Meet Roman Kramer, Corner Kitchen’s Dinner Host and January’s Humans of the Month. Starting off 2024 strong, we’re shining the spotlight on Roman Kramer, a standout host, as our first Humans of the Month this year. Roman’s a pro at getting guests seated and stays cool, even when our hungry guests have to wait for a table. Read on to get to know Roman. Q: How long have you worked
Meet our December Humans of the month- Allie Fox. Allie has been a front of house server at Corner Kitchen for just about three months now. If you’ve ever had the chance to have Allie wait on you, you’d know her upbeat energy is contagious. We had the opportunity to sit down with Allie and learn more about her hobbies, how she got into the service industry, what her hopes
Prep cook Gael Gaubert is working hard, behind the scenes, to help keep the kitchen running smoothly. You can find Gael in the back making sure our locally sourced ingredients (like squash) are properly washed, carefully sliced, and meticulously portioned out for the Chefs. We asked Gael a couple of fun questions to get to know him better, like what he does in his spare time, what’s on his bucket
September’s Humans of the month is one of our amazing front of house servers, Greg Rocha. Guests love Greg just as much as we do. We had the opportunity to sit down with Greg and learn more about him. Including; his favorite dishes at Corner Kitchen, how he got into his full-time job outside of serving, his bucket list items, and more. How long have you worked at Corner Kitchen?
Sous Chef Shawn Cameron is the guy in the kitchen who’s always having the most fun! He’s our resident Brunch Chef, making amazing Benedict and Omelet specials every weekday (a couple examples are a tasso, pepper onion & cotija omelet and a waffle, fried chicken, poached egg, firewalker hot sauce hollindaise and chipolte honey drizzle benedict!) We asked Chef Shawn a couple of fun questions to get to know him
We are so excited to introduce our new Chef de Cuisine to everyone! If you’ve dined with us for dinner recently, you’ve definitely tried some of Chef Scot’s creative dishes (Cast Iron Mushroom En Croute, Half Roasted Springer Mountain Chicken, & Spring Vegetable Curry just to name a few). Scot was born in Sylva, NC, however never truly lived there until later in life. He spent most of his childhood
The hair, the smile, the overall great dude you see running around during brunch is assistant general manager, Ryan Howard. Ryan is the epitome of Corner Kitchen’s culture – friendly, unique and a bit quirky! We asked Ryan a few fun questions. Enjoy! How long have you worked for Corner Kitchen and what’s your role? It will be one year with Corner Kitchen on April 3rd. I am the assistant general
Sous Chef Paul Morgan wanted to share our Beurre Blanc recipe with you! It is such a versatile recipe that can transform your dish from good to great! We currently use a variation of this on our Pecan Crusted Trout at dinner! This is a great sauce for fish, seafood, poached eggs or vegetables. Ingredient List: 1lb unsalted butter, cut into 1tbsp pieces (keep cold) 1 cup white wine