Although born and raised in Sonoma County, Scott Kendall attended San Diego State University. Growing up in a culinary family, Scott always knew he belonged in the kitchen. He gained experience from working restaurants since age fourteen and learning from his mother, a culinary arts teacher. To further his knowledge of the restaurant industry, he majored in business management in college.
After graduating and traveling for a year, he moved back to his hometown and conceptualized the details and design for opening a restaurant. Scott is now living out his dream and "Seizing the Day" as owner and executive chef of Carpe Diem Wine Bar. When he isn't in the kitchen, Chef Scott is now brewing his own beers in the restaurant.
Born and raised in the suburbs of Chicago, Chef Andrew Martin always had an interest in the restaurant industry. While attending Kendall College, Andrew originally pursued a passion for restaurant management, but quickly found a new love and passion in the culinary field. Upon graduation, he traveled across Europe for a summer and expanded his knowledge and experience in Italy.
After returning to Chicago, Andrew gained experience through working in various places such as the W Hotel, The Chicago Yacht Club, and eventually becoming the Chef de Tournade at Green Zebra, a Michelin Guide recognized restaurant. In 2010, Andrew pursued an opportunity in California at the Michelin Star rated La Toque at the Westin Hotel, in Napa, where he went on to earn the title of Sous Chef. From there Andrew took a position as Chef de Cuisine at Bistro Jeanty, giving him even more experience in the world famous culinary scene of Napa Valley.
When outside of the kitchen, Andrew enjoys discovering new restaurants and trying international cuisines in order to expand his own palate for food and wine.