 Joseph Steinert Chef |
When as a young boy his family moved to Hampton Roads, Joe developed a love of Southern cooking. After gradating from Johnson and Wales of Norfolk in 1995, Joe took a position with Outback Steakhouse where he remained until 2004. During his tenure at Outback Joe worked as a line cook, then kitchen manager and finally General Manager.
Realizing his passion was cooking rather than managing, he moved to the Outer Banks and oversaw the kitchen at Stripers in Corolla in 2004 and then visited the kitchen at Kill Devil Grill in 2005.
A move back to Isle of Wight landed Joe a position on the opening culinary team at Vintage Tavern in 2006, where he has remained. Joe continues to fuel his passion for cooking and love of all things southern with the farm to table Seasonally Southern cuisine that has garnered numerous accolades from both critics and diners since Vintage Tavern opened.
 Brian Hughes General Manager |
His early career began in Charleston, where he was studying for an engineering degree and working as a server in the acclaimed restaurants Anson and 82 Queen. The hospitality experience in Charleston inspired him and nurtured his passion for food and wine and all things southern. He found his true calling and followed that path landing in Norfolk and mastering his talents at Bodega and Velvet 25 Bistro. He established himself as a natural leader and moved into the General Manager position at each restaurant We are fortunate he has chosen to lead our team at the Vintage Tavern.
Bryan has recently embarked on a more intensive study of wine and spirits and has completed his first level entrance into the "Court of Master Sommeliers." It is a high honor that few achieve. This accomplishment is a testament to his desire to enrich the dining experience of every guest.
When asked for suggestions of food and wine pairings, Bryan is sensitive to each guest's preference and makes his recommendations accordingly. If asked his personal favorite food and wine combinations, he would answer "pan seared New Zealand rack of lamb with a Dijon mustard rub paired with a rich, smoky Syrah. Naturally, served with a side of stone ground grits!" Bon Appetite.
 Kenny Reynolds Chef/Pastry Chef |
Kenny took this enthusiasm to the next level and decided to attend Johnson and Wales University and in 2004 graduated with his culinary degree. Prior to receiving this degree, Kenny had been working in area restaurants, including the Lucky Star, where he worked under the guidance of Amy Brandt as a sous chef. This position was his first real venture into the fine dining scene, having previously worked in more volume driven establishments. He stayed on at Lucky Star for two years and continued to hone his culinary skills.
When Vintage Tavern was still in the building and set up stage, Kenny joined the team, feeling that his natural inclination to the southern table would allow him to grow as a chef while also bringing his talents to the team. He liked the philosophy where the emphasis would be on quality ingredients and making everything from scratch. Under the initial guidance of Sam McGann, Kenny was able to explore and recreate southern classics adding his own flare.
Since April 2006, when Vintage Tavern opened its doors, Kenny has been an integral member of the culinary team. He took on the challenge of developing the baking and pastry program from the ground up. If you were to ask him, he would probably tell you that his love of ice cream contributed to his new found passion – Baking and Desserts. Look for his desserts to be the perfect "sweet finale" to your dining experience.
 Sarah Mankie Sous Chef |
While attending Virginia Tech, Sarah expanded her knowledge to appreciate all aspects of the hospitality industry. She applied her studies and her knowledge in the kitchen and took a position with a large corporate establishment working as a line cook and then moving into management. She spent 5 years there until 2007 when she moved to Hampton Roads looking for new challenges.
Once in Hampton Roads, Sarah knew that she wanted to continue her passion of cooking and sought out a position with a fine dining restaurant. She was hired by Pete Evans, who at that time was the chef at Zinc Brasserie. She considers Chef Pete to have played a strong role in her desire to continue in fine dining and her career as a chef. (See Pete Evans now at River Stone Chophouse)
With her love of deep southern culture, Sarah enjoys reading cookbooks by Donald Link and John Besh and studying the tastes and textures of New Orleans creole style cuisine. She loves the Vintage Tavern because it personifies her passion for southern hospitality and farm to table freshness. Her favorite day of the year is The Pork and Pinot event at the Vintage Tavern, set each year on our anniversary (April 1st) when the chefs and service team are all engaged in showcasing the best of everything we can do, southern.
 Brian Mullins Owner |
 Teresa Mullins Owner |
