Meet the Team
DALLAS ROSE
Founder & CEOFor Dallas, hospitality has never been a job. It's a compulsion.
Born and raised in Lexington, Kentucky, he was shaped early by a table that reflected far more than one place. With roots spanning Serbian, Italian, Greek, and Southern traditions, food was never just food. It was identity, connection, and the way a room full of people became something more than the sum of its chairs.
At fourteen, he took his first restaurant job washing dishes at Ramsey's Diner and found the thing that would define the rest of his life. He wasn't drawn to the kitchen alone, but to the entire rhythm of a room in motion: the energy, the timing, the feeling a guest carries home long after the plates are cleared. He chased it through every role he could get, from line cook to bartender to server, learning the business from the floor up.
While studying finance at the University of Kentucky, he opened his first restaurant at twenty-one: Bunk's Burger Bar. He went on to earn a Master's in Finance from Vanderbilt and spent a decade in real estate private equity. Not a detour from hospitality, but the discipline that now lets him build it at scale. Today that conviction drives a growing portfolio of concepts, each one a different answer to the same question: how do you make a place people can't stop thinking about?
Relentless Hospitality is the throughline. It's the belief that the expected way is rarely the right one, that details are never small, and that a great experience is engineered as much as it's felt. Across every project, Dallas stays close to all of it: the concept, the design, the menu, the culture, the moment a stranger decides they belong.
Because it was never just about the food. It's about energy, people, and building places that leave a mark.
When he's not chasing the next idea, he's at home in Lexington with his wife, Courtney, their four children Bronson, Dahlia, Mila, and Wolfgang, and their two silver labs, Franco and Lucia.
Alex green
Co-Founder & Culinary DirectorA Kentucky native, Alex found his way into the kitchen early, drawn in by the process, the precision, and the quiet creativity of cooking alongside his family. What started as curiosity quickly turned into discipline. He went on to study Nutrition and Food Management at Murray State University, earning recognition as a Top 22 Under 40 Alumni, before refining his craft at the Culinary Institute of America in New York.
His career has never followed a single lane. From helping open Josephine Estelle in New Orleans to serving as Chef de Cuisine at Hog & Hominy in Memphis, Alex has moved through kitchens that value both technique and personality. He’s also led large-scale culinary programs in healthcare and higher education—experiences that sharpened not just his cooking, but his ability to lead, adapt, and build systems that work.
As Culinary Director and Partner, Alex leads all kitchen efforts with a focus on ingredients, seasonality, and intention—balancing technical precision with a style that feels natural, not forced. His approach is thoughtful but not overworked, grounded in the belief that great food starts with respect for what’s in front of you.
For Alex, the goal isn’t just to cook well—it’s to create something that feels honest, memorable, and worth coming back to.
Outside the kitchen, he lives in Lexington with his wife, Marli, and their three cats—Louie, Roux, and Koji. When he’s not cooking, you’ll likely find him making pottery, restoring vintage chef’s knives, following Formula 1, or behind the bar shaking up a cocktail.