartender. I’ve actually attempted to work at
Humans of Chestnut: Pastry Chef Mallory Foster
Mallory is a recent addition to the Chestnut crew, and she has certainly made an impression in that time with her visually creative desserts that are inspired by sweet and savory flavor combinations. Here she talks a bit about her process and how she got into the foodservice industry. You have a less
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