Meet the Staff

With more than 17 years of culinary experience, Executive Chef Brad Meyers has brought his innovative approach to fine dining to three AAA Mobil Five Star and Five Diamond organizations across the country.

Brad began his career at the Little Nell, in Aspen, Colorado, where he worked with nationally recognized Chef Paul Wade, James Beard Winner Chef Keith Luce, and Chef Bryan Moscatello. He later moved to The Colony and Piano Bar in Aspen, CO, where as an apprentice to Chef Michael Ruggeberg, he was featured in “Talk of the Town” in the December 2002 issue of Bon Appetit magazine.

At The Ritz Carlton Bachelor Gulch in Avon, CO, Brad worked with Chef Stephan Schupbach and was part of a team of chefs participating in the Bon Appetite Master Chef Series. After six years in Colorado, Brad returned to his home state of Arkansas, where he served as Executive Chef at Shadow Valley Country Club, Rogers, AR until early 2011.

Brad is a graduate of the Culinary Institute of America in Hyde Park, NY. In November 2010, he married Mitzi Neely Meyers. When he’s not focused on fine dining, Brad enjoys Arkansas Razorbacks football and volunteering his time working with at risk teens in his community.



Kevin Severe
Chef
Summit Restaurant and Buffalo Bar
kevin.severe@shangrilaok.com

Kevin is a graduate of the Culinary Institute of America and has worked in the industry for over 30 years. He has created unique dining experiences in restaurants from Houston, Texas to Springfield, Illinois and even had his own restaurants in Eureka Springs Arkansas. Chef Severe believes that the focus of a great chef should not only on be on creating and delivering quality menu's, but also, giving the best possible dining experience to the every customer who walks through the door.