David Breo is the General Manager of Gather, overseeing the day-to-day operations with a focus on great service and community outreach.
Before opening Gather, Breo was Director of Food and Beverage Outlets at the Park Hyatt Chicago where he managed the hotel’s four outlets within the $10 million food and beverage operation, as well as Private Dining and Banquets.
Prior to his nine years with Hyatt, Breo held numerous positions with Levy Restaurants, Lettuce Entertain You, Goose Island Brewery and Johnny’s Tavern in Lawrence, Kansas, where he attended the University of Kansas.
Breo currently lives in Lincoln Square with his wife and daughter, and is thrilled to be bringing his vision to the community he loves.
Recognized in 2013 as “one of the next generation of food industry rock stars” on the annual Zagat Guide’s 30 under 30 list, Ken Carter is originally from Phoenix, Arizona where he received his training at the Scottsdale Culinary Institute. He began his career at a small upscale restaurant in Flagstaff before making his way to the prestigious Phoenician Resort in Scottsdale, where he had the opportunity to hone his skills at the resort’s renowned restaurant Mary Elaine’s.
In early 2008, Carter joined the team at Charlie Trotters in Las Vegas. By 2009, he was named Chef de Cuisine at the Michelin rated restaurant, and in the spring of 2010 he relocated to Chicago to work at the flagship Charlie Trotters in Lincoln Park. After thirty-three months under Trotter’s tutelage, Carter accepted the Chef de Cuisine position at Cibo Matto, Chicago Magazine’s 2010 Restaurant of the Year. He returned to Charlie Trotters for the 25th Anniversary and closing of the legendary namesake restaurant in August of 2012.
At Gather, Carter remains true to his philosophy of preparing food from scratch using simple, classic techniques and high quality local, seasonal products, stressing the importance of proper technique and cultivating a culture of culinary excellence.