Our Team
Chef Jeff Qualls
Chef Jeff Qualls began his culinary career at the age of 14 in a small North Texas town. After high school, Chef Qualls traveled the country, honing his skills alongside well respected chefs from South Carolina to Arizona before finishing his education at the Culinary Institute of America in New York & Napa Valley.
Upon returning to North Texas, Chef Qualls worked with iconic local chefs like Brian Lusher, Kent Rathbun, and Tim Byres before opening his own farm to table, whiskey-centric restaurant, Rye in 2015.
Chef Qualls has opened more than a dozen restaurants in his career and has received honors for several establishments including Top 100 Tables in the United States by OpenTable and multiple James Beard Nominations.
Chef Qualls continues to have an impact on the hospitality industry today through his numerous partnerships and volunteer work promoting local farmers & artisans.
Lauren Twichell, CPCE
Lauren Twichell is a seasoned professional in the catering and event planning industry, with a rich background working alongside some of the most prestigious names, including Wolfgang Puck Catering and Chef Kent Rathbun.
Her experience with these top companies has honed her expertise and deepened her passion for creating unforgettable culinary and event experiences.
At Roots Hospitality, Lauren combines her industry knowledge and creative flair to deliver bespoke services, making every event uniquely memorable.