For 33-year-old Executive Chef Eric Mickle, there was not a single defining moment that propelled him to become a chef. He always enjoyed cooking and appreciated the ability to be self-sufficient from a young age. “Now, 17 years later, I have never received a paycheck for anything else.” While 17 years dedicated to honing a craft may sound like a lot, Mickle is the first to point out that he is still a teenager as a professional, saying good-humoredly that there is sometimes a childishness present in his food. Joking aside, Mickle demonstrates a tremendous amount of experience, wisdom, and humility. He has worked with some of the most prolific chefs in the world, both in the States and abroad, including Michael Mina, Mario Batali, and Gordon Ramsay. Looking to his food philosophy, Mickle stands behind is allowing ingredients to be what they are. Rather than overwhelm a dish, he uses a select few ingredients in creative ways. When asked what his top tips are for aspiring chefs and restaurateurs, Mickle offers few but powerful words: “Hard work, flexibility, love.” As for his own career, the chef displays equal parts gratefulness and contentedness.
Jaclyn Page is a manager here at Orange Hill Restaurant. She holds a B.S. in Hospitality Management and minor in Event Planning and Management from California State University, Long Beach. She has worked in the Hospitality Industry for 11 years and was the first candidate to complete the Specialty Restaurants Corporation Certified Management Training Program. With a passion for education, she is heavily involved in student outreach and is a committee member of her alumni’s annual charity event that benefits the development of the Hospitality Program and student scholarships. As a proud member of the Orange Hill Team and a Level 1 Sommelier, she strives to create that picture perfect moment for each and every guest.
Federico Sanchez is a manager at Orange Hill. He has been in the hospitality industry for over 13 years. He has worked every position in the Front of the House and Back of the House
all the way up to General Manager for a previous restaurant. He is well verse in building highly successful teams and providing guest with a unique and high quality five star dining experience. He has a saying “The guest is the most important person that walks through the doors of a restaurant, without guest there would be no reason to be in business and without guest there would be no business”.