Born in High Point N.C., Brian Gonet showed his passion for cooking at a young age by cooking for his family at every available opportunity. Watching his father and mother’s joy for cooking and the ability food had to bring people together was a great inspiration to him, and was influential in him becoming a chef. Directly after high school Brian attended GTCC in Jamestown North Carolina where he finished top in his class while working in the industry. (continued in link)

Sous Chef Thaddeus Schlabach has been a member of Public Kitchen and Bar’s team since its inception. Thaddeus’s passion and love for the culinary arts formed as he developed dishes in a kitchen alongside his Amish grandmother. Spending most of his childhood on a farm in rural Ohio, Thaddeus learned the value of farm-to-table cooking. In 2004, he came to Savannah to test his abilities in an exciting and burgeoning culinary scene. (continued in link)

Terry Ramone “Briz” Brisbane was born in Savannah, GA. He graduated from Savannah High School in 2003 and from Savannah Technical College’s Culinary Arts program in 2006. In 2004, he started his restaurant career in a kitchen as a dishwasher, and by the summer of 2005 he was cooking. Spending 9 years at Jazz’d Tapas Bar, he learned that food is indeed something to be enjoyed and is perhaps the best way to the soul. (continued in link)