Executive Chef Andrew Racin (pictured above) was born and raised in Mantua, OH, a small town east of Cleveland, OH. In between football, wrestling, and other extracurricular high school activities Andrew began washing dishes at a local Country Club. His kitchen interest was sparked and quickly worked his way up the line. After high school Andrew attended The Culinary Institute of America in Hyde Park, NY, providing the opportunity to spend two years studying under some of the most prestigious chefs in the world. Upon graduation Andrew began an externship at Moxie in Cleveland, OH, gaining experience under Chefs Jonathan Bennett and Peter Vauthy. He quickly proved to be an asset working his way up to Chef de Partie and assisting in the opening of a second restaurant for Chefs Bennett and Vauthy. In 2008 Andrew, ready to broaden his horizons, moved to Nashville and worked under Chef Tyler Brown at the Five Diamond Capital Grill in The Hermitage Hotel. Recognizing talent Executive Chef Hal Holden-Bache of Eastland Cafe in Nashville, TN recruited Andrew as his Sous Chef. Andrew caught the attention of many and quickly gained the respect of Chef/Owner Willy Thomas. In February 2009 Andrew was promoted to Executive Chef at Park Cafe the sister restaurant of Eastland Cafe. While ever busy in the kitchen, Chef Racin maintains time to participate in charity events. In early 2009 Chef Racin was honored with first prize at the Tennessee Pork Producers chef competition.
Chef and Owner Guillermo 'Willy' Thomas has a philosophy on food, "Simple is better." This philosophy has been earning him accolades for many years. Under his guidance, Nashville's Capitol Grille gained national attention in 1995, being listed in Esquire magazine's list of top 25 new restaurants, and American Way magazine's list of best hotel restaurants. He was selected to take part in a celebratory dinner during Tennesee's Bicentennial in 1996, and was featured in 'Great Chefs of the South' television series on the Discovery Channel.
Following his tenure at Captiol Grille, Willy served as head chef at the Bound'ry, and in 2001 began operations as head Chef and owner of Park Cafe.
Chef Thomas was born in Gijon, Spain, but grew up in the Pittsburgh area. He is a 1987 graduate of Johnson and Wales University in Providence, Rhode Island.
Kenji Nakagawa was born in Osaka, Japan, where he received his formal culinary training at the Tsuji Culinary Institute, one of Japan's most renowned culinary institutes. Cooking since he was 15, making the United States his home, he has focused on bringing traditional Japanese flavors to new light by combining them with traditional, as well as new and exotic, American ingredients. Kenji helped open Park Cafe with Chef Willy Thomas, but soon left to pursue a career at Zola's, under the guide of Owner/Chef Debra Paquette. Kenji claims that Chef Debra is one of his biggest inspirations as he attempts to create exciting and flavorful offerings. Kenji has also worked at The Boundry in Nashville, as well as several other notable establishments.
Josh Hobbs is a Tennessee native, born and raised in Franklin, Tennessee. Josh has been cooking since he was 15 years old, gaining inspiration and motivation from his father Chip Hobbs (a local personal chef in the Nashville area). He personally describes his culinary style as "Southern-French Infusion," relying heavily on smokes, mustards, and earthy flavors that appeal to the mysterious "sixth" taste bud, or "Unami." He has been employed at the Park Cafe since 2009, after working for Ms. Daisy's catering, rolling sushi in St. Thomas, a sous chef in Maine, and a short sting at Boundry (located in Nashville, TN).