The first differentiator is that Carvers embraces a “Guest Focused” corporate culture supported by an inverted organizational structure that always puts the customer on top, interacting with an empowered front-line staff, supported by an experienced management team and local, engaged ownership.
The Carvers Guest Experience Staff
Our experienced and dedicated staff including hostesses and guest concierge, servers, service assistants (SAs) and bartenders have many years of combined industry experience and guest service. This skilled and responsive staff is here to insure that you have a unique dining experience for every special occasion.
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Head Chef Drew Ballard and the Entire Kitchen Staff
While the face of the restaurant is the Carver’s staff, the heart of the restaurant is the Head Chef, the Sous chef, the entire kitchen crew, the head bartender and the lounge crew. They begin their work during the day to select and cut the finest beef and other entrée selections for individual preparation to your expectations. Their food industry training, education and experience is clearly displayed with every drink that is mixed and every dinner that is prepared and served.
Head Chef: Drew Ballard
Drew (left side of photo with hat) comes from a military family being stationed all across the country until the age of 17 when he landed in Centerville and then enrolled in the Centerville High School culinary program. He started his hospitality career at Carvers in 2009 as a server assistant, bar back and in the kitchen. After moving away for a few years to train in his culinary passions in California and Colorado he found himself in charge of a restaurant in South Dakota. In 2015 Drew came back to Carvers as a bartender for a while until finding himself back in the kitchen and then took over as sous chef in 2016 and head chef in 2017.
Carvers Management Team
Supporting the guest, the Carvers staff, and the kitchen crew is a highly experienced management team with years of restaurant industry experience and guest service.
General Manager: Michael K. Parks
Michael comes to us from New Carlisle, Ohio where he started his career at age 14 in a family owned restaurant. By age 18 Michael was a manager. He managed the well-known Portofino’s Restaurant at the Radisson Hotel and Suites and later became the food and beverage director. Michael worked for 9 years as a captain and manager at L’Auberge under Josef Reif and Chef Dieter Krug. Michael began his career at Carvers in 1997.
Manager/Wine Sommelier: Josh Dotson
Josh began his career at Carvers in 2001. He worked his way up from Server Assistant, to Server, then to Bartender. After earning his Bachelor’s Degree from Ohio University, and being deployed in Iraq in 2009 while serving our country in the Marine Corps from 2005-2011, Josh is a certified specialist of wine and runs our live entertainment department and consistently cultivates a wine list that has earned Carvers a Wine Spectator Award of Excellence every year since 2008. Josh is pictured here with his wife Erin who is the Carvers representative from Hiedelberg Distributors.
Administration and Accounting: Ashley Hake
Ashley graduated from Springboro High school in 2003 and then attended Miami University of Middletown for Business management. She started her hospitality career at Carvers in 2003 as a server assistant / hostess then moved up to server/ cocktail waitress before becoming Banquets and Office Manager.
Owners: Ed and Blanca Fauble
The owners of Carvers Steaks & Chops in Dayton and Mountain Jacks in Lafayette, Indiana are Ed and Blanca Fauble who are pictured here with a recent parking lot cook-out guest in the middle.