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 3,500+ sq ft Kitchen

Our 3,500 square foot 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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Craig Claycomb

General Manager

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.

Scott McKenney

Chef De Cuisine

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.

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

Originally from North Carolina, Meghen has been in hospitality since she was 16, staring as a host at the Mason Jar Tavern. She has a passion for the small details that go into creating a truly memorable guest experience. When she's not at Glasshouse Kitchen supporting our team, she's generally chasing her sweet and energetic toddler, Gwen.

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.

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 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.