We invite you to join us for an unforgettable culinary experience.
General Manager Dain Cooke worked at Cameron’s American Bistro as a server assistant in 1996 before switching careers. He later returned to Cameron Mitchell Restaurants in 2008 as a server and bartender, and was promoted to the dining room manager at Cap City Fine Diner and Bar in Gahanna. He has also worked at Marcella’s in the Short North as a server, bartender, dining room manager, general manager, and was most recently the general manager of Marcella’s in Denver.
His greatest advice to associates is to reach out to likewise individuals and learn from their experiences in order to grow professionally.
Dain holds a degree in hospitality management from Columbus State Community College and is a member of the Theta Chi Fraternity.
When not at The Guild House, he enjoys attending community events, bike riding and dining out.
Matt Walton became interested in cooking at a young age. He watched his father cook in the restaurants he worked in and his best friend’s father, who was also a chef. As Walton watched his role models cook, he developed a passion for the restaurant industry and knew he wanted to follow in their footsteps.
Walton joined the Cameron Mitchell Restaurants (CMR) family in 2011 as a line cook at Marcella’s in the Short North. Walton transferred to the Cameron’s American Bistro team in 2013 in a variety of positions, including line cook, supervisor, sous chef and executive chef. Following a constant desire for innovation and a passion for locally produced food, he now serves as executive chef at the Guild House.
His greatest lesson learned while working in the restaurant and hospitality industry has been that with a great attitude, any situation can be overcome. He also advises those interested in pursuing a professional career as a chef to listen, work hard and stay humble.
Walton resides in Clintonville with his wife, Jen, and their four dogs, Ari, Jack, Maggie and Jude. When he’s not in the Guild House Kitchen, he enjoys home brewing wine and curing meats. He earned a culinary arts degree from the Columbus Culinary Institute.