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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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Kevin
Kevin’s early years were spent in Charleston SC and Washington D.C. Kevin’s father, a chef in Georgetown and Gaithersburg, was his original inspiration for his culinary career. Kevin’s family relocated to Morgantown, where they owned and managed the very successful Glasshouse Grille for 18 years. This success was later supplemented by another well-received restaurant, the Flying Fish & Co., where Kevin served as the general manager, chef and chief fishmonger. Kevin brings to Sargasso not only his extensive knowledge and skill as a chef but also his proven track record in managing a successful fine-dining restaurant.
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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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