Director of Operations- LOCALE Market, FARMTABLE Cucina
Mordechai Baron comes to LOCALE Market / Farmtable Cucina from his former position as the General Manager of Dean & Deluca in Charlotte, NC.
Baron not only offers the guests a breadth of experience in the gourmet culinary industry but he also brings a warm, customer-focused style to LOCALE and FARMTABLE Cucina, helping ensure the shopping and dining experience is unique and meaningful for everyone.
A leader with extensive experience driving impactful operations management initiatives within the hospitality industry,
Baron oversees a successful service approach that generates outstanding service delivery standards, and supports on-site teams to provide an exemplary experience.
Baron’s additional international and U.S. based experience includes time as one of the opening team members for the Ritz Carlton Hotel in Almaty, Kazakhstan. He has also served as the General Manager for the Los Angeles Convention Center, where he managed, directed and oversaw food service operations for the Emmys, Grammy’s, the L.A. Auto Show and for Oprah Winfrey herself.
“I welcome every customer at LOCALE / FARMTABLE Cucina. It’s my goal to build the energy so LOCALE / FARMTABLE Cucina continues to be a neighborhood gathering place,” notes Mordechai Baron, Director of Operations. “We have the very best gourmet chef-prepared market cuisine in west central Florida and unique culinary offerings that wow customers. I look forward to continuing to invite in our community and visitors alike.”
Executive Chef – LOCALE Market, FARMTABLE Cucina.
Chef Jeffrey Hileman is the Executive Chef at LOCALE Market and FARMTABLE Cucina. He arrived in Saint Petersburg in 2014 to launch the one-of-a-kind gourmet market, bringing his rustic yet refined recipes and a philosophy that great ingredients and flavors should always be at the heart of any recipe.
Jeffrey graduated with a Culinary Arts degree from the Charlotte campus of Johnson & Wales in 2008, Jeffrey began his culinary career with the MINA Group in 2009 at Bourbon Steak at the Four Seasons Georgetown in Washington, DC.
A year later, he was promoted to Sous Chef, overseeing the storied Seasons Restaurant at Four Seasons Georgetown. During his time there, Jeffrey and his team catered to some of the biggest names in politics and entertainment, earning the reputation as “the” place to be in D.C. for a power breakfast. During this time, Seasons also received nods for “Best Brunch in Washington” from multiple media outlets.
From the Four Seasons, Jeffrey was promoted to Executive Chef of MINA Group’s, The Handlebar, in Jackson Hole, Wyoming. As part of the opening team, he worked side by side with Chef Mina on menu and recipe development.
Shaun grew up in St. Petersburg and returned to pursue his Master’s at the University of South Florida after completing his undergraduate degree at The University of Florida. He has been with Locale since close to the beginning, joining the team as a Market Concierge. His background includes several years in the hospitality industry ranging from cooking and banquets to financial analyst.
Rachele grew up in the Pennsylvania countryside and was surrounded by farmlands. Before moving to St. Petersburg she lived in Seattle where her passion for food grew. She started with Locale shortly before it’s opening in December 2014. Through her passion for food and customer service she rose from a cashier supervisor to Market Manager within the first year. She has worked a variety of positions spanning Natural foods to retail management. Rachele attended Colby College for Arts and History and is self educated in organic and biodynamic foods. She is dedicated to supporting team members and building a unique guest experience.
Beverage Director – LOCALE Market, FARMTABLE Cucina
Julian Mayor never imagined he would be where he is today when he moved to Washington, DC from Tampa, FL to pursue a career in government. After several years in the nation’s capital helping to organize the dinners and events that often followed governmental meetings, he decided that his true passion was in the food and wine world. Turning in his dark suit for chef whites, he began taking culinary classes at the French Culinary Institute in New York City while interning in the wine cellar of Balthazar and the Best Cellars wine shops. Since then, Julian has delved deep into his passion, working for the top restaurant and hospitality groups in the country including Lettuce Entertain You and the Four Seasons Hotels. In 2008, he joined the Michael Mina Group to open their new Bourbon Steak in Washington, DC as the Assistant Sommelier, being very shortly promoted to Head Sommelier. In late 2016 he returned to his hometown as Beverage Director of LOCALE Market and FARMTABLE Cucina, where he oversees a growing retail and restaurant wine, beer, and spirits program to complement the culinary creativity that surrounds him.
Director of Catering & Events.
Cristina has over 25 years’ experience in food and beverage, specializing in events, catering and event production. she had relocated back to her hometown of Tampa after a successful career in Key West Florida. She was the owner and operator of one of the largest off premise catering companies in the Florida Keys, Great Events Catering. Cristina has experience in all facets of catering both on premise and off premise. Most importantly, she is creative and has a passion for putting together fantastic events.
Executive Sous Chef – LOCALE Market, FARMTABLE Cucina.
Adam the Executive Sous Chef. With over 20 years of professional cooking, instruction. His experience within leading restaurants, catering companies and top hotels. Adam is a dedicated professional supporting the culinary team possessing and instilling a strong commitment to service excellence dedication to highest quality possible to our guests.
Executive Pastry ChefLOCALE Market, FARMTABLE Cucina.
Alicia is a Florida native, At the age of 12, Alicia enrolled in her first Wilton cake decorating class and became hooked. She made and sold cakes to parents of children she babysat and to teachers for school events. Little did she know that what started as a childhood hobby would turn into her career and passion. After attending the University of Florida and working in bakeries and kitchenswhile in school, Alicia decided to head to Johnson & Wales University in Charleston, South Carolina. Upon completion, she was offered the job as Executive Pastry Chef for The Harbour Club, and exclusive member’s only dining club in downtown Charleston. She then moved on to become The Executive Pastry Chef at Circa 1886 at The Wentworth Mansion; a AAA 4 Diamond restaurant on a AAA 5 Diamond property. The Charleston Post and Courier, Charleston Magazine, The Charleston City Paper, appeared on radio and television, and was chosen as best desserts in Charleston by Charleston Magazine in 2006. In 2007, Alicia decided to Colorado. She worked in The Blue Star. During her time with the Blue Star group, she designed dessert menus for The Blue Star, Nosh, and La’au’s and helped to plan and design The Old School Bakery in Ivy wild School.
After living in Colorado for 8 years, Alicia moved to Florida in 2015 to be closer to family. There she was hired at Locale Market and Farmtable Kitchen as the Executive Pastry Chef, leading two teams in charge of all in house bread and pastry production.