Edward Carew originally hails from the blue collar town of Dubuque, Iowa located right on the Mississippi, a town steeped in factories and slaughterhouses, which incidentally had nothing to do with his choice of becoming a chef. Food found Edward rather than the other way around. While working in a small French run restaurant owned by the University of Iowa Edward realized that he much preferred working with his hands than working for a degree so instead of finishing his undergrad he made the leap of faith and moved into restaurants permanently and hasn’t looked back since.

His Culinary journey has taken him to Minneapolis, Chicago, New York, San Francisco and even Azerbaijan on the Caspian Sea. Edward did go back and receive his AOS from The Culinary Institute of America to better prepare himself for working in some of New York’s best kitchens including Gramercy Tavern, Eleven Madison, Craft and Fiamma.

Edward took a brief west coast detour where he worked in reputable kitchens and also owned and operated his own place called The Cottage Eatery, gaining critical success and vast amounts of experience. Upon returning to New York Edward took over the executive chef position at Le Caprice in the iconic Pierre Hotel. Yearning to get back to a more intimate setting and refocus on his love for all things Mediterranean Edward took the head chef job at Spasso in the west Village where he is was a managing partner.

After two years at Spasso Chef Carew ventured out on his own to open a meat centric casual spot called Broken Spoke Rotisserie where he focused on local pasture raised beef, chicken and pork while playfully fusing his other inspirations being travel, bikes and punk rock.

Chef Carew practices an honest approach to food, using only the best ingredients and preparing them in a way that showcases their character best. Although he loves the food industry Edward is most happy spending his time with his family and attempting to surf in Costa Rica.

Cory Lane is a graduate of the Culinary Institute of America in Hyde Park, NY, where he studied culinary arts management. Cory was captain, wine director and floor manager for Nobu (2002-2006) and was on the opening team of Nobu 57 before joining Momofuku Restaurants (2006-2010) as general manager and beverage director for the opening of Momofuku Ssäm bar as well as the opening of Momofuku Ko and Ma Peche. In 2010 he left New York for Northern California where he opened three restaurants, including El Paseo in Mill Valley California. While in California he started a small wine label called Frith Wines, which focuses on small production single vineyard Grenache. In 2012 he returned to New York to work with Resto and The Cannibal as operations director.

Growing up in Florida, Bill Brooks attended Ringling School of Art and Design, supporting himself in college with various bartending and server positions. After spending a year in the Florida nightclub scene, he packed his bags and moved to Chicago. Shortly after moving there, Bill became serious about the service profession, honing his craft and passions in wine, beer and spirits. After 5 years in Chicago, he once again felt the need to pack up for a new adventure. Luckily landing a job as the head bartender of the newly opened John Dory Oyster Bar, he quickly rose to become the Beverage and Purchasing Manager for the Ace Hotel under Ken Friedman and Chef April Bloomfield. His passion and love for beer quickly landed him in a bar seat at The Cannibal after work, where he became friends with Christian and Cory and joined the Resto & The Cannibal team to open The Cannibal Hell’s Kitchen.