Executive Chef - Isaiah Allen
He is a big energy in the exploding farm-to-fork and local food movement holding dual roles as Executive Chef and Farmer, and naturally deepening our purpose in caring and serving the best food possible. Isaiah and his wife, Whitney, work alongside each other at their farm, Rocky Run Farm. To balance his life as an Executive Chef, he spends mornings and off-days digging in the dirt and growing food to feed his family, sell at Farmers Markets, and prepare in The Eddy’s kitchen so that you may experience the wholeness of his work…all the while promoting similar efforts of other respectable farmers nearby through their presence on our menu. He is a true talent when it comes to food knowledge and preparation, and very passionate about teaching others what he knows. His favorite dish of all time is a simple pasta cooked with proper technique and no more than 5 ingredients from the garden and garnished with some Chapel Hill Creamery Calvander cheese.
General Manager - Paul Neubauer
Paul was born in Fredrick, Maryland and graduated from Penn State University in 2000 with a BS in Wildlife and Fisheries Science, and a minor in Forestry—obviously all necessary schooling for working at The Eddy. He started working at The Eddy in May of 2011 because it was close to home and offered a fun job as a bartender with no responsibilities once work was over. Today, working many more hours than when he was when he was only bartending, Paul enjoys being a part of the Eddy family, leading teams and initiatives, helping the staff grow and develop as employees and more importantly, as people. His work at the pub continues to provide new and exciting challenges and enjoys the ever-changing aspects of restaurant work.
Paul became General Manager in the spring of 2014. He and his wife, Kim, have lived in Saxapahaw since 2007. When not at The Eddy he enjoys traveling, photography and running.
Chef de Cuisine - Benjamin Gill
Benjamin Gill was born in Elon, NC and grew up exposed to southern and midwestern cuisine. At age 15, he obtained his work permit and began his restaurant career as a dishwasher at a local steakhouse, eventually working his way up to what he and his fellow workers viewed as the most prestigious station; the steak, rib, and chicken grill. This beginning started twenty years of varied restaurant experience, becoming more and more attuned with often chaotic but exciting kitchens.
Ben was always interested in culture, history, and food which resulted in his BA in Anthropology from UNC-CH. However, in 2011, Ben made a choice to focus completely on the restaurant world, wanting to further appreciate the relationship between food, culture, and community and learn the advanced skills and knowledge needed for the creation of prepared foods. Soon thereafter, a cook position became available in Saxapahaw, NC, where he encountered Chef Isaiah Allen and began to learn as much as possible, as fast as possible about all things food.
When he’s not at The Eddy, Ben enjoys spending time with his wife Natalia and his family, and perhaps finding time to fit in a book or two in the process.
Sous Chef - David Gipp
David comes to The Eddy Pub’s leadership team with a distinct passion for good food and good people. We have a lot more to say about David’s character and strengths when he can step out of the kitchen long enough to get his bio finished…stay tuned for more on David.
Front of House Manager - Allyson Cartner
Allyson was born in North Carolina and grew up as a military brat, traveling the world and becoming an extremely well rounded person. She has been able to adapt to any situation due to her strict military upbringing which she brings with her in managing the Eddy Pub.
At 15, Allyson obtained her first job in the food industry while her father was stationed in Ramstein, Germany. She single handedly ran the local Air force base movie theater concession stand and claims to have increased sales of junior mints by nearly 50% during her time there.
Once returning to the U.S. Allyson enrolled at UNCG to study anthropology and English literature. As expected, she excelled in both of these fields, however as her studies concluded she realized that there wasn't much of a job market and she had essentially wasted a bunch of time and money and perhaps should have studied computer science instead. After a couple years of "exploring the local bars" she decided it was time to make some serious life choices, she wasn't getting any younger. She moved with her dog and fish tank to Carrboro and immediately procured a job managing a restaurant on Franklin Street in Chapel Hill. She was happy there for a time but then came to realize that she longed for the "village life" that she had known while stationed overseas in Europe.
She stumbled upon the village while heading to Snow Camp to do laundry at her parents house and a couple months later (still in her early to mid 20's, mind you) she purchased her first home in Saxapahaw and permanently put down roots.
Allyson has now been at the Eddy for a little over 6 years and somehow still hasn't gotten tired of it. Since joining the Eddy team she has met and married another local Saxapahawian and they had their first child together in 2017.
Currently her favorite dish at the Eddy is...all the desserts....the baby wants them. If she has to pick an entree it would be the rice bowl- she eats that everyday...and also blames it on the baby. Currently, Allyson's hobbies include cuddling with animals and hoping that kittens will lick her cheek. She and her husband also have a small farm which you can find on Facebook at Gnarly Rooster Farm.
Front of House Manager - Maria Armento
Lead Line Cooks
On the Line
Logan Oldham, Vic Reed
Randall Davis, David Gipp
Richard Kendall, Zavi Hall, Justin Forester
Jerry, John, Jay, Connor
Channing, Nolan, Viviana, Andrea, Maggie, Shelby, Emma, Graham, Josh, Micah, Eric, Jessy, Rebecca, Chloe, Mary Beth
Jeri-Beth, Hannah, Kayan
Village Bakehouse Bakers
John Roger, Natalia Salazar