An NC native, Savannah Miller started in hospitality early, working part time in fast casual dining as a high schooler in the Southern Pines area. With her love of this restaurant family dynamic, and long time passion for dining out, she decided to make hospitality work her career. Attending the New England Culinary Institute, she was quickly fast-tracked into an internship on the opening team at Matthew Jennings’ Boston restaurant Townsman. After almost four years of focusing on New England cuisine, she decided she wanted to continue her career closer to home. This resulted in working in partnership to help open M Tempura in Downtown Durham with Michael Lee as his Chef De Cuisine. She spent the next three and a half years learning about Japanese cuisine and diving into the art of fish and vegetable cookery. She pulls inspiration from what is locally available and believes deeply in supporting the ecosystem of farmer's and purveyor's in the surrounding area. Savannah is excited to take this next step with Glasshouse as it is an opportunity to do something new and exciting in the Research Triangle, an area that has been underserved in years past.

Ava has spent most of her adult life split between North Carolina and Denver, Colorado working in various bakeries and restaurants. Her time working under established chefs and farmers has inspired her obsession with sourdough baking, alternative grains as well as gluten free baking. In the summer of 2022 she moved back to her hometown in North Carolina to open Glasshouse Kitchen with longtime girl crush, best friend and twin flame, Chef Savannah Miller. After recently taking on a second project with the company, Ava aspires to be company baker for all of 629 group restaurants. And one day, the world.

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 at Wye Hill Kitchen and Brewing in Raleigh, and Ivy and Varley in Salt Lake City. Bobby serves as the company chef on the forefront of expansion for all Wye Hill operations in the triangle, as well as for the Realine group in Salt Lake City.

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!

Eddie has been in hospitality for the past 11 years, getting into the industry originally driven by a love for meeting new people. When he's not slinging cocktails at Glasshouse Kitchen or spending time with his 2 daughters, this busy guy is also pursuing his passion for fitness through coaching youth football and building his personal training business. :heart: 1

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.

Tanae graduated from Culinary School in 2016 as a Certified Executive Chef majoring in Culinary Arts and minoring in Restaurant Management. She's been in hospitality for many years but has been focused on the catering side for the last 4 years. Tanae is obsessed with food and fascinated with the amount of creativity that can be brought to creating dishes! She is excited to provide not only the most visually appealing but also the tastiest catering experience for our tenants here on the campus as well as any private events that come through Glasshouse Kitchen.