A creative thinker who has sound knowledge of the latest food trends and who's more than 15 years of experience in the kitchen shows daily in his flavor and style. Jermil has a strong commitment to quality, service, and sustainability in any food and drink that he serves.
Jermil has a flair for cooking in a fast paced kitchen and for producing high quality mouth watering dishes. As someone who is passionate about food and cooking, Jermil works hard and does all that's necessary to produce excellent cuisine and ensure maximum guest satisfaction.
Job responsibilities: Hands on passionate cooking of food products consistently across multiple restaurants within the US and UK. Lead team in creative problem solving and incorporate creativity in all aspects of kitchen Food and beverage menu development Catering management and growth of organization including training  
Cuisine Experience: West Indian, Oriental, New Age International, Southern, Indian Multi-Concept (Fine-Dining,Casual,Short-order)  
Multi region experience (US and UK)  
Catering experience: Large scale family reunions (380+) Customized dinner catering for AMC T.V. Series Bastard Executioner – BBQ (500+)  
Co-creator of menu items infusing creativity in BBQ restaurant in Cardiff, Wales

Grant Goodman is chef/restaurant manager that started cooking in 2000 at a small fine Italian restaurant in Conyers, Georgia.
Moving to Hawaii in 2002 he began working in one of the top steakhouses in the state. Kalaheo Steakhouse on the island of Kauai, sister restaurant to the famous Makawao Steakhouse on Maui.
Moving on to further skills, he then moved to Casablanca fine dining on south side of the island as the pastry/sous chef for several years. At the same time Grant finished his degree in Hotel Operations and Management from University of Hawaii-Kauai. From Casablanca, he then became the assistant Food & Beverage Director at Barking Sands Missile Base.
Since then, he has moved from  Hawaii, in 2008, to California for work on an organic farm and gain experience with wines and new culinary scenes.
In 2015, Grant moved back to Georgia to start a culinary experience from where he is from.