Meet the Team
David Toporek, Chef/Owner
David has been obsessed with food for as long as he can remember. His family owned a number of restaurants, so he grew up surrounded by hard work & friendly service. He is a graduate of Sand Hills culinary school, with a degree in bread & pastry.
He and Erin met in Chicago while cooking at The Publican, an American beer hall & Windy City institution. He's worked with some of the most influential & respected chefs in the world. He's been serving up finessed, simple fare for over 13 years.
David's food interests are simple: he loves sourcing pristine product and treating it with European technique. His greatest accomplishments include a 'triple stock jus you could bounce a nickel off of,' that one nod of approval from the great Fergus Henderson during a collaborative food event , & wooing Erin with perfect, thrice-cooked french fries.
His favorite meal is roast chicken with crusty sourdough, salted butter, & broccoli with "a sh*t-load of olive oil and garlic."
Erin O’Keefe, Chef/Owner
Erin's been cooking for her nearest and dearest since childhood. She received her first chef coat at 13 & hasn't looked back since. She graduated from Davidson College with degrees in chemistry & religious studies, but found herself drawn to the kitchen... so she moved to Chicago with a box full of cookbooks & a plan to learn as much as possible.
There, she honed her skills as a meat cook, saucier, & menu designer. She's passionate about the whole dining experience, & is constantly inspired by the galvanizing nature of an excellent meal shared amongst friends. Erin has 15 over years of industry experience; she's held both cook and chef positions for some of the better restaurants Chicago has to offer: Daisies, The Publican, Table, Donkey, & Stick, Cira, & Chef's Special Cocktail Bar.
Erin describes her culinary interests: "Coleslaw, salad, bitter greens, lemon. Dukes. Also, whole grain mustard. Also... big meat on a grill? How long can this section be?"
Erin's last meal on Earth would be a bitter green salad, a hunk of good bread with salty butter, maybe a nice pickle? , & "any IPA from Burial Brewery or a very cold, very dirty gin martini with a tonne of olives. That’s a game-time decision."
Braley Adams, Event Coordinator + more
Braley has been working in and around kitchens since she was 14 years old. In 2014, she received her certification in baking & pastry and soon after, packed up for Europe. She spent the last 6 1/2 years overseas working, exploring, and cultivating various skills in food and life.
Having recently moved back to the states, she’s excited to work with Erin & David as they make big moves in the WNC culinary world. She preps, she serves, and she does administration.
Braley’s last meal on earth would be her mom’s spaghetti and a glass of natural red.