For information on employment opportunities with DeepWood, click here.

A well built home and the family unit living within are both rooted in strong foundations. The individuals supporting the DeepWood foundation are upheld as both the management team and parents of our business family. I am proud to share my story, but more importantly honored to showcase the talents and the experiences of the individuals who strengthen the root system of DeepWood.

Brian Pawlak

Partner, Executive Chef

Brian Pawlak, raised in Hazlet, New Jersey, began his restaurant career at the age of fourteen working in a family restaurant. His love for the restaurant industry quickly grew to a passion for creation. This passion lead Brian to attend the New England Culinary Institute of Montpelier, Vermont.

Upon graduation, he received a position as Sous Chef of American Seasons in Nantucket, Massachusetts. American Seasons, Wine Spectator Award of Excellence and Best of Boston Winner, specializes in American regional cuisine. In the off-season, Brian was offered the opportunity for menu writing.

The opportunities to compose menus lead him to Rhinebeck, New York where he was offered the position of Chef de Cuisine of Cripple Creek. Cripple Creek is a country chic restaurant, specializing in International cuisine.

Brian came across an opening in Park Avenue Café in Manhattan. This position afforded him the chance to work with and learn from David Burke. Through David Burke, Brian was recruited by Fromagerie in Rumson, New Jersey to lead the kitchen as Executive Chef. Fromagerie was honored a AAA Four Diamond Award Winner by the Zagat Survey and Top Three For French Classic Cuisine in New Jersey by New Jersey Monthly. After three years of service, Brian moved to Ohio. Upon his transfer he obtained a position as Executive Chef at Heritage Golf Course in Hilliard, Ohio. While working at Heritage, Brian met Rick Ziliak and was asked to join him in opening Z Cucina as Chef de Cuisine. Upon his arrival, Brian was able to show off his creative side as Executive Chef. Z Cucina, voted Best New Restaurant by Columbus Monthly and Columbus Dispatch top 20, prepares New Italian Cuisine. At Z Cucina, Brian created and prepared pairings for wine dinners, developed menus and inspired delicious nightly specials.

Chef Brian Pawlak has over fifteen years restaurant experience in New Italian, Classic French and American Regional Cuisine.

 

Amber Herron

Owner, General Manager

The childhood dream of owning a restaurant, took its first step toward reality with Amber's commitment to Cornell University's School of Hospitality Administration. The Cornell Food and Beverage Management program was as much about classroom lecture as job application. The University's emphasis on industry practice opened the job chapters of hostessing, banquet serving and dishwashing while reading deep into Amber's budding interest in wine with a position as a tasting room assistant at the Finger Lakes's Lucas Vineyards. Studies continued from the business background of Cornell to the culinary arts of Peter Kumps New York Cooking School, currently the Institute of Culinary Education. Peter Kump's gave Miss Herron the balance between theory and practice, between discipline and creativity and ultimately the confidence she needed to enter New York City's restaurant world. Chef Katy Sparks's kitchen in Soho's acclaimed Quilty's was the first door opened, and the longest lasting source of personal reward for Amber. After three years within Manhattan kitchens, the transition to the dining room moved Amber from the city to the shores of New Jersey. An invitation to the join the 4 star, French fine dining, Fromagerie was the opportunity to learn directly from its respected and practiced owners, Markus and Hubert Peter, about independent restaurant ownership. Their guidance and her background progressed Amber through maitre'd, wine steward and dining room assistant to Front of House Manager. The Wine Spectator recognized wine program at the Fromagerie allowed the continued growth of her wine knowledge, and she has since earned Sommelier Certification.

It is these key experiences that Amber appreciates as contributions to professional success and personal growth; everyday was and continues to be a re-affirmation that a life of service is the life she is meant to live. It is in this spirit of genuine hospitality, and in the realization of a dream, that Amber looks forward to welcoming the Columbus community to experience DeepWood.

Employment

We welcome you to join the DeepWood Restaurant family. Hospitality as a way of life is the philosophy driving our business; we recognize the personal commitment in any genuine exchange of hospitality and it is thus also part of our individual values. We recognize a similar drive in our team members; we expect this strong level of commitment and motivation as we do from ourselves. DeepWood as a professional restaurant pays respect to the personal memory of a childhood home. The restaurant mission is: together as a team to build the united and secure feeling of family so as to extend the comforts of home to our guests. In a broad sense we are successful in terms of our personal fulfillment and achievement which is ultimately defined by our guest satisfaction and enjoyment.

DeepWood is always seeking individuals with a strong work ethic and demonstrated service talent. Please express your interest by submitting the following application online or in person Monday through Thursday between the hours of 2 and 4pm. We look forward to the potential of welcoming you to the family.

Please communicate interest through our email: deepwoodrestaurant@gmail.com.