© 2007 The Designatorium, Rachel Spence MBA
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Graphic design website design brochures logos Rachel Mooney Rachel Spence North Carolina State University business Chamber of Commerce
A North Carolina native, Mr. Spence is an accomplished hospitality and tourism professional with over fifteen years of experience. He has been consistently recognized throughout multiple sectors of the industry, including hotel, restaurant, and private club management.
"I knew instantly after I took my very first restaurant job as a sautee cook at 518 West in Raleigh that cooking and serving food was clearly a profession that I loved. Although my responsibilities have changed throughout my management career, my focus remains the same – unparalleled service and exceptional cuisine."
"The combination of well-prepared food, a welcoming atmosphere, and the creative passion that fuses both together give rise to the ultimate dining experience. Our company is solely committed to giving the customer the extra level of quality and service for all ranges of events. This is how we retain past clients and gain new ones by referral."
Before co-founding SeaSky Hospitality, LLC, Jonathan served as clubhouse manager of the Landings Club in historic Savannah, Georgia and the oceanfront Shoals Club on Bald Head Island, NC. Jonathan and his wife, Rachel, reside in Southport, NC.
Mr. Farb started cooking at 14 years old at Riomar Bay Yacht Club in his hometown of Vero Beach, Florida. After three years of learning the fundamentals of culinary arts, Rick moved on to work at the Ocean Grill, also in Vero Beach. The two year experience at the Ocean Grill inspired Rick to pursue a culinary degree from Johnson & Wales University in Charleston, South Carolina.
After graduating in 2000, Rick returned to the Ocean Grill where he accepted his first management position as Sous Chef. He spent the next two years learning a great deal from Owner Charlie Replogle and Executive Chef Tim McGraw. Wanting to advance his culinary experience, Rick then moved to Linville, North Carolina where he accepted a position at Grandfather Golf & Country Club under Executive Chef Tom Jankovich. Following his tenure at GGCC, Rick advanced to work at The Landings Club in Savannah, Georgia, which is the largest private country club in the United States.
"My working experience combined with a Johnson & Wales education allowed me to develop my own style and now I am excited to start my lifelong dream of opening my own business."
At the Landings Club, Rick met Jonathan and the two began to develop a successful working relationship, Rick as Sous Chef, and Jonathan as front of the house Manager. Rick then went on to the Shoals Club on Bald Head Island, NC, where he worked as Executive Chef for the next three years before co-founding SeaSky Hospitality.