General Manager – FARMTABLE Cucina
Carolyn Tsourakis joined FarmTable Cucina as general manager in November 2017. A veteran of the hospitality industry with nearly 30 years of experience, Carolyn started her career as a host at Outback Steakhouse. She has served as a corporate trainer for brands including Outback and Bonefish Grill, where she was also involved in product development and brand-building during the early days of the franchise.
Most recently, Carolyn distinguished herself during her decade-long tenure at independent restaurant BellaBrava in St. Petersburg, first by leading the brand to unprecedented sales and accolades as beverage manager and then as general manager, the position she has held since 2013. A St. Petersburg native, Carolyn is a familiar face to many diners. She’s earned a reputation for creating meaningful connections with guests.
“I’m so excited to be a part of FarmTable Cucina and work with a team that has so much passion,” Carolyn said. “Having worked in St. Pete for so many years, I’m lucky enough to already know many of our guests. I look forward to providing an outstanding experience with a personal touch to everyone who dines with us.”
Executive Chef – LOCALE Market, FARMTABLE Cucina
Chef Jeffrey Hileman is the Executive Chef at LOCALE Market and FARMTABLE Cucina. He arrived in Saint Petersburg in 2014 to launch the one-of-a-kind gourmet market, bringing his rustic yet refined recipes and a philosophy that great ingredients and flavors should always be at the heart of any recipe.
Jeffrey graduated with a Culinary Arts degree from the Charlotte campus of Johnson & Wales in 2008, Jeffrey began his culinary career with the MINA Group in 2009 at Bourbon Steak at the Four Seasons Georgetown in Washington, DC.
A year later, he was promoted to Sous Chef, overseeing the storied Seasons Restaurant at Four Seasons Georgetown. During his time there, Jeffrey and his team catered to some of the biggest names in politics and entertainment, earning the reputation as “the” place to be in D.C. for a power breakfast. During this time, Seasons also received nods for “Best Brunch in Washington” from multiple media outlets.
From the Four Seasons, Jeffrey was promoted to Executive Chef of MINA Group’s, The Handlebar, in Jackson Hole, Wyoming. As part of the opening team, he worked side by side with Chef Mina on menu and recipe development.
Assistant Manager – FARMTABLE Cucina
Brandon is a native Floridian with over a decade of experience in the restaurant and hospitality industry.
Brandon started working in the industry just out of High School and quickly moved into bartending while in college locally, where his passion for cocktails earned him a stellar reputation in the local bar scene. He competed in several craft cocktail competitions throughout his bartending career and through proven hard work and leadership, became the Lead Bartender at Farmtable Cucina in 2015. He led the team through the transition from beer and wine to full liquor and was a driving force of the success of the cocktail program.
Prior to his tenure with Farmtable, Brandon spent several years bartending and managing at Post Card Inn on St. Pete Beach as well as bartending at Side Bern’s in Tampa. His previous management experience and superb leadership abilities, as well as his drive for excellence in the hospitality industry led to his promotion to Assistant Manager at Farmtable Cucina in June 2017. He couldn’t be prouder to continue growing with such an outstanding establishment in the Tampa Bay Area.
Assistant Manager, FARMTABLE Cucina
From the coast of Lake Erie (PA) to the Gulf Coast. Chad was raised to always work hard and be a leader both in my professional career and in sports. Becoming captain of both high school and college football teams, he always had leadership qualities inside. A true food enthusiast in all days ending in Y. It was a natural move for him to manage business in both restaurant and grocery retail environments. When he is not in the workplace Chad enjoys being active and exploring new areas. Photography and Nature has become a big part of his life. Chad moved from Pennsylvania to the St Petersburg area to accomplish big goals and better his life. It was meant to be when Chad walked into Locale Market, “He knew” this was something that he believed in and wanted to be a part of. Hired on as supervisor of the loading dock, from checking in fresh produce to whole fish, Chad is excited to see the raw products transform into the finished dish he will be delivering to the guests at Farmtable Cucina. He is extremely grateful and excited for the opportunity that is on his “plate”. Chad resides in Largo, Florida.
Beverage Director – LOCALE Market, FARMTABLE Cucina
Julian Mayor never imagined he would be where he is today when he moved to Washington, DC from Tampa, FL to pursue a career in government. After several years in the nation’s capital helping to organize the dinners and events that often followed governmental meetings, he decided that his true passion was in the food and wine world. Turning in his dark suit for chef whites, he began taking culinary classes at the French Culinary Institute in New York City while interning in the wine cellar of Balthazar and the Best Cellars wine shops. Since then, Julian has delved deep into his passion, working for the top restaurant and hospitality groups in the country including Lettuce Entertain You and the Four Seasons Hotels. In 2008, he joined the Michael Mina Group to open their new Bourbon Steak in Washington, DC as the Assistant Sommelier, being very shortly promoted to Head Sommelier. In late 2016 he returned to his hometown as Beverage Director of LOCALE Market and FARMTABLE Cucina, where he oversees a growing retail and restaurant wine, beer, and spirits program to complement the culinary creativity that surrounds him.
CDC – FARMTABLE Cucina
Cooking was always an important part of Jeff’s childhood, his mother being a Pastry Chef. All holidays revolved around the whole family in the kitchen. This was the gateway to his career. Jeff started off catering at a young age. At first, it was all volunteering through his chef in high school. From here he continued into culinary school at Culinary Institute of Charleston. Raised in Charleston, South Carolina southern food always had a place in his food. After attending culinary school, he left and moved to Spain for an extended stay.
After returning to the States, he immediately rejoined his former restaurant and accepted the job as the Private Dining Chef. In2011, Jeff relocated to Florida and landed the Executive Chef Position of a French Bistro in the Tampa Bay area. It was here where Jeff and his team were able to achieve several awards and accolades; one being named Best New Restaurant in Florida from Florida Trends Magazine. Jeff joined the Locale Market FarmTable Cucina team in January 2017.
Executive Pastry Chef – LOCALE Market
Chef Kate Bates brings many years of experience to her position of Executive Pastry Chef for Locale Market and Farmtable Cucina. She has created pastry and desserts of all styles in her varied career. She draws upon her experience of working in some of the best restaurants and patisseries in New York City, Columbus, OH and here in downtown Saint Petersburg. She has worked for and studied with some of the finest Pastry Chefs in the country including Francois Payard, Sébastien Canonne, and Jacquy Pfeiffer.
Chef Kate is excited to add her enthusiasm and excellence to the Locale and Farmtable family.