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Meet Sargasso's Team |
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Simon, Executive Chef
Simon originates from Montreal, Canada where he began his career at the age of 13 working with a butcher learning the art of charcuterie. He received formal culinary training at the Southern Alberta Institute of Technology in Calagary and apprenticed at La Chaumierein in Calgary and Montreal hotels La Sapiniere, Russillon, and La Vielle Forge. From there he served as chef at Restaurant Toulouse and later at Café Laurier, both in Montreal. He relocated to the Turks and Caicos Islands in the Caribbean to become the executive chef at Sibonne Hotel. Simon brings to Sargasso his extensive experience in Caribbean, French, Asian, Italian, and Continental fare, his passion for creating an exceptional dining experience, and invaluable leadership to the culinary team.
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Thomas, Daytime Chef
Thomas grew up in Vorarlberg, Austria, where he started his culinary career at the Schloss Hofen Culinary Arts School in Lochau. He studied under Master Chefs Adolf Sögner and Peter Schobel, while completing an apprenticeship at a local restaurant. Upon graduation he worked as a chef in hotels and restaurants in Western Austria. After a year in London, he and his family relocated to West Virginia. At Sargasso, Thomas brings an international perspective and his extensive skill and knowledge to the team where he plays a pivotal role in menu development and menu execution and also manages all aspects of the daytime operations.
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Steve, General Manager
Steve, originally from Grand Rapids MI, is a graduate of West Virginia University in Biology. Steve joined Sargasso when it first opened in 2007, working in the front of the house and quickly ascending to the role as general manager. Prior to joining Sargasso, Steve worked both back and front of the house at Two Choppers Deli in Grand Rapids and worked as a line cook at Killarney House in Davidsonville, MD. Steve has acquired extensive knowledge about wines, working closely with David Hauser, WVU’s Vines to Wines Professor and will pursue his first two levels of court of sommeliers exams in 2012. Steve brings to Sargasso his knowledge and experience in the restaurant industry and provides critical leadership, organization and customer service that allows Sargasso exceed the expectations of its clientele.
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José
José, moved to Morgantown from Dallas, TX, where he worked at various restaurants while attending the University of Texas Arlington. After first training as a baker, he moved on to the Granada Theater, an up-scale venue featuring such internationally-renowned artists as Bob Dylan, Beck, and Indigo Girls. José served as Executive Chef and during this time, the venue was rated best in the Dallas/Fort Worth metropolitan area for two consecutive years. At Sargasso, José’s provides leadership, skill and creativity to the team and a very sophisticated perspective to the menu development.
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Jared
Jared is a Morgantown native who has lived in Mississippi and North Carolina before returning to Morgantown. He acquired an interest in cooking at an early age which inspired him to pursue a 3-year culinary program. He moved onto positions in fine dining establishments where he continued his training under the mentorship of executive chefs, who taught Jared a range of different techniques and styles and broadened his tastes. Jared brings to Sargasso years of experience and training in fine cuisine.
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Mike
Mike was born in Paris Island, South Carolina and throughout his extensive travels, has lived in the Philippines, from where his family originates, and Japan before settling in Morgantown. These various cultures have shaped his culinary expertise, adding an international flair to his body of work. Mike’s talent as a painter and artist can readily be seen in his creativity and skill in culinary preparation and menu development.
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Culinary Team |
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