Our Commitment
With a commitment to the philosophy of operating a business that is fun, interesting and sustainable, White Oak has evolved in the last 12 years, but always maintains an elevated, chef-driven experience for lunch, dinner and private events. The core aspects of this philosophy are:
- Fun – is the people you serve and serve you in the business you operate. The landlord, vendors, employees, bankers and guests all either add or subtract from the fun.
- Interesting – is the purpose of the business and the creativity involved. It cannot be just about a rate of return.
- Sustainable – it needs to pay its bills or contribute to the "fun and interesting" in a meaningful way.
As these principles manifest, we become stewards to a business that has a soul. Therefore, as stewards, we give up our control and let the restaurant tell us what it needs to become. Thus, the growth of White Oak Kitchen & Cocktails to White Oak – Cuisine du Sud.
Some of the people who have helped make White Oak fun, interesting and sustainable are shown below:
Richard Bowers - David Coxen - Greg Null - Ben Vaughn - Tim Magee - Scott Shackelford - Matthew Williams - Brad Walski - Jenielle Walters - Loring McDonald