My name is Drew Hoyt and I am the Sous Chef & Catering Chef with FLIK. Throughout my entire life I have always been in love with food. My passion for cooking was something passed down to me by my grandmother. At a young age, I decided that I wanted to be a chef when I grew up. When I decided to go to culinary school it was one of the first times in my life that I was excited to go to class. I was driven to be the best in my class and best in my age group. I worked in some restaurants and for a catering company while in school and enjoyed every minute of it. After finishing culinary school, I took a job working for Greek House Chefs that had contracts with fraternities and sororities. This gave me a chance to work at MSU in my hometown of Starkville, MS. I did that for a couple of years and loved every day that I went into work. Once Covid hit, I decided to move to Nashville and take a chance in a bigger city. I was hired at Vanderbilt University as a sous chef helping run the student dining operation as well as the campus commissary. I learned a lot while working there and when I was given the opportunity to work for FLIK, I decided it was time for me to move on to a new chapter in my culinary career. Currently, I am loving the company and absolutely adore the team that I get to work with.
My name is Kori Manes and I am the Executive Chef with FLIK. Cooking has always been my passion. As a child, cooking was a way to bring our family together and creating lifelong memories. This is something I always try to put into my food; Love. I started cooking professionally in Houston, TX when I went to the Art institute. I started from the bottom washing dishes, worked in prep, and worked my way up to sous chef. I was offered a position to move to Nashville, TN to become the Executive Chef for the Aquarium Restaurant. I worked there for three years and decided to make a change to come work for FLIK. It has been an amazing start and I am excited for what is next in my career.
Jennifer Turrill brings over 30 years of hospitality experience to the Flik team. Starting as a carhop at a little burger joint on Kentucky Lake, she fell in love with the industry. Her career has afforded her the opportunity to open restaurants in China & Portugal. Locally, Jennifer was the Sales Manager at Fleming's Steakhouse, Banquet Sales Manager at Maggiano's Little Italy, and most recently was the Private Events Director at Bluegrass Yacht & Country Club in Hendersonville. Her passion is building relationships and delivering great service.
Jennifer and her family live in Donelson, where they also own a yard greeting business, Sign Gypsies of Middle TN. Jennifer is a board member with HIP Donelson and is very involved in the community.
My name is Sam Dionne and I am the Food Service Director with FLIK. I am truly grateful to be a part of FLIK and excited to help create a unique experience here at Asurion.
