Meet the Guys

chef Chuk Ambrose

In the summer of 1997 at just the age of 19, Chuk became the assistant manager for the Dawson Group in Seaside, FL. Working in several small restaurants under this group ignited an interest in cuisine.

He went on to become the Sous Chef for Café Sublime where he began to understand the aspects of fine dining. As he worked with his mentor, Chef Sandy Freeman, Chuk truly gained an appreciation for the Culinary Arts.

331 Café also known as the “Blue Bar”, first introduced Chuk to the realm of sushi.

As the Executive Sous Chef at the Santa Rosa Golf and Beach Club, he started to define his own style, project his own light. In addition to his Chef responsibilities, Chuk also managed the operations of the club atmosphere while taking on larger events such as banquets and large wedding receptions.

At Local Catch 30a, he learned the ins & outs of opening and operating a small business with high volume. Working alongside the owners was an amazing experience.

The Hilltop House gave Chuk the opportunity to bring the Southern coastal flavors to the Great Pacific Northwest and really shine.

Emeril’s Coastal Italian, where Chuk worked for “the Man himself”, proved to be an invaluable experience as he operated alongside an amazing culinary team with backgrounds from across the country.

It was at this point, with over 20 years of experience, the idea for RollOut was developed and put into motion with Rusty.

Chuk has had the privilege of showcasing his talents throughout northwest Florida and other regions by touring with other professionals in the industry. He now welcomes the chance to bring his passion for cuisine back to his home town.

Rusty Eichorn

1998 was the year that Rusty began his path to becoming a force in the Food Industry. He started as a bus boy at the famous Elephant Walk at Sandestin and moved up to become the head bartender at the Sandestin Golf and Beach Resort.

After a move to Tennessee, he became a server for Applebee’s. After only 6 months of being with the restaurant, he was promoted to the Kitchen Manager and then Assistant Manager. Within two years, he became the General Manager, running the most successful restaurant for the Quality Restaurant Concepts franchising company in the area. In this role he earned several awards for this location as well as personnel accolades, recognizing his outstanding skills.

Moving back to Florida, he and Chuk were professionally reunited as he became the bar tender for the Santa Rosa Golf and Beach Club. He and Chuk frequently toyed with the dream of one day opening their own restaurant.

Relocating once again to Tennessee, Rusty earned the position of Food and Beverage Director at prestigious Fox Den Country Club, which is the only Club in the surrounding area that can boast the title of #1 Country Club in Knoxville, and a stop on the PGA tour.

Finally returning home, he held a few food and beverage positions in the area until one day he realized: the dream was possible.