At Fahrenheit 132°
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 the most intuitive service.
Raised in Southern California, Cole brings over 20 years of 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 having great success managing these restaurants for over 10 years, Cole was motivated and confident enough in his abilities to begin saving for a restaurant.
Chef Jackson Flint is a creative culinary mind from Spotsylvania, Virginia. He began cooking at a young age by his mother’s side. These early experiences are the framework of Jackson’s cooking philosophy – elegant yet uncomplicated. Jackson began cooking professionally during his undergraduate studies and quickly identified it as his passion. Returning home from an inspiring culinary journey through Europe, Jackson worked alongside Executive Chef Joy Crump at FOODĒ in Fredericksburg, Virginia. It was here that he mastered the southern classics and learned the essentials of a successful farm-to-table concept. Jackson then worked with Executive Chef Scott Myers at Vintage Restaurant of the Inn at Willow Grove in Orange, Virginia. Here, Jackson learned a host of more modern techniques, from preparation to plating and everything in between. He is adept in the arts of whole-animal butchery, curing meats, and preparing charcuterie. In 2015, Jackson’s talents earned him the Executive Chef role at the Inn at Kelly’s Ford in Remington, VA, where his cooking was on display for 3 years.
Jackson’s talent and experience are an ideal complement to the pursuit of perfection and exceptionally high standards found at the Fahrenheit 132.
Executive Sous chef