Jess Ragan, Executive Chef
Executive Chef Jess Ragan was born and raised in a small town of northwest Indiana, thirty minutes outside Chicago. Growing up he was mostly exposed to typical Midwestern fare, where he experienced grand meats of middle America. Jess had a natural refined palate and a spirit of adventure, and realized his culinary calling at the age of 20 when one night after enjoying a great Cabernet with a nice French Brie with his brother, he announced his decision to pursue his love of food and seek a career in culinary. He headed west to work in Las Vegas, where he began working in hospitality. Jess’s natural talent surfaced and he was brought on to help open one of Tao Group’s first Las Vegas properties, Tao Las Vegas Nightclub and Restaurant. After 10 years, he rounded his experience at Le Cordon Bleu Las Vegas, and graduated with high honors while working for The Cosmopolitan Hotel.
His specialty is brining and smoking, using exotic ingredients, crafting and curing house made meats in house.
After cooking for Berkeley’s Café Rouge, and being a private dining Sous Chef at Tyler Florence’s Wayfare Tavern in San Francisco, Jess helped elevate the fine dining experience at Moraga Country Club. Chef Jess carries forward the adventurous approach to Batch & Brine’s menu, is passionate about developing menu items, using fresh, seasonal ingredients with a vast range of premium quality products, and is thrilled to bring many new daring ideas to add to Batch & Brine’s globetrotting adventure of the burger, and more.
Casey Carr, Mixologist
Mixologist Casey Carr caught the fever for crafting as he learned that he could incorporate his own ideas in the drinks he was making. He has bartended at a series of restaurants, from Corporate to Boutique/Professional, even “Mom & Pop” shops.
“The philosophy that has developed within my craft is…. I want to do Simple. Really, really well. I want to take drinks people have been familiar with for years & do something that either surprises them, brings balance, or make a completely new experience for the guest. Essentially, I LOVE 20 Ingredient drinks that are complex and super involved to make. That being said, I love people to find community and belonging with each other at the bar more. Whatever experience a guest is looking for – exquisite drinks, or a Coors Light – it doesn’t matter to me as long as they are having a good time and adding to the bar community that comes here.”
Kevin Watson, General Manager
Kevin joined the Ghaben family restaurants at age nineteen. Fifteen years later, he is now General Manager of Batch & Brine. Kevin loves being around a lot of people and interacting with his crew and our guests. He is excited about our eclectic burger and sandwich offerings, and is particularly passionate about our select small batch beer and wine program. “I like making guests feel like family, and enjoy when they come back and ask me what else on our menu they should try this time.”