Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.
As a teenager, Chef Kramer got his first taste of the culinary world when he landed a job at a restaurant to pay for his surfing hobby. He didn’t choose to become a chef until college when he attended and graduated from the California Culinary Academy in San Francisco.
Chef Kramer spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning. After graduation, he returned to his hometown to work at Wolfgang Puck’s Spago in Los Angeles.
From there, he moved to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing until he was recruited to be the Executive Chef at McCrady’s in Charleston, SC.
At McCrady’s, Chef Kramer’s work earned national acclaim, including the AAA 4-Diamond Award, inclusion as one of Esquire Magazine’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year.”
In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning Voice Restaurant, again gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine’s “Best New Restaurants” and selection as one of Travel and Leisure Magazine’s “50 Best New Restaurants in America.”
In April 2013, Chef Kramer moved to Greenville, SC, to take a position with Table 301 Restaurant Group following his tenure as Executive Chef for the Compass Group in Houston. At Table 301, Chef Kramer works in culinary operations and helps execute strategies and new restaurant concepts for the company. As of February, 2017, he took over the helm of Jianna.
Chef Kramer is asked regularly to participate at culinary events and festivals around the country. He has most recently been a guest chef in events such as Chefs & Champagne, Charleston Wine + Food Festival, Atlanta Food and Wine Festival, euphoria food, wine and music festival, the Kentucky Derby, the Cincinnati Food and Wine Festival, among many others.
At home in Greenville, he enjoys spending time with his son, Evan, as well as riding and racing bikes whenever possible.
Rick Kolb grew up on the country’s west coast until he arrived here in Greenville during his high school years. Ever since then, he’s considered himself a Southerner!
Rick was introduced to the restaurant industry by a friend at the age of 22. He started out as a dishwasher, then quickly worked his way up through the kitchen and then moved into the front-of-house. He took a break from the restaurant business for a short period of time when he was offered a position in the management program with Publix, where he honed his management and customer service skills.
Rick circled back to join Larkins Group in 2016 as general manager and later worked at Tiki Hut in Seneca. He took a server position in 2014 with Soby’s and eventually was named General Manager in March, 2016. Rick is excited to bring his energy and experience of running busy, customer-focused restaurants to Jianna.
In Rick’s free time he loves endurance sports such as, triathlons, biking, swimming, and running. He completed his first Ironman in 2012, which was a huge goal of his. He also has three beautiful children who all live in Greenville as well.
Rick enjoys working at Table 301 so much because of the diversity of the concepts and the opportunity for growth within the company.