OUR TEAM PHILOSOPHY
We find joy in providing you with an excellent meal in a clean an enjoyable environment.
We believe the difference is in the details, and it is our absolute mission to ensure every detail is attended to.
Knowledge is power. We thoroughly train and continually develop our team members. This allows for the best recommendations and and most intuitive service.
Raised in Southern California, Cole brings over 20 years or restaurant experience to the table. He is a Certified Sommelier by the Court of Master Sommeliers. Consistently outgoing and positive, Cole has a passion for making people happy through great food, beverage and service experience.
His first job was washing dishes at an Indian casino, and since then, he has continued to hold nearly every position in the restaurant business. In 2004, he began managing BOA Steakhouse and Lounge, a high-end steakhouse known for shi-shi dining and frequent A-list celebrity guests. After much success managing BOA in West Hollywood, Cole was head hunted to manage Wolfgang Puck's signature fine dining concept, Spago. First at Spago in the Four Seasons Maui and then onto Spago at Caesars Palace, Las Vegas. From then, he continued on by managing the Bubba Gump Shrimp Company's Maui location, the island's busiest restaurant notorious for over 1500 diners a night. After have great success managing these restaurants for over 10 years, Cole was motivated and confident enough in his abilities to begin saving for a restaurant.
Assistant General Manager
Jaime is a native Californian but has called Downtown Fredericksburg his home for the past 7 years. Jaime first came to the area as a U.S. Marine in 1995 stationed at Quantico as a Communications Instructor. In 2000 he received an Honorable Discharge after 8 years of service. After a short stint as a government contractor for Booz-Allen & Hamilton, he became a professional Fireman for a department in Northern Virginia. He was a first responder to the Pentagon on 9/11 and to Hurricane Katrina.
Jaime began his career in the service industry in 2008 at the popular Bridges Brick Ovens that his friend owned; during this personal renaissance he learned BOH & FOH operations and found his passion for cocktail creation. Over the next 10 years he has become known as one of the Best Bartenders in the Fredericksburg area, known for innovative concoctions and a classic barman style of service. Jaime has been with Fahrenheit since inception, imparting his attention to detail and magnanimous style on guests on co-workers alike.
RD Scoggins grew up in Fredericksburg and spent his early formative years under the eye of his grandmother whose penchant for baking sparked RD’s culinary interest. From then on he began helping cook at home until he was 11 and began formal training at the young chefs academy. There he learned basic skill and honed his abilities and desire further until his years in high school. In high school, RD commuted out of district to be mentored by Chef Denise Baxter at Mountain View’s culinary arts program. Here he furthered his education and obtained his initial ACF certification. After he completed the program RD developed an interest in business and hospitality and thus became the head waiter of Jackie’s Bistro and Bar of Fredericksburg. It is here he became infatuated with overall restaurant operations and decided to pursue a career in management. He then went on to Kendall College to obtain his Associates of applied sciences in culinary arts in Chicago. While in Chicago, RD staged at numerous restaurants and gained invaluable experience before working for Blackwood BBQ where he catered and produced food for thousands, including the Chicago Cubs.