Meet Our Service Team Members

I grew up in Arlington Heights, but have lived in Chicago for over 25 years. I have 25 years experience in the industry. My very first job was as a host, and I continued to work all positions in both the front and back of the house. Giving me a strong understanding of how important great service is is just as important as being able to cook amazing food. I first fell in love with cooking while watching and learning in my mom's kitchen. I trained at the Cooking and hospitality institute of Chicago. I focus on creating personalized menus built for specific dietary needs and personal tastes. I have a lot of experience with Caribbean, Asian, Cajun, Vegetarian/ vegan, gluten and dairy free cooking, while enjoying cooking all types of cuisines. I love exploring new foods and traveling around the world to eat!

Born and raised in Greenville, South Carolina, Amy began working in restaurants at 15. In her early twenties she moved to Chicago, where she worked for the Lettuce Entertain You restaurant group, studied wine, and became a Certified Sommelier. She returned home in 2019 to serve as Wine Director for Halls Chophouse Greenville. Amy has an incurable and rare degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she launched her company, Pocket Somm, and ventured out on her own. Pocket Somm is your personal sommelier at your fingertips, offering wine program consulting, personal wine procurement, and private wine education. Amy’s teaching style is fun, relaxed, and highly approachable. She is known for making wine feel easy to understand and genuinely exciting, no matter your level of experience. Through Pocket Somm she runs a retail wine program inside the Greenville Beer Exchange. Amy focuses on farmers, not commercial wineries. She champions small production, artisan, boutique, and hard to find “unicorn” wines, and hosts private tastings both at Greenville Beer Exchange and in her clients’ homes. Please reach out to book Amy for your next wine tasting or to start curating your own personalized wine collection.

Chefs Ryan Dunn and Jennifer Cimino bring years of fine dining expertise and a shared passion for health-focused cuisine to your table. Chef Ryan honed his culinary skills at Greenville favorites like Urban Wren and the Commerce Club, and now channels his creativity into nutrient-rich, locally sourced meals. Chef Jenn’s background spans luxury hospitality at the Ritz-Carlton Fort Lauderdale to restaurant leadership in Delray Beach and Halls Chophouse Greenville. Together, they craft fresh, chef-driven menus using organic ingredients from local farms. With registered dietitian Brittany Jones, MS, RD, LD they’ve created a unique collaboration that blends culinary excellence with expert nutritional guidance. “Whether you're looking to eat cleaner, save time, or simply enjoy restaurant-quality meals at home, their service makes it effortless. The menus change monthly to keep things interesting, and each meal is fully prepared and delivered fresh—ready to heat and enjoy. It’s a simple, flexible way to nourish yourself with real, flavorful food that fits your lifestyle.”

Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 13 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”

Michele is a seasoned server and bartender with experience in private events and in-home dining experiences. She brings a calm, friendly energy to events and is equally comfortable crafting batched cocktails, serving classic drinks, or providing seamless table service alongside a private chef. Detail-oriented and guest-focused, Michele takes pride in creating an elevated yet relaxed experience that makes clients and guests feel well taken care of.

Richie Farina brings more than 20 years of culinary experience to his current role as Chef De Cuisine of RPM Seafood. Chef Farina was born in Staten Island, New York and began his culinary career at the age of 16 as a pizza maker in Florida. Chef Farina went on to attend Johnson & Wales University in Providence, Rhode Island, where he graduated with a Bachelor of Culinary Arts in 2005. With Richie’s help, the school won the National College Ice Carving Championship (secret special skill should you need!) for three consecutive years. He moved to Chicago in 2008 and began developing his molecular gastronomy skills and flexing his creativity at the nationally acclaimed, one-Michel-starred restaurant, Moto. Through his work at notable fine dining and tasting menu concepts, Chef Farina developed a fun and whimsical cooking style while honing his skills to create the award-winning dishes that he's known for today. Prior to his role at RPM Seafood, Chef Farina was most recently the Executive Chef of Adorn Bar & Restaurant at Four Seasons Chicago, the opening sous chef at two-Michelin-starred Ever, lead line cook at Monteverde, and executive chef at one-Michelin-starred Moto. He also was the concierge chef and brand ambassador for vegan food brand JUST Inc. Chef Farina was the host of Cooking Channel show, Carnival Kings, and has also been featured on 24 in 24, Chef grudge match, Anthony Bourdain’s No Reservations, Top Chef, Iron Chef America, Cutthroat Kitchen, Bizarre Foods, and more. These diverse culinary experiences help Chef Richie create unforgettable moments for his guests!

Kevin Parks, known to many in the industry as “KP,” is a Certified Sommelier with over 15 years of experience in hospitality and beverage leadership. He has dedicated the last five years exclusively to the wine industry, working both on the floor as a sommelier and on the sales side as a representative for a boutique, family-owned distributor based in Charleston, South Carolina. Kevin’s career began in restaurants at the age of 19, where he developed a passion for hospitality and beverage service. With more than a decade of bartending experience and several years managing bar programs, he cultivated a strong foundation in service, operations, and guest engagement. His transition into wine allowed him to merge technical expertise with storytelling, making him equally effective in guiding guests through memorable dining experiences or supporting accounts in building thoughtful wine programs. Currently preparing for the Advanced Sommelier examination, Kevin continues to expand his knowledge and refine his palate. He is known for his approachable style, ability to connect with people, and commitment to elevating both the guest and client experience through wine.

Hi, I’m Christian Solis, a professional bartender with 4.5+ years of experience in high end hospitality, including The Langham Hotel Chicago and its restaurant, Travelle, plus 2.5+ years in catering and events. I’m known for friendly, efficient service, a polished bar presence, and creating a welcoming atmosphere for every guest. Whether you’re hosting an intimate gathering or a large celebration, I focus on smooth execution, great cocktails, and hospitality that feels effortless.

Coming to Chicago in Summer 2026, Split Shift is a breakfast concept built for both ends of your day. Run by fictional chefs Sonny (morning shift) and Gibby (night shift), Split Shift serves two sides of breakfast, depending on what you need in the moment. Chef Sonny's menu is built to start your day the right way, filled with energy boosting, feel-good options like egg white sandwiches, smoothies, and coffee. Chef Gibby's menu is for indulging in your cravings, with delicious creations like a chicken and waffle sandwich, a loaded breakfast burrito, or even a milkshake. Both menus are available all day, because whether you might be heading to the gym at 2am, or if you need a milkshake on your way to work in the morning, we have you covered. At the center of it all is our build-your-own breakfast sandwich, where you can choose your bun, protein, toppings, and sauces to create exactly what you’re craving in the moment. Because breakfast is the most important meal of the day - and the night.

Hi, I’m Jen Butt, a newly certified bartender serving the Chicagoland area and Wisconsin, with a passion for craft cocktails, warm hospitality, and creating unforgettable experiences. With formal training in mixology and responsible alcohol service, I’m excited to bring my energy, professionalism, and creativity to every shift behind the bar. Before becoming a bartender, I worked as a lead server at a wide range of events—including private cheffing dinner parties, weddings, and large-scale receptions. These experiences sharpened my ability to thrive in fast-paced environments while delivering thoughtful, attentive service. Whether it’s an intimate gathering or a lively celebration, I love helping guests feel comfortable, cared for, and ready to enjoy the moment. Now, I’m looking to grow in the hospitality industry with a team that values quality, collaboration, and great guest experiences—one drink (and one connection) at a time.

With over 15 years of experience in the food and beverage industry, Chef Mo brings a unique energy to his role as a Personal Chef in Honolulu. His culinary journey began as a tribute to his late brother, who inspired him to explore the depths of flavor and creativity in cooking. Chef Mo specializes in Modern American cuisine, crafting dishes that not only tantalize the taste buds but also evoke emotions and memories. His approach is rooted in a genuine care for his clients, ensuring that every meal is a memorable experience. As a Private Chef in Honolulu, he prides himself on maintaining a clean and organized kitchen, reflecting his professionalism and dedication to excellence. Chef Mo’s moderate talkativeness and warm demeanor create an inviting atmosphere, making every dining experience enjoyable. He believes in using fresh, local ingredients to create innovative dishes that surprise and delight. From intimate dinner parties to larger events, Chef Mo tailors each menu to the preferences and dietary needs of his clients. His passion for cooking is evident in every plate he serves, leaving guests eager for more. Whether it’s a casual gathering or a formal celebration, Chef Mo’s culinary artistry shines through, making him one of the most sought-after Modern American Personal Chefs in Honolulu. His commitment to flavor and presentation sets him apart in a competitive industry. Chef Mo continuously evolves his skills, staying updated with culinary trends while honoring traditional techniques. He creates a dining experience that is not just about food, but about connection and storytelling through cuisine.