About Us

Nestled in the lush greenery of a state-of-the-art AgTech campus

Glasshouse Kitchen provides a fresh and colorful dining experience for the Research Triangle’s residential and commercial community through seasonal food, craft cocktails, and a thoughtfully curated wine menu.

A bar of stately marble centers the space underneath a tasteful canopy of hanging greenery. Natural light fills the dining room through floor-to-ceiling windows, making enviable brunches even more Instagrammable. Locals and Triangle visitors alike can grab a casual bite or celebrate a memorable milestone with local ingredients that open up a world of flavor.

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A state of the art kitchen –

Our state of the art kitchen is designed and fully-loaded to meet the growing needs of the bustling campus, and the juxtaposition of our tech-equipped private dining area with our bocce court and fire pits creates an ideal spot for work or play seven days a week.

We are honored to have this opportunity to create a new destination for the people of Research Triangle – one that is worthy of the caliber of the innovation happening right here in our community.

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The Team Behind Glasshouse Kitchen


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Joshua Dobey

Executive Chef

Jim is a seasoned Army Veteran with an impressive 18 years of dedicated service. With over two decades of invaluable experience in the dynamic hospitality industry, he brings a wealth of expertise to the table. Military life and the art of hospitality seamlessly intertwine in Jim's skill set. His true passion lies in the realm of imparting knowledge, nurturing the growth of his team, and embracing the joy of continuous learning each day.

Bobby McFarland began his cooking career in Manhattan under the late Floyd Cardoz–a world-renowned chef and pioneer in Indian cuisine. In 2016, he relocated to Raleigh where he has held leadership roles in numerous renowned establishments specializing in various cuisines, such as Royale and Snap Pea Underground. He currently oversees culinary operations for all Wye Hill Hospitality locations and Ivy and Varley in Salt Lake City. Bobby serves as the company chef on the forefront of expansion for all Wye Hill Hospitality operations in the triangle, as well as for the Realine group in Salt Lake City.

Meet Meagan, hailing from Wilmington, NC. Her culinary journey led her to Durham, driven by a passion for growth within the industry. With over 8 years of culinary expertise, Meagan's path began as an adept line cook at the Umstead Spa, steadily progressing to her current role as a dedicated Sous Chef at Glasshouse. Beyond the Kitchen, Meagan finds solace in returning to her coastal roots, relishing beach trips and cherished moments with loved ones. An avid traveler and food enthusiast, she enjoys exploring diverse restaurants and embarking on adventures with her loyal canine companion.

Debbie has been in hospitality for 13 years and enjoys meeting new people, especially when they're open enough to share their own personal stories and experiences. She is passionate about living with a "glass half full" mentality and putting positivity out in our world.

Emily is our seasoned events manager at Glasshouse Kitchen. Relocating to Raleigh from Oklahoma City, Emily brings nine years of experience in the hotel and restaurant industry. When she's not orchestrating our successful gatherings, she enjoys hiking with her dog, Macaroni. Emily is also a proud graduate of Oklahoma State University, where her love for tailgating and unwavering support for the team runs deep. With her expertise, passion, and dedication, she consistently delivers exceptional experiences for our guests at Glasshouse Kitchen, making every event memorable.

Hailing from Greenville, NC, Zac has lived all across our great state and spent the last 4 years with Wye Hill Hospitality. Zac is super passionate about the creative process behind cocktail development and all things beverage. Zac loves making drinks that surprise and delight customers, especially if they shift their pre-conceived notions of a classic cocktails!

Meet Greg. Originating from the charming city of Richmond, Virginia, Greg's passion for connecting with people blossomed during his years studying sociology at James Madison University. Having become an integral part of the Wye Hill Kitchen & Brewing team in Raleigh since 2021, Greg is excited to enjoy a new opportunity at Glasshouse Kitchen as bar manager. In his free time, Greg enjoys creatively pairing at-home cocktail recipes with video games for his Instagram page. Greg's journey with the company is a testament to his dedication and versatility, creating a welcoming atmosphere for patrons with his infectious enthusiasm.

Santana, hailing from Fond du Lac, WI, has called Raleigh home for 8 years. With 15+ years in hospitality, she has excelled in various roles, from server to bartender to assistant general manager. Santana's early achievement includes obtaining a Wisconsin bartending license before turning 21, after a police interview. She started at Wye Hill Kitchen & Brewing for two years before becoming a full-time bar lead at Glasshouse Kitchen, delighting guests with her cocktail expertise. Beyond work, Santana enjoys watching her favorite teams lose in the playoffs every year and exploring NC's culinary scene and charming destinations.

Sara Abernethy 
& Chris Borreson

Husband & Wife Duo

Sara Abernethy 
& Chris Borreson

The married duo behind Raleigh’s beloved Wye Hill Kitchen & Brewing, Sara and Chris are bringing a fresh perspective to the Triangle’s hospitality scene. Under their leadership and commitment to genuine hospitality, Wye Hill has not only pivoted to accommodate a whole new dining reality, but is now thriving during the industry’s darkest days.

Prior to Wye Hill, Chris had a 15 year tenure as Technical Director for La Jolla Playhouse in San Diego, where he managed a team of over 70 engineers and craftsmen in the execution and fluidity of detailed set designs for Broadway-bound full scale productions including Jersey Boys, Memphis, Jesus Christ Superstar, Come From Away, and Disney’s The Hunchback of Notre Dame.