Meet Our Team
Chef Joseph George
Executive Chef Joseph George of Kingsley Enterprises designs food with a simple, flavorful approach here in Northern Michigan. Having launched and operated several restaurants including most recently, LochenHeath Golf Club of Traverse City, he now calls Kingsley, MI home. With over 25 years in the field, 14 of which on an Executive Level, he has studied under master Chefs such as Steve Stallard of Blis, Thomas Keller of The French Laundry, Grant Achatz of Alinea, Gordon Ramsay of Amaryllis and many more. Chef Joseph has helped create culinary text books and worked with Culinary Colleges around the state of Michigan. He prides himself on quality and technique with a high level of service to all guests and will continue to grow in his profession throughout the years.
Julie Dann, Operating President of Whirly’s Coffee and Cream, is a Kingsley native returning to her home town bringing gourmet coffee and up beat service to life. Julie has been in the service industry for over 15 years, running restaurants and private clubs, creating a fun atmosphere to work and to enjoy. Mother of two beautiful girls and wife, she always finds time to smile and fine tune Whirly’s into one of Northern Michigan’s top Ice Cream and Coffee Shops.
Executive Sous Chef
Executive Sous Chef, Jenna Foor, is a native out of Hazel Park MI currently living in Traverse City executing a high level of cuisine at Whirly’s Coffee and Cream. Jenna is a 2014 graduate of NMC’s culinary program having studied at LochenHeath Golf Club and assisted in opening Hotel Indigo. Jenna’s commitment to hand crafted food and quality is what helped shape Whirly’s to a delicious, bubbly place to eat and enjoy anything from hot food to baked goods to signature Bubble Cone sundaes.
Sous Chef, Jack Osborn, is a Grand Rapids native and a 2016 graduate of Secchia Institute for Culinary Enthusiasts. Jack has apprenticed at LochenHeath Golf Club, studied under master Chefs Angus Campbell and Kevin Dunn. Jack is a young and driven Chef who will create and run his own restaurants with vigor and enthusiasm. Jack believes in farm fresh foods, made from scratch ingredients and unique cooking methods to set himself apart.