OWNERS, EMILY & CHEF NEILL HOWELL
Emily and Neill Howell aim to bring to Baltimore what they have learned through their combined 22 years of restaurant, hospitality and event experience. Chef Neill, born in England, has refined his chef skills through his work in London, New York City, Los Angeles and now Baltimore. Prior to his Executive Chef role at Bond Street Social, he served as Executive Chef at The Stanton Social in New York’s Lower East Side for 4 years and before that, the exclusive Soho House New York. There he catered to a celebrity clientele not only in New York, but also in Los Angeles during Oscar Events. It was his vast London experience in restaurants such as Langan’s Brasserie, Asia De Cuba, Hush, Home House and The Grove Hotel that earned him a job in the United States.
Emily, a Baltimore native, met Neill during her role at Soho House New York and will take her 11 years combined graphic design, event, and hospitality experience in New York, Los Angeles, and Baltimore to accent Neill’s superb cooking.
Emily and Neill Howell aim to bring to Baltimore what they have learned through their combined 22 years of restaurant, hospitality and event experience. Chef Neill, born in England, has refined his chef skills through his work in London, New York City, Los Angeles and now Baltimore. Prior to his Executive Chef role at Bond Street Social, he served as Executive Chef at The Stanton Social in New York’s Lower East Side for 4 years and before that, the exclusive Soho House New York. There he catered to a celebrity clientele not only in New York, but also in Los Angeles during Oscar Events. It was his vast London experience in restaurants such as Langan’s Brasserie, Asia De Cuba, Hush, Home House and The Grove Hotel that earned him a job in the United States.
Emily, a Baltimore native, met Neill during her role at Soho House New York and will take her 11 years combined graphic design, event, and hospitality experience in New York, Los Angeles, and Baltimore to accent Neill’s superb cooking.
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LISA AULD, FRONT OF HOUSE MANAGER
Since childhood, Lisa has always been passionate about food. Whether in the kitchen canning tomatoes with her Grandmother or trying to catch Maryland crabs and rainbow trout on the Eastern Shore, food was a big part of her upbringing. Then again, so were numbers. Lisa took her SATs at age 13 and chose the path of becoming an accountant. After a near decade, she realized this was not her passion. From there, she tried merchandising and then went full force into the restaurant industry. She has worked food trucks, local markets and upscale casual dining until she finally found her home. Lisa will take her combined numbers and hospitality experience to continue to build a great customer service team at The Corner Pantry! LISA BERG, PASTRY CHEF
While her career is somewhat unorthadox, her pastries are far from it. After growing up in Harford County, Lisa was accepted into the New England Culinary Institute but opted to take a break from school and take a job at Atwater's in the pastry department. She quickly discovered she learned better outside of the classroom. She kept at it for 3 years, then after a brief hiatus working at Random House books, she realized pastry was her passion and went back to the kitchen. Lisa worked at Hamilton Bakery and Fox and Fern Cafe, all while graduating from Harford Community college with a degree in Business Management, before landing at The Corner Pantry. She feels the small business atmosphere is where she thrives. We couldn't agree more. |
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BRIAN JAVIER, SOUS CHEF
Brian’s upbringing is short from ordinary. He is 100% Filipino, born in Minnesota, grew up in Saudi Arabia, and spent his high school & college years in New Mexico. His culture and life experiences influence the ingredients and flavor profiles that he uses in his culinary endeavors. He graduated from University of New Mexico with a degree in biology, but could not deny his love for food, and upon relocating to Baltimore landed a job as an entry level prep cook at the James Beard award winning Woodbery Kitchen. His quick wits and dedication moved him up the ranks from prep cook, to line cook, to butcher and Sous Chef at Woodberry; to Head Butcher & Chef de Cuisine at Parts & Labor. Brian’s butchery experience and passion for food is a welcome addition to our blossoming team. When not in the kitchen, Brian has a Masters in Food Safety Regulation at Johns Hopkins University. Side Note: 3/4 of his diet is rice! |
