Our hospitality staff is dedicated to making every experience at On The Nines a memorable one. We’re a team composed of people passionate about great food, finely crafted cocktails, and exceptional service.
Chef Steve Jordan | Executive Chef
Growing up with grandparents ingrained in the farming industry, he quickly established an appreciation for fresh cuisine. Inspired by his grandparents, Chef Steve pursued his passion for food at Johnson & Wales University in Charleston, SC where he incorporated his southern heritage and French techniques to hone his own unique style.
His background is what influences his palate today. A purveyor of fresh, local fare, Chef Steve's menu cultivates pure ingredients that are indigenous to his home state. From house-made bread, pasta and stocks to the all-natural pork raised at Heritage Farm in Goldsboro, produce delivered from Second Hills Farm daily and seafood from the shores of the east coast, Chef Steve's cuisine personifies southern hospitality.
Ethan | Sous Chef
Working as sous chef and expo puts Ethan at the heart of the On The Nines kitchen, prepping dishes we serve each night and ensuring they're perfectly plated before being served at your table. His passion for food started in high school and was further developed at Johnson & Wales University, a path similar to that of Nines executive chef Steve Jordan. Ethan continues to hone his skills in the kitchen, but like Chef Steve, one day hopes to be at the helm of his own restaurant, one with the same commitment to exceptional food & hospitality as On The Nines.
Kirt | Assistant Manager, Hospitality Staff
Kirt could easily explain to you the Pythagorean Theorem over your appetizer course, but he'd much rather explain the nuances of our wine list and featured dishes. A Denver, NC native, Kirt pursued a math degree at UNCW before returning to the hospitality industry, his first love. He's held the role of assistant manager at past establishments, but enjoys his position on the service team at On The Nines as it allows him more opportunities to interact with new guests. Kirt enjoys getting to know the regulars as well, and looks forward to seeing them each week. For Mr. O'Keeffe, more difficult than solving that theorem is choosing his favorite dish at On The Nines. He recommends the Salmon Meuniere or the Ricotta Gnocchi to his guests - they're dishes he enjoys multiple times each week.
Diego’s name shows up often in On The Nines’ most glowing online reviews. Born in Philadelphia and raised in Buenos Aires, Diego spent the better part of 35 years in Miami, where he held numerous roles in the hospitality industry at Miami’s finest hotels as a server, a high-end steakhouse manager at a 1,000 room hotel, director of housekeeping and spa rooms, as well as a manager of room service and mini bars for two other hotels. Ultimately Diego returned to serving, a role that he says makes him happiest as he enjoys interaction with people of all cultures and backgrounds while also allowing the flexibility for him to enjoy world travel, a passion he shares with his wife, Lynn. In fact, Diego and Lynn plan trips every three months, taking take them far and wide, including visits to family in Argentina and to see their two daughters. While travelling Diego insists on trying the local fare, sampling unique and exotic foods from dozens of countries. He admits he and his wife share a natural charm that makes it easy for them to talk to strangers in any place they visit - a talent that has certainly been honed by his extensive experience in hospitality. A great listener, Diego strives to make the guest’s dining experience at On The Nines something truly memorable, while getting to know them. He’d rather hear what folks have to say than listen to his own voice - but he admits his distinctive accent often serves as a great conversation starter for diners curious about his background. When not on the move, Diego enjoys playing pickleball and loves to cook. Angel Hair Pomodoro and Chicken Champignon are his favorites at home, where he is often the sous in the kitchen to his wife Lynn. At the restaurant, his go-to is Chef Steve’s Rack of Lamb, Pork Chop, or the catch of the day, paired with an Old Fashioned from the bar. If there’s room for dessert he recommends the crème brûlée.If you’d like a dining experience with Diego in the next few weeks, you’ll want to make a reservation soon! Just after the new year he and Lynn will cruise the Caribbean and the South Pacific before heading back to dry land for an Alaskan hiking expedition.
Diego | Assistant Manager, Hospitality Staff