If there is such a thing as a “service gene” then it must run in Reese’s family. Her mother is manager of a restaurant in Little Rock and her grandmother owns a bed & breakfast. “My family likes taking care of people.” Reese was 19 and attending class at the University on a full scholarship
New York City native Annie Moser brings years of experience working in two that city’s most iconic restaurants. She learned her trade at Daniel, an Upper East Side establishment renowned for its contemporary French cuisine and elegant ambiance. It is one of the few Manhattan restaurants to have been awarded a coveted two-start Michelin rating.
Erin was just 12 when she started bussing tables and delivering food on foot for a downtown restaurant in her hometown of Eureka Springs. She was just five days past her 21st birthday when she went to work for Joe Fennel at Jose’s on Dickson Street. “I walked in the kitchen and this guy wearing
Matthew manages a staff of 25 and described his chief duties as “putting the people in the back in a position to be successful so we can create a culinary destination for our guests out front.” He started working here at age 17, scrubbing pans and learning the trade from some of early chefs that
Joe’s first restaurant was Jose’s on Dickson, which he opened at a time when many businesses were closing their doors and fleeing to more upmarket locales on North College and near the Northwest Arkansas Mall. “It was 1980, and nobody wanted to be down here but me. North College was too expensive, so the only