Team

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
{ madame benoit }


Jamie Keating

Jamie Keating, CEC

Chef, Owner

Jamie Keating, CEC  is the chef and manager behind EPIC Restaurant. He is a graduate of Paul Smith’s College, located in the Adirondacks of New York, and the Culinary Institute at Greystone in California. He is a member of the 2008 ACF United States Culinary Olympic Team and a recent triple GOLD MEDALIST in the Kochunhunst Austerlang, Erfurt, Germany. His culinary experience includes positions with Hyatt Hotels in Atlanta, Hilton Head and New Jersey. He has traveled

to Germany, Switzerland, Luxembourg and France to compete against other countries for top honors in cooking. Jamie gained additional international expertise through a position at a Michelin 3 Star restaurant in France and his studies at the Le Cordon Bleu in Paris. He has been featured several times on the Food Network and in many culinary and national publication. He is the owner and chef of  the premier catering company, Jamie Keating Culinary, Inc. Jamie’s past adventures in the culinary world have included working for Milliken and Company, Hyatt Hotels of Atlanta, Hilton Head and New Brunswick, New Jersey. Jamie is married to Melissa (Rostak) Keating, VP of Operations.  They have four children; Christopher, Nicholas, Jack and Katie.

Tyler Mock

Tyler Mock

Executive Sous Chef/Food & Beverage Manager

Tyler K. Mock has earned the title of Food and Beverage Director of Epic Restaurant. Chef Mock is currently serving as Executive Sous Chef at the River Mill Event Centre and has been for the past five years.  Previously, he gained experience through his three-year employment at Westchester Country Club in Rye, New York as the Garde Manger Chef under the direction of Edward Leonard, CMC.  Between his high school and college careers he worked as a preparation cook at Lola’s, located in Tremont, Ohio under noted television chef, Michael Symon.

Chef Mock graduated with a degree in culinary arts from the Culinary Institute of America. While attending school he earned Dean’s List Honors and was named the Student Culinarian of the Year for the Mid-Hudson Chapter of the American Culinary Federation.
   

 

 

Kevin Moore

Kevin Moore

Chef de cuisine

Chef Kevin Moore grew up in Fulton, MS, where his love of cooking began.  In 2007, he graduated from Le Cordon Bleu in Pittsburgh with highest honors and immediately began interning under Jamie Keating for two years. He then went on to gain more experience working at the Ritz Carlton Naples under two Certified Master Chefs.

He has since returned to work for Jamie at the RiverMill Event Centre and has earned to title of Sous Chef. Chef Kevin can also be found in the kitchen at EPIC, where he is currently Chef de Cuisine.

Kevin is a devoted family man and enjoys spending time with his wife Linda and son James.

 

Jefferson Coreno

Jefferson Coreno

Garde manger chef

Chef Jefferson graduated from Auburn University in 2008 with a degree in film studies. Leaving his original studies behind, he went on to attend the New England Culinary Institute in Vermont for two years. Jefferson began his career working at a bakery and fine dining restaurant in Vermont. Chef Coreno has now earned the title of Garde Manger Chef at EPIC restaurant.

 

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