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 chicken wings, her mom’s spaghetti and a glass of natural red.