Sometimes a career path is determined early in life, as it was for On Location’s Catering Director Lauren King Donohue, who worked her first catering job while still in high school. That early taste of events and excitement set the stage for a lifetime of adventure in the hospitality industry.
After working in restaurants, bars and catering companies for more than a decade, it’s fitting that she met her husband, 1618 Downtown’s Sous Chef Adam Donohue, at the 1618 Midtown, which eventually became the location of their wedding reception.
Lauren loves to bake and entertain in her off hours, and always keeps a bottle of Champagne in the fridge. It’s the kind of habit you want in someone charged with making great events. Says Lauren, “Every single day has the opportunity to be amazing if you have the right bubbles.”
George Neal, Corporate Chef/Proprietor
A native of Greensboro, George Neal literally grew up in city's restaurant community, getting his start washing dishes while finishing at Page High School. He worked his way up the chain (dishes begot pantry which begot grille which begot executive chef) before starting off on his own with the original 1618 location in 2004.
George experienced two schools of culinary education: he learned through on the job training but also classically trained through his work at one of Greensboro's former premiere French restaurants, Madison Park. George was the winner of the inaugural Fire in the Triad competition and is opening his third restaurant. In his free time, he can be found playing tennis, snowboarding and trying to avoid bogeys at Starmount.
Nick Wilson, Managing Director/Proprietor
How can you call something work when it excites you every morning? Nick Wilson does work at 1618 — he’s the proprietor after all — but spending time at his Greensboro locations is more fun than anything else. OK, fun would be checking in via FaceTime from a cottage on the Neuse River, but you get the point. His favorite part of the job? Walking the line of trendy and traditional, creating a high-end beverage program with the latest and greatest beers, wines, bubbles and high-quality cocktails.
Nick landed in Greensboro for college and loved it so much he never left, finding a permanent home here with his tenured, erudite husband Holt, who deserves endless praise — and probably presents — for allowing Nick to ply his trade during the odd hours of a restauranteur. His hobbies include renovating houses and helping usher positive community change through philanthropy. He believes leading is more about doing than it is saying, prides himself on reciprocal loyalty with his patrons, and is genuinely thrilled when you leave his restaurants wanting to come back again.
What our clients say
"On the actual wedding day, 1618 far exceeded any expectations we had. The food was absolutely stunning!" read more >
"You all worked seamlessly and effortlessly, together and separately - like a beautiful ballet! It was flawless." read more >