Jeff Rodgers - Chef de Cuisine
Chef de Cuisine Jeff Rodgers stays true to his southern roots and brings his sense of family and commitment to Local 11 Ten Restaurant. Hailing from Asheville, NC, his culinary background includes Cajun, Creole, southern, and African American influences. After years of training in kitchens around the nation and hands-on experience with numerous chefs, Rodgers is making his own mark bringing flavorful, approachable, good food to Savannah.  He joined the Local 11 Ten Restaurant family as Sous Chef in 2007 and quickly demonstrated his remarkable dedication to perfection and detail. Far more interested in preparing healthy, simple food than what may be the current trend, he crafts contemporary American dishes incorporating many of the region’s finest resources. Rodgers swears by his staff, incorporating a family atmosphere both inside and outside the kitchen. 

Carrie Climer - Pastry Chef
New to the Local 11 Ten family is Pastry Chef Carrie Climer. “She adds a new dimension to Local 11 Ten, and we are delighted to have her on board,” say Manager Pamela McLain. “Carrie is crafting homemade ice cream with divine flavors such as ginger carrot and pecan bourbon honey, as well as wonderful breads and pastries.” Under the influence of her mother, a former pastry chef, and grandmother, a master in the kitchen, Climer realized her undeniable talent. She graduated from Armstrong Atlantic State University in North Georgia with a Bachelor of Arts and headed south to pursue a culinary career. With years of restaurant experience in the front of the house and the kitchen, Climer’s next aspiration is to attend a culinary institute to obtain a baking certificate.

Justin Gottselig - Cook
After graduating from the culinary program at Gwinnett Technical College, Justin Gottselig continued his culinary experience at Atlanta’s Sugarloaf Golf Course, training under a long-time mentor and close friend. He brought his passion for dough to Local 11 Ten (Justin took home first place in a pizza tossing competition early in his culinary adventures) and was the architect in developing the specialty flatbreads. Justin enjoys grilling over an open-pit fire and enjoys all that coastal living has to offer. 

Kyle Carpenter - Cook
Kyle Carpenter, a recent bio-chemistry graduate of The University of Georgia, returned to his home town of Savannah and began his culinary experience right here in the Local 11 Ten kitchen. Within only a short amount of time, Kyle astounded the culinary team, moving through every station with ease and diligence. His desire to learn and has made Kyle a driving force amongst the Local 11 Ten family.

Patrick Bullard - Server
Patrick Bullard, originally from small-town North Carolina, has been in the restaurant industry for over 12 years and joined the Local 11 ten team in 2008.  After completing his studies at UNC Wilmington, he ventured to Savannah and now attends Savannah College of Art and Design, focusing on graphic design. On his days off, Patrick enjoys a game of golf and can also be found exploring the city for good stout beers.

Tess Riter - Server
A North Carolina native, Tess Riter stands as one of Local 11 Ten’s veteran family members and has been with the restaurant since the first month of inception.  Her time spent living in Belgium shaped Tess into a wine and beer lover, making her a noteworthy resource for pairing suggestions. Tess’ appreciation for fine art can be seen in her talent as a photographer. Check out her site at http://www.tessriter.com/index.html.

Jason Barks - Server
Jason Barks, a long-time Local 11 Ten family member, grew tired of the winters in his home state of Michigan and headed south to Asheville, North Carolina. While living in Asheville, Jason attended school and worked for multiple years as a server and manager at The Boathouse Restaurant.  After moving to Savannah in 2006, Jason has become an integral part of the passionate staff and continues to appreciate Local 11 Ten’s seasonal menu featuring locally-sourced ingredients.