Dante Fowlkes has become almost a legend at Capital Restaurant Concepts. Attending Morgan State University and then graduating with an engineering degree from the Community College of Baltimore in 1990, Dante began his Capital Restaurant Concepts career.

He started as a line cook at Paolo’s Ristorante in Baltimore’s scenic Inner Harbor. After nine years of hard work, dedication – and constant pressure from C.R.C. Executives – he finally moved into a management position, becoming a Sous Chef at J. Paul’s – An American Dining Saloon in Baltimore. He added to his culinary knowledge under the direction of Chef Claus Neilsen. Dante’s incredible work ethic, strong leadership skills and an ability to quietly, but convincingly motivate staff members, both in the back and front of house, gained Chef Fowlkes the “Sous Chef of the Year 1999” award.

A few short months later, those same qualities earned him the promotion to Executive Chef. In late summer 2000, Dante took over the reigns of the kitchen back at Paolo’s in the Inner Harbor.

In early 2002, Dante took over the kitchen back at J. Paul’s where he continued to distinguish himself as a strong leader. Chef Fowlkes maintains a poise and positive demeanor even in the busiest, most challenging situations – which can be many during the spring/summer baseball and tourist season in Baltimore.

In December 2005, Chef Fowlkes took on the added responsibility of overseeing the kitchen at J. Paul's sister restasurant next door, Paolo's Ristorante, and he now now joins us at Georgia Brown's. We couldn’t ask for more.

Before joining Capital Restaurants in June of 2004, Sarah Curry studied Hotel Restaurant and Industry Management at the University of Delaware.

In May 2000, Sarah became the Service Manager at The Rusty Scupper in Baltimore’s busy Inner Harbor. It was during her four year tenure at the Scupper that Sarah fined tuned her service orientation and her management skills. Overseeing a staff of 45 servers, she was responsible for maintaining standards and quality throughout the restaurant. Additionally, she was a contributor in creating the restaurant’s comprehensive wine list which won a Wine Spectator Magazine award.

Next, Sarah joined the management team at Paolo’s Ristorante in Baltimore in 2004, and she put herself immediately on the fast track. Eager, dedicated, diligent and motivated – Sarah got the best performances out of her staff, as well as getting the best performance out of herself on a daily basis. Sarah was promoted to General Manager at Paolo’s Georgetown in August 2005, and remained in the GM spot there until she took the reigns as General Manager of Big Kahuna Cantina when it opened in the Spring of 2007. With her continued ability to consistently impress with her leadership, we now welcome Sarah to the General Manager role at Georgia Brown's.