Executive Chef Rex Hale brings over 25 years of culinary experience and acclaim to his position as the executive chef at The Restaurant at The Cheshire and Three Sixty downtown St Louis. His extensive experience includes positions at a number of notable restaurants around the world, from South Africa to California and Antigua to the British Virgin Islands, including Baby Ruth in Dallas and The Ojai Inn in Ojai, CA.
Since Chef Hale was raised on a farm, he appreciates farmers and his menus focus on sourcing products from premier local purveyors. Hale has been closely involved with Restaurant before it opened and his passion for ingredient-driven food is reflected in his food style for The Restaurant and Three Sixty.
Whenever possible, he sources and utilizes products from local farms, sustainable fish mongers and environmentally responsible meat programs. He is dedicated to cultivating those relationships with local vendors. He is training and growing his team to have his same passion.
Our cattle are born, raised and finished on open grass pastures in the rolling hills of southern Missouri. We practice a holistic approach to farm management which sustains and nourishes the environment through restoration and soil improvement techniques.
Our cattle are bred for the quality of their beef and receive a forage diet free of pesticides as they are continually rotated to fresh new pastures. Our animals are never held in confinement, are never fed antibiotics and never receive synthetic growth hormones.
Our cattle are finished on the highest quality forage available that is in a green growing state. This practice insures the best quality
grass fed beef possible that is consistent in its clean beef flavor and tenderness.
Our cattle are harvested in our own processing facility under our direct supervision. This assures that each individual animal is treated humanely and without stress.Skilled butchers who take pride in their art of cutting beef
Our family is passionate about providing our customers with the healthiest, safest and highest quality beef on earth.
Patricia Whisnant, DVM
Grass Farmer and Veterinarian