Born in Houston, Texas, for Michael, it all started at the age of 13 years old when his father bought a bakery/kosher deli. The gratification from seeing people buy what he baked is what inspired Michael to become a chef. At 16 years old, Michael landed a job at a well-known chain restaurant. After learning that the corporate world wasn't his cup of tea, he explored his newfound passion and creativity in hotel kitchens. He was able to quickly advance and become the head chef of a Crown Plaza in Austin, Texas at the age of 21. Migrating north years later, Michael found working at the Harvest in Pomfret, CT was a turning point for him. He learned that with food you have to set a standard and never accept anything less. At the Ceres Bistro inside the Beachwood Hotel in Worcester, MA, Michael came to realize the importance of both the front and back of the house concepts in the overall guest experience.
Fast forward to present day, and here is Michael with Samuel Slater's Restaurant at Indian Ranch. Michael was a part of the Samuel Slater's project from the very beginning and his vision is critical for what the restaurant has become.
Chef De Cuisine
Born and raised in Putnam, Connecticut, Keith's love for food and cooking started at a young age. At sixteen, he obtained his first job as a dish-washer but always found himself intrigued by the atmosphere of the kitchen line. Keith later graduated top of his class from Lincoln Culinary Institute and pursued an internship at The Harvest in Pomfret, CT where he met Chef Michael Winslett, who at the time was executive chef. A few years afterward, Keith obtained the title of executive chef himself at J.D Cooper's in Putnam, CT. But it was the opportunity to run the kitchen at Thompson Speedway in Thompson, CT that was instrumental to teaching Keith how to operate all aspects of a restaurant. Keith's passion and drive has given him the ability to hone his craft, develop a food blog and work alongside renown chefs across the country. Chef Keith is grateful to once again perform with Chef Winslett at Samuel Slater's.
Restaurant General Manager
Solid history of success building high-energy service and culinary teams to ensure optimum guest experience. Adept in all facets of operations to include food quality and presentation, safety and sanitation compliance, budget administration, and inventory management. Cultivate report with vendors, and community organizations to improve brand image and maximize revenues. Outstanding interpersonal talents; fluent in Albanian, Italian, and English.
Alban was born in Albania in 1974 and moved to the states in 2002. That year he began as a bartender in Beechwood Hotel Worcester. There he rose through the ranks and eventually became a Food and Beverage Manager of the Hotel. He was employee of the month for 2004 and 2005 but would eventually move in 2011 where he became the General Manager of the Italian Restaurant Cafe Espresso Trattoria. There he worked until 2015 gaining much experience, not only in the field of the Restaurant, but also the business aspect handling employee training/accounting and inventory. During his span at Cafe Espresso the Restaurant was voted best BYOB in Worcester for 2011 and 2012. In 2015 Alban moved on to the Chinese Restaurant Chuan Shabu as a manager for a short lived year until June 2016 when he left to Best Western Hotel Marlborough. There Alban worked as a Food and Beverage Manager similar to his work years before. There he worked from 2016 to February 2019 when he took the next step of his Journey as Food and Beverage Manager of Samuel Slater's.
Alban studied at the Tirana School of Hospitality & Tourism (Tirana, Albania) from 1998 to 2000 majoring in Hospitality and Business Management.
Front of House Manager
Born in Worcester, Tammy has been a lifelong local to Worcester County and areas surrounding Samuel Slater's. Tammy grew up in Douglas, graduated from Nichols College in Dudley, and now resides in Webster with her husband of 20 years. Putting her Marketing and Psychology degree from Nichols to sue, Tammy spent the last 14 years working in the Sales and Incentive Industry as a Merchandise Manager and Buyer. The past few years Tammy has become a great asset to Indian Ranch. She started working as a Banquet Server in our function hall and on board the Indian Princess, moved up to Banquet Captain where she lead our function staff, and has now taken on the role of Restaurant Manager at Samuel Slater's Restaurant. Tammy's sales background and history with Indian Ranch makes her a stellar addition to the management staff that ensures the success of Samuel Slater's.
In addition to working with our restaurant, Tammy is the mother of 4 children and enjoys spending her spare time with her 2 grandchildren.