Brett Uniss is the culinary director at The Ground, where he combines his love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants

Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He decided to turn his passion into a profession and attended Johnson & Wales University, graduating Magna Cum Laude with a bachelor’s degree in culinary arts in 2005. He ventured west to Yountville, California. to further his hands-on experience at the highly acclaimed Étoile at Domaine Chandon, and later Thomas Keller’s The French Laundry. By 2008, Uniss landed in New York City to continue working with the Thomas Keller Restaurant Group as chef de partie at per se, eventually being promoted to sous chef at Bouchon Bakery. He then moved to Las Vegas, where he honed his skills at é by Jose Andrés and drew inspiration from other Sin City standouts, working at both Italian standout B&B Ristorante at The Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea.

When he’s not in the kitchen, Uniss enjoys spending time with his wife and two young daughters, foraging in the Oregon wilderness, and lending a hand in the Market Garden at Tabula Rasa Farms.

Andrew Mosblech is the Director of Hospitality at The Ground, where he shares his expertise in crafting guest and employee experiences, and in leading teams in creating interconnected spaces to enjoy food and drinks.

Mosblech attended Brown University in Providence, R.I., where he received his bachelor’s degree in international relations. Early in his career, Mosblech oversaw beverage programs for the James Beard recognized Daniel Patterson Group, including Patterson’s flagship two Michelin-starred Coi. Mosblech served as the opening sommelier and bar manager at A16 and SPQR in San Francisco. As director of operations for The Kitchen Restaurant Group, based in Boulder, Colo., Mosblech managed multi-state growth to develop “real food” at-scale. Always interested in agricultural regions responsible for the world’s best wines, Mosblech has traveled and worked internationally in the import, distribution and production of wine. Mosblech is motivated by organizations with philanthropic roots and a goal of participating in the communities in which they serve.

Mosblech joins Humble Spirit most recently from Urban Kitchen Group in San Diego, Calif., where he served as vice president of operations, overseeing culinary development, beverage, catering, events and marketing.

Hailing from a New York state family of multigenerational culinarians, Mosblech is married to industry veteran and hospitality consultant, Cate Hughes, with whom he shares two daughters. Mosblech is also a passionate surfer and soccer dad.

sarah schafer , executive chef at Humble Spirit, values creating a culture of learning, talent development, and collaboration while effectively leading a team.

a boston native, she graduated from culinary institute of america and counts ken oringer as one of her early mentors. Ken's encouragement motivated sarah to "go all in” and make the move from boston to NY.

as the youngest and first female sous chef at gramercy tavern, sarah honed her skills working alongside chef tom colicchoio. she then made a move to help open the distinguished eleven madison park as the executive sous chef. Sarah's passion for fresh & local produce grew in her weekly walks to the union squares green market with a hand cart in tow.

Feeling like she had done all she could in NY, sarah took the advice of danny meyer to work under daniel patterson in san fransisco at frisson as chef de cuisine. this role exposed her to the world of essential oils and molecular gastronomy.

from Frisson, sarah joined the rosenthal brothers to open Anchor & Hope with a focus on the slow process of cooking food.

from the bay area, sarah moved north to take on a first for her - the opportunity to run a restaurant of her own: irving street kitchen. there, sarah began making connections with local farms and developed a deeper understanding about the bounty of oregon agriculture.

after ten years of irving street kitchen, sarah and ISK general manager anna caporael joined again to launch their newest venture - cooperativa, a sprawling market with italian foods & goods, aiming to replicate a gastronomic ecosystem that flourished as a result of partnering with farmers and artisanal producers.

in 2023, the humble spirit crew welcomed sarah with open arms.

as a newbie to the valley, sarah is looking forward to continuing the tradition of growing her grandfathers heirloom tomatoes, tending her bonsais and spoiling her pug george.