Equus and Jack's Lounge chef and owner Dean Corbett announces his management team for Corbett's "An American Place," which is scheduled for opening in late November at Brownsboro Crossing.
Kevin Rice will assume the role of corporate chef, overseeing the kitchen of Corbett's in addition to Equus' and Jack's. Gina Baker will handle the administrative duties and front of the house training as general manager of Corbett's. Chris Howerton will be the executive chef, and J. Troy Ritchie, director of service and wine at Equus and Jack's, will also cover Corbett's.
"I wanted honest, genuine and hard-working people to represent the restaurant," said Corbett. "I know Kevin, Gina, Chris and Troy have those qualities and the dedication we need to make Corbett's a success."
Kevin Rice, a Sullivan University graduate, began his culinary career as a pastry chef for Equus. Later, he was pastry chef at The Brown Hotel and executive chef at 211 Clover Lane, and executive chef and assistant general manager for Mitchell's Fish Market and Martini Italian Bistro. He returned to Equus last year and was recently promoted to corporate chef. He has been working in the culinary business since he was 14 years old.
Chris Howerton has held executive chef positions at Bourbon's Bistro, Zephyr Cove and Club Grotto. Formally educated at Sullivan University, his love for cooking originally came from his grandmother.
Baker brings over 20 years of experience to Corbett's, ranging from front-of-the-house operations at places like Jack Fry's to human resources, payroll and hospitality at Equus.
Corbett's will be open for lunch Tuesday through Saturday from 11 a.m. to 2:30 p.m. Dinner hours will begin nightly at 5 p.m.