EXECUTIVE CHEF

ROBERT ROUSSEAU

Rob Rousseau's deep appreciation for New American Cuisine was developed at a young age where he was exposed to a variety of foods and cooking styles in Toledo, OH.

Even before graduating high school, Chef Rousseau was already learning different techniques an styles from the best chefs that the Toledo area had to offer, including J.D. Wesley, Peter Swick, George Mancy, and Rob Campbell, respectively. With an eagerness to learn and grow, he accepted apprenticeships with world-renowned chefs both nationally and internationally.

Chef Rousseau has also pursued formal studies of Culinary Arts at Owens, The America Culinary Federation, and The Culinary Institute of America. Throughout his career Chef Rousseau has developed exceptionally high standards, working and studying the nuances of both Classic French and New American Cuisines, which he translates to his staff through constant collaboration.

While the restaurant offers contemporary takes on familiar favorites using locally sourced ingredients, Chef Rousseau's personal passion is procuring and featuring the freshest seafood in the area. The restaurant has a private fish monger who ships to the restaurant several times a week. This allows Chef Rousseau to offer exceptional quality and variety in his daily features that serve as an ever-changing extension to his already rotating, seasonal menus. A blending of cultural cuisines translates beautifully into his dishes, where quality of product, freshness of ingredients, and the balance of presentation drive his gastronomic style.

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SOMMELIER

BRETT NORTHCUTT

Brett Northcutt, a native of Dayton, Ohio, started his culinary career in high school and has worked in a variety of hospitality operations such as corporate restaurants, family-owned operations, and members-only clubs.

Brett attended the Culinary Institute of America in Hyde Park, New York where he earned his Bachelor's Degree in Culinary Arts Management and received the President's Humanities Award for academic excellence. While attending the CIA, Brett also worked as a teaching assistant to James Beard Award winners Michael Weiss and Steven Kolpan, facilitating and lecturing class material for the Wines and Spirits Management course.

Brett was also selected as one of six recipients nationally for the R.C. Kopf Scholarship which is offered to those who display exceptional performance in Wines and Spirits curriculum.

This allowed Brett the extraordinary opportunity to travel and study food and wine in California, Spain, Italy, and France where he participated in harvests and winemaking.

He has also earned the title of Certified Specialist of Wine (CSW) from the Society of Wine Educators and has also passed the Level 3 Advanced Certificate in Wines and Spirits exam administered by the Wine and Spirit Education Trust (WSET).

Brett currently lives in Findlay with his wife and three children. He enjoys campfires, barbeque, and being disappointed by the Cleveland Browns.


Join Our Team

At The Gathering, Gathering Wine, and The Anvil, we strive to provide the best product and service in the area. If you are an enthusiastic team player driven by the desire to please others, we’d love to hear from you.

Please take a moment to fill in this application and email it to our team at info@findlaygathering.com, or feel free to drop it off at The Gathering or Gathering Wine.

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