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Chef Kip Poole

Washing meatloaf pots to working with celebrity chefs. It began with something to do, a few extra bucks to put in my pocket, but it became a passion; a new goal. The restaurant career began in high school where I cleaned dishes and did a little prep work in a small kitchen in Norfolk, VA. After graduating high school, I was accepted to Virginia Tech heading in the education world. After a year, I found myself back to culinary. I started working as a line cook and changing my major to Restaurant and Hospitality Management. Now, I was doing it all the time, cooking during the day and cooking during the night. Getting closer to graduation I decided to participate in an internship at Walt Disney World. Here I learned the importance of professionalism and hospitality. After graduation, I journeyed on to the country club scene where I became the Kids Club Director. Here I found that kids loved food, not only grilled cheeses and chicken fingers but good food. After showing them a thing or two, I was hired as the Banquet Manager at Philadelphia Country Club. A few years passed and I wanted more experience. I moved to Harry’s Savoy Grill and Seafood to learn the restaurant business. Years passed and I was asked to help open up a seafood restaurant back in Norfolk, VA. Realizing I wanted something different, I decided to go back to school to teach. I wanted to make a change! I returned to school and received my Masters in Education. Now I’m teaching my passion!

Chef Ian Baker

Chef Andrew Feeley