Meet the Chefs

	Gregg Frazer Corporate Chef Gregg Frazer joined the Eat With Us team in 2007 as the corporate chef. He moved to the Columbus, Mississippi area from San Diego, California.     His background includes working in multiple aspects of the food service industry including fine dining restaurants, luxury hotels, food distribution, menu development, manufacturing, etc.     Gregg holds a Bachelors degree in Management from the University of Vermont, a Culinary degree from the prestigious Culinary Institute of America in New York, and an MBA from National University in California.     Gregg has worked all over the country and the world including Florida, Texas, Philadelphia, Hawaii, Australia, Northern and Southern California and Colorado.
	John Cusanelli Jackson Square Grill | Columbus     John Cusanelli came to the Eat With Us group in July 2010.  After graduating as salutatorian in his high school class, John attended MUW where he received a B.S. from the Culinary School.  The Carrollton, AL, native says that a love of cooking for others is what made him pursue a career as a chef.  Among his favorite dishes to cook are pastas with "made from scratch" sauces.     "I have a passion for making people happy with the food I serve," states Cusanelli.     John not only enjoys preparing food, but also finds that teaching others about it is one of his favorite aspects of his occupation.
	J.D. Capps Fairpark Grill | Tupelo J.D. Capps began working with Eat With us Group as a server at Harveys in 2007. He is now chef at Fairpark Grill in Tupelo. He credits his growth as a chef to his love of food, and working in the restaurant business from being a server to moving to the kitchen area.       “My favorite aspect of being a chef are the little details of preparing any dish,” says Capps. Being fast on his feet and a quick thinker are also attributes that make him a unique chef.      Prime Rib is J.D.’s favorite food to cook, while his favorite food to eat is a big steak.     Capps is married and has two children.
	Adam Vanderhoof Harveys | Columbus Adam Vanderhoof is a graduate of the Orlando Culinary Academy where he finished with honors for Le Cordon Bleu Standard of Culinary Arts.  He has also received multiple awards and recognitions in previous positions.      A native of Umatilla, FL, Adam developed a love of cooking when growing up by making dishes for his mother and from working in the restaurant business.  He describes his creative style as one of trying new combinations of flavors "to mix it up and see what happens."      "I learn to adapt and re-create until I get it right," he says.      Among his favorite entrees to prepare are Red Snapper over Caribbean Rice and Bourbon Barbecued Salmon.      One of Adam's goals is to become a Certified Master Chef.       He comments, "I like to share my knowledge with others, helping train and mold them into the next leaders in this industry."
	Carnell McGee Harveys | Starkville Carnell McGee is chef at Harveys in Starkville. He joined Eat With Group in 1991. He is a graduate of from the Omelet Shop Manager Training School, was food and beverage manager at the Holiday Inn location in Starkville for over six years. Carnell helped design, open and manage Benigan’s Restaurant in Atlanta.     McGee was awarded Best of Star Shine in 2008.     “I know my cooking skills are a gift from God,” explains McGee. He enjoys the combination of being a chef and serving people.     Carnell’s favorite dishes to cook are Hawaiian fish, different types of pasta and creating new sauces. Pasta is his personal favorite dish to eat.     He is married to Janice McGee and they have one son.
	Ryan Siler Harveys | Tupelo Chef Ryan Siler hails from Oklahoma City, OK. Ryan’s interest in cooking stemmed from his family aalways owning restaurants. He received his training in Albuquerque NM, and has always had a flair for the Southwestern style of cooking. He worked for the Winchester in Memphis, TN, and spent two years at Andersons in New Orleans under Chef Paul. Don’t be surprised to get a table visit from this chef, because guests’ reactions and comments determine where a chef goes next.       “I just love to see people enjoy what I’ve created” Chef says. The highest complement for this chef is a guest leaving thinking about what they’ll order on the next visit!       Ryan is engaged, and owes his skills to the lord and a loving family!
	Daniel Weldon Central Station Grill | Starkville Daniel Weldon is chef at Central Station Grill in Starkville. He joined Eat With Us Group in 2010. He came to Starkville from Destin, Florida, where he worked at Commanders Palace with Chef Danny Trace. Daniel credits Chef Lagasse with teaching him how to be creative and innovative with all kinds of different foods. His love for cooking started at age 15 where he worked at an Italian restaurant, Gugliemos in Destin.     At age 16 he won a recipe contest for Most Innovative Entrée. Growing up with a lot of relatives who cook, inspired him to become a chef.     Daniel’s favorite dishes to prepare are pasta entrees and fresh fish.  Being chef at Central Station Grill gives him room to continue to grow as a chef while awarding patrons with his cooking style.     He grew up in Destin, FL and graduated from Ft. Walton High School.