We are now hiring for the following positions:

Line Cooks

We love to hear from you. 

team photo.jpg



Executive Chef Alex Friedman of Bistro Off Broad is an award-winning chef with a wealth of culinary experiences.  A graduate of Magnum Cum Laude from Johnson & Wales Culinary University in Charleston, SC., Chef Alex was recruited by the prestigious Biltmore Estate in Asheville, NC., where he quickly moved-up the ranks at becoming a sous chef, focusing on Traditional French Cuisine. 

Now at the helm of the kitchen of Bistro Off Broad in historic downtown Winder, GA., the former “Chopped” contestant brings a creative and honest approach to traditional French and Contemporary American cuisine - showcasing farm-to-table dishes, simple elegance, and great flavors. 

Rest GM.jpeg



Eduardo's passion in the hospitality industry began in California when he was only 16 years old. Eduardo worked his way up from working as a bus boy in The Foundry on Melrose in West Hollywood to becoming a General Manager in The Roof of Wilshire. Bistro Off Broad is very appreciative to have Eduardo on their team since 2019. 


Joel C.​ - Sous Chef


Joel is originally from Shelby, NC. He graduated from the AB-Tech Culinary School in Asheville, NC. After graduating, Joel lived and worked in Asheville, NC for about 17 year before moving to Georgia. 

An interesting fact about Joel, is that he was featured in "Our State" magazine as an executive chef at Homegrown Asheville where the restaurant won multiple best of WNC awards under his supervision and leadership. 

Joel has been with the Bistro Off Broad for about 4 years now and we are thankful to have his creative mind on board serving local farm to table cuisine with us.