Executive Chef Patrick Herron brings over twenty years of experience to Park Grill, including a decade executing large banquets and state dinners as executive chef at the Governor’s Mansion. Altus H. Buttry is executive sous chef with experience in French, Creole, and New American cuisine, among others. Park Grill’s menu takes inspiration from the flavors of the Mississippi Delta, with ingredients sourced from local producers including Ralston Family Farms and Arkansas Natural Produce; the beverage menu also features local suppliers, such as Westrock Coffee and Rocktown Distillery.
David Sumpter is the director of food and beverage and brings a wealth of experience from his time as senior food and beverage manager at The Little Rock Country Club, as well as country clubs across the nation.
Executive Sous Chef
Food and Beverage Director