Aaron Lemieux took an interest in cooking at a young age in his home town of Plainfeld CT. Working at a
local Italian restaurant throughout high school, Lemieux enrolled in the Culinary Institute of Charleston and studied under his mentor the late William Stacks. After graduating in 2005, he began working at
Magnolias. Advancing quickly, he soon became butcher and later Sous Chef. Lemieux now proudly serves as the Executive Chef of three of the newest concepts launched by the Holy
City Hospitality restaurant group, Vincent Chicco’s, Victor Social Club and Michael’s on the Alley.
Jon Cropf was only 12 when he knew he wanted to pursue a career in food and beverage. In his hometown of Baltimore, Cropf worked his way up from dishwasher to line cook, where he was able to gain his first hands-on experience in the industry. He pursued a culinary arts degree from Johnson & Wales in Charlotte, North Carolina, and graduated in 2005. At The Vendue, Cropf will serve as Executive Chef across all properties with Food and Beverage offerings: The Rooftop Bar, The Drawing Room, and The Press coffee shop, serving Starbucks.
Brian Solari has been working in and out of the Food and Beverage industry since he was 18 years old, and is a native to Atlantic City, New Jersey, but has lived in the Lowcountry for 20 years. He has a particular love for casual dining, which inspired him to open an Italian style cafe in Charleston's historic district. This love stemmed from his familial ties who have championed award winning Italian specialty foods in the Greater Philadelphia area.