Our Team 

James and Jacob bought the Farrand property with the intention of it being a quiet country getaway from their busy city lives in Chicago. But quickly their unique personal experiences in Hospitality and art would encourage them to consider a much bigger view of the property.

Jacob studied art and information science and is the real creative brain behind the project. He brings a unique perspective to design and it's relation to how we live. He has a real interest in how old things tell stories and bring life to our modern lives.

James worked in operations and business development for food companies and is the CEO of his own consulting firm. His business acumen and experience in the Midwest food scene made bringing chefs out for unique dining experiences a natural transition.

Together they've slowly built the Farrand Hall brand and are now fully invested in building a company around food, lifestyle, country living, and gathering. They believe none of this would be happening without the support of a team of amazing and generous people believing in Farrand Hall as much as they do.

  • Alysse Thomas, Director of Experience

    Vicksburg-native Alysse Thomas comes to us with a diverse background in all things hospitality. Alysse was a salon owner in Naples, FL before moving back to Michigan in 2017. Most recently, she brings nearly 6 years of experience in sustainability-conscious business practices, multimedia marketing, community engagement, event management, and concierge hospitality from The Mill at Vicksburg.

    alysse@farrandhall.com

  • Dont’e Shaw, Executive Chef

    With over 20 years of professional culinary experience, my journey as a Chef has been anything but conventional. Midwest native. Born and raised in Gary, Indiana. I entered the world of cooking through the hard-knock way – without attending culinary school. In the beginning, my teacher was reading and getting access to any cookbook I could get my hands on to read.

    I always had a love for food. I got more serious about my career at 19. It was during this time that I discovered my passion for cooking and realized the potential to take it far and succeed as long as I stuck with it. This led me to experience food in a different way from steakhouses and country clubs to a 3-star Michelin kitchen, Alinea. I knew I had a lot more to learn but I also knew if I kept pushing I would get something great out of this. Working as a Chef in a few more restaurants in Indiana I decided to step away and go my own path. Things started to really look up for me when I started my first popup, Bantam Diner and then on to owning my first restaurant, Bantam Chicken and Seafood in South Bend, which opened during the pandemic in 2020. It did well for 2 and a half years but it wasn’t the food that I really wanted to cook. Then moving to Florida, volunteering at Edible Education Non-profit and working at 1921 as Executive Sous Chef.

    Beyond the kitchen, I've fostered deep connections with local communities, comprehending regional tastes and preferences. In addition to my culinary expertise, I've actively participated in community outreach and mentorship programs, contributing to the growth of the industry, especially enjoying being an influence on our youth. Whether conducting private chef events, exploring opportunities in different parts of the country, or immersing myself in different culinary environments, I've cultivated a diverse and enriching background.

    Being self-taught has given me a unique perspective and a wealth of experiences to share. My commitment to continuous learning is evident in my adaptability to various culinary approaches. My leadership roles and efforts to enhance industry practices showcase my dedication to elevating the culinary profession. As a Chef with a lot of grit, my journey has not only shaped my skills but has also equipped me to navigate the business side of the culinary world effectively. I am enthusiastic about bringing my diverse experiences, adaptability, and unwavering passion for the craft to contribute positively to any culinary setting.

    donteshaw@farrandhall.com

  • Lucas Jáuregui, Sous Chef

    Being the son of two professors, Lucas got to travel around the world and this is evident in his love for a wide range of food and cultures. Lucas has been the Sous chef at a number of renowned restaurants in South Bend, IN such as The Early Bird Eatery, Bantam Chicken and Seafood (Executive Chef Dont’e Shaw’s previous restaurant), and Roselily. In 2023, Lucas graduated with a degree in Hospitality Management with a concentration in Culinary from Ivy Tech Community College. Lucas is young and just starting out his career but his dedication to his craft and natural ability to lead have already served him well.

    Lucas@farrandhall.com

  • Amy Frost, Head Gardener

    Amy oversees the gardens, garden planning and documenting the seasons. Join her for a free Garden Tour every Friday morning at 9am, meet at the Cafe.

    Amy@farrandhall.com

  • John Ward, Sommelier

    John Ward

    John has been an investor/advising on wines at Farrand Hall for the past 3 years. He has had a home here on Palmer Lake in Colon, MI since 2009 and retired from JPMorgan Chase after 22 years in 2020.

    John’s passion for wines has continuously evolved over the last 30 years in parallel with his love of cooking and by studying the craft of winemaking from winemakers themselves. John is an avid collector of rare wines and whiskeys and has taught wine/whiskey appreciation courses for private business events/local colleges in Illinois. John has a level 2 sommelier cerificate.

    Outside of work John enjoys spending time with his Fiancé Heather Webb, daughter Sara and son Ryan hiking, fishing, paddle boarding, and doing everything outdoors.

    johnward@farrandhall.com