Anthony Crossley
General Manager
Anthony was born and raised in Connecticut and was always interested in cooking. At many family gatherings, he took mental notes from his Great Aunt on preparing authentic, simple and delicious meals.
He has worked in the hospitality industry for over 25 years in every position from fine dining Server at the renowned Il Fornio (San Francisco) to General Manager.
After graduating from the prestigious Culinary Institute of America (Hyde Park), he worked as a Catering Chef alongside Rick Orlando at New World Home Cooking (Woodstock). Following, he became a Restaurant Manager at the Firewheel Restaurant, Hyatt (Austin) and moved up to Stories fine dining restaurant as Chef. He was the opening Executive Chef at College Street Brewhouse and Pub (Lake Havasu City) and implemented everything from ordering kitchen equipment, layout and menu creation for this startup restaurant that opened in a recession, in an industrial part of town and ended up being a huge success.
He lives with his family a short walk away from the Ridge Cafe and enjoys traveling, mountain biking and being outdoors.
Wade Garrison
Chef
Originally hailing from the Boston area, Wade’s culinary experience began 30 years ago as opening crew at Chart House SLC. Here we worked every position, acquiring a grasp of the inner workings of the food and beverage industry.
After attending Le Cordon Bleu (Paris), Chef Wade has worked as Executive or Corporate Chef at such places as Chart House (SLC), McCormick’s Fish House (Seattle), Fox Sports Grill (Seattle & Irvine locations), Lambs Grill (SLC), Gordon Biersch (San Diego), Daily Grill (Seattle), Ardent Hotels (nationwide), Real Academy Training Facility Salt Lake (SLC). Notable feats include being featured in Orange County Cuisine, working under Chef Louie Cobacha and cooking in kitchens throughout Europe, Asia and South America.
One of the greatest accomplishments of his career was opening year at Seattle Daily Grill in which they did $16.5M in sales. With many accolades, awards and recognition, Chef Wade has made a name for himself in the industry for making restaurants streamlined and ultra-profitable.
In his spare time, he enjoys cooking and reading cooking books.
