Rex Hale brings over 25 years of culinary experience and acclaim to his position as the executive chef at The Restaurant at The Cheshire. His extensive resume 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.
He also currently serves as Executive Chef at St. Louis hot spot, Three Sixty, where he has crafted an innovative small plates menu that focuses 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 the menu for The Restaurant. 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, and to training and growing his team to have the same passion.