Meet The Team
DANA AND PHILLIP GO TOGETHER
LIKE PEAS AND CARROTS.
The Epsteins first met while working as chefs in Williamsburg--she at the Williamsburg Hospitality House and he at Colonial Williamsburg. The Pair was set up on a blind date by employees who worked at both kitchens. The rest is history.
The Baker
Phillip Epstein | Chef/Owner
Phillip was born and raised in Norfolk, Virginia. He attended Norfolk Catholic and graduated from Maury High School. Phillip is also a graduate of Johnson and Wales University in Providence, Rhode Island with a Culinary Degree in Baking and Pastry. You can already see why Dana fell for Phillip. Phillip has baked in some of the finest kitchens- The Trellis, The Homestead, Kingsmill Resort, Tides Inn, Caneel Bay in St. John and lastly as the head baker for Colonial Williamsburg. The Epsteins proudly live in the historic Pasture Point neighborhood and are excited to live and work in such a fantastic area!
The Baker's Wife
Dana Epstein | Chef/Owner
Dana was born and raised in Hampton. Dana’s family owned Slaughter Lumber Company just down the street from the Baker’s Wife Bistro + Bar and is thrilled to be “Back Home” in Phoebus taking a giant leap of faith and starting a new business just like her great-grandfather R.F. Slaughter in 1908! Dana is a graduate of Kecoughtan High School and Johnson and Wales University with a degree in Culinary Arts. After completing a culinary internship in Amsterdam at the Michelin rated Vermeer Restaurant in the Golden Tulip Hotel, Dana worked at Kingsmill Resort and the Hospitality House in Williamsburg. Serving as Executive Chef with The Compass Group for the several years Dana worked at Bank of America and Smithfield Foods in executive dining facilities. Dana met her husband Phillip through two “shared” employees where he courted her with many baked goods for over one year before meeting face to face. During the past two years Dana and become a certified WSET Level 2 Award in Wines from the Wine and Spirit Education Trust. The Epsteins have owned The Grey Goose in downtown Hampton now for 16 years.
The Executive Chef
Blake Saylor| Executive Chef
Blake is a Portsmouth native and has worked at some of the regions most creative restaurants! Blake has had the fortune to work under some of the regions top chefs such as Kenny Sloan, Mike Farrell and Mike Johnson at Still Worldly Eclectic Tapas and Fin and Tonic. If you are looking for a simply elegant way to experience fine dining make plans to join Chef Blake with our Chef’s Table Experience. Chef will prepare a 5 or 7 course menu with your guests in mind to include wine pairings, truly an experience to savor! Chef Blake was Sous Chef for a year and then promoted to Executive Chef in January of 2023 and we are thrilled to have him leading the Brigade!
