Dana and Phillip go together like peas and carrots!
The Epsteins first met while working as chefs in Williamsburg, (she) Williamsburg Hospitality House (he) Colonial Williamsburg. The pair was set up on a blind date by employees that worked in both kitchens. The rest is history...
Dana Clark Epstein was born and raised in Hampton. Dana has had a 25 year love affair with the Grey Goose and is so thrilled to become the new owner of the Hampton restaurant! Dana’s family owned R.F. Slaughter Lumber Company, another old Hampton business so you are in good hands! Dana is a graduate of Kecoughtan High School and Johnson and Wales University with a degree in Culinary Arts. After completing a culinary internship in Amsterdam, Dana worked at Kingsmill Resort and the Hospitality House in Williamsburg. Serving as Executive Chef with The Compass Group for the last three years Dana worked at Bank of America and Smithfield Foods in executive dining facilities. Dana met her husband Phillip through two “shared” employees where he courted her with many baked goods for over one year before meeting face to face.
Phillip Epstein was born and raised in Norfolk, Virginia. He attended Norfolk Catholic and graduated from Maury High School. Phillip is also a graduate of Johnson and Wales University in Providence, Rhode Island with a Culinary Degree in Baking and Pastry. You can already see why Dana fell for Phillip. Phillip has baked in some of the finest kitchens- The Trellis, The Homestead, Kingsmill Resort, Tides Inn, Caneel Bay in St. John and lastly as the head baker for Colonial Williamsburg. The Epsteins proudly live in the historic Pasture Point neighborhood and are excited to live and work in such a fantastic area!