Stacey Land, General Manager
Stacey Land comes by the restaurant business honestly. Her father was educated at the Culinary Institute of America and she found her passion for the business while working in his restaurants. Her culinary pedigree and experience in restaurant ownership make Stacey a perfect fit for the role of General Manager at 1618 Midtown. Her love for a good bottle of chilled rosé doesn’t hurt, either. With five years managing this location under her belt, she is a currently the unofficial sommelier, with a Certified Specialist of Wine (CSW) designation under her belt and sommelier training coming soon! After work, she enjoys (what else?) a glass of chilled rosé and a little knitting to wind down from a busy day. Lucky friends and family receive her finished handiwork as Christmas gifts.
Max Barwick, Libations Engineer
As 1618 Midtown’s Libations Engineer, Max Barwick’s job is to ensure that you, dear customer, are properly lubricated for every social setting. He’s been with 1618 for more than a year and genuinely thinks it’s the best job he’s ever had, primarily because he can push the envelope when it comes to creating custom craft cocktails.
Max loves whiskey like you love your family, takes pride in making sure every drink is the best you’ve ever had, and will crush you in NBA Jam. Or any classic arcade game. Really. He has 900 at his house.
Cherish Cronin, Executive Pastry Chef
Sweet, salty and nutty. It’s a phrase that not only describes 1618 Midtown’s Executive Pastry Chef Cherish Cronin but also her favorite dessert, butter pecan ice cream. This sugar-loving, piano-playing, Johnson and Wales grad grew up in the suburbs of Cleveland and began her restaurant career at the age of 15, and culinary classes soon thereafter.
At 1618 Cherish relishes her complete freedom in the pastry department, where she conducts endless experiments, especially with ice cream. While sweets are her true passion, she loves learning about the savory side of the business.
George Neal, Corporate Chef/Proprietor
A Greensboro native, George Neal literally grew up in city’s restaurant community, getting his start washing dishes while finishing up at Page High School. He worked his way up the chain (dishes begot pantry which begot grille which begot executive chef) before starting off on his own with the original 1618 location in 2004. He experienced two schools of culinary education: he’s self-taught but also classically trained through his work at one of Greensboro’s premiere French restaurants, Madison Park. He was the winner of the inaugural Fire in the Triad competition and now commands the back of the house at all three restaurants. In his free time, he can be found on the golf course or taking his son “Little George” to as many sporting events as he can.
Nick Wilson, Managing Director/Proprietor
How can you call something work when it excites you every morning? Nick Wilson does work at 1618 — he’s the proprietor after all — but spending time at his Greensboro locations is more fun than anything else. OK, fun would be checking in via FaceTime from a cottage on the Neuse River, but you get the point. His favorite part of the job? Walking the line of trendy and traditional, creating a high-end beverage program with the latest and greatest beers, wines, bubbles and high-quality cocktails.
Nick landed in Greensboro for college and loved it so much he never left, finding a permanent home here with his tenured, erudite husband Holt, who deserves endless praise — and probably presents — for allowing Nick to ply his trade during the odd hours of a restauranteur. His hobbies include renovating houses and helping usher positive community change through philanthropy. He believes leading is more about doing than it is saying, prides himself on reciprocal loyalty with his patrons, and is genuinely thrilled when you leave his restaurants wanting to come back again.