Executive chef Tyson Long holds a degree in culinary arts from Sullivan University. He began his career as sous chef of Julep's catering, moving to sous chef at Winston's Restaurant and then executive chef at Harmony Landing Country Club, all in Kentucky. In St. Louis, he worked as sous chef at the Marriott before moving to Winslow's Home as sous chef and then advancing executive chef.
Our bakery is helmed by Anna Long, from Okawville, Illinois. Previous engagements include Baker and Pastry Cook at Basso at the Cheshire Inn and Baker at the artisanal Blue Dog Bakery in Louisville, Kentucky. Anna has a baking and pastry degree from Sullivan University and a culinary degree from Southwestern Illinois College.