Our core philosophy and guiding principle is: PEOPLE MATTER MOST.
We believe if you're going to build a company for long-term success, you have to know what's important to you and your business, then deliberately focus on it. We know that we are in the human connection business and our culture is dependent on people who genuinely care. Without guests who leave happy and talented staff who care about our guests, we won't exist as a business. So, we do business in a way that illustrates our respect for people.
We may be the most fortunate restaurant on the planet if measured by the extraordinary loyalty and support of our guests. From day one to present day, our culture has been shaped and developed by these people whom we can call friends. They've been interested in us, they've been open to new ideas about food and most importantly they have been genuine with us. We've gotten great ideas, constructive feedback and in return we've tried to demonstrate our appreciation with action. We're grateful and promise to continue bringing fresh ideas, innovative flavors and fun to the table.
Our Hospitality Team
We want everyone to enjoy themselves every time they're in Muss & Turners. That includes our amazing staff. We look for and hire people who have what we can't teach. Passion, desire, compassion, attitude, ambition, pride and the list goes on. We figure if you have these characteristics we can easily teach you the rest. Anyone can learn about food and wine, but you can't teach a person the core values of hospitality / life – you either have it, or you don't. Our staff has it. We're proud of them and we appreciate them deeply.
Our Culinary Team
We have an uncompromising approach to providing exceptional quality food, wine and service. Consequently, our culinary staff is comprised of trained chefs, seasoned veterans and culinary students. Our team is passionate about the food we source, create and sell. They can answer questions about method or technique, give you cooking tips or just be a guide for your culinary curiosity.
Please feel free to challenge our staff with questions - if they don't know, they'll find out.
Business Dude / Partner: Ryan Turner
Food Dude / Partner: Todd Mussman
Food Dude / Partner: Chris Hall
Chef de Cuisine & GM: Dameren Parenteau
Sous Chef: Chandler Cottingham
Sous Chef: Charlie Zaremba
Hospitality Manager: Izabella Jones
Beverage Manager: Eric Thalacker
Comptroller: Eleanor Seale
Co-Worker of the Year - As voted on by their peers
2005 Eleanor Seale & Dirk Wessely
2006 Jessica Burch
2007 Eric Broshears & Brandon West
2008 Izabella Jones
2009 Delilah Parham
2010 Juan Calzada
2011 Michael Sheats