Executive Chef Rex Hale brings over 25 years of culinary experience and acclaim to his position as the executive chef at The Restaurant at The Cheshire and Three Sixty downtown St Louis, Missouri.
Chef Rex Hale's was raised on a farm. His menus focus on sourcing products from premier local purveyors. His passion for ingredient-driven food is reflected in his food style for The Cheshire Restaurant and Three Sixty.
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. He is training and growing his team to have the same passion.