Meet the Culinary & Hospitality Team Behind Toasted Oak
At Toasted Oak Grill & Market, our team is the heart of everything we do. From chefs crafting bold, seasonal dishes to warm, attentive staff creating memorable dining moments, every team member brings passion, expertise, and a shared love for hospitality. Get to know the people who make your experience unforgettable—every time you visit.
Nicholas Moses Executive Chef
Chef Nicholas is a graduate of the Schoolcraft College Culinary program and has built a career focused on developing strong, skilled kitchen teams.
Chef Nicholas is a graduate of the Schoolcraft College Culinary program and has built a career focused on developing strong, skilled kitchen teams. His past experience includes working at Iridescence inside Motor City Casino and managing several kitchens including Crispelli’s Pizzeria, Brazo, and Antonio’s Cucina Italiana. At Toasted Oak, Nicholas leads the culinary program with an emphasis on consistency, creativity, and execution.
Jason Burgoone Food & Beverage Director
Jason brings more than two decades of hospitality experience to Toasted Oak. Originally from Chatham, Ontario, he began his management career at Niagara College’s Niagara-on-the-Lake campus.
Jason brings more than two decades of hospitality experience to Toasted Oak. Originally from Chatham, Ontario, he began his management career at Niagara College’s Niagara-on-the-Lake campus. After returning to the region, he joined the leadership team at the Ciociaro Club of Windsor before coming to the Baronette Hotel in 2017. Jason oversees day-to-day operations at Toasted Oak and works closely with the front- and back-of-house teams to maintain high standards. In the winter, he enjoys hitting the slopes on his snowboard.
Brett Alexander Assistant Food & Beverage Director
Brett is a graduate of Central Michigan University and holds an MBA from Argosy University. She began her management career at Granite City Food & Brewery and later worked at Wabeek Country Club, gaining experience in upscale dining and guest service.
Brett is a graduate of Central Michigan University and holds an MBA from Argosy University. She began her management career at Granite City Food & Brewery and later worked at Wabeek Country Club, gaining experience in upscale dining and guest service. At Toasted Oak, Brett supports all food and beverage operations and focuses on team leadership and guest satisfaction. Outside of work, she’s a proud mother to a baby girl and a young son who plays T-ball.