Meet our Chefs


Garron Birdsall

Garron's culinary roots lie in the Polish and German dishes of Pittsburgh's North Side where he started cooking with his family at a young age.  Over the past 14 years, he has honed his craft in many of western Pennsylvania's favorite restaurants and bakeries, most recently the Iron Bridge Inn. His teaching style highlights the science behind his method, bringing fun and ease to both exotic and traditional foods for cooks of all skill levels!

Jessica Lineberger

Jessica's impressive resume begins with her graduation from Le Cordon Bleu in Pittsburgh where she earned her degree in Pastry and Baking, and continues with a number of prestigious positions, including employment at the Boca Raton Resort in Florida, Rivers Casino in Pittsburgh and as a cake decorator at Giant Eagle Market District. Jessica is currently the Executive Pastry Chef for Avalon Golf and Country Clubs.

Amy Allen

Amy grew up in Champion, OH and discovered her passion for cooking while working as a line cook at Avalon Golf and Country Club.  She then moved on to a position at Montana's Rib and Chop House while pursuing a degree as a registered dietetic technician at Youngstown State University.  After spending time as part of the Common Wealth Kitchen Incubator and Lake-to-River Co-op grocery store, Amy has launched her own unique catering company, Eclectic Catering.

Bryce Stanford

A graduate of the Pennsylvania Culinary Institute in Pittsburgh, Bryce has had the opportunity to work directly under a number of award-winning chefs, most notably Chef Emeril Lagasse at his popular namesake restaurant in New Orleans.  After returning to the Shenango Valley, Bryce has been the executive chef at Tavern On The Square in New Wilmington, Mill Street Grille in New Castle, and The Iron Bridge Inn in Mercer.  Bryce recently joined the team at Juniper Grill at their new location in Murrysville.