George Atsangbe, Directory of Culinary at Bread & Butter Concepts, has extensive experience as a Corporate Chef across the midwest. With a passion for all things food, there’s not a dish that this veteran in the kitchen hasn’t tasted, created, or cooked himself. His career includes Ignite Restaurant Group, K.C. Hopps, Metromedia, and Houlihan’s where he first worked with Founder & CEO of Bread & Butter Concepts, Alan Gaylin. Originally from Nigeria, Chef George came to the US to attend college in North Carolina, where he began his career in the kitchen. In addition to his enviable dancing skills, George a is fierce competitor at table tennis, a skill that earned him a collegiate championship win.
Nathan Nichols, Executive Chef at Gram & Dun, is a passionate chef and a student of experience. Chef Nathan’s resume includes time at well respected Kansas City establishments including Trezo Mare and Bluestem, as well as extensive corporate kitchen experience with Outback Steakhouse. With no formal culinary training, Chef Nathan’s passion for perfection on the plate and the palate has proved he’s a natural in the kitchen. Inspired by the changing of the seasons, Chef Nathan works hard to ensure that Gram & Dun’s menu is always current and that it works with the colors and flavors of the moment. When he can manage it, you might find Chef Nathan taking in a Royals game at The K.
Joe West, Executive Chef at Stock Hill, brings over 14 years of culinary experience to the restaurant. As a young chef, Joe entered various cooking competitions which resulted in a full-tuition scholarship to Johnson & Wales University in Denver, CO where he eventually graduated on the dean’s list. Throughout his career he has spent time as Chef de Partie at Michelin 2 star, Alex at Wynn Las Vegas, as Chef de Cuisine at James Beard Award winning Bluestem, and as the Executive Chef and Director of Food & Beverage at Forbes 4 Star The Cincinnatian Hotel. In addition, Chef West has worked under four Food & Wine “Best New Chefs” and five James Beard award-winning chefs. When Joe is not in the kitchen he enjoys dining out and bike riding.
Born in Kansas, Remy Ayesh grew up gardening with Grandpa, jarring with Grandma, and learning Lebanese cuisine from her Siti. She felt a strong attachment to the restaurant world, and has spent years working in the industry. University of Kansas and Universidad de Seville degrees took her to New York, where she rediscovered her passion and enrolled at the French Culinary Institute. She worked under Executive Chef Ryan Hardy in Aspen for a spell before being drawn to Chicago where she worked at Graham Elliott and Spiaggia before becoming Executive Chef at Rootstock Wine and Beer Bar. There she was named a Top 12 Tastemaker in Chicago and was featured in many local and national publications. Thereafter, she was honored by competing on 'Chopped' and working at her former school, now International Culinary Center where she became Executive Sous Chef of Special Events. Private, high-end wine dinners, accolades from University of Kansas, and a feature in Chef Magazine all came her way, as well as the cover of Mandarin Quarterly in Chicago. Remy has worked with Jacque Pepin, Alain Salhac, Andre Soltner, and Cesare Casella. She is thrilled to be back in Kansas City as a part of the wonderful BBC team, and for her exciting new chapter as Executive Chef of The Oliver.
Jason Finnerty, Executive Chef at Urban Table, began his culinary career at a young age as a Line Cook in Detroit, Michigan. He became a Sous Chef at 23 years old and went on to work as an Executive Chef in restaurants all over the country. Prior to Bread & Butter Concepts, Jason’s culinary background includes time spent as the Executive Chef at the Hard Rock Café in Louisville, KY & Detroit, MI, as well as at Gordon Biersch in Syracuse, NY. Most recently Jason was the Executive Chef at James Beard Finalist restaurant, True Food Kitchen in Dallas. When he is not in the kitchen he enjoys spending time with his wife and two young children. He also enjoys checking out the local farmer’s markets and cooking with the best quality ingredients he can get his hands on from the closest possible source.
Richard Mullins (Rick), Sous Chef at Gram & Dun, is not one to turn away from an atypical ingredient in the kitchen. In fact, his favorite type of food to cook is that he’s unfamiliar with, feeding his curiosity and desire to learn something new everyday. Which is why it’s also no surprise that this Kansas City native enjoys foraging and hitting up local farmers markets to find out of the ordinary foods. Prior to Bread & Butter Concepts, Rick’s culinary background includes Kansas City gems like the Nelson Atkins and the James Beard award winning, Bluestem restaurant. Rick currently resides in Kansas City with his wife, Micala, and their two cats.
Darius McCool, Executive Chef at BRGR Kitchen + Bar in Leawood, is natural born leader with over 14 years of experience under his belt. Before joining Bread & Butter Concepts in 2013, Darius’s professional path took several unique turns over the years; from serving as a Squad Leader in the US Army to working in the kitchen of nationally renowned and James Beard Award winning chef, Michael Smith, at Forty Sardines. His says his favorite part about being a chef is the comradery in the kitchen and seeing guests having a great time while enjoying food. Darius currently resides in Kansas City with his wife, Irene, and their four daughters.
Ian Exline, Executive Sous Chef at Stock Hill, brings several years of culinary experience to his position. Ian received training at The Culinary Institute of America at Greystone in St. Helena, CA before beginning his career in the restaurant industry. Ian has worked in several restaurants throughout the Unites States and most recently spent time working as a chef in New Zealand. The Colorado native joined the team at Bread & Butter Concepts in May of 2016 and has been enjoying working closely with Executive Chef Joe West in preparation for the opening of Stock Hill. When he is not at work, he enjoys traveling, eating out and spending time with family and friends.
Justin Voldan, Sous Chef at The Oliver
Jordan Rainbolt, Sous Chef at Stock Hill, joined the team at Stock Hill in September of 2016 after completing her apprenticeship through Johnson County Community College at Halbrook Country Club. Jordan was one of two students from JCCC to be chosen to attend the World Association of Chefs Society Conference in Seoul, South Korea. She has spent time as a sous chef at The Elms Hotel & Spa in Excelsior Springs, MO, and at Tavern in the Village in Prairie Village, KS. When Jordan is not in the kitchen, she enjoys hiking, listening to music, playing violin, and discovering new places on short road trips.