The Greenhouse Tavern

Brian Goodman entered the service industry at age 16, as a bus boy. He had his first kitchen experience at The Bistro by the Sea, in Neptune, New Jersey, and began training in a professional kitchen at The Manhattan Steakhouse in Ocean Township, New Jersey. In fall of 2001, Goodman enrolled in the culinary program at Rutgers University, graduating third in his class and receiving a Cordon Blanc Award. As a training requirement, Goodman spent a summer working at The Fromagerie – one of the finer restaurants on the Jersey Shore. After his externship ended, he was offered a job as a line cook with the restaurant. There, he was introduced to the concept of “farm to table.” He also took classes in restaurant management at the Art Institute in New York City, completing all of the required courses by June of 2004.

Executive Chef, Glenmoor Country Club, Canton

Chef Meeker is the Executive Chef of the Glenmoor Country Club in Canton, Ohio. An Akron native from St. Vincent St. Mary High School, he attended Johnson & Wales in Providence, Rhode Island, where he earned his culinary and food and beverage management degrees.
After earning his bachelor’s degree, Meeker worked as a chef in restaurants in Maine, Massachusetts, Florida and Chesapeake, Virginia, before returning home and working at the Akron City Club and Sheraton Suites in Cuyahoga Falls. At age 30, he opened his own restaurant by converting a former diner into an upscale restaurant called Meeker’s Kitchen.

Formerly Executive Chef, The Vue in Hudson; new location Nosh

Born in Los Angeles City in the Philippines, Rick Carson moved to Ohio with his family when he was four years old, and grew up in the Akron area.  As a student at St. Vincent/St. Mary High School he knew early on he wanted to pursue a career as a chef, and completed the school’s vocational culinary training program.