Blaise BillerGeneral Manager/Executive Chef
an east coast transplant since the age of eight, is as close to an Arizona native as anyone can see. Earlier in life, he was a better eater than a chef. Blaise loved eating out at sports bars and often characterized himself as the Phil Mickelson of dining out. A graduate of The University of Colorado at Boulder, Blaise holds a Bachelor of Science in Business Administration with an emphasis in Finance. His passion for hospitality was stoked in his early twenties when he ran a successful food truck in the valley called Paradise Melts. When running a food truck no longer appealed to him, hi and his wife Lauren, moved to San Miguel de Allende, Mexico where they participated in turning a beautiful 50 acre show horse facity into a highly-functioning ultra exclusive wedding and event venue. Upon returning to the United States, Blaise and Lauren dove headfirst into a startup, fast casual, restaurant in Gilbert, AZ. They then moved on to open a second location in the East Valley. Shortly after guiding that concept toward its second location, the opportunity to join John and Lauren along with their immensely creative team presented itself and he happily joined them. He is an inspired motivator and leader. His hard work and positive attitude is the force behind his ability to drive teams to succeed.
Kerry CoughlinAssistant General Manager
Kerry was born in Omaha, Nebraska and came to Arizona to attend Arizona State University. She first started working in the industry at a local Mill Ave bar and went on to work in one of Scottsdale largest nightclubs. Looking to expand her nightlife experience, she moved to Las Vegas. Working for ten years in some of the major day and nightclubs was an incredible experience. Wanting to grow in hospitality even more she started working under an award winning chef opening restaurants and building a catering business. Missing Arizona life, she moved back to work for SodexoMAGIC as a corporate manager in food and beverage. Reconnecting with John Dolan who she worked with in Scottsdale nightclubs, she accepted a position with his company. After opening The Porch Gilbert, she moved to opening the new concept Taberna de Arcadia.
Craig WelshBar Manager
Curating cocktail menu’s while providing refined beverage choices that pair with elevated food is how Craig made his career. Learning from his experiences in San Francisco, The Ritz-Carlton, and famous chefs including Daniel Boulud, his goal for the newest collaboration at Taberna de Arcadia, is to provide a heightened level of drinks for Arizona.