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.

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, Co-Executive Chef at Stock Hill, 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. 

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.