About Us

Meet the Chefs of Fresh Table

Meredith Trombly

What is the perfect intersection of the culinary arts and the visual arts? Founded in October of 2010, Fresh Table was conceived with these two strands in mind.

With a degree from The Midwest Culinary Institute as well as a Bachelors of Fine Arts from The San Francisco Art Institute, I have married the emphemeral aspect of food while visually delighting the eye. Letting the natural flavors of the ingredients shine while inserting an unexpected twist on the dish is what I enjoy the most – especially when I see the faces of our diners! Prepared with love and enjoyed with gusto!

Louis Snowden

Growing up in Central Kentucky, I can remember the wonderful meals I had at my grandmothers home in Nicholasville. I remember her love of cooking and the Thanksgiving and Christmas dinners at her house were epic. Everything was homemade, fresh and wholesome. Having cooked all over the U.S. for over 22 years now, I find myself still drawn to the flavors of my Grandmother’s kitchen. I bring a little West Coast flavor meets Southwestern flavor and introduce that to Southern Cooking. In the end, no one walks away with an empty stomach. I enjoy flavor over pretentiousness anyday. Pomp and Circumstance is for “graduation”: enjoying great food with wonderful flavors is for everyone.

Daniel Victor Brown

I have been cooking in the Cincinnati area for over fourteen years. I began as a dishwasher at a busy brewpub in OTR where I instantly fell in love with the magic of cooking professionally, and was fascinated by the complex dance of the cooks in a very busy kitchen. I knew then that I had to be part of that dance, and someday maybe even lead it!

That was then, this is now. I had my chance at leading a few kitchens in and around Cincinnati, but Fresh Table presented me with an opportunity to cook the kind of food that best expresses what I love about cooking, and do it on my own terms.

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 and I pull from all of those influences while learning new cuisines as well. Working at Fresh Table affords me the opportunity to create beautiful food with responsible ingredients that are interesting, exciting and hopefully delicious. So far, so good…

See you at Findlay Market!

Findlay Market is Ohio’s oldest continuously operated public market and one of Cincinnati’s most cherished institutions. The Market is located just blocks from downtown in Over-the-Rhine, a dense historic neighborhood rich in 19th century architecture. Open Tuesday through Sunday, Findlay Market is home year-around to about two dozen indoor merchants selling meat, fish, poultry, produce, flowers, cheese, deli, and ethnic foods. On Tuesdays, Saturdays and Sundays from April to November the Market also hosts a thriving farmers market, dozens of outdoor vendors, numerous street performers, and lots of special events.

Findlay Market is a gathering place for people from all over the city. It routinely attracts perhaps the most socially, economically, racially, and ethnically diverse crowds found anywhere in Cincinnati. They come for the sights and sounds and smells of an old-fashioned public market, for the great variety of fabulous fresh foods, for bargains, for people watching, and for a quintessentially urban shopping experience.


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Fresh Table
-inside historic Findlay Market
1801 Race Street
Cincinnati, OH 45202
(513) 381-3774 (FRSH)


Fresh Table is located in the historic Findlay Market and offers a wide variety of Chef created foods that can be eaten in the Market House or taken home to enjoy. The menu changes with the availability of ingredients from the area and the Chefs are always creating new dishes that are unique and delicious. Stop by today and start enjoying what others have found to be incredible quality and great value.