Adam Donohue, Executive Chef
Executive Chef Adam Donohue has more than a decade’s worth of work at 1618, having watched his personal life parallel his professional career. As he’s worked his way up the ladder, the lessons he learned from mentors in the 1618 family carried over to the real world and have helped him start his own family, including kids Bryce, Iris and Alex.
One of the biggest lessons he’s learned? The simple things in life—as in food and family—shouldn’t be overlooked. Adam is a guitarist on the side and loves cheesy action movies. He also considers himself a bit of a nut. Allergists beware.
Aaron Sheehan, Director of Leadership
There’s no denying the fervent culinary passion that surrounds Director of Leadership Aaron Sheehan, whose career started in a pizza joint and evolved into a lifelong obsession with food and wine. After more than a decade in the restaurant business, the Cleveland native was thrilled to land at 1618 West and “nerd out,” as he puts it, on awesome food and drinks with imaginative colleagues. Aaron enjoys reading about food and drinks, and coming up with new ideas, but he’s equally enamored with his patrons. “I love people and you never know who’s going to walk in the door at any given time.” With a culinary degree under his belt, it’s not uncommon to find him helping in the kitchen, especially for his favorite meal, brunch.
Stacey Land, VP of Cultural Leadership + Education
Oenophile Stacey Land comes by the restaurant business honestly. Her father was educated at the Culinary Institute of America and she found her passion for the business while working in his restaurants. Her culinary pedigree and experience in restaurant ownership make Stacey a perfect fit for 1618, where she serves as Vice President of Cultural Leadership and Education, working with managers at all of 1618’s locations. In her spare time, she develops the wine list for Midtown, where her discerning menu selections won the restaurant a 2018 Wine Spectator award. Stacey was one of the first people in Greensboro to receive the prestigious Certified Sommelier designation in 2017 from the Court of Master Sommeliers, and she is also a Certified Sake Advisor (CSA). In 2016, as one of seven hand-selected guests at Domaine Serene’s Somm Select event in Oregon’s Willamette Valley, Stacey wowed the judges, and came home with a medal for the winning cuvee.
Angus Davis, Sous Chef
Sous Chef Angus Davis knows that pretentious doesn’t mean delicious. The self-taught culinary expert started in the restaurant industry as a dishwasher and his favorite ribs come from a smoky roadside tent. As is necessary for a sous chef, Angus is good with his hands—whether he’s working with a chef’s knife, tools, cars, motorcycles or his house. In fact, he just started school for welding.
Anuar Hidalgo, Sous Chef
Chocoholic. Mexican native. Fresh produce aficionado. Born in Coahuila, Anuar and his mother planted their roots in N.C. when he was a child. Raised in Pleasant Garden on a quarter horse farm, this sous chef got his culinary start as a server/bar tender at Poblano’s Mexican Bar & Grill. Anuar joined the 1618 family in 2021, honing his passion for the inviting and exciting properties of fresh, high quality ingredients since. Were money no object, you’d find Anuar living on a sprawling ranch with his whole family. He compares his personality to chocolate—warm, comforting, and delicious in a variety of applications. The consummate restaurant professional, Anuar’s fridge is a collage of takeout boxes—sous chefs have to eat, too!
Steve Buckner, Front of House Leadership
1618’s Front of House Leader Steve Buckner says culinary guest relations are familial, not fiscal. “Good food is a catalyst for so many things in life,” says Steve, who manages all guest-facing relations at 1618 West. “Food tells a story. It takes you places. It brings family together.” Steve learned the importance of food + family early. His first “restaurant” job was at Aunt Barbara Ann’s tomato stand in Alamance County. He believes in the power of a welcoming atmosphere, and describes his aroma personality as cinder— there’s something enticing and nostalgic about wood smoke in early autumn. When Steve wins the lottery, you’ll find him honing his woodworking skills (he’s not afraid of a few callouses) and repairing broken things. True to form, his fridge contains elbow grease ranch , fancy butter, and ice cold naturdays.
Mark A. Weddle, Bar Leadership
Mark Weddle brings a touch of magic to the cocktail crafting game. This trained flair bartender’s (think Tom Cruise in “Cocktail”) perfected flips, snaps and spins took him all the way to international competitions. Now, as manager at 1618 West, Mark uses his passion for potables and entertaining to provide customers with an unforgettable experience. Mark’s culinary career started at age 11 at a family-owned drive-in restaurant in Virginia, where his grandmother taught him to carry a tray without looking down and his grandfather taught him to count change back at the register. After making $35 in one day, he was hooked. He started with 1618 in August of 2018 “as a weekend gig for extra cash” and hasn’t looked back. Even if he was a millionaire, Mark would still be at 1618. Ever the beverage connoisseur, his fridge contains Miller Lite, Coke Zero, and an unboxed bag of wine. Also, “Cheese, man! Lots and lots of cheese!”
Evans Mack, CS, CSS, CBS Sommelier
Born into a restaurant family, Evans Mack cut her teeth on just about every dining job in existence — from folding napkins and washing dishes to catering, hosting and busing tables. Fresh from the nest, she spent many years in the North Carolina mountains working in fine dining under the tutelage of chefs and sommeliers who taught her a thing or two about memorable food, excellent service and the beauty of wine and spirits. Evans has been with 1618 since 2007, delighting bar patrons with her considerable knowledge of wine, spirits, craft cocktails and beer. She is a Certified Specialist of Spirits, a designation of the Society of Wine Educators which tests candidates’ knowledge and mastery of distillation and spirit production.
Vickie Kube, Finance Director
Animal whisperer. Manual-drive enthusiast. Piccolo player. Vickie Kube goes above and beyond your idea of the everyday bookkeeper. Not only is she an accounting wiz, but she’s best known for understanding all aspects of food service – the numbers, the team, and the guests. Born and raised in Greensboro, Vickie started her career de cuisine at Arby’s at age 15. She worked management in several eateries before discovering a knack for paperwork and started accounting classes. She then worked for CPA firms for 15 years before returning to the restaurant industry. Today she’s come full circle, celebrating her seven-year anniversary as a bookkeeper with 1618. Vickie identifies her personality flavor profile as saucy, as she can be quite sassy at times. There’s not much in her fridge, but she keeps a rack full of red wines close by.
George Neal, Corporate Chef/Proprietor
A Greensboro native, Proprietor George Neal literally grew up in the city’s restaurant community, getting his start washing dishes while finishing up at Page High School. He worked his way up the chain (dishes begot pantry which begot grille which begot executive chef) before starting off on his own with the original 1618 location in 2004. He experienced two schools of culinary education: he’s industry taught but also classically trained through his work at one of Greensboro’s premier French restaurants, Madison Park. And he gained kudos as the winner of the inaugural Fire in the Triad competition. In his free time, he can be found on the golf course or taking his son “Little George” to as many sporting events as he can.
Nick Wilson, Managing Director/Proprietor
How can you call something work when it excites you every morning? Nick Wilson does work at 1618 — he’s the Proprietor after all — but spending time in the front lines is more fun than anything else. OK, fun would be checking in via FaceTime from a cabin in the mountains, but you get the point. His favorite part of the job? Building memories with their clients and walking the line of trendy and traditional while assisting with the creation of a high-end beverage program with the latest and greatest beers, wines, bubbles and high-quality cocktails.
Nick landed in Greensboro for college and loved it so much he never left, finding a permanent home here with his tenured, erudite husband Holt, who deserves endless praise — and probably presents — for allowing Nick to ply his trade during the odd hours of a restauranteur. His belief in community change through philanthropy have earned him the Triad Business Journal 40 Under 40 award, an Action Greensboro Made in Greensboro honoree and the Greensboro Chamber Small Business Person of the Year award.