Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when its first restaurant opened. Michael Dean’s Wood Oven and Seafood Grill was the culmination of years of planning. After working in restaurant management in Raleigh area chains, he lit the fire in Michael Dean’s wood oven with the help of some friends and investors. Six other restaurants have now sprung from that flame. New restaurants are always built from the menu-out, so the emphasis is always on the food and how to create an experience you can’t find anywhere else. Dean knows that there will always be people who are tired of “eating in chains,” and has been working his apron off trying to liberate them.
Dean's philosophy has always been that it’s more fun to introduce a whole new concept to the area rather than simply open another location, so chances are, when you hear about a new Rocky Top Hospitality restaurant, it will be just that.
Katherine White, Director of Catering
919-829-3771 • 919-697-5299 (cell) • send email
An 18-year veteran of the restaurant and catering industry, Katherine is certainly no stranger to knowing what it takes to put on a fantastic event. After working in the catering industry on film sets, she enrolled in Johnson and Wales in Charleston, SC and graduated with a BS degree in Hotel and Restaurant Management. When Katherine spearheaded the newly redefined catering department of Rocky Top Hospitality, she truly found her niche. Her dedication to upholding extraordinary customer service, her detail-oriented nature and her eagerness to please brought a needed energy to the department.
She has since worked hard to broaden the department into taking on new heights. From corporate luncheons to large budget wedding receptions, Rocky Top Hospitality is up for any event due to Katherine’s hard work and continued expertise.
Todd Ohle, Director of Culinary
919-829-3771 • send email
Todd Ohle began his culinary career by attending The Culinary Institute of America in Hyde Park, New York and receiving his degree in Culinary Arts. He then attended Florida International University (FIU) in their Hospitality Management program. He soon returned to the restaurant field, first in an upscale dining atmosphere, and later as a private chef in many Miami Beach residences, including the home of the late Gianni Versace. In November of 1999, Todd and his wife made a life-changing decision to move to North Carolina in hopes of one day opening their own restaurant. In 2001, Todd became the executive chef at Rocky Top Hospitality’s flagship location, Michael Dean’s. Later that year, he helped open their second location, Bogart’s American Grill. After helming Bogart’s kitchen for almost three years, Todd left Bogart’s in November 2003 to open Rocky Top’s sixth restaurant, Twisted Fork. He has since risen to Director of Culinary Operations for Rocky Top Hospitality and is pleased to be the executive chef of their newest concept, 1705Prime.
Kevin DeHimer, Catering Manager
919-829-3771 • send email
Brie Pasick, Catering Assistant
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