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.
Director of Operations – LOCALE Market, FARMTABLE Cucina
Mordechai Baron comes to LOCALE Market / FarmTable Cucina from his former position as the General Manager of Dean & Deluca in Charlotte, NC.
Baron not only offers the guests a breadth of experience in the gourmet culinary industry but he also brings a warm, customer-focused style to LOCALE and FARMTABLE Cucina, helping ensure the shopping and dining experience is unique and meaningful for everyone.
A leader with extensive experience driving impactful operations management initiatives within the hospitality industry,
Baron oversees a successful service approach that generates outstanding service delivery standards, and supports on-site teams to provide an exemplary experience.
Baron’s additional international and U.S. based experience includes time as one of the opening team members for the Ritz Carlton Hotel in Almaty, Kazakhstan. He has also served as the General Manager for the Los Angeles Convention Center, where he managed, directed and oversaw food service operations for the Emmys, Grammy’s, the L.A. Auto Show and for Oprah Winfrey herself.
“I welcome every customer at LOCALE / FARMTABLE Cucina. It’s my goal to build the energy so LOCALE / FARMTABLE Cucina continues to be a neighborhood gathering place,” notes Mordechai Baron, Director of Operations. “We have the very best gourmet chef-prepared market cuisine in west central Florida and unique culinary offerings that wow customers. I look forward to continuing to invite in our community and visitors alike.”
Assistant Manager – FARMTABLE Cucina
Brandon is a native Floridian with over 10 years’ experience in the restaurant and hospitality industry, From food to beer and spirits. Brandon is one of the top mixologist in Saint Petersburg area.
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
Alicia is a Florida native, At the age of 12, Alicia enrolled in her first Wilton cake decorating class and became hooked. She made and sold cakes to parents of children she babysat and to teachers for school events. Little did she know that what started as a childhood hobby would turn into her career and passion.
After attending the University of Florida and working in bakeries and kitchens while in school, Alicia decided to head to Johnson & Wales University in Charleston, South Carolina. Upon completion, she was offered the job as Executive Pastry Chef for The Harbour Club, and exclusive member’s only dining club in downtown Charleston.
She then moved on to become The Executive Pastry Chef at Circa 1886 at The Wentworth Mansion; a AAA 4 Diamond restaurant on a AAA 5 Diamond property. The Charleston Post and Courier, Charleston Magazine, The Charleston City Paper, appeared on radio and television, and was chosen as best desserts in Charleston by Charleston Magazine in 2006.
In 2007, Alicia decided to Colorado. She worked in The Blue Star. During her time with the Blue Star group, she designed dessert menus for The Blue Star, Nosh, and La’au’s and helped to plan and design The Old School Bakery in Ivy wild School.
After living in Colorado for 8 years, Alicia moved to Florida in 2015 to be closer to family. There she was hired at Locale Market and FarmTable Kitchen as the Executive Pastry Chef, leading two teams in charge of all in house bread and pastry production.