FEAST

for the

SOUL.

Paul Start, General Manager
paul@kingskitchen.org
Jesse Spann, Executive Chef
jesse@kingskitchen.org
Chef Jesse Spann seasoned his skills for nearly 20 years in his mother’s Philadelphia restaurant, Dotty’s, in addition to four star hotels and as Executive Chef at several restaurants before joining Jim Noble Restaurants in 2004.
When he joined the chef team at Rooster’s, Chef Jesse found a like-minded work-family, led by Chef Noble’s ultimate respect for food paired with Christian leadership in the kitchen.
Chef Jesse is an evangelist who comes from a family of ministers, including his wife.  While cooking is one of his passions, the ministry and remaining active in the community allows him to pursue another passion – helping others.

Sam Stachon, Sous Chef
sam@kingskitchen.org

• Raised in northern Michigan
• Began working in restaurants at the age of 10 and continued to work in restaurants throughout high school while completing a culinary voc-ed program
• Came to Charlotte, NC to attend Johnson & Wales University culinary arts program; graduated May 2006.
• During college worked at Providence Cafe and Porcupine Provisions
• Began employment at Noble’s of Charlotte August 2006 and was there until February 2010 when The King’s Kitchen got underway

Natalie Stachon, Assistant Manager
natalie@kingskitchen.org

• Raised in Texas until relocating to NC as a teen
• Has worked in bakeries and restaurants in TX and NC as well as baking out of her home
• Attended Johnson & Wales University baking and pastry arts program and foodservice management program; graduated February 2007
• Worked for JWU until March of 2010 and came to open up The King’s Kitchen