For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.
For Jenn Hanscel, Executive Chef of Cap City Fine Diner & Bar in Dublin, cooking has always been a part of her life. Growing up in Marysville, Ohio, cooking Thanksgiving dinner in her grandma’s kitchen, Hanscel’s mom and aunt taught her that you can make anyone happy with something as simple as homemade cookies or an extravagant meal.
A current resident of Dublin, Ohio, Hanscel jumpstarted her career in culinary arts in 1999 at a local family pizzeria. Thirteen years later, in 2012, she joined Cameron Mitchell Restaurants (CMR). Starting at the former M at Miranova, she later found herself working in multiple Cap City locations and both of The Avenue Steak Taverns.
When asked about the best part of working for CMR, Hanscel stated, “The people! I’ve created so many lifelong friends and memories from all the people that I have met along the way.”
Hanscel has two Associates degrees, one in Culinary Arts from Columbus State Community College and another in Fine Pastries from the French Pastry School of Chicago. She advises anyone interested in pursuing a career in hospitality that although it can be a challenging industry, it is rewarding at the same time. “There is nothing more satisfying than knowing that a guest leaves your restaurant full and happy,” she commented.
Outside of work, Hanscel spends her time with boyfriend, Jon, and kids, Elaina and Ethan. Her favorite CMR dishes are the Tuna Carpaccio from Martini Modern Italian and the Hamachi Roll from the former M at Miranova.
The greatest lesson Hanscel has learned in her career is, “Patience and people. This industry does test your patience, but you must be willing to see the big picture at the end of the day. Everything always works out in the end. Also, get to know the people. Whether you are in management or a line cook, we are all the same. I wouldn’t be where I’m at today without my fellow comrades.”