Jasmine Kitchen's Chef and Culinary Manager, Tina Hogue, was born in South Korea, but grew up in Central Texas. She graduated from The University of Texas as a double major in Journalism and Film before going to the Texas Culinary Academy where she got her Culinary Arts degree. Her mother is a small business owner, and her father, who recently passed away, was a 22-year Air Force Veteran and retired analyst for Lockheed-Martin.
Tina owned and operated a food truck for three years in Reno, NV called ‘The Burnt Orange’ and served Asian Tex-Mex street food like Sambal Chicken Quesadillas, General Tso’s Tacos and Kimchi Fries for several companies including Tesla, Patagonia and Google.
She moved to the Greenville area this summer and enjoys exploring the city and meeting new people. She likes to spend her free time outdoors and adventuring with her boyfriend Alex, and the love of her life Willie, who is a 100-pound Shepherd-mix named after Willie Nelson.
Restaurant partner Kevin Feeny, owner of Kitchen Sync Restaurant, provides support to the team. He has generously shared his extensive restaurant experience, helping with the building and kitchen design, the restaurant concept, staff training, and sustainability measures. Kevin serves on the Board of Managers and brings his compassionate leadership to the project helping us value people, planet and profit equally.