Although young, Judah Craig brings with him nearly 15 years of restaurant experience.
Starting as a bus boy for the Scotch and Sirloin at the age of 16, Judah quickly found a passion for the restaurant business. For 12 years, he worked at the Scotch and Sirloin and quickly advanced his way into management. During this time, Judah also received his Bachelors in Business Administration from Wichita State University. After four years of management, he accepted an offer to help manage and launch the new Firebirds restaurant in Wichita.
After one year of management at Firebirds, Judah was presented with the opportunity to become the General Manager of the Candle Club. He brings energy, intelligence and a passion for customer service to an already established and thriving staple of the Wichita Restaurant scene.
Coming over to the Club with five years of banking experience at Fidelity Bank, Ryan Reed joined the Candle with the new management team in 2014. His responsibilities primarily include the oversight of club finances and the management of member accounts. He graduated Summa Cum Laude from Baker University with an M.B.A in 2015, demonstrating a proficiency for finance. Ryan enjoys the level of personal interaction that comes with the hospitality business and is eager to tend to our member's needs. We are fortunate to have a person of his caliber on our management staff.
Katie Gatz has over a decade of experience in the restaurant industry. The Candle is happy to have her onboard as she has brought a high level of energy and enthusiasm to her position. She originally joined the Candle Club staff three years ago, and because of her efforts has been promoted to our Banquet Manager. Her qualifications include a B.A. in Business Administration from Wichita State as well as a knack for organizing events and party planning. We are appreciative of everything she brings to the Candle on a daily basis.
We are proud to announce the newest addition to our team, Executive Chef J.D. Harvey. Chef Harvey comes to us with over 20 years of culinary and restaurant management experience. Throughout his years in the kitchen, he has had the opportunity to develop many new restaurant concepts such as the Anchor, Highlands Gastropub and Cardroom and Deano's Grill and Tapworks. One of his most memorable accomplishments was serving as the Executive Chef of Wichita's well renowned Cibola Restaurant. During his time there he delighted in creating an exceptional dining experience for his audience as well as defining one of a kind experiences for patrons during the exclusive and intimate 'Chef Tables'.
Chef Harvey is most passionate about the modern Americana style cuisine and revels in the creative process. He is privileged to create a dining experience that appeases the hearts and stomachs of every patron and his goal is to offer creative, high quality food that people rave about. We are glad to welcome our new chef and are very excited that this Culinary Veteran continues to be a well loved and adamantly followed Wichita and Kansas City award winning chef!
Having 18 years of experience in restaurant kitchens, Michael Rosenberg has whipped up some of the best dishes the city of Wichita has to offer. Working in such restaurants from Highlands Gastropub, to Yaya's and Deanos Italian Grill, Michael brings his knowledge of being a sous chef with him to the Candle Club.
And creating dishes isn't Michael's only strong suit. He also has an art for crafting some tasty BBQ sauce. Kansas Cabin BBO Sauce is his personal crafted brand. Michael brings with him ingenuity and adds to the great food quality at the Candle.