MEET THE TEAM

Derrick Huff is a native of Bowling Green and a retired Marine Corps Gunnery Sergeant. He and his wife Deserea purchased the historic gymnasium at 200 State Street in the fall of 2023 with the vision of creating a one-of-a-kind restaurant, wine bar, speakeasy bar and venue.

 

They live in Rockfield, KY where they offer an AirBnB, 

Travis Dickens is an accomplished restaurant manager with a wealth of experience garnered from some of the most prestigious establishments in the hospitality industry. With a career spanning over 30 years, Travis has demonstrated exceptional leadership and operational expertise at renowned venues such as The Sagamore Resort, The Brown Palace, Cholon Asian Bistro, and Mercantile Dining and Provisions.

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With a strong background in both front-of-house and back-of-house operations, Travis excels in overseeing all aspects of restaurant management. This includes staff training and development, inventory management, financial planning, and maintaining compliance with health and safety regulations. His keen eye for detail and commitment to excellence have significantly contributed to the success and growth of the establishments they have managed.

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Travis's passion for the culinary arts and dedication to creating memorable dining experiences have earned him a reputation for excellence within the industry. He is adept at fostering a positive work environment, motivating the team to deliver top-notch service, and ensuring that every guest leaves with a smile.

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In addition to their hands-on management experience, Travis holds a bachelor’s degree from University of Johnson and Wales, further solidifying his expertise in restaurant management. To stay current with industry trends and continuously seek opportunities for professional development, ensuring they bring innovative solutions and fresh ideas to his role.

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Outside of work, Travis enjoys riding motorcycles, camping and touring local wineries, distilleries and breweries, which often inspire his approach to hospitality and customer service. Travis is committed to driving the success of The Mustang Club, building strong relationships with guests and staff alike, and maintaining the highest standards of quality and service

For Chef Michael Thorp, cooking is an act of deep respect for the ingredients, the land, and the people involved. This philosophy was shaped during his childhood, spent on his grandparents' dairy farm in rural Southern Illinois. There, he learned the value of hard work and careful planning, witnessing firsthand the dedication it takes to bring food to the table. His grandmother, a true mentor, taught him the most important lesson of all: that food is a way to show love for others. This early wisdom continues to guide every dish he creates.

Thorp's unique blend of reverence and passion is evident in his cooking, which is both elegantly refined and deeply comforting. His classical French culinary education was reinforced during his time in Provence, where he worked at the luxurious Domaine de Valmouriane. This experience,
forever etched in his work, solidified his dedication to quality and technique.

With a skillset honed at renowned establishments like The Fabulous Fox Theatre in St. Louis, Missouri, Thorp has a proven ability to lead and innovate. He is known for creating dishes that are not just meals, but experiences—each one a reflection of his personal journey and a tribute
to the idea that the best food is an expression of artistry and passion.

Micah grew up in several states before moving to Kentucky from Texas in 2001. When his parents settled into a farmhouse, Micah and his brothers quickly learned the ins and outs of life in hay fields and tobacco barns. From cooking alongside his mother in the kitchen to deer and turkey hunting with his father, Micah developed a deep appreciation for the land, people, and traditions of Western Kentucky.

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Micah has worked in the restaurant industry since his teenage years, discovering early on a natural talent for bartending and service. In 2010, he moved to Bowling Green to attend Western Kentucky University, where he worked at the city’s oldest restaurant during his studies and for several years afterward, honing his skills and building a strong foundation in hospitality.

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Micah went on to gain extensive fine-dining, catering, and wedding and event experience as a manager at a prominent Bowling Green restaurant and event venue before joining the team at The Mustang Club. He brings a deep knowledge of the area and a genuine connection to the Bowling Green community, helping support and advance the success of Derrick and Deserea’s vision.

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Outside of work, Micah enjoys traveling the world and exploring new countries, seeking out unique dining experiences that continue to inspire his approach to hospitality and guest service. Closer to home, he enjoys camping and boating on the lakes of Western Kentucky, exploring local breweries and distilleries, being an uncle to his six nieces and nephews, and spending time with his wife, Jennifer, and their daughter, Allie