Staff
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A native of North Carolina, Arthur used his Chemistry and Philosophy training at UNC-Chapel Hill
to build his unique culinary perspective (please see Arthur's Notes on the Cafe home page).
In 1975, he and a group of idealistic friends began their career creating healthy and eco-friendly
vegetarian meals. Over the years, fish, poultry, beef and lamb have been added to the
Irregardless Cafe menu. Arthur has attracted some of the best culinary talent in the Triangle
area to the Irregardless kitchen, and together they carefully prepare fresh produce, meats and
seafood into delicious and enticing meals for your enjoyment.
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Jordan brings his own brand of upscale, contemporary cooking to the Irregardless tradition of fresh, local foods. His New American Cuisine uses unique and high-quality ingredients, prepared in a way that celebrates America’s rich ethnic and cultural diversity while implementing modern and innovative cooking techniques. Jordan’s ever changing menu focuses attention on each dish sent out of the kitchen – fresh ingredients, skillfully prepared to order, served beautifully with care and sensitivity.
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Terry is one of many familiar faces at the Irregardless Cafe, serving you since 1987! The Cafe's regular customers know that she remembers their personal preferences and tends to their every wish. This individual service style is taught to all the Cafe's wait staff. Terry is Irregardless' stalwart, serving all roles in the Cafe as needed. Her title of 'Daytime Dining Room Manager' doesn't begin to touch on her value to the Cafe.
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Kendra is the smiling face that will greet you at the door each evening. Her motto is "Let's make all our guests' evening truly special – great food, excellent service and uplifting live music - the perfect end to the day." For more than a decade, she has loved all aspects of in the dining experience, having worked as a wait-person, bartender, barista, chef and manager.
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Sherry creates elegant and delectable desserts and is a master Wedding Cake baker and decorator. At the Irregardless, she is known for her Key Lime Pie, Belgium Chocolate Tart drizzled with Cappuccino Sauce and Green Tea Creme Brulee. Sherry has been a Pastry Chef since 1995, managing her own pastry shop in Ohio, before moving to Raleigh. Prior to joining the Irregardless team in 2007, she baked at Nelsons and An - New World Cuisine.
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Rondi has been creating delicious and whimsical desserts for over 10 years, and at the Irregardless for the last two years – her favorites are Blackout Cake, Lemon Custard Cake and Tiramisu. In New York City, she owned a small cookie company and was a fashion editor for Real Simple Magazine. Rondi is married to a Chef and her two year old loves to help her bake in the kitchen.
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