Tanya Cauthen
Swiss-trained chef Tanya Cauthen encountered a culinary paradox: Richmond chefs could find excellent cuts of meat, but Richmond consumers lacked options. The idea of bringing restaurant-grade meats to the consumer market was born in the spring of 2006, and the idea became Belmont Butchery.
Cauthen moved to Richmond in 1993 to work with Jimmy Sneed at the acclaimed The Frog and The Redneck restaurant in Shockoe Slip. At 24, she opened The Red Oak Cafe as executive chef. Never afraid of a challenge, chef Cauthen opened Capers Catering as chef-partner. Her experience has not been limited to restaurants, having worked as chef of Ellwood Thompson's Local Market, and the European Market. Cauthen opened Edible Garden in 2005 as Chef de Cuisine.
Cauthen's international experience includes a chef's apprenticeship in Bern, Switzerland, where she first tried her hand at butchery, as well as a stint at Melbourne's Queen Victoria Market in Australia. Always hoping to inspire good cooking, she ran the Virginia Gourmet cooking school, and has covered food and wine as a writer for a well known regional publication.
Brad Cooper
Brad Cooper is a Chesterfield native who early on developed an interest in science and a penchant for precision. In his younger years, these interests became passions and resulted in a lot of experiments and some ill advised fireworks creations that kept his parents on their toes at all times. After attending the Virginia Military Institute, Cooper began home brewing and quickly developed a talent for creating recipes that resulted in unique flavors while still emphasizing the history behind specific styles of beer. In September 2014, Cooper decided to take the leap into entrepreneurship and began plans to open his first brewery in his hometown of Chesterfield. On June 11, 2016, the Cooper family opened the doors at Steam Bell Beer Works to several thousand friends and haven’t looked back since. Specializing in farmhouse ales, Steam Bell Beer Works has 3 flagship beers — the Grisette Saison, Time Is Money IPA, and Tiramisu Stout — and continues to evolve their portfolio with a wide selection of small batch beers on tap in their tasting room. Historically, a steam bell was used in the craft of barrel making by coopers to make the wood they used more pliable. As such, the Steam Bell brand name is representative of the heritage, tradition and craftsmanship we seek to embody in every beer we create.
Neverett Eggleston III
Bio to come
Greg Haley
Greg Haley has been Chef de Cuisine for Amuse Restaurant at the Virginia Museum of Fine Arts since it opened with the McGlothlin Wing in May of 2010. Amuse was named Restaurant of the Year by Style Weekly in 2011, and is known for an eclectic menu featuring fresh ingredients sourced locally and regionally.
Chef Haley began washing dishes in his family’s restaurants at age 12, and graduated to the cooking line at age 14. After high school, Chef Haley attended a two year culinary program in Myrtle Beach S.C. while working as sous chef in several local restaurants. Upon returning to Richmond, Greg spent two years working with local legend J. Frank at the Berkeley Hotel, then moved on to work as Executive Chef with the Richmond Restaurant Group.
Robert Jones
Born & grew up in Roanoke VA,
- Graduated from Roanoke College, studied Spanish, Psychology and Anatomy & Physiology
- Left Roanoke in 1990 and lived in Charlotte, Martha’s Vineyard,
Atlanta and Richmond.
- The high point of my service career was working as sommelier and assistant manager at the Dining Room at the Ritz-Carlton, Buckhead in Atlanta, GA (1995 – 1999). During this time at the Dining Room, the restaurant earned the Mobil 5 Star award, becoming one of 14 restaurants in the country to achieve that distinction.
- Encouraged by Michael McNeill MS to enter the Court of Master Sommelier program in 1995 - I passed the practical and blind tasting components of the Master Sommelier exam in October 1999 and in March 2001 I passed the theoretical component of the Master Sommelier exam, becoming the 49th American to earn the Master Sommelier diploma.
- I left the service industry in June 2001 and joined Kysela Père et Fils, (Importer and Distributor of wine, sake, spirits and beers) as a national account manager, to learn the business of moving wine around the world, into and through our system of wholesale distributors and on the trade.
- Completed John Gauntner’s Advanced Saké Professional course in Japan in 2014.
- Married since 1995, with two children, moved to Richmond VA in June 1999.
- Professional travels to France, Spain, Portugal, Italy, Germany, Scotland, Wales, England, South Africa, Chile, Argentina, New Zealand, Australia, Malaysia, Singapore, Japan, Hawaii and the Turks & Caicos have furthered my education.
Courtney Mailey
Courtney Mailey is the owner and cidermaker at Blue Bee Cider, based in Richmond, Va. She is a career switcher who left her desk job in economic development to start a cidery. She apprenticed at Albemarle CiderWorks and then started Blue Bee Cider in 2012 in the Manchester neighborhood. Blue Bee moved to the lovingly renovated Richmond stables in Scott’s Addition in Fall 2016. Mailey is from an Army family and met her husband while on assignment in Belfast, Northern Ireland. They live in downtown Richmond with a precious cat, Vivian.
Juana Straus
VMFA pastry chef extraordinaire. Bio to come.
Evrim Dogu
Evrim Dogu of Sub Rosa Bakery. James Beard nominated Best Baker in 2017 and 18 with his sister, Evin Dogu. Bio to come
Jason Tesauro
Bio to come.