Rachon Banks, CEO and Founder
Chef Rachon (Rae) Banks brings to CSAVOR a variety of experience with three-Michelin starred Jean-Georges in Manhattan, the acclaimed Commander’s Palace in New Orleans and nationwide Morton’s the Steakhouse. Born in Ann Arbor, Michigan, he worked his way up from a dishwasher there to founder of Storyville Spirits Company in New Orleans in 2007. The restaurant earned numerous accolades, including “2nd Best New Restaurant in 2008” from Where Y’At magazine. A year later, Chef Rae moved to New York City to found a restaurant consulting business that garnered many outstanding reviews for its clients.
John Dewine, Executive Chef & Partner
You could prepare a feast with the fire that lights John Dewine’s eyes as he talks about food. It is a fire that was born when he was a 14-year-old dishwasher at a fine-dining restaurant in Cleveland. As that passion grew, he worked his way up the kitchen brigade to become a lead
cook before deciding to refine his classic French techniques at Johnson & Wales University in Miami, FL. to the standards of Auguste Escoffier, who popularized traditional French cooking methods. By the time he was 22, Dewine was running restaurants in New York
City, where he gained a reputation for meticulousness as well as craftsmanship. The 16-year vet’s dedication to excellence, along with his culinary passion, well-equips him to oversee all day-to-day food operations for CSAVOR.