Professionally-Trained Chefs at Your Service
Owner Callie Salls is a professionally trained chef and honors graduate with a Culinary Arts Diploma from the Culinary School of Fort Worth. Along with her culinary education, Callie holds a Bachelors of Science in Advertising and Public Relations and a minor in Studio Art from Texas Christian University.
After culinary school, Callie began teaching as an Assistant Chef at the Culinary School of Fort Worth and worked evenings cooking at Lili’s Bistro on Magnolia. She also wrote columns for the “Easy Entertaining” spread for Fort Worth Foodie magazine. Local clients who followed her food blog, Linguine and Dirty Martinis, began asking for her services for private parties and weekly meals— and the rest was history!
Callie specializes in cooking for special lifestyles with a local and seasonal concentration. She also began offering custom cheese and charcuterie boards in addition to Meyer & Sage weekly deliver services and caterings. She lives in Fort Worth with her husband Allan, (also the fabulous General Manager of Meyer & Sage), and their pups, Fitz Roy & Flora.
Maddie SharpExecutive Chef
Chef Maddie graduated from the Oregon Coast Culinary Institute and went on to apprentice to Master Chefs in Training. Maddie started cooking at a very young age and cooked competitively in high school which led to several state and national competitions.
After graduating, Maddie went on to become one of the five members for the American Culinary Federation Youth Team USA and represented the United States in the IKA Culinary Olympics in Erfurt, Germany. Her culinary background also includes her time at the prestigious Bandon Dunes Golf Resort working in the fine dining restaurant. She was then recruited to become a team member at the Fort Worth Club under the widely recognizable Chef Timothy Prefontaine. Maddie later began working at GRACE restaurant in Fort Worth under award-winning executive chef, Blaine Staniford.
In her free time, Maddie loves catering for private events, cooking competitively and spending time with her husband Ken and their dogs.
Carter FromanChef de Cuisine
Chef Carter Froman recently moved back to his hometown of Fort Worth, Texas, from Denver, Colorado, where he was chef at several top-rated restaurants including The Populist, Root Down, and Tables. After several years immersed in the local fine dining scene, he started Mixtape Sandwiches, a successful food truck serving farm-raised fried chicken sandwiches on fresh-baked bread.
In addition to ten years of experience in the food service industry, he also attended the University of Texas at Austin, where he studied English and Philosophy, and began his culinary career cooking at Cipollina, sister-restaurant to famed institution Jeffery’s. Chef Carter is an avid barbecue pitmaster, who learned the craft as lead cook for protegee of James Beard Award-winning barbecue legend Aaron Franklin of Franklin BBQ in Austin.
When Carter isn’t cooking, he enjoys live music and walking his dog, Newman.
Chef Ed Taylor is a family-man who served our country as a Cavalry Scout with the United States Army in Iraq in 2003 then went on to follow his culinary passion shortly after. He graduated from The Arts Institute of Dallas and also concentrated on a specific focus with artisanal bread-making along with his savory cooking curriculum.
After culinary school, he went on to gain further culinary knowledge and experience at Cacharel Fine French Restaurant in Arlington as well as The Fort Worth Club, (where he met Chef Sharp). Ed is also currently a chef with the greatly-acclaimed Grand Hyatt Regency DFW.
Ed’s specialities are cooking with a southern flair, specifically Cajun cuisine, and he can make some mean cheese grits. Ed enjoys spending time with his lovely wife, Jessica, who is also a team member at Meyer & Sage, and his daughters Lily and Mady.