Chef Kevin Lewis
Staunton native Kevin Lewis brings experience and expertise to the JACG team. His dishes are well thought out, beautifully presented, and best of all... delicious. He anchors the kitchen team and keeps us all running smoothly.
Chef Lewis has more than twenty years of professional cooking and kitchen management experience including the Clocktower, Baldwin Park, and the Country Club of Staunton, Birmingham Museum of Art and the Winfrey Hotel of Birmingham, Alabama. He's been in Executive Chef possitions for ten years, and Sous Chef for seven as well as extensive catering experience. He's a highly skilled chef and the owners of JACG have appreciated his integrity, dedication, and commitment to excellence.
Chef Lewis has consistently managed assignments independently. He efficiently prepares from-scratch food for lunch service including fresh bread, salads, salad dressings, and slicing and portioning product. He runs the morning and lunch shift at JACG and prepares much of the evening menu.
Sous Chef Tom Sarvay
Formerly the General Manager of a Cracker Barrel with a staff of 127 individuals, Chef Sarvay is an unflappable and unstoppable chef. He is the owner of Sarvay Farms, an organic farm. He has partnered with the owners of JACG to harvest fresh vegetables and bring them to work so that fresh exceptional food is on the plate the same day it is picked. There is no better way to provide fresh farm-to-table food. The owners of JACG have appreciated his humor, efficiency, and creativity. Chef Sarvay runs the kitchen for the dinner shift at JACG and plays a supportive role during lunch shift.
Tom's wife Tessa owns Otis & Omar Boutique on Beverley Street in Staunton. Tom's show-stopping-creation "Shrimp Tessa" is often on our evening menu.
Xaver Wilhelmy trained as a pipe organ builder at Reiger-Orgelbau in Schwarzach, Austria, continued his education in Ludwigsburg, Germany, then joined Fehrle en Roeleveld Orrelbouers in Johannesburg, South Africa. He moved to Staunton, Virginia, to work with a local pipe organ building company. In time, he founded Wilhelmy's Musical Instrument Services in the Anderson building where he innovated the first working glass pipe organ pipes in the world.
When the recession reduced business, Wilhelmy remodeled his pipe organ workshop into a charming deli. He contacted the Anderson family and asked if they'd mind if he revived the name of the former grocery store building, and with it the heritage of providing quality products to the local neighborhood with friendly service. They agreed and in 2009 the building that had once been a neighborhood grocery store, was reborn.
Jimmy Anderson's Food Mart quickly became known for deli sandwiches made with fresh baked bread, as well as soups, salads, and fresh bakery items.
In May of 2012, Wilhelmy decided it was time to close Anderson's for remodeling once more. One year later Wilhelmy & Shenk opened Jimmy Anderson's Casual Gourmet.
Wilhelmy continues to renovate pipe organs on the east coast, and is sometimes found in the JACG kitchen baking bread, making shortbread, or making chocolate covered cherries... even... doing dishes.
Carved carrot whistles by Xaver Wilhelmy.
She earned her B.F.A. in fine art and interior design at Goshen College in Goshen, Indiana. She has years of experience as a cake decorator, restaurant service manager, and event coordinator. She developed her business and artistic skills as artisan owner of Charis Designs, a boutique art gallery in the historic resort town of Warm Springs, Virginia. In 2007, she moved to Staunton, Virginia, and worked as a full-time artist (CarmenRose.com) and as exhibit chair for Oasis Fine Art & Craft in Harrisonburg until 2011, when she returned to the business world as owner of Shenk Business Services.
Wilhelmy & Shenk share a love of food, vintage cars, artistic and inventive pursuits, and each other. They were married in the JACG building in the winter of 2013.
Shenk is the pastry chef at JACG, creating decadent cuppy cakes in interesting flavor combinations as well as baking bread and creating chocolate treats.
Shenk also creates each week's dinner menu, including a vegetarian entree of her design. And she runs the day to day operation of JACG, keeping the wine list in order, and coordinating the farmers and musicians.