Staff
Arthur Gordon, 'Big Daddy'
Arthur used his chemistry and philosophy training at UNC-Chapel Hill to build his unique culinary perspective. In 1975, he and a group of idealistic friends began their careers 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.
Cafe
Solomon Khoury, Chef du Cuisine
Solomon was 'born and raised' in the restaurant business. He has been a chef for over 10 years, first working with his family's business and later working in other Raleigh restaurants. Solomon loves shopping at Raleigh's Farmers Market, getting to know the farmers, and maximizing the farming produce cycle. His favorite cuisines are Mediterranean and French Fusion.
Dodge: Dining Room Manager
Dodge is part of the Cafe's history. A Raleigh native, Dodge dined at the Cafe during it's first week of operation in February, 1975. He lived and worked in Paris and New York City for many years. During the late 1990's, he returned to Raleigh and became Irregardless's bartendar in 1997 - earning acclaim by patrons and media alike for his excellent drinks. After taking a year away from the Cafe in 2010, Dodge returned to serve as the Cafe's Dining Room Manager. Now that Dodge is back, Irregardless' regular customers can feel 'at home' again, with Dodge at the helm and continuing to ensure that their drinks are perfect.
Rondi Goodman, Pastry Chef
Rondi has been creating satisfying and delicious desserts for over 10 years. Since beginning work at Irregardless 2 years ago, her favorite creations are the Blackout Cake, Lemon Custard Cake, and Tiramisu. Before coming to Raleigh, she owned a small cookie company in New York City and was a fashion editor for Real Simple Magazine.
Catering
Beth Earley, Catering Manager
Beth is attentive to all the details of your event. With over a decade experience catering in Atlanta, Charlotte, South Florida, and the Triangle, Beth's skill in designing anything from weddings to corporate caterings, Beth will certainly enhance your event and satisfy all your needs.
919-610-0872 919-610-0872 beth@irregardless.com
Jayme Rhodes, Catering Operations Manager
Jayme's nearly 2 decades experience in the catering and food management business is quickly apparent. She seamlessly oversess all the needs of Irregardless' catered events, which range from 10 to 1,000, as she ensures that all the guests have 'peak' experiences. A graduate of NC State with a degree business and finance, Jayme also attended Culinary School. She enjoys roaming around the farmers market, hosting dinner parties, sailing, and perfecting her green thumb.
Marketing
Anya Gordon - Marketing Director
Arthur's wife, Anya in on top of promoting Irregardless Cafe and Catering in all ways: advertising, sponsorships, web-site & mobile phone, "Regarding Irregardless" monthly newsletter, social media, brochures and general recognition in the community. Anya's expertise has been gained from her past 'hands-on' involvement in the business as Catering Manager, Dining Room Manager, Hostess, Cashier, Chef and more.
Nam Pham - Internet Marketing Specialist
Nam is a social media ninja. You can always find him with his smartphone or iPad in hand ready to document and share anything and everything that's happening around him. His main goal is to build a strong social community around Irregardless through the use of our website, blog and various social media outlets. Aside from having a fanatical passion for blogging, tweeting and posting, he also enjoys cooking, traveling and meeting new people.
Irregardless' official archivist:
And a special word of thanks to Donna Helen Crisp, who worked lovingly at the Irregardless Cafe for many years. Donna saved invaluable newspaper articles and photos of the Cafe's early years which are on display in the Cafe.
