Managing Partner

Mark Tarbell is the owner of Tarbell’s in Phoenix (Food & Wine “Best Restaurant”)  He earned his culinary degree at La Varenne and studied wine at l’Academie du Vin (both in Paris).  Nominated “Best Chef – Southwest” by the James Beard Foundation, Mark has cooked at many special events around the country, including for His Holiness the Dalai Lama.  He is a judge for the L.A. County Fair wine competition, and a board member of the International Association of Culinary Professionals’ Culinary Trust. He is the weekly wine columnist for The Arizona Republic and has been published in Wine & Spirits and Food Arts.

General Manager/Dough Boy

Brian Cauley graduated from Johnson & Wales University in Providence, Rhode Island and externed at the Hyatt Regency in Scottsdale before joining  the family of Mark Tarbell's Phoenix restaurants in 1997. In 2004 he headed to Colorado to open The Oven. When he’s not at the restaurant Brian likes to stay active with hiking, skateboards, and mountain bikes.

General Manager

Stephen Townsend

Executive Chef

Jeff Fuller

Sous Chef

Jason Smith