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 The Oliver, 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.
Kelly Conwell, Co-Executive Chef at Stock Hill, began working in restaurants when she was just 15. She attended Johnson County Community, and before her 2009 graduation, was honored with the prestigious “Best Young Chef in the Nation” award from the American Culinary Federation. After a year-long stint in Germany, she returned to Kansas City to take on the role of Pastry Chef at Bluestem, alongside James Beard Award-nominated chef Megan Garrelts. After three years at Bluestem, Conwell moved on to Jax Fish House, where she oversaw multiple locations throughout the Midwest, ran the pastry program, and worked closely with Executive Chef Sheila Lucero—who taught her about sustainable seafood, oysters, and butchery. Chef Conwell brings a wide range of culinary knowledge, as well as a deep love for her adopted home, Kansas City, to Stock Hill’s kitchen.
Spencer Knipper, Executive Chef at Gram & Dun, studied at the Culinary Institute of America in Hyde Park, New York, and has worked in iconic kitchens, including that of Le Bernardin. Upon returning to Kansas City, he worked under award-winning chefs Debbie Gold and Alex Pope at The American Restaurant, before moving onto Bluestem as Sous Chef for James Beard Best Chef-Midwest Winner Colby Garrelts and Chef de Cuisine Joe West. Three years later, he was hired by Chef Patrick Ryan to open Port Fonda’s second location in Lawrence, KS. Knipper resides in Kansas City with his girlfriend, and the couple is expecting their first baby in January 2017. He spends his spare time honing his home brewing skills.