Meet your chefs:
(Left to right): Meredith Trombly, Victor Brown, John Hoskin, Michael Epstein and Louis Snowden
Our bios:
Meredith Trombly (Co-Owner): Graduated from Midwest Culinary Academy in 2009... also has a Bachelor’s of Fine Arts in Printmaking from The San Francisco Art Institute.
Meredith has worked in all types of retail including art galleries & museums & book stores, most recently was the Organic Buyer for bigg’s in the Cincinnati area for the past 5 years.
She learned to cook natural foods by reading Diet for a Small Planet back in the day! Whole Wheat Eggrolls anyone?
Meredith furthered her knowledge of natural & organic foods by working in an independent health food store here in Cincinnati – Clifton Natural Foods.
"I am a “Flextarian” when it comes to eating! I enjoy foods made from love! Everyone is interested in good healthy foods." - Meredith
TOP
________________________________________________________________________
Louis Snowden (Co-Owner): Graduated Culinary School in Scottsdale, Arizona 19 years ago.
His roles vary from being a Chef working in Grocery Stores, Private Clubs, Catering and Chain Restaurants... most recently Louis was the Corporate Chef for bigg's in the Cincinnati area for 5 years.
He loves Southern and Comfort foods: According to Louis he believes taste is more important than the ''Pomp and Circumstance" of pretentious eating.
"My favorite food is Kentucky Country Ham with Red Eye Gravy: "water
please !!!!" My favorite dessert is Southern Chess Pie. Opening this business allows me to share a non restrictive creative environment for other like
minded people. Concerned about good, safe, clean food supplies for our community." -Louis
TOP
________________________________________________________________________
Daniel "Victor" Brown: Spent the past 15 year in the kitchen.
Daniel started as a dishwasher for my sister who was the head chef at Barrel House Brewing Company in Over the Rhine. His first kitchen management role was at Cincinnati's Original Hamburger Marys in 2001. Since then I have been a catering chef, private chef, and at times running a resturaunt kitchen.
Most recently Daniel was Head Chef at Molly Malones of Covington for over two years.
"I have a passion for "peasant food." Food of the people. My background is mainly in Italian, Irish and American peasant food with a splash of French provincial sometimes called comfort food. I firmly believe that the industry will have to move to local and sustainable products in the near future. GMO's (genetically modified organisms) have no place in our fields, pastures and least of all, on our tables. Working at Fresh Table will give me a wonderful opportunity to reconnect with some great friends, cook wonderful fresh and healthy food, and get a chance to love the land a little better."
-Daniel
TOP
________________________________________________________________________
Mike Epstein: Graduated from The University of Cincinnati with a Bachelors Degree in Arts and Science.
Mike has always been interested in natural foods and have managed at Wild Oats, Clifton Natural Foods, and biggs for three years as an organic specialist.
"I have a passion for growing and eating healthy foods and look forward to working with local farmers and preparing some of the freshest ingredients from the Cincinnati area." -Mike
TOP
________________________________________________________________________
John Hoskin: John has become a cheese concierge over the past few years pairing cheeses with appropriate wines and conducting Wine and Cheese events.
Born in Germany, John has a special love of good german food and charcuterie items. Along with his strong German heritage, he has an interest in beer brewing and micro brewing.
John brings to the organization a passion for cooking and a talent for great food preperation.
TOP"Good local food is where the future is in foodservice......it is what Fresh Table is connecting to in the next evolution of food sourcing." -John
