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.
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), Chef de Cuisine 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.