Meet
EDDIE & OZZIE
OWNERS
Eddie and Ozzie will celebrate 13 years since opening Table 26° in 2012. As life partners for the last 27 years, they’ve made an investment in their family, friends and community with the restaurant. Their success has happened through their passion for excellent food and consistent execution paired superior service and warm hospitality. On their rare days off, they can be found golfing, traveling, cooking at home, or spending time with Max & Marley, their two furry family members.
Rocio Barrera
Pastry Chef
Born in Mexico City from a young age Rocio was showing love for cooking, especially when it comes to desserts. Working in different restaurants she has discovered a great passion for this profession and has devoted an immense amount of commitment in providing an experience no different to the one she provides for her loving family. On Rocio’s day off, she likes shopping with her son, adores a good chocolate cake and food - touring restaurants.
LEVI Baker
Chef
Chef Levi brings over 15 years of experience in the restaurant industry and a strong culinary foundation shaped by formal training in Alabama. His approach in the kitchen is rooted in consistency, teamwork, and a commitment to quality—ensuring every dish meets the standards our guests expect. Outside of the kitchen, Levi enjoys outdoor activities like the beach, hiking, and cycling, drawing inspiration from nature and balance—values he brings into his leadership and culinary approach at Table 26°.
Jesús Urrieche
Sous chef
With over eight years of experience in professional kitchens, Jesús has worked in acclaimed restaurants across Venezuela, New York, Texas, and Florida. He trained at La Cuisine and New Cuisine, and earned a diploma from the Parrilleros Academy of Venezuela. As Sous Chef at Table 26, Jesús brings a thoughtful balance of classical technique and Latin influence, creating dishes that are simple, honest, and consistently well-executed.
Michael Nelson
General Manager
Originally from Virginia Beach, VA, Michael began his journey in hospitality at the age of 16, working alongside his grandfather. With a proven track record of leadership and a deep rooted passion for exceptional service, he brings years of experience and dedication to the Table 26 team. Outside of the restaurant, Michael enjoys spending time with his family, reading, going to the gym, and cheering on his beloved Boston Red Sox.
Sebastian Rodriguez
dining room manager
Sebastian Rodriguez grew up in the restaurant industry and has been immersed in hospitality his entire life. He brings a strong work ethic, a hands-on leadership style, and a genuine commitment to making every guest feel welcome. When he’s not on the floor supporting the team, Sebastian enjoys time with family, watching sports, and cooking at home. His love for food and connection is reflected in the warm, attentive atmosphere he helps create each day at Table 26
Trey Santorine
Sommelier
Born and raised in West Virginia, Trey has been our sommelier for the past three years. He first discovered his passion for wine while living in Lyon, France and taking regular trips to Burgundy vineyards. Trey studied French Literature at West Virginia University, earned his Master’s degree in Social Sciences from Florida Atlantic University, and is currently pursuing his doctorate at the University of Miami. On his days off, he enjoys weight lifting, cycling, and spending time with his two cats, Coco & Puff.
Nicholas Cosentino
Marketing director
Born in Minnesota, Nicholas studied Marketing Management at the University of St. Thomas and is currently pursuing a Master’s degree in Business Analytics. He brings a creative and analytical mindset to the Table 26 team—discover his creativity through the restaurant’s social media platforms, where his work comes to life. Outside of work, Nicholas enjoys spending time with his family and training in Brazilian Jiu Jitsu.
william cronan
Maître D’
Born in New York and raised in Atlanta, William brings a blend of Southern charm and global perspective to Table 26. With a background in fine art and design, his attention to detail and appreciation for elegance naturally led him to hospitality. William’s warmth, professionalism, and passion for creating memorable guest experiences make him a standout presence at the front of house.
