Yuan Tang conceptualized Rooster & Owl to develop inventive, contemporary American cuisine in a fun, collaborative environment. Previously, Tang worked at three-Michelin-star Jean George and one-Michelin-star The Modern and was the sous chef at one-Michelin-star Dovetail in New York City.
By day, Carey Russell works in non-profit development, and by night, she is the general manager of the Rooster & Owl group. Her focus is providing the best experience for guests and building a cohesive, happy team. She earned master's degrees from Columbia University and the George Washington University.
Corey Jamison brings a unique approach to the pastry program at Rooster & Owl. With experience in Michelin-star restaurants including Gramercy Tavern in New York, Jamison applies fine dining techniques and innovative flavor combinations to create traditional and nostalgic desserts with a fun and modern approach.