Restaurant Team

Chef Sonny Pache, Executive Chef of The Guild House, joined Cameron Mitchell Restaurants (CMR) in 2004. Prior to taking on the role, Pache was an integral part of the national Ocean Prime brand, working as the executive chef of Ocean Prime Philadelphia as well as Ocean Prime Dallas. He was even named Ocean Prime Executive Chef of the Year in 2018. Chef Pache then went on to open Del Mar SoCal Kitchen and Lincoln Social Rooftop as Executive Chef in 2019.

In college, Pache spent nights cooking for his college roommates who encouraged him to attend culinary school. He took their advice and started the culinary program at Columbus State Community College before landing an apprenticeship at the Columbus Fish Market. After working there for a year and a half, he accepted an offer to continue his apprenticeship at CMR’s fine dining concept, M. It only took eight months before he became M’s executive chef.

The skills Pache has learned over the past 15 years at CMR extend beyond food, impacting the way he works with his team. He says he learns something new from his co-workers every day and has a lot of faith in them.

“The more you trust your team, the more they trust you,” said Pache. “At the end of the day, if you can take care of people then they will take care of you.”
With so many years of experience, Chef Pache is excited for the opportunity to showcase his culinary skills in an environment as unique as The Guild House.
Outside of work, Pache enjoys fishing, being outdoors, watching movies and spending time with his wife Katie and dog Harley.

Photo coming soon…

Rachael Erb, General Manager at The Guild House in the Short North Arts District, joined Cameron Mitchell Restaurants (CMR) in 2020, although her career in the restaurant industry began in 2005. Erb says “What started as a part-time role quickly turned into a passion as I worked my way through every front-of-house position. Over time, I developed a deep appreciation for the importance of every role. Mutual respect for all positions is crucial to the overall success of not only your individual contribution but the operation as a whole. This understanding led me to step into the kitchen, where I gained valuable experience.”

A graduate of The Ohio State University with a bachelor’s degree in human development & family science and a minor in education, Erb has learned many things during her professional career. Her greatest lesson has been that “you can never have too many backup plans. Things will go wrong, someone will spill something, and the dish tank will stop working in the middle of Mother’s Day Brunch. As long as you can stay calm, laugh it off, and pivot quickly, the show will go on.”

Working for CMR, Erb’s favorite thing about the company is that it is “a restaurant company built by restaurant people, which fosters a culture of associates first and exceptional dining experiences second. It’s a place where every day is an opportunity to make ‘YES’ the answer and contribute to something special.”

Erb offers the advice of “taking time to learn all aspects of your restaurant and being a sponge for knowledge” to those interested in pursuing a career in restaurants and hospitality. “Embrace the mindset of ‘learn it all’, soaking up every bit of knowledge your leaders have to offer. By truly understanding how every role works together, you’ll see how it all comes together to create a seamless operation.”

A native of Canandaigua, NY, Erb’s interests outside of work include spending time with family, tending to her plants, going to the movies, discovering new restaurants, and appreciating a well-crafted martini. In her role, she leads with hospitality-first mindset—prioritizing genuine care for people, developing talent, and nurturing a culture of shared accountability where teams feel supported, empowered, and proud of the experiences they create.