|SCOTT MANLEY, EXECUTIVE CHEF/PARTNER
Scott Manley’s cooking style is founded on thoughtful treatment of each element on a plate, using different techniques to showcase multiple flavors and textures in the same ingredient, creating dishes that are simultaneously focused and complex. He is committed to supporting the many local farmers with whom he has longstanding relationships.
A Georgia native, Manley originally came to Chicago in 2006 to visit family but ended up staying to pursue a culinary degree at Kendall College. After graduation, Manley worked under acclaimed chef Paul Virant at Michelin-star restaurant Vie where he expanded the restaurant’s practice of whole animal butchery. Manley continued to develop his technique at another Michelin-star restaurant, Blackbird, under James Beard award-winning chef Paul Kahan, and as sous chef at Perennial Virant and EL Ideas. In 2012, Manley won the title of executive chef at Table, Donkey and Stick in a public pop-up dinner battle. In 2016, Manley opened Danke, a sandwich and charcuterie shop and wine bar, in Revival Food Hall at 125 S Clark Street.@manleycooks
MATTHEW SUSSMAN, PROPRIETOR/SOMMELIER
Matt Sussman conceived of Table, Donkey and Stick to reflect the convivial spirit of the mountain inns he has visited over numerous trips to the Alps, and to honor the great local traditions of food and drink he has enjoyed in the villages of France, Switzerland, Italy and Austria.
A native New Yorker, Matt moved to Chicago in 2009 after graduating from Princeton University. While working at a non-profit focused on urban sustainability, he pursued his interest in the restaurant industry by working front and back-of-house with Shin Thompson at the Michelin-starred Bonsoiree. A baking enthusiast, Matt staged at several bakeries in Chicago, and experimented with many bread styles using commercial equipment he kept in his garage. At Table, Donkey and Stick, Matt maintains his passion for naturally leavened breads, developing the restaurant’s bread recipes as well as managing the front of house and beverage program. Matt is a CMS Certified Sommelier.
In 2016, Matt opened Danke, a sandwich and charcuterie shop and wine bar, in Revival Food Hall at 125 S Clark Street.
RYAN BROSSEAU, CHEF DE CUISINE
Originally from Canada, Ryan Brosseau moved to Chicago in 2010 to sustain his interest in cooking. Chef Ryan started out with a stint at Chicago Q where he began his love affair with beautiful smoked meats. He next landed a position at Perennial Virant under acclaimed Chef and Preservationist Paul Virant. At Perennial Virant, Ryan began to refine his palate and was introduced to new techniques, including the arts of Salumi, Pickling & Preserving, Whole Animal Butchery, and Bread Baking. It was also here that Ryan first met Executive Chef Scott Manley.
Ryan subsequently opened Found Kitchen in Evanston as Sous Chef, where he took on greater responsibility and honed his butchery and Salumi-making skills under Executive Chef Nicole Pederson. Ryan has been integral to Table, Donkey and Stick’s success for years as Sous Chef, and is well known to many of our guests.