We invite you to join us for an unforgettable culinary experience.
When Grant Marsh was in college, he was barbacking (a bartender’s assistant) at a local football bar and restaurant, which sparked his passion for the restaurant and hospitality industry. To gain experience, Marsh accepted an internship with a Columbus hotel company where he learned various aspects of the business, from the front desk and housekeeping to banquet setup and beverage management.
Marsh joined the Cameron Mitchell Restaurants (CMR) family in 2009 as a serving assistant at Martini Modern Italian. In 2011, Marsh began working at Cap City Fine Diner in Grandview as a server for a year before being promoted to supervisor and then dining room manager at Martini. He currently serves as the general manager at The Guild House after serving as the dining room manager for the concept’s first year of business.
His advice for those interested in the industry is to never stop learning and to challenge themselves to be better every single day. The greatest lesson Marsh has learned in his six years of experience is that the power of a positive attitude carries extraordinary results.
Marsh resides in Columbus and enjoys spending time with loved ones as well as playing golf and guitar when he’s not working. He holds a Bachelor’s degree in hospitality management from The Ohio State University.
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.