OUR TEAM

DANIEL DOBBS   Executive Chef

Daniel Dobbs began his culinary career cooking in a small, local restaurant in Taylors, SC while in high school. He says he has ‘southern soul food’ roots, fostered by his grandmother, who taught him all about country cooking. He went off to Auburn for college, but decided cooking was his passion, and moved to Johnson and Wales in Charleston to study culinary arts. He absolutely loves what he does—it is his outlet for creative expression. Daniel likes it when each bite of food he prepares is an explosion of complementary flavor—his innovative, farm driven cooking will have you coming back to Roost again and again.

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DESMOND SIMS   Sous Chef

Desmond, a self-proclaimed country boy from the small town of Rockingham, NC, began his love of cooking by working with his grandmother to grow, harvest and prepare their food. He knew the value of seasonal, local food before it was popular! After high school, Desmond attended NC State where he played football as a defensive lineman. The leadership skills he learned on the football field help him execute successfully in the kitchen. Des, as he is affectionately known, worked his way up the corporate ladder at FATZ before coming to cook at Roost in 2016. His family has shaped his culinary style, but he is largely self-taught, and is known by his colleagues as a quick study in the kitchen. He says one of his favorite things about Roost is the open kitchen because there is nothing better than getting to see his guests enjoying the food he has created.

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CHRIS GEORGE   General Manager

Christopher is the general manager of Roost in downtown Greenville. He has worked in the hospitality industry since age 14 (interspersed with interludes as college professor, graphic designer, wilderness education instructor, purveyor of outdoor recreational equipment, landscaper, and cartoonist), working every position in both front and back of the house. In addition, he has over sixteen years of restaurant/hospitality management experience. Prior to his time at Roost, Chris was Food & Beverage Manager/Assistant Club Manager at The Cliffs at Keowee Vineyards. He has assisted in the opening of several new restaurant concepts in the Greenville area, including The Bohemian Café and Wild Ace Pizza and Pub.

Chris’ passion is cocktail mixology. He began mixing cocktails long before he was old enough to drink them, thanks to the Old Mr. Boston bar guide that he swiped from his parents’ bookcase. Recently, he built the beverage program at the Art Bar on Main Street and was the BMW Charity Pro-Am Bartender Mix-off Champion in 2015 and 2016.

In his free time, he enjoys writing for Edible Upcountry, reading, painting and getting lost in the woods.