ron anderson

Ron Anderson

Raised in Memphis and spending unforgettable years with his uncle who was a Navy Master Chef and his Dad (also a good cook), Ron Anderson vividly recalls spending his summers in Nashville. The rich memories of his grandmother Lizzie's custard or lemon pies and grandmother Daisy's turnip greens and 'Sprite vanilla cake' brings a smile every time!

Ron didn't launch his first career in the culinary arena but by the time his wife encouraged him to attend culinary school (Ron was always the cook for his large holiday family dinners) he was ready for what ensued. His successful culinary career was sparked at the Clinton Presidential Library working in their café at lunch and cooking at private dinners for the who's who in Arkansas. The chefs he worked with opened Ron's eyes about how to create dishes and wonderful sauces during the two years he learned at their side. When he left to return to Memphis and the Olive Garden, his confidence in the kitchen was cemented!

By the time Ron moved to Jacksonville, his career took him to Cooper's Hawk as the Sauté Chef and Hotel Indigo as Sous Chef. His outgoing personality is perfect in any kitchen to help train others and his passion for creating banquet menus is a great asset for his new career at Culhane's. In fact, two recent dinner 'specials' were Ron's innovation: The Ultimate Patty Melt on rye with Cheddar Cheese, Caramelized Onions and Special Sauce (his secret)…and Marinated Pan-Seared Crispy Cod!

Chad Spano

Chad Spano

Growing up in Daytona Beach as a young musician, Chad Spano didn't have any clue that by the time he was 30 he would be embarking on a new career that's lasted since the opening of Culhane's Irish Pub (Atlantic Beach). A multi-talented musician who plays nearly every instrument and created the 'What About Me' band, he lived in Newport Beach/Huntington Beach for five years before returning to northeast Florida.

By chance, his roommate in Jacksonville Beach mentioned the newly opened Culhane's Irish Pub; so Chad worked as a bar back, food runner, kitchen helper, dishwasher…learning every aspect of the business while consistently moving up into the 'lead role' of Culhane's kitchen after eight years. "It's a great family atmosphere. The Sisters encourage me to do my thing, especially now as an 'administrator' ~ actually kitchen management. I love being involved in inventory, purchasing, menu design, recipes!"

For Chad, who always enjoyed the challenge of creating 'hybrid dishes by blending Irish, Asian, Southwest, American foods', he now appreciates the ability to keep growing in the food/restaurant industry. He's happy teaching other employees how to do it 'The Culhane's Way. Chad feels that every question is a good question; none are stupid, from food etiquette to rules/regs with the health department. He's had a long line of great teachers and now he has taken on that role at both Culhane's locations with gusto. "When we can take our traditional Irish dishes of meat and potatoes and create a new 'wow' dish ~ we've done our job well"!

Marvin Barnes

Marvin Barnes

From the football field to one of the top sports bars in northeast Florida, Marvin Barnes has found a home at Culhane's Irish Pub where he can share his legacy of cooking with new fans. A high school fullback in Baton Rouge, Louisiana, his earliest memories could have been ignited through his grandmother Dorothy who cooked at Soldier Field Stadium many years ago. A great southern cook whose catfish and mac n cheese were something that Marvin remembers fondly, he left to join the Navy where he cooked for more people than one could imagine ~ How about 5,000 ship mates and numerous kitchens from San Diego to Japan!

Marvin went to culinary school in the Navy and learned in nine week what might normally take two years in a regular culinary program! He spent many years as an E-5 Culinary Specialist perfecting soups, entrees and a variety of cuisines. Following the Navy, he joined the Hilton Hotel in Jacksonville while going back to FCCJ Culinary School. Many Jacksonville area people will recall working with him at the fine dining University Club during his 2 years as Sauté Chef where everything had to be 'right…from the taste to presentation'!

His cooking 'comes from the heart' which is what Marvin brought to both the Fox Diner in Avondale and River City Brewing downtown Jacksonville as Executive Chef! Knowing that his customers would be satisfied because he had his hand in everything, he also recognizes that 'If you're having a good day, the food comes out right"! At Culhane's, he maintains the same goals but in a different atmosphere as he brings his Creole Style to the Irish-American menu. Marvin's love of gumbo, pastas and spices blend perfectly with the new adventurous menus that are being served today. Let's give a cheer for his Shrimp & Basil Pasta!

Jason Gishler

Jason Gishler

With one of the longest employment tenures at Culhane's Irish Pub, Jason Gishler has been leading the culinary team for more than 13 years. A hard-working and creative cook from Miami, Florida, he began his restaurant profession at an early age as a dishwasher in Tallahassee during college at Cabos Bar & Grill, quickly being promoted to hands-on cooking. Obviously he was hooked on a long career that spanned his Florida years + California years as an aspiring musician. His band and music will always have a presence in his life ~ but so is his dedication to the Culhane Sisters and their exciting world of dining and events.

As a self-taught cook who enjoys keeping an open mind to other cooks on his team, Jason continues to learn about regional cuisine paired with the obvious Irish theme at Culhane's. A few of his favorites on the menu are Brisket & Grits for brunch, Sesame Shrimp and anything that marries local ingredients with his perception of 'Food is art'! Our restaurants bring people together and that's one of the things I enjoy most at Culhane's".

Recognizing that his career at Culhane's is a super balance between work and family, Jason enjoys spending time with his wife Jillian and their two daughters, ages 8 and 10. His passion for visiting new places 'off the beaten path' must mean he's going to find interesting new dishes to share with the patrons at Culhane's ~ from the ala carte menus to the banquets. His future plans find him continuing with the rich relationships he's developed at Culhane's ~ recognizing that the Sisters are really great at running their restaurants and caring a lot about their extended 'family'…like Jason!

Kevin Reed

Kevin Reed

A 'beaches' icon of food, restaurants, dining and fun, Kevin Reed has been a part of the Culhane's family for more than 15 years ~ with an occasional departure to other area eateries ~ but always coming back to his home base with the Culhane Sisters! His spark of inspiration emanated from his mother and father who were always "…the wind beneath my wings" according to him today. Growing up in Jacksonville, a delicious memory of dinner at home were his mother's rack of lamb and spaghetti & meatballs.

When he was 15, Kevin obviously possessed a maturity beyond his years when he worked at The Landings for restaurateur Johnny Recupito as a busboy. Then one night the unthinkable happened and one of the chefs didn't show up. Guess who was recruited to make the pasta that night ~ and moving forward? Kevin recalls so many memories of working in a long list of beaches eateries that long-timers will remember too. His fan base goes back for decades.

During the earliest Culhane's years, Kevin was the sous chef in their original beaches location and then during Covid ~ one day while walking his dog ~ Michelle Culhane spotted him and asked if he could come back to work…THAT DAY…No thought needed. He was brought in again to get hundreds of take-out orders filled and ready. "I love working for the Culhanes. Everyone's philosophy is mine, too. Quality and Timeliness. Service with a Smile. And yes, we ARE having fun in the kitchen too"!

Don Pittman

Don Pittman

Growing up in Knoxville, Tennessee and cherishing summers with his grandparents on their farm in Talbot (East Tennessee). Don Pittman's love of fresh vegetables was nurtured at his grandmother Clara's country table. She cooked 3 meals a day from scratch! He still recalls long summer days picking potatoes, onion, okra, onions, green beans; putting them in the wagon and bringing them into her kitchen. "Oh, the taste of that night's French fried potatoes ~ the best ever!" 

After graduating from East Tennessee State University with his degree in computers and business, he gravitated to the restaurant business and became a 'self-taught' cook/chef. Management was his focus throughout many years, including Pizza Hut, TGI Friday, Don Pablo's, Johnny Carino, Panera, etc. With the diversity of culinary influences, Don brings his enjoyment of food to Culhane's Irish Pub with an 'Irish Spin' on traditional and classic foods, especially the smoked meats, corned beef & brisket ~ plus the catering side of their business.

Don loves the family atmosphere at Culhane's…being able to work alongside the four vibrant Culhane sisters and family who count on him for his stability and maturity in the restaurant industry. With the restaurant's daily specials generated from the new chefs in the kitchen, the 'melting pot' of his southern upbringing is what he's favoring. His recent featured 'special' was a delicious 'Spicy Chicken and Shrimp over Pasta with the Sisters Vodka Sauce"!