CALEB JONES/Executive Chef
Humble beginnings oft end in great personal triumphs. Caleb Jones began his gastronomic experience in a little mom-and-pop short-order establishment in the early part of his teens. After venturing out, but always returning to the Restaurant environment whether due to fate or some other form of happenstance, his experience has only been bolstered by years of hard work and an old-school mentality of respect and taking pride in his craft. After spending nearly a decade with the Roumanis’ family of Restaurants in Ann Arbor and many other notable local venues, Mr. Jones decided to branch out and expand his culinary background and landed in the Paesano organization in the early part of 2020. Caleb prides himself on being a fair mentor and treating his fellow staff members with respect, while always chasing a goal or trying to improve.
WADE GRYSBAN/Sous Chef
After many attempts to find his niche, Wade Grysban landed in the hands of the Paesano family in 2015, working as a guest ambassador. After seeing how a scratch kitchen operates and takes great care in all of it’s products, processes and the constant desire to improve one’s craft, Mr. Grysban was drawn to the Kitchen and fell in love with the ability to express himself in his creations as well as the positive emotional reward of seeing other’s benefit from his hard work. Wade took his personal drive and determination and applied himself within the ranks, and became an integral member of the Paesano team. Since joining the Kitchen team in 2016, Wade has moved through the entirety of the Kitchen stations and become a force to be reckoned with in the Paesano kitchen, with 17 years of experience to back him up. Mr. Grysban, additionally, is responsible for the inclusion of vegan cuisine to be incorporated into the menu after successfully planning and executing the first ever vegan wine dinner at Paesano.
JAMES BURBY/Sous Chef
Mr. Burby began his culinary journey in 2010 at Edgartown Yacht Club on Martha’s Vineyard in Edgartown, MA. While in the employ of this prestigious venue, Mr. Burby honed his skills as a competent garde manger before returning to Michigan some years later and landing himself within the exciting culinary scene that fills Ann Arbor. A Paesano’s team member since 2017, Mr. Burby prides himself on hard work and the freedom of creativity within the walls of the restaurant. His creative outlet stems from life experiences and research of known and unknown cuisines. Since joining the Paesano family, James has made an impact in many of the guest’s hearts with some of his finest work, and takes great pride in performing at or above the expectations laid before him.
GREGORY PETER DALEY / Pastry Chef
Born in Detroit in 1983 and moved with his family to Chelsea in the 90’s where he grew up and went to school. Living in his family home on a lake, Gregory is an avid outdoorsman enjoying hunting, fishing, camping, hiking, etc. Gregory attended Washtenaw Community College where he enjoyed baking and creating pastries in culinary school. He always enjoyed cooking with his mother as the love for food is in his genes. His great-grandfather was a cook and owned a bar in Detroit after coming to America from Greece.
DAN SUTTER/Kitchen Manager & Soup Chef
Dan Sutter is an institution. Beginning with the Roddy family at the Red Bull in 1977, he transitioned with them to the Paesano restaurant in 1984, and literally helped build the restaurant from the ground up. Starting his culinary career at the age of 14, he began his journey working for Dino’s Pizza for $1.25 an hour, and has since taken part in every single aspect of the Paesano’s organization. Dan’s Famous Soups became a source of his own notoriety beginning in 1990, and he’s been making the same recipes for the past 30 years for the people of Ann Arbor and Washtenaw County. After 36 years at Paesano, and seeing every single member of the staff come and go, but being in the Roddy family for the better part of half a century, you have to wonder what would persuade someone to stay in the same environment for that length of time. Dan says his main reasons for staying are, “The owners (Mike and Bridget) are great people, and (he) really likes the feeling of a big family environment.”