Chef - Drew Turnipseed
Although a natural in producing amazing food, Drew attended culinary school at the Art Institute of New York City.  He is a trained sommelier through the International Wine Center and holds a graduate certificate in Food and Beverage Operation from New York University.  His experience ranges from the vineyards in Bordeaux, France to an adventure lodge in Alaska, to the catering company he and his wife Lauron started in Southwest Michigan. The combination of Drew's wide-reaching experience and his focus on using local and sustainable food sources makes him a perfect fit for Brewery Vivant! 

General Manager - Lauron Turnipseed
Lauron has years of experience managing and delighting customers across the globe.  Like her husband Drew, she has spent time in Bordeaux, France, Alaska, Wyoming state and Michigan.  She holds a BA in English Language Arts with a minor in Spanish from Hunter College in New York and is a New York State Certified Bartender. We love her focus on building relationships with staff and patrons and her ability to keep Drew in line!

Sous Chef - Curtis Achterhof

Curtis did not quite take the traditional route to becoming a chef. He spent his first 4 years out of high school attending a number of universities, none of which ended up being the right fit. Having never worked in a professional kitchen he thought it would be a good idea, or at least a good story, to move to Las Vegas on a whim to pursue culinary school. After a year at Le Cordon Bleu it was clear that Curtis had found the career for him. After graduation he moved back to
Michigan to work at the JW Marriott Grand Rapids where he worked for three years before moving on to his work at Brewery Vivant

Manager - Aaron Beard